EXETER CREAM

Ingredients.

1 envelope
Davis Gelatine
cup (3 pint) milk
cup (% pint) hot
water
1 cup peach pulp
2 tablespoons lemon
juice
3 tablespoons sugar
or more
2 eggs

Nile

6-7 Servings

Method.

Beat yolks of eggs lightly; add milk.
Heat until the mixture thickens and
coats the spoon; do not boil. Cool.
Dissolve gelatine in hot water, add
to cold custard. Add lemon juice
and sugar to peach pulp and stir
into custard; add whites of eggs beaten
to a stiff froth. Pour into a wet mould.

The peach pulp can easily be pre-
pared by mashing cooked peaches
with a fork.

If setting without an ice-box or refrigerator,

use slightly less liquid.

GIPSY BAVARIAN

Ingredients.

1 envelope
Davis Gelatine

14 cups milk

14 ozs. chocolate

4 tablespoons sugar

+ cup hot water

3 yolks of eggs

3 teaspoon vanilla
essence

1 tablespoon orange
juice

Orange rind

2 cup stiffly whipped
cream

6 Servings
Method.

Place milk and sugar in saucepan,
bring to boiling point, add chocolate,
boil for a few minutes, then simmer
until the mixture is smooth. Pour
onto egg yolks, lightly beaten; return
to fire and cook until the mixture
thickens. When cool, add gelatine
dissolved in hot water. Flavour with
vanilla, orange juice and orange rind.
When the mixture thickens slightly,
add to the whipped cream. Pour into
a mould.

GOLDEN PARFAIT

Ingredients.

1 envelope

Davis Gelatine
cup orange juice
cup lemon juice
cup hot water
2 eggs
3 tablespoons honey

or more

Sugar if necessary

Ha|Co He | Bol

6 Servings
Method.

Dissolve gelatine and honey in hot
water. Add orange.and lemon juice.
Beat the eggs, stir into the mixture.
Add sugar to taste. Pour into a
mould.

Set OeS BORER

DESSERTS