Page:Mrs Beeton's Book of Household Management.djvu/1158

1032 in preference to the liquid essence, which, in consequence of its, [sic] varying strength, is uncertain in its results.

Time.—About 1½ hours, to coagulate the milk. Average Cost, 4d. Sufficient for 3 or 4 persons.

Follow the directions given, substituting lemon-rind for the vanilla pod.

Ingredients.—½ a pint of water, 1 oz. of castor sugar, ½ an oz. of leaf gelatine, 1 lemon, 1 white of egg.

Method.—Heat the water, sugar, gelatine and thinly-cut lemon-rind together, stir until the gelatine is dissolved, then strain to the white of egg and lemon-juice previously mixed in a large basin. Whisk all together until stiff, then pile on a dish, and, if liked, colour the last portion with carmine or cochineal, and place it on the top. If preferred, the sponge may be set in a mould rinsed with cold water, and turned out when firm.

Time.—About 1 hour. Average Cost, 3d. Sufficient for 4 or 5 persons.

Ingredients.—¼ of a lb. of macaroni, 1½ pints of milk, 3 ozs. of sugar, the thinly-cut rind of 1 lemon, ¾ of a pint of custard No. 2104, nutmeg.

Method.—Boil the milk, add the sugar, lemon-rind, macaroni in 3-inch lengths, and simmer gently until tender, but firm and unbroken. Place the macaroni in a deep dish, let it become quite cold, then pour over the prepared cold custard, grate with nutmeg, and serve.

Time.—About 1½ hours. Average Cost, 10d. Sufficient for 4 or 5 persons.

Ingredients.—12 or 14 macaroons, 6 ratafias, 1 oz. of castor sugar, 3 ozs. of glacé fruits (cherries, etc.), ¼ of an oz. of pistachios, 2 eggs, 1½ gills of milk, 1 gill of cream, 1 gill of sherry.

Method.—Bring the milk nearly to boiling point, add the sugar and beaten yolks of eggs, and stir by the side of the fire until the mixture thickens, but do not let it boil, or the eggs may curdle. Place the macaroons compactly in a deep dish, add the crumbled ratafias, and pour over the sherry. Stir the custard frequently until quite cold,