JULY 391 



and some scraped peel of a lemon. Stir for half an hour. 

 Beat up well the whites of the five eggs, and add them 

 slowly to the rest. Smear with butter a conical tin 

 mould, sprinkle with cinnamon ; pour in the mixture. 

 Boil it for two hours in water. A cream sauce flavoured 

 with vanilla should be served with it or poured round it. 



Norwegian Fruit Jelly. Take two pounds of red 



currants and two pounds of raspberries (raw) rubbed 



through a cloth to extract the juice. Measure the juice in 



a good clean wine-bottle and pour it out. Put in the rest 



}f the juice, and fill up the bottle with cold water so as to 



nake two wine-bottles of liquid in all. Put this liquid in 



i large brass saucepan, and add half a stick of vanilla 



and three-quarters of a pound of lump sugar. Put the 



stucepan on the fire. Mix five ounces of the best cornflour 



anl two ounces of Groult's French starch flour (farine 



damdori) with half a bottle of cold water. When quite 



smooth, pour it gradually, stirring all the time, into the 



boilhg fruit juice. Let the whole boil until it thickens. 



Rins>, out a china mould or basin with cold water, pour 



in th mixture, and put it for some hours in a cool place 



or onthe ice. Turn it out and serve with cream. 



Cterries and Semolina. Boil four pounds of good 

 cherri<s in a quart of water till quite soft, then pass 

 througi a hair sieve. Put the juice back on the fire with 

 a pieceof vanilla and half a pound of lump sugar. Let 

 it boil for twenty minutes. Take a packet of French 

 semolin ; drop in a sufficient quantity to thicken the 

 juice, sirring all the time; when this has boiled up, 

 proceedas in the former receipt. Rhubarb might be tried 

 in this \ay. 



Muci the same sweet can be made in winter in the 

 followin 1 way : A pint and a half of red wine, and a pint 

 and a haf of bottled fruit syrup. These must be mixed 

 together and brought to the boil. Mix four spoonfuls of 



