The Cookery Blue Book

whites of 2 eggs beaten to a stiff froth, 1 small teacup of powdered sugar. Flavor with vanilla or little almond. Mix together the cream, eggs, sugar and flavoring, and beat in the gelatine and milk when quite cold. Line a mold with slices of sponge cake or lady fingers, and fill with the mixture. Set upon the ice to cool. =Champagne Jelly.= 1 box gelatine, 1 pint boiling water, 1/2 pint cold water, 1/2 pint sherry, 1 lemon, 1 lime, 3/4 pound sugar, 1 teaspoon essence cinnamon. Soak gelatine in cold water, add hot water, sugar, wine, lemon and lime, and boil five minutes. Add 1 pint champagne and strain twice. =Coffee Jelly.= 1/2 box gelatine soaked in cold coffee. When well dissolved, pour in a pint of boiling coffee, sweeten to taste, and set aside to cool. When quite cold and almost jellied, beat up till it becomes a light foam. Pour into mold and place on ice. Serve with whipped cream. [Illustration] PUDDINGS. =Burlington Pudding.= Mix 1/2 cup of flour with a little cold milk and stir into 1 pint of boiling milk. Remove from the fire, and add 1/2 cup sugar and 2 large tablespoons of butter; also 6 eggs, the whites and yolks beaten separately. Flavor with vanilla or lemon, and bake one-half hour in pan of hot water. Serve with wine sauce. =Fig Pudding.= 2 cups bread crumbs, 1 of currants, 1 of chopped raisins, 1 of figs, 1 of suet, 3 eggs, well-beaten, 2 cups milk, 1 of brown sugar. Steam four hours. =Pancake with Fruit.= Take 4 eggs, a cup of cream or rich milk, and flour enough to make a thin batter. Add a little fine sugar and nutmeg. Butter the griddle and turn the batter on. Let it spread as large as a common dinner plate. When done on one side, turn it, as a pancake. Have some nice preserves, and spread over quickly. Roll the cake up, place on a flat dish, sift on a little powdered sugar and cinnamon, a little butter, if you wish, and serve hot.