boiling, stir until they thicken, then put in the sugar and cool slightly. Now dissolve the gelatine in 1 tablespoonful of water, and add it to the custard. Whip the cream stiffly, stir it in to the custard when nearly cold, add the coffee essence, and pour into the prepared mould. Let the mould remain on ice or in a cold place until firm.
Time.—About ½ an hour. Average Cost, from 1s. 6d. to 1s. 8d. Sufficient for 1 medium-sized mould.
2039.—COLD CABINET PUDDING. (Fr.—Pouding Cabinet Froid.)
Ingredients.—Savoy biscuits, 2 ozs. of ratafias, 1 oz. of castor sugar, ½ an oz. of leaf gelatine, ½ a pint of milk, ½ a gill of cream, the yolks of 4 eggs, jelly, cherries, angelica.
Method.—Prepare the mould as directed for the recipe for Charlotte Russe, No. 2032. Bring the milk and sugar nearly to boiling point, stir it into the beaten yolks of the eggs, replace in the stewpan, and stir by the side of the fire until the mixture thickens, but it must not boil. Dissolve the gelatine in 1 or 2 tablespoonfuls of water, add it to the custard, and when nearly cold stir in the cream, and flavour to taste with vanilla. Place the ratafias and trimmings off the Savoy biscuits in the mould, and pour the preparation, when cold and on the point of setting, over them. Place on ice or in a cold place until firm.
Time.—From 30 to 35 minutes, after the mould is prepared. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 1 medium-sized mould.
2040.—GARIBALDI CREAM. (Fr.—Crème à la Garibaldi.)
Ingredients.—Equal quantities of pistachio, strawberry, and vanilla cream (see recipes for same).
Method.—Place a layer of strawberry cream at the bottom of a mould previously lined with jelly, or rinsed with cold water. Allow it to set, add an equal depth of vanilla cream, and when firm, pour over it the pistachio cream. Let it remain on ice until set, and unmould.
Time.—Without ice, 3 to 4 hours. Average Cost, 2s. 6d. to 3s., according to size.
2041.—GENOESE CREAM. (Fr.—Crème à la Génoise.)
Ingredients.—½ a pint of milk, ¼ of a pint of cream, 2 ozs. of macaroons, 2 ozs. of castor sugar, 1 oz. of mixed glacé fruit shredded, ½ an oz. of leaf gelatine, 4 yolks of eggs, the finely-cut rind of ½ an orange, ½ a wineglassful of brandy.
Method.—Crush the macaroons and soak them in the brandy. Put the milk, sugar and orange-rind into a stewpan, boil up, and simmer