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Page:Mrs Beeton's Book of Household Management.djvu/1157

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1031
RECIPES FOR COLD SWEETS

2125.—ICED ORANGES.

Ingredients.—Oranges, icing sugar, and to each lb. allow 2 stiffly-whipped whites of eggs.

Method.—Remove the rinds and pith carefully, and pass a thread through the centre of each orange. Beat the sugar and whites of eggs together until quite smooth, dip each orange in separately, and tie them securely to a stick. Place the stick across the oven, which must be very cool, and let them remain until dry. If well-coated and smoothed with a palette knife they have the appearance of balls of snow.

Time.—2 hours. Average Cost, 1½d. each.

2126.—ISINGLASS BLANC-MANGE.

Ingredients.—1 oz. of patent isinglass, sugar to taste, ½ a pint of cream, 1 pint of milk, 1 wineglassful of sherry, 2 or 3 thin strips of lemon-rind.

Method.—Soak the isinglass and lemon-rind in the milk for 2 hours, then simmer gently for 20 minutes. Strain, replace in the stewpan, add the cream, sweeten to taste, and boil up. When cool, stir in the cream, and turn into a mould rinsed with cold water.

Time.—About 3 hours. Average Cost, 1s. 9d. Sufficient for 5 or 6 persons.

2127.—JAUNE-MANGE.

Ingredients.—The yolks of 6 eggs, 1 oz. of gelatine, sugar to taste, the thin rind and strained juice of 1 large lemon, ½ a pint of white wine, 1 pint of water.

Method.—Soak the gelatine in the water for ½ an hour, then add the lemon-rind, and simmer gently until the gelatine is dissolved. Strain into a jug containing the yolks of eggs, add the wine and lemon-juice, and sweeten to taste. Place the jug in a saucepan of boiling water, stir until the contents thicken, and, when cool, pour into a mould rinsed with cold water.

Time.—About 1 hour. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for about 1 quart.

2128.—JUNKET.

Ingredients.—1 pint of milk, junket powder, or 1 dessertspoonful of ice of rennet, 1 teaspoonful of castor sugar.

Method.—Warm the milk (the exact temperature should be 98° F., the natural heat of the milk), put it into the bowl or deep dish in which it will be served, add the sugar, and stir in the rennet or junket powder. Let it remain in a moderately warm place until set. The amount of junket powder required is stated on the wrapper; its use may be recom-