Two pints of water; ½ pint of milk, and 1 gill of wine, 1 gill of lemon juice, the peel of 3 lemons, 1 pound of sugar, whites of 3 eggs beaten, not stiff, and stir in the above; melt and put in this 1 paper of gelatine; put on the fire and stir till it begins to boil; then stop for 10 minutes; take off; strain through a flannel bag, place in pan till cool enough to dip up with a spoon; peel and quarter in layers 1 orange; put a slim layer of jelly in bottom of mould; on this put 6 pieces of orange; now cover with jelly; second layer, drop 7 or 8 candied cherries on the top of layer in mould, another layer of jelly; then 5 or 6 Malaga grapes between them; 5 or 6 blanched almonds, a layer of jelly; on this candied cherries and almonds between them; then fill mould up with jelly; put on ice.
No. 265.
FROZEN PEACH CUSTARD.
One quart of milk; 5 yolks of eggs, 3 whites; boil milk; make a custard of it; sweeten to taste; cut in thin slices soft peaches; put peaches in custard when cold; freeze it for use; this can be moulded in form of a brick.
No. 266.
SNOWBALL.
Six apples, peeled and cored, ½ pound of rice washed well; put apples in pudding cloth; pour rice on top; leave room to swell; boil in pot 1½ hours; make wine sauce for it; this is a dinner dish.
No. 267.
BLANC-MANGE.
Take 1 package of gelatine, divide it in half; take 3 half pints of milk, 3 yolks of eggs; put on the milk to boil and make a custard of it; season to taste with lemon; melt one half of the gelatine, and melt it in ½ teacup of cold milk; then stir it in custard when done; take another 3 half pints of milk; let it boil; season with vanilla; sweeten to taste; melt the remaining half of the gelatine in a little milk and stir it in this last custard while it is hot; put out to cool enough, so it will mould; then take the first custard made and put in the mould, then on top of that in the same mould the last custard made; place on ice to cool; eat with whipped cream, seasoned with lemon or vanilla.
No. 268.
COFFEE BLANC-MANGE.
Take and divide 1 package of gelatine in half; take 1 pint of milk, ½ pint of coffee and let it boil; melt one half of the gelatine in a little milk; stir it in the boiled milk; now take 3 half pints of milk, stir in 2 tablespoonfuls of chocolate and boil it; take the remaining half of the gelatine, melt it in a little milk; stir it in the chocolate; let it get cold before putting in the mould; then put in the mould the portion made first, then the second portion on top of this; set away to cool; eat with whipped cream.