Page:Mrs Beeton's Book of Household Management.djvu/1134

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Ingredients.—1 pint of milk, 2 ozs. of sugar, 1 heaped up tablespoonful of arrowroot, 3 drops each of essence of cloves and almonds, jam, strips of angelica, glacé cherries.

Method.—Place a good layer of jam at the bottom of a glass dish. Mix the arrowroot smoothly with a little cold milk, boil the remainder, pour it over the arrowroot, stirring meanwhile. Replace in the stewpan, add the sugar, simmer gently for 2 or 3 minutes, and stir in the flavourings. Stir the mixture occasionally until nearly cold, then pour it over the jam, and garnish with angelica and cherries.

Time.—Altogether, about 1 hour. Average Cost, 10d. Sufficient for 4 or 5 persons.

Ingredients.—1 lb. of strawberries, ½ a pint of cream, 3 ozs. of castor sugar, ¾ of an oz. of leaf gelatine, the juice of 1 lemon.

Method.—Pick the strawberries and pass them through a fine hair seive. Dissolve the gelatine and sugar in 2 tablespoonfuls of water, and add the lemon-juice. Strain the gelatine, etc., into the strawberry purée, add the cream well-whipped, mix lightly together, and pour into the prepared mould. Set on ice or in a cold place until firm.

Time.—From 35 to 40 minutes. Average Cost, 2s. Sufficient for 1 medium-sized mould. Seasonable from June to August.

Ingredients.—1 lb. ripe strawberries, 1 pint of lemon or wine jelly, Nos. 2004, 2020, 1 tablespoonful of Maraschino, ½ an oz. of leaf gelatine, 1 oz. of castor sugar, 2 ozs. of loaf sugar, 2 eggs, angelica.

Method.—Line the moulds with jelly, and decorate them with leaves of angelica and halved strawberries (see p. 985). Boil the loaf sugar and 1 gill of cold water to a syrup. Pass the remainder of the strawberries through a fine sieve, place in a large basin with the syrup, sugar, Maraschino, beaten eggs, gelatine dissolved in 1 tablespoonful of water, and whisk over a saucepan of boiling water until the mixture thickens. Now stand the basin on ice or on a cold slab, stir frequently until cold and on the point of setting, then pour into the prepared moulds.

Time.—2 hours, altogether. Average Cost, 2s. to 2s. 6d. Sufficient for 8 or 10 small moulds.