Put the gelatine in the milk and soak fifteen minutes; put on the stove and heat till it steams, but do not let it boil; stir carefully often, as there is danger of its burning. Beat the yolks of the eggs with the sugar, and put these in the custard, and cook till it all thickens and is smooth, but do not boil it. Strain, cool, and add the vanilla, and last fold in the beaten whites of the eggs, and put in a mould on the ice.
Preserved peaches laid round this are very nice, or rich pineapple, or apricot jam; or a ring of whipped cream, with bits of red jelly, make a pretty border.
COMPOTE OF ORANGES AND CHESTNUTS
Peel and quarter eight oranges, boil half-pound of lump sugar and half-pint of water till it becomes a syrup. Pour over quartered oranges whilst boiling, and let cool. Boil one and a half or two pounds of chestnuts until quite cooked; peel and put into a boiling syrup, made as above, well flavoured with vanilla. Gently simmer for one and a half hours; when cool pass through a wire sieve. Pile up in centre of dish and place orange round; decorate with whipped cream and pistachio nuts (chopped).
CREAM BUNS OR ÉCLAIRS
½ pint water.
1 oz. butter
5 oz. fine flour.
3 eggs.
A little salt.
Put the water and butter in a saucepan over the fire to boil, then stir in five ounces of flour. Blend thoroughly till smooth and well cooked; break in the eggs and mix well together. Put the mixture out in pieces on a well-buttered baking-sheet and bake in a slow oven for one hour.
Scoop out the inside and fill with whipped cream. Place the top on again and sift sugar over, or they can be covered with chocolate icing.
TREACLE SPONGE
½ lb. flour.
¼ lb. beef suet.
½ teaspoonful carbonate soda.
A pinch of salt.
1 teaspoonful ground ginger.
1 teacup golden syrup.
¼ pint milk.