Tipsy pudding
Line a glass dish with thin slices of sponge cake. Moisten the slices with sherry or some other good wine. Put over this a layer of preserved fruit, another layer of cake and another of fruit, and so on until the dish is filled. Pour over the whole a quart of rich boiled custard.
Strawberry sillibub
Line a glass bowl with thin slices of sponge cake. Pour over the cake enough strawberry juice to dissolve the cake. Rub off on blocks of loaf sugar the yellow rind of two oranges, and dissolve the sugar in a pint of rich cream. Squeeze the juice of the oranges on some powdered loaf sugar, and add it gradually to the cream. Whip the mixture to a stiff froth, then heap it on the dissolved cake. Ornament the top with large strawberries, halved.
Orange jelly (No. 1)
For a quart of jelly allow three oranges with deep yellow skins and two lemons. Squeeze out and strain the juice. Soak half a package of gelatine in the juice, but before pressing the fruit grate carefully all the outside, so that no white mixes with the yellow rind. Cover the grated peel with a quart of cold water, softened by a pinch of baking-soda; bring gradually to the boil and simmer for five minutes. Add a teacupful of sugar to the soaked gelatine, then strain into it through a flannel bag, or fine sieve, the hot orange water, stirring all the while.
Wet a mold with cold water, put in the jelly and set on ice to form.
Orange jelly (No. 2)
Soak a half-box of gelatine in enough cold water to cover it. At the end of two hours stir into it a cupful of granulated sugar, put it into a saucepan and pour upon it three cupfuls of boiling water. Stir over the fire until the gelatine and sugar are dissolved, when add a cupful of strained orange juice and a dash of cinnamon. Do not allow the jelly to boil after the orange juice has been added, but remove at once; strain through flannel and turn into a mold wet with cold water. Set in a cold place to form.
Or a prettier fashion is to pour the liquid jelly into halved orange peels from which the pulp has been carefully removed, and which have lain in cold water for half an hour. When firm, the jelly should be eaten from these improvised bowls.