Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

berries. Rice blanc mange Soak a quarter-box of gelatine in a quarter-cupful of water one hour; rub a quarter of a pound of rice flour in a little cold milk; add this to one quart of scalding milk; stir constantly for five minutes; add a cupful and a half of sugar and the soaked gelatin; stir for one minute, then add the grated rind of one lemon; strain this into a bowl. When a little cool mix in half a teaspoonful of bitter almond; turn into a mold that has been wet in cold water; stand in a cold place until ready to serve. Tipsy pudding Line a glass dish with thin slices of sponge cake. Moisten the slices with sherry or some other good wine. Put over this a layer of preserved fruit, another layer of cake and another of fruit, and so on until the dish is filled. Pour over the whole a quart of rich boiled custard. Strawberry sillibub Line a glass bowl with thin slices of sponge cake. Pour over the cake enough strawberry juice to dissolve the cake. Rub off on blocks of loaf sugar the yellow rind of two oranges, and dissolve the sugar in a pint of rich cream. Squeeze the juice of the oranges on some powdered loaf sugar, and add it gradually to the cream. Whip the mixture to a stiff froth, then heap it on the dissolved cake. Ornament the top with large strawberries, halved. Orange jelly (No. 1) For a quart of jelly allow three oranges with deep yellow skins and two lemons. Squeeze out and strain the juice. Soak half a package of gelatine in the juice, but before pressing the fruit grate carefully all the outside, so that no white mixes with the yellow rind. Cover the grated peel with a quart of cold water, softened by a pinch of baking-soda; bring gradually to the boil and simmer for five minutes. Add a teacupful of sugar to the soaked gelatine, then strain into it through a flannel bag, or fine sieve, the hot orange water, stirring all