CUSTARDS, CREAMS AND DESSERTS. 375
into these molds, in equal parts, the wine jelly which was made with the clear gelatine, and set it away to harden. When it has become set, pour in the pink gelatine, which should have been set away in a place not cold enough to make it harden. After it has been transferred and has become hard, pour into the molds the mixture of eggs, sugar and gelatine, which should be in a liquid state. Set the molds in an ice chest for three or four hours. At serving time, dip them into tepid water to loosen the contents, and gently turn the jelly out upon flat dishes.
The clear jelly may be made first and poured into molds, then the pink jelly and finally the egg jelly.
STRAWBERRIES, pounded sugar ; to every pint of juice allow half a package of Cox's gelatine.
Pick the strawberries, put them into a pan, squeeze them well with a wooden spoon, add sufficient pounded sugar to sweeten them nicely, and let them remain for one hour that the juice may be extracted ; then add half a pint of water to every pint of juice. Strain the strawberry juice and water through a napkin ; measure it and to every pint allow half a package of Cox's gelatine dissolved in a teacupful of water. Mix this with the juice, put the jelly into a mold and set the mold on ice. A little lemon juice added to the strawberry juice improves the flavor of the jelly, if the fruit is very ripe ; but it must be well strained before it is put with the other ingredients, or it will make the jelly muddy. De- licious and beautiful.
RECIPE FOR CHEESE CUSTARD.
FOR three persons, two ounces of grated parmesan cheese; the whites of three eggs beaten to a stiff froth, a little pepper, salt and cayenne, a little milk or cream to mix ; bake for a quarter of an hour.