Soak half a sixpenny packet of gelatine in half a tea-cupful of milk, for half-an-hour; set it into a pan of warm water till it melts, then switch one breakfast-cupful of cream till stiff; then let the gelatine be cold, but so as it will run from the cup into the cream. Sweeten with one ounce of sugar and a few drops of vanilla; rinse a mould out with cold water, and set the cream for twelve hours; plunge the mould in hot water, and turn out on a glass dish, and garnish with angelica and dried cherries.
WINE JELLY.
Take a sixpenny packet of gelatine, soak in one cupful of cold water for an hour; then add four cups more of water, four ounces of sugar, the rhind of one lemon and the juice of two, one stick of cinnamon, the whites of three eggs and shells, and switch to a stiff froth. Switch all together in a copper pan over the fire till it boils. Draw to the side to simmer gently for fifteen minutes. The pan must not be shaken; pour through a jelly bag. Rinse out a mould with cold water before pouring in the jelly. One or two glasses of wine may be added.
ŒUF À LA NEIGE.
Place in a sauce-pan one pint of milk and bring to the boil; have three yolks of eggs beaten with three tea-spoonfuls of corn-flour and two table-spoonfuls of cold milk; blend all together with back of wooden spoon; give it one boil, and flavour with essence of almond. When cold, turn into a glass dish, switch the whites of eggs to a stiff froth, add an ounce of sugar, and garnish the top by dropping it in spoonfuls on the top. Part may be coloured with cochineal, place some tiny pieces of red currant jelly on the top of each piece.
TRIFLE.
Soak four penny sponge cakes in a glass of sherry for half-an-hour; cut each sponge cake into four pieces, lay the four pieces at the bottom of a glass dish; spread a layer of strawberry jam; then have a thin custard made with two eggs and two tea-spoonfuls of corn-flour and a breakfast-cupful of milk. Let it get cold, and pour over the sponge cake and jam. Sprinkle with chopped almonds and dried cherries. Lay sponge cake and jam in alternated layers, and macaronis crumbled, till all is used up. Switch a tea-cupful of cream, and lay on the top, and garnish with pink sugar, angelica, and dried cherries.