Part 177 (2/2)

_Sufficient_ to fill 1-1/2 pint mould. _Seasonable_ at any time.

_Note_.--In making the jelly, use for flavouring a very pale sherry, or the colour will be too dark to contrast nicely with the red jelly.

LEMON BLANCMANGE.

1442. INGREDIENTS.--1 quart of milk, the yolks of 4 eggs, 3 oz. of ground rice, 6 oz. of pounded sugar, 1-1/2 oz. of fresh b.u.t.ter, the rind of 1 lemon, the juice of 2, 1/2 oz. of gelatine.

[Ill.u.s.tration: BLANCMANGE MOULD.]

_Mode_.--Make a custard with the yolks of the eggs and 1/2 pint of the milk, and, when done, put it into a basin: put half the remainder of the milk into a saucepan with the ground rice, fresh b.u.t.ter, lemon-rind, and 3 oz. of the sugar, and let these ingredients boil until the mixture is stiff, stirring them continually; when done, pour it into the bowl where the custard is, mixing both well together. Put the gelatine with the rest of the milk into a saucepan, and let it stand by the side of the fire to dissolve; boil for a minute or two, stir carefully into the basin, adding 3 oz. more of pounded sugar. When cold, stir in the lemon-juice, which should be carefully strained, and pour the mixture into a well-oiled mould, leaving out the lemon-peel, and set the mould in a pan of cold water until wanted for table. Use eggs that have rich-looking yolks; and, should the weather be very warm, rather a larger proportion of gelatine must be allowed.

_Time_.--Altogether, 1 hour. _Average cost_, 1s. 6d.

_Sufficient_ to fill 2 small moulds. _Seasonable_ at any time.

LEMON CREAM.

1443. INGREDIENTS.--1 pint of cream, the yolks of 2 eggs, 1/4 lb. of white sugar, 1 large lemon, 1 oz. of isingla.s.s.

[Ill.u.s.tration: LEMON-CREAM MOULD.]

_Mode_.--Put the cream into a _lined_ saucepan with the sugar, lemon-peel, and isingla.s.s, and simmer these over a gentle fire for about 10 minutes, stirring them all the time. Strain the cream into a jug, add the yolks of eggs, which should be well beaten, and put the jug into a saucepan of boiling water; stir the mixture one way until it thickens, _but do not allow it to boil_; take it off the fire, and keep stirring it until nearly cold. Strain the lemon-juice into a basin, gradually pour on it the cream, and _stir it well_ until the juice is well mixed with it. Have ready a well-oiled mould, pour the cream into it, and let it remain until perfectly set. When required for table, loosen the edges with a small blunt knife, put a dish on the top of the mould, turn it over quickly, and the cream should easily slip away.

_Time_.--10 minutes to boil the cream; about 10 minutes to stir it over the fire in the jug.

_Average cost_, with cream at 1s. per pint, and the best isingla.s.s, 2s.

6d.

_Sufficient_ to fill 1-1/2-pint mould. _Seasonable_ at any time.

ECONOMICAL LEMON CREAM.

1444. INGREDIENTS.--1 quart of milk, 8 bitter almonds, 2 oz. of gelatine, 2 large lemons, 3/4 lb. of lump sugar, the yolks of 6 eggs.

_Mode_.--Put the milk into a lined saucepan with the almonds, which should be well pounded in a mortar, the gelatine, lemon-rind, and lump sugar, and boil these ingredients for about 5 minutes. Beat up the yolks of the eggs, strain the milk into a jug, add the eggs, and pour the mixture backwards and forwards a few times, until nearly cold; then stir briskly to it the lemon-juice, which should be strained, and keep stirring until the cream is almost cold: put it into an oiled mould, and let it remain until perfectly set. The lemon-juice must not be added to the cream when it is warm, and should be well stirred after it is put in.

_Time_.--5 minutes to boil the milk. _Average cost_, 2s. 5d.

_Sufficient_ to fill two 1-1/2-pint moulds. _Seasonable_ at any time.

LEMON CREAMS.

(_Very good_.)

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