1 quart strawberries
Powdered sugar
4 whites of eggs
¹⁄₂ pint boiling water
1 oz. isinglass

Mash the strawberries with sufficient sugar to sweeten and set them aside for about an hour. Boil the water and two ounces of sugar for twenty minutes. Add the gelatine which has been soaked for an hour in a little cold water. Remove from the fire and strain. Put the strawberries through a fine sieve. Add the syrup gradually, beating hard for five minutes. Beat the whites to a stiff froth. Add them to the strawberries and beat till the mixture begins to set. Put into a wet mould. Serve with whipped cream.

*King’s Soufflé

¹⁄₂ lb. powdered sugar
3 small lemons
3 eggs
¹⁄₂ pint whipped cream
³⁄₄ oz. gelatine
¹⁄₂ gill water

Beat the yolks of the eggs. Add to them the sugar, the juice of three lemons, and grated rind of two. Pour into a double-boiler, and whisk continually until the mixture thickens. Do not let it boil. Strain and set aside to cool. Melt the gelatine in the water, and add it to the cold egg mixture. Add the cream and the whites whipped to a stiff froth. Whip lightly together, and when beginning to set, pour into a mould. Garnish with crystallised violets or rose-leaves.

Pastry

PAGE
[Plain Pastry—I.][125]
[ ” ” II.][125]
[ ” ” (Short)][125]
[Puff Pastry][126]
[Rich Crust] [126]
[Short Crust for Tartlets][127]
[Biscuit Paste for Tartlets][127]

General Directions

In making pastry, the colder the hands of the maker, the water and the room, the better. A marble slab is the best thing on which to make it: otherwise a hard board which is kept for pastry only should be used.

Use iced water for mixing, when possible. Pastry will be flakier if set on ice before it is finally rolled out for use. The flour used should be very dry and should be sifted with a little salt. Use the best flour only and fresh butter, or half butter, half lard.