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stewpan. Add the sugar, and when well-mixed, pour the preparation into a wetted border mould. Let it stand until set, then turn out, and pile the stiffly-whipped sweetened cream in the centre.

Time.—From 25 to 30 minutes. Average Cost, 10d. Sufficient for 5 or 6 persons.

2078.—APRICOT TRIFLE. (Fr.Trifle d'Abricot.)

Ingredients.—1 bottle or tin of apricots, stale sponge cake, ⅓ of a pint of cream, 1 tablespoonful of almonds blanched and shredded, 1 tablespoonful of castor sugar, 1 tablespoonful of lemon-juice.

Method.—Strain the apricots, and boil the syrup and sugar together for ½ an hour. Cut the sponge cake into ½-inch slices, and stamp them out into rounds a little larger than ½ an apricot. Place them on a dish, pour the syrup over them, and let them soak for 1 hour. Now remove them to the dish in which they will be served, and add ½ an apricot to each piece. Strain the syrup, mix with it the lemon-juice, and pour it over the apricots. Stick the shredded almonds in the apricots, and serve the stiffly-whipped sweetened cream piled in the centre of the dish. Peaches or pineapple may also be used in this manner, the trimmings of the latter being mixed with the cream. For a plain dish, stale bread may replace the sponge cake, and a good custard may be substituted for the cream.

Time.—Altogether, 2½ hours. Average Cost, 2s. Sufficient for 6 or 7 persons.


Ingredients.—4 heaped tablespoonfuls of arrowroot, sugar to taste, 1½ pints of milk, lemon-rind, vanilla or other flavouring.

Method.—Mix the arrowroot smoothly with a little cold milk, bring the remainder to boiling point, put in the flavouring ingredient, and infuse for 20 minutes. Strain the milk over the blended arrowroot and stir, replace in the stewpan, sweeten to taste, and boil gently for a few minutes. Rinse the mould with cold water, pour in the preparation, and put aside until set. Serve with stewed fruit, jam, or cold custard sauce.

Time.—About 35 minutes. Average Cost, 7d. or 8d. Sufficient for 4 or 5 persons.


Ingredients.—2 bananas, 1 quart of milk, 2 ozs. of cornflour, 2 ozs. of castor sugar, 2 yolks of eggs, ½ a teaspoonful of vanilla essence.

Method.—Mix the cornflour smoothly with a little milk, boil the remainder, add the sugar and blended cornflour, and simmer gently