RECIPES.

Gisborne Times, Volume XXX, Issue 3416, 6 January 1912, Page 4

RECIPES.

Chocolate Mould.—One quart of milk, two teaspoonfuls of sugar, box of • , .<oc-->-lato. 14 sheets of gelatine (2o), var. Jla cssence. Dissolve the chocolate in a little warm milk.'acid it and tin sugar to the rest of rim milk, and rng to the I i'. Let it cool' a little. Putin the gohrliiie and stir until dissolved, but do not boil, as it might curdle. Flavor vanilla; Stir in a basin until cold-, and almost setting, then put into mould. Queen Mab Cream.—Quarter of. a pound macaroons and/.a few candied cherries, some • dice of preserved ginger and citron pool. Pour in a pint of custard flavored with vanilla and stiffened with six sheets of gelatine. Floating Island i Trifle.—Slice some orange cakes, . put jam between and place in glass bowl. Pour over one pint or 1.1 pints of good thick custard.

Beat the whites of three eggs very stifly, add two teaspoonfuls jf caster sugar. Put half-inch deep of milk in a clean, broad-bottomed pan, drop large spoonfuls on to it, and let the milk boil through it to set them. Place these rocky islands on top of the custard. Decorate with a little whipped cream (optional), red currant jelly, ratafias. Apple Dishes. 0) Pare and core, without dividing, some nice sound apples. Fill the cavity with sugar and a little lemon.juice. Bake in a moderate oven till just tender, but not broken. Serve with a syrup liigde of lemon juice, sugar, and a little water boiled, together. (2) Apple Hedgehog: Pare, core and stow with sufficient sugar to sweeten 1 Alb of good, sound baking apples. Cool and place in a glass dish; with a fork and spoon mould the mass into the rough shape of an animal. Blanch and cut into very thin strips about 2oz of almonds, stick the strips all over the apples in the dish. If possible, serve with cream. Cake Pudding.—Take enough stale plain cake of any sort to yield two teacupfuls of crumbs when rolled out. Put the crumbs into a basin, add half their quantity of sifted, cleaned, and dry currants, and stoned and quartered raisins or picked sultanas, spice to taste, and a saltspoonful each of bicarbonate of soda and salt. Mix two tahlespoonfuls of golden syrup in a cupful of milk and stir into the dry ingredients. If still too dry add a little more milk. Four into a buttered basin, cover with greased paper, and steam for an hour and a halt. Serve with sweet sauce flavored with golden syrup.