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1037
RECIPES FOR COLD SWEETS

2148.—QUEEN MAB'S PUDDING.

Ingredients.—4 ozs. of castor sugar, 1 oz. of gelatine, 1 pint of milk, ½ a pint of double cream, 6 yolks of eggs, 2 ozs of glacé cherries halved, 1 oz. of candied peel shredded, vanilla essence.

Method.—Soak the gelatine in the milk for ½ an hour, then stir it over the fire until dissolved, and add the sugar. Cool slightly, put in the yolks of eggs and cream, stir by the fire until the mixture thickens, but it must not boil. Let it cool, add the cherries, citron, and vanilla to taste, stir until on the point of setting, then turn into a mould previously lined with jelly, or rinsed with cold water.

Time.—About 1 hour. Average Cost, 2s. 3d. Sufficient for 5 or 6 persons.

2149.—QUINCE BLANCMANGE.

Ingredients.—1 lb. of ripe quinces, 6 ozs. of castor sugar, ¾ of an oz. of gelatine, ¼ of a pint of double cream, 1 pint of water.

Method.—Peel and core the quinces, simmer them in the water until quite soft and broken, but not reduced to a pulp, then strain through a jelly bag. Replace the liquor in the pan, add the sugar and the gelatine previously soaked in a little cold water, and stir and boil gently until the gelatine is dissolved. When cool, add the cream, mix well, and turn into a mould rinsed with cold water.

Time.—About 1½ hours. Average Cost, 1s. 6d. Sufficient for 4 or 5 persons.

2150.—RAISIN CHEESE.

Ingredients.—1 lb. of raisins, ½ a lb. of castor sugar, a good pinch each of cinnamon and cloves, angelica, candied citron peel.

Method.—Stone the raisins, add the sugar, cinnamon, and cloves, and stew for 1½ hours in a jar placed in a saucepan of boiling water. When cool, pour into a glass dish, garnish with strips of angelica and citron, and serve cold.

Time.—1½ hours. Average Cost, 8d. or 9d Sufficient for 4 or 5 persons.

2151.—RICE AND CREAM. (Fr.Riz à la Crème.)

Ingredients.—3 ozs. of Carolina rice, 1 pint of milk, ½ a pint of cream, 1 tablespoonful of castor sugar, 2 tablespoonfuls of sherry, glacé cherries.

Method.—Simmer the rice in the milk until tender, drain well on a sieve and let it cool. Whip the cream stiffly, stir in the rice, add the sherry and sugar, and serve in custard-glasses garnished with strips of cherries.

Time.—About 1¼ hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 5 or 6 persons.