Required: One gill of milk.

Three-quarters of an ounce of leaf gelatine.

Three eggs and one extra white.

Two ounces of castor sugar.

One gill of apricot puree.

A few drops of cochineal.

A little clear jelly.

Heat a little clear jelly; rinse out a mould in cold water, and then thinly coat it with the jelly.

Put the milk and gelatine in a clean pan, and stir it over the fire till the gelatine is dissolved. Separate the yolks and whites of the eggs; beat up the yolks and add them to the milk and gelatine. Stir them over the fire till the mixture thickens, but be careful that it does not boil. Add to it the castor sugar and then strain it into a basin.

Rub through a sieve enough tinned apricot and syrup to fill a gill measure, and add this to the mixture, with a few drops of cochineal to colour it nicely. Beat up the whites of the eggs to a very stiff froth, and stir them lightly into the other ingredients. Continue stirring the mixture till it is nearly set, or the ingredients will separate.

Finally, put it into the mould, and leave it till quite set, when it can be turned out.

Cost, Is. 2d.

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