Dissolve the isinglass in a very little hot water. Add to it the milk, butter, sugar and well-beaten yolks. Stir over the fire in a double-boiler until it thickens, being careful not to let it boil. Pour into a basin, and when nearly cold, but not set, add the powdered ginger, the whites (beaten to a stiff froth), and the juice of the lemon. Mix lightly together and pour into a buttered pudding basin to set. Serve with a little chopped preserved ginger and syrup.
Gooseberry Fool
1 pint green gooseberries
¹⁄₂ lb. sugar
¹⁄₂ pint cream
Simmer the gooseberries with the sugar in a very little water until tender. Put through a sieve. Whip the cream slightly and beat well with the gooseberry purée.
This can be made with any kind of fruit.
*Lemon Soufflé
4 eggs
7 ozs. powdered sugar
6 leaves gelatine (over ¹⁄₄ of an oz.)
3 lemons
Whipped cream
Soak the gelatine for an hour in a little water. Beat the yolks and sugar for fifteen minutes. Add the juice of two lemons and the grated rind of one and a half. Whip the whites to a stiff froth. Stir them lightly in. Take the gelatine out of the cold water. Dissolve it in a very little hot water. When cooled pour it very gradually into the mixture, which must be beaten all the while. Beat for five minutes in a cold place. Pour into a silver or glass dish. When set, and it will set very quickly, cover with sweetened whipped cream flavoured with a quarter tea-spoon vanilla. Garnish with grated pistachios.
*Marrons à la Celestiné
Boil some chestnuts. Peel them and put them through a fine sieve. Stir over the fire for two or three minutes with sugar to taste and a little cream. Divide into four parts. To one add the yolk of an egg, to another a little melted chocolate, to another a few drops of cochineal, and to the fourth a little sage colouring. Mix each well.