cool stir in the gelatine, etc. Pour into the mould, stand on ice until firm, then turn out and serve.
Time.—About 1 hour, to prepare. Average Cost, 2s. 6d. to 2s. 9d. Sufficient for 6 or 7 persons.
2034.—CHARTREUSE OF APPLES. (Fr.—Chartreuse de Pommes à la Princesse.)
Ingredients.—6 small cooking apples, 3 ozs. of sugar (about), ½ an oz. of leaf gelatine, 2 ozs. of angelica, 1 oz. of glacé cherries, 1 oz. of pistachios, the thinly-cut rind of ½ a lemon, 1 pint of lemon or wine jelly, ½ a gill of cream, 2 cloves, carmine or cochineal for colouring purposes.
Method.—Peel, core and slice the apples, cook them with the sugar, cloves, lemon-rind, and ½ a pint of water until tender, then rub them through a hair sieve. Dissolve the gelatine in 1 tablespoonful of water, and stir it into the purée. Divide into 2 equal portions, colour 1 pink with carmine, add 1 tablespoonful of cream to the other, pour into separate sauté-pans or round shallow tins, and when cold cut into stars, crescents or other shapes. Have ready a plain charlotte mould coated with jelly, ornament the bottom and sides tastefully with the prepared shapes and fancifully cut pieces of angelica, and fix them firmly in place with a little cool jelly (see p. 985). Place a small mould in the centre of the large one, leaving about 1 inch of space all round; fill this space with cool jelly, and let it set firmly. Dissolve the trimmings of the coloured and plain preparations separately, add the remainder of the cream stiffly-whipped, sweeten to taste, and add to each portion 1 gill of cool jelly. Remove the mould from the centre, and fill the cavity with alternate layers of plain and coloured purée, taking care that each layer is firmly set before adding the following one, and dividing them by a liberal sprinkling of shredded cherries and pistachios. Let the mould remain on ice for about 2 hours, then turn out, and serve.
Time.—To prepare, from 2½ to 3 hours. Average Cost, 2s. 9d. to 3s. Sufficient for a medium-sized mould; 6 or 7 persons.
2035.—CHESTNUT CREAM. (Fr.—Crème aux Marrons.)
Ingredients.—1 lb. of chestnuts, 1½ pints of milk, ½ a pint of cream, 4 ozs. of castor sugar, ¾ of an oz. of gelatine, 4 yolks of eggs, the thinly-cut rind of 1 lemon, a vanilla pod, 1 wineglassful of Maraschino, carmine or cochineal.
Method.—Shell, parboil and skin the chestnuts, put them into a stewpan with 1 pint of milk, the lemon-rind and vanilla pod, simmer until tender, then rub through a fine sieve. Dissolve the sugar and gelatine in the remaining ½ pint of milk, cool slightly, then add the yolks of eggs, and stir by the side of the fire until they thicken. When cool