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.
2056.—STRAWBERRY CREAM. (Fr.—Crème de Fraises.)
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.
2057.—STRAWBERRY CREAMS, SMALL. (Fr.—Petits pains de Fraises à la Moderne.)
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.
Note.—As the mixture is poured less quickly into small moulds than one large one, it should not be allowed to come quite so near setting point. If, however, it stiffens during the process of filling the moulds, it should be slightly re-heated over a saucepan of hot water.