Stone Cream.
_Ingredients_--1 pint of double cream.
2 wineglasses of sherry.
Juice of a lemon.
lb. of castor sugar.
1 gill of milk.
1 oz. of Nelson's or Swinbourne's opaque gelatine.
A little almond flavouring.
_Method._--Soak the gelatine in the milk with the sugar.
Beat the cream up stiffly.
Melt the gelatine; add to it the sherry, lemon juice, and flavouring.
Stir it quickly into the beaten cream.
Pour it into a wetted mould.
When set, dip it into very hot water for a second, and turn it carefully on to a glass dish.
Lemon Sponge.
_Ingredients_-- oz. packet of gelatine.
1 pint of cold water.
lb. of lump sugar.
The thin rind and juice of two lemons.
The whites of 3 eggs.
_Method._--Soak the gelatine in the water with the rind of the lemon for one hour.
Add the sugar and dissolve it over the fire.
Stir and simmer it for a few minutes.
Strain into a basin and add the lemon juice.
When it begins to set, beat in the whites of the eggs, whipped to a very stiff froth.
Whisk until the whole mixture is light and spongy.
Then heap it on a glass dish.
A little of it may be coloured a pale pink with cochineal; and as a decoration, a few pistachio kernels, blanched and chopped, can be sprinkled over the sponge.
Floating Island.
_Ingredients_--A round sponge-cake.
1 pint of custard (_see_ Boiled Custard).
Red jam.
The whites of two eggs.
1 tablespoonful of castor sugar.
Some chopped pistachio kernels.
Some hundreds and thousands.
_Method._--Cut the cake horizontally in slices.
Spread them with jam.
Place them on each other in the form of the cake, and spread the top with jam.
Put the cake on a glass dish, and pour the custard over.
Whip the whites of the eggs stiffly with the sugar, and heap on the top of the cake.
Decorate with chopped pistachios and hundreds and thousands.
Maraschino Cream.
_Ingredients_--3 yolks of eggs.
1 white.
pint of milk.
pint of whipped double cream.
2 tablespoonfuls of castor sugar.
1 oz. of amber gelatine, or oz. of the opaque, melted in a little milk.
1 small glass of maraschino.
_Method._--Make the eggs and milk into a custard (_see_ Boiled Custard).
Add to it the sugar and melted gelatine.
When it has cooled, mix it with the cream.
Add the maraschino and pour into a wetted mould previously decorated with a little bright fruit.
When set, dip into hot water for a second or two, and turn it on to a glass dish.
Pistachio Cream.
_Ingredients_-- pint of whipped double cream.
oz. of amber gelatine, or less than oz. of the opaque, melted in a little milk.
1 oz. of castor sugar.
2 oz. of pistachio kernels blanched.
A few drops of vanilla.