little more if necessary to soak them thoroughly, sprinkle on the lemon-rind, add the almonds, and cover with the custard. Mix the cream and whites of eggs together, whip stiffly, sweeten to taste with castor sugar, pile lightly on the top of the custard, and garnish with halved cherries and strips of angelica.
Time.—About 1½ hours. Average Cost, 3s. to 3s. 6d. Sufficient for 7 or 8 persons.
2170.—TRIFLE, No. 2.
Ingredients.—18 Savoy biscuits, 12 ratafias, raspberry jam, ½ a pint of custard No. 2104, 1 wine glass of sherry, 2 tablespoonfuls of milk, 1 oz. of blanched and shredded almonds, 2 whites of eggs, castor sugar.
Method.—Make the custard as directed, and let it cool. Spread jam on half the biscuits, cover with the others, and arrange them with the ratafias compactly on a glass dish. Mix the sherry and milk together, pour it over the biscuits, stick in the shreds of almonds, and let the ration soak for 1 hour. Then pour over the custard, pile the stiffly-whisked sweetened whites of eggs on the top, and serve.
Time.—About 2½ hours. Average Cost, 1s. 9d to 2s. Sufficient for 6 or 7 persons.
2171.—VANILLA BLANC MANGE.
Ingredients.—¾ of a pint of milk, ½ a pint of cream, 4 ozs. of loaf sugar, 1 oz. of leaf gelatine, 4 yolks of eggs, 2 inches of vanilla-pod.
Method.—Bring the milk, sugar and vanilla-pod to boiling point, and simmer gently until sufficiently flavoured. Beat the yolks of the eggs slightly, strain on to them the boiling milk, stirring vigorously meanwhile, return to the stewpan, and stir by the side of the fire until the mixture thickens. Dissolve the gelatine in a ¼ of a pint of water, add it to the custard, and, when cool, stir in the stiffly-whipped cream. Stand on ice or in a cold place until set.
Time.—About 1 hour. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons.
Ingredients.—½ a pint of double cream, 1½ ozs. of castor sugar, or to taste, 1 desertspoonful of sherry, 1 dessertspoonful of brandy (the wine and brandy may be omitted), the juice and finely-grated rind of ½ a lemon.
Method.—Put the sherry, brandy, sugar lemon-juice and rind into a basin, and stir until the sugar is dissolved. Add the cream, and whip, slowly at first and afterwards more quickly, until firm. Serve as