¹⁄₂ oz. gelatine
1 pint cream
12 lady fingers
3 table-spoons powdered sugar
1 tea-spoon vanilla
1 table-spoon sherry or liqueur
Set the gelatine to soak in cold water. Line a mould with lady fingers, leaving a little space between each. Whip the cream. Add the sugar, vanilla, and wine. Dissolve the gelatine in as little boiling water as possible. Strain it very slowly through a fine strainer into the cream, stirring rapidly all the time. Stir until the cream begins to stiffen. Then pour it into the mould and set in a cold place or on ice.
The mould may be lined with plain or rolled wafers instead of lady fingers.
The cream may be flavoured with coffee, chocolate, or any fruit syrup.
1¹⁄₂ ozs. gelatine
1 quart milk
¹⁄₂ lb. powdered sugar
4 table-spoons grated chocolate
¹⁄₂ tea-spoon vanilla
Soak the gelatine for two hours. Add it to the warmed milk and sugar. Let it heat gently. When the gelatine is melted, strain. Add the chocolate and boil for five minutes, stirring continually. Take off the fire. When nearly cold, beat for ten minutes with a whisk and add the vanilla. Pour into a mould. Serve with cream.
6 whites of eggs
1 lb. powdered sugar
1 tea-spoon vanilla
3 ozs. powdered chocolate
Beat three whites with the sugar for fifteen minutes. Then add the rest of the whites one at a time, beating well. Add the vanilla and chocolate. Drop on stiff note-paper which has been well buttered, and place upon a board in a slow oven. Bake until dry.
1 pint milk
3 table-spoons powdered sugar
3 whites of eggs
¹⁄₂ tea-spoon vanilla
2 heaping table-spoons cornflour
Mix the cornflour to a smooth paste with a little of the milk. Put the rest with the sugar in a double boiler. When boiling add the cornflour. Stir till perfectly smooth and thick. Then leave to cook gently for about twenty minutes. Beat the whites to a stiff froth. Stir them in and continue stirring for two or three minutes. Take off the fire. Add the vanilla. If not perfectly smooth, strain. Pour into a mould.
1 pint cream
1 cup sherry
1 lemon
¹⁄₂ cup sugar
2 whites of eggs
Whip the cream lightly. Add the sherry, rind and juice of the lemon, sugar and the whites beaten to a stiff froth. Stir until the sugar is melted. Skim off the froth and set it on a sieve. Fill custard glasses with the cream. Put the froth on the top of each glass.
³⁄₄ cup pearl tapioca
1¹⁄₂ pints boiling water
¹⁄₄ cup sugar
¹⁄₂ cup currant jelly
Or fresh fruit juice
Soak the tapioca all night. Boil in the water till tender and transparent. Stir frequently. Add the sugar, a little salt and the jelly or fruit. Stir together till melted. Pour into a dish and set on ice or in a cold place. Serve with cream.
¹⁄₂ oz. isinglass
¹⁄₂ pint milk
3 ozs. butter
2 ozs. powdered sugar
4 eggs
1 lemon
1 small tea-spoon powdered ginger
Preserved ginger and syrup
Dissolve the isinglass in a very little hot water. Add to it the milk, butter, sugar and well-beaten yolks. Stir over the fire in a double-boiler until it thickens, being careful not to let it boil. Pour into a basin, and when nearly cold, but not set, add the powdered ginger, the whites (beaten to a stiff froth), and the juice of the lemon. Mix lightly together and pour into a buttered pudding basin to set. Serve with a little chopped preserved ginger and syrup.
1 pint green gooseberries
¹⁄₂ lb. sugar
¹⁄₂ pint cream
Simmer the gooseberries with the sugar in a very little water until tender. Put through a sieve. Whip the cream slightly and beat well with the gooseberry purée.
This can be made with any kind of fruit.
4 eggs
7 ozs. powdered sugar
6 leaves gelatine (over ¹⁄₄ of an oz.)
3 lemons
Whipped cream
Soak the gelatine for an hour in a little water. Beat the yolks and sugar for fifteen minutes. Add the juice of two lemons and the grated rind of one and a half. Whip the whites to a stiff froth. Stir them lightly in. Take the gelatine out of the cold water. Dissolve it in a very little hot water. When cooled pour it very gradually into the mixture, which must be beaten all the while. Beat for five minutes in a cold place. Pour into a silver or glass dish. When set, and it will set very quickly, cover with sweetened whipped cream flavoured with a quarter tea-spoon vanilla. Garnish with grated pistachios.
Boil some chestnuts. Peel them and put them through a fine sieve. Stir over the fire for two or three minutes with sugar to taste and a little cream. Divide into four parts. To one add the yolk of an egg, to another a little melted chocolate, to another a few drops of cochineal, and to the fourth a little sage colouring. Mix each well.
Whip some cream with the white of an egg, and sweeten it and flavour with vanilla. Pile it in the centre of a dish. Put the differently coloured chestnut purées separately through a coarse sieve, and arrange lightly around and on the cream.
This is equally good and simpler to make if colouring is not used. Pile the sweetened and sifted chestnuts on a dish and cover with whipped cream, or garnish with slices of sweetened orange.
Whip four whites of eggs and a little salt until frothy, gradually adding while doing so a breakfast-cup of powdered sugar. Beat until perfectly smooth and firm. Cover a board with white paper. Drop the mixture, one and a half table-spoons at a time, in oblong shapes upon the paper. Put the board in a very slack oven. When a crust has been formed, scoop out the soft centre of each meringue and turn it over to dry inside.
If the meringues do not come off the paper easily, moisten it on the under-side.
1 oz. gelatine
³⁄₄ cup powdered sugar
1³⁄₄ pints milk
1 tea-spoon vanilla
Soak the gelatine in a little of the milk for an hour. Boil the sugar and the rest of the milk together. Add the gelatine. When dissolved, take from the fire. Add the flavouring and strain into a mould.
¹⁄₂ lb. sweet almonds
¹⁄₂ tea-spoon lemon juice
3 whites of eggs
3 ozs. powdered sugar
Spinach colouring
¹⁄₂ pint whipped cream
Sugared fruit
Blanch and pound the almonds with the lemon juice. Put through a fine sieve. Add the whites and sugar. Beat well together. Stir over the fire for two or three minutes. Take off and colour with green colouring. Put the whipped cream in the centre of a dish. Put the almond paste through a coarse sieve and arrange it lightly around the cream. Decorate with sugared fruit.
¹⁄₂ oz. gelatine
1 cup powdered sugar
¹⁄₂ pint orange juice
1 scant cup water
4 eggs
Lady fingers
Soak the gelatine. Boil the juice, water and sugar. Skim. Beat the yolks thoroughly. Pour the syrup over them slowly, beating hard all the time. Put into a double boiler and stir the mixture till it thickens. Dissolve the gelatine in as little boiling water as possible. Put the mixture in a good-sized basin and strain the gelatine into it, beating continually. When cool, but not hard, stir in the whites beaten to a stiff froth, and beat altogether till it begins to thicken. Then pour the mixture into moulds lined with lady’s fingers. This Charlotte can be made with the juice of any fruit, tinned or fresh.
1 pint of fruit pulp
1 oz. gelatine
1 gill cold water
1 gill hot water
Crush some apricots, strawberries, raspberries, peaches, or pine-apples. Sweeten and add a little liqueur and lemon juice, and, if liked, blanched and chopped almonds. To each pint of fruit use one ounce of gelatine which has been soaked in one gill of cold water and dissolved in one gill of hot water. Stir well together until the mixture begins to set. Pour into a china mould. Serve with a rich custard or cream.
¹⁄₂ pint cream
1 cup grated pine-apple
4 table-spoons sugar
¹⁄₂ oz. gelatine
7 meringue cases
Whip the cream. Dissolve the gelatine in a very little boiling water. Strain it gradually over the cream, whisking it continually while doing so. Stir in the grated pine-apple and the sugar. Beat in a cold place until the mixture begins to set. Then arrange the meringues and cream in layers. Garnish with crystallised fruits.
Stale cake
Pine apple
Wine or liqueur
Cut the cake, which must be plain, into small rounds. Chop the pine-apple and put it in a basin with plenty of sugar to sweeten. Soak the cake in wine or liqueur. Pile the pine apple into little mounds on each piece. To the juice add a very little wine or liqueur and arrowroot (in the proportion of a tea-spoon to half a pint of juice). Cook until thick and clear. Pour over the pine-apple and cake. Arrange on a dish, covering each with a little whipped cream.
1 pint of sponge cake
10 ratafias
2 ozs. sugar
2 ozs. butter
¹⁄₂ rind of a lemon grated
1 pint of milk
4 eggs
Crumble the sponge cakes and ratafias finely. Pour the milk over them. Beat the butter and sugar to a cream. Add the yolks and beat again. Mix well with the sponge cake. Beat the whites till frothy and stir them in. When thoroughly mixed, turn into a buttered pudding-dish. Bake half an hour. When cold turn out. Spread with a layer of jam and cover with whipped cream.
1 pint milk
¹⁄₂ oz. gelatine
¹⁄₂ cup sugar
3 eggs
¹⁄₂ tea-spoon vanilla
Soak the gelatine in the milk for two hours. Beat up the eggs till very light. Add the sugar and beat again. Bring the milk and gelatine to the boil. Pour over the eggs and sugar. Strain. Put on the fire in a double boiler and stir till thick; but do not allow it to boil. Add the vanilla and pour into a wet mould.
1 quart strawberries
Powdered sugar
4 whites of eggs
¹⁄₂ pint boiling water
1 oz. isinglass
Mash the strawberries with sufficient sugar to sweeten and set them aside for about an hour. Boil the water and two ounces of sugar for twenty minutes. Add the gelatine which has been soaked for an hour in a little cold water. Remove from the fire and strain. Put the strawberries through a fine sieve. Add the syrup gradually, beating hard for five minutes. Beat the whites to a stiff froth. Add them to the strawberries and beat till the mixture begins to set. Put into a wet mould. Serve with whipped cream.
¹⁄₂ lb. powdered sugar
3 small lemons
3 eggs
¹⁄₂ pint whipped cream
³⁄₄ oz. gelatine
¹⁄₂ gill water
Beat the yolks of the eggs. Add to them the sugar, the juice of three lemons, and grated rind of two. Pour into a double-boiler, and whisk continually until the mixture thickens. Do not let it boil. Strain and set aside to cool. Melt the gelatine in the water, and add it to the cold egg mixture. Add the cream and the whites whipped to a stiff froth. Whip lightly together, and when beginning to set, pour into a mould. Garnish with crystallised violets or rose-leaves.