Clean the prunes and soak overnight, next day stew till soft, with sugar and peel. Take out the stones, crack them, and keep the kernels. Dissolve the gelatine in hot water, and stir into the fruit and sweeten to taste. Have a plain mould wetted, and arrange kernels in it, and pour in the prunes, &c., and set to cool. Turn out, scoop a hollow place in the top of the mould with a silver knife dipped in boiling water, and fill with whipped cream.
31. Bachelor’s Pudding.
4-oz. suet.
4-oz. flour.
4-oz. apples.
2-oz. sugar.
4-oz. bread crumbs.
4-oz. currants.
3 eggs.
Little nutmeg.
Juice of 1 lemon.
Chop the apples and suet, add currants, &c. Beat well and boil 3 hours.
32. Raspberry Sponge.
1 white of egg.
1 tablespoonful lemon juice.
¼-pint sieved jam.
1-oz. sugar.
½-oz. gelatine.
¼-pint water.
Dissolve gelatine, add egg and jam (heated to make it thin) whisk till stiff. Pile on a glass dish. A few drops of cochineal if necessary.
33. Lemon Cream.
½-oz. gelatine.
1 pint milk.
1 egg.
½-pint water.
4-oz. sugar.
3 lemons.
Put the rind of 2 lemons in a pan with milk, and let it infuse. When boiling, let it cool slightly, and pour on beaten egg. Melt the gelatine in water and let it just reach boiling point, then add the juice of 3 lemons and sugar. Slightly cool, then add to egg and milk. If too hot it will curdle.