infuse the lemon-rind for 20 minutes, then add the gelatine, yolks of eggs, lemon-juice, and sugar to taste. Stir by the side of the fire until the mixture thickens, then strain, and, when cool, stir in the stiffly-whipped cream. The preparation may be turned into a mould and put aside until set, or it may be at once served in a glass dish or jelly-glasses.
Time.—About 1 hour. Average Cost, 1s. 8d. Sufficient for 5 or 6 persons.
2045.—LEMON CREAM. (Fr.—Crème au Citron.)
Ingredients.—1 pint of cream, 2 tablespoonfuls of lemon-juice, 1 heaped tablespoonful of ground almonds, 2 glasses of sherry, sugar to taste.
Method.—Whip the cream stiffly, adding the rest of the ingredients gradually, and sweeten to taste. Serve in jelly glasses. For a moulded cream, see Vanilla Cream, and substitute lemon-juice for vanilla.
Time.—From 25 to 30 minutes. Average Cost, 2s. 6d. Sufficient to fill 12 small glasses.
2046.—ORANGE CREAM. (Fr.—Crème à l'Orange.)
Ingredients.—1 good orange, 2 tablespoonfuls of apricot marmalade, vanilla cream.
Method.—Make the cream as directed, but omit the vanilla flavouring, add the strained juice of the orange, the rind finely-grated, and the marmalade well reduced. Pour into a prepared mould, and place on ice until set.
Time.—From 1¼ to 1½ hours. Average Cost, 2s. to 2s. 6d. Sufficient for 6 or 7 persons.
2047.—PEACH CREAM. (Fr.—Bavaroise aux Pêches.)
Ingredients.—½ a pint of peach purée, ½ a pint of cream, 1 oz. of castor sugar, 1 gill of apricot syrup, ½ an oz. of leaf gelatine.
Method.—Pass sufficient peaches through a hair sieve to make the required amount of purée. Dissolve the gelatine and sugar in the purée, and stir in the stiffly-whipped cream. Turn into the prepared mould, and let it remain on ice or in a cold place until set.
Time.—From 25 to 30 minutes. Average Cost, about 1s. 6d. exclusive of decoration or garnish. Sufficient for 1 medium-sized mould.
2048.—PINEAPPLE CREAM. (Fr.—Crème d'Ananas.)
Ingredients.—½ a pint of cream, 1 gill of water, ⅓ of a pint of pineapple purée, 2 good tablespoonfuls of pineapple, 2 good tablespoonfuls of pineapple cut into dice, 1½ ozs. of castor sugar, ⅓ an oz. of leaf gelatine, 1 teaspoonful of lemon-juice.
Method.—Whip the cream stiffly, stir it lightly into the pineapple
