High-class cookery made easy

top. ICE CREAM. Take a quart of cream and flavour with any kind of flavouring, such as strawberry, vanilla. Whatever is chosen, sweeten it much sweeter than for ordinary use, as it loses in freezing. Set a small pail with the cream in it into a larger vessel. Build broken ice and salt round it; and turn for half-an-hour. MARBLE PUDDING. Put six penny packets of gelatine to soak in a cup of milk. When soaked, add it to a pint of boiling milk, two ounces of sugar, and stir over the fire till all is dissolved. Make five parts of the milk that has the gelatine in it; flavour each with different flavourings and different colours. Colour one yellow with yolk of egg, leave one white, one brown with coffee, one red with cochineal, one green with a few drops of spinach juice; pour the mixtures into a round basin in reversible manner; let the mixture be half cooled before mixing; when cold, turn out and garnish with different shades of jelly. PLUM PUDDING. Take one pound of flour, half-a-pound bread-crumbs, three-quarter pound of chopped suet, one pound currants, one pound raisins, two ounces of lemon-peel, half-pound of sugar, one nutmeg, a penny-worth of spice, a few drops of vanilla, and this will take the place of brandy; three eggs and two cups of milk. Steam for two hours and a-half. Wash and clean the fruit on a clean towel, and dry in the oven. Chop the lemon-peel and mix with the fruit; and all the spice with the flour. Lastly, stir in the milk, and switch the yolks and whites of egg stiff. Steam in a greased mould or cloth that has been rung out of hot water, greased and buttered. Lay a plate at the bottom to prevent the pudding sticking to the pot. When water is to be added it must be boiling water. Boil for three hours. COMPOTE OF RICE AND APPLES. Place six apples in a stew-pan with one pint of water, one lemon, ten ounces of sugar, and a few drops of cochineal,