¾ cup sugar
Whites 4 eggs
3 tablespoons Sherry
1½ tablespoons Sauterne
Sauterne jelly mixture
Make one-half recipe for Sauterne Jelly (see p. [420]), allowing one and one-third tablespoons granulated gelatine. Color one-half green and one-half red. Fill sections of a fancy mould alternately with green and red jelly. In the green jelly mould pistachio nuts cut in quarters; in red jelly glacéd cherries cut in quarters.
Scald cream, add gelatine soaked in cold water, then add whites of eggs beaten until stiff; add sugar. Remove from range, set in pan of ice-water, and stir occasionally until mixture thickens; then add flavoring and turn into mould. Chill thoroughly and remove from mould.
French Easter Cream
| ⅓ cup raisins | |
| ¼ cup brandy | |
| 2 cups cream | |
| ½ cup sugar | |
| Yolks 3 eggs | |
| ⅛ teaspoon salt | |
| 1 tablespoon granulated gelatine | |
| 2 tablespoons cold water | |
| Maraschino | ¼ cup each |
| Slow gin | |
| Brandy | |
| 1 teaspoon vanilla | |
Seed raisins, add brandy, and cook in double boiler until raisins are soft. Make a custard of cream, sugar, egg yolks and salt. Remove from range, add gelatine soaked in cold water. Strain, cool slightly, add flavorings, stir until mixture thickens, then add raisins. Mould and chill. Remove from mould, and garnish with Sauterne Jelly (colored violet), cut in cubes, and fresh violets.