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Diplomatic Pudding

Ingredients.

One pint of Custard. See above.

Half a pint of Jelly. See p. 247.

One ounce of French Gelatine.

Two ounces of Sponge Cake.

Two ounces of Ratafias.

Two ounces of Castor Sugar.

One gill of Cream Vanilla Essence.

One ounce and a half of dried Cherries.

One ounce of Angelica.

Half an ounce of Citron.

Line a plain mould with jelly and decorate it with half an ounce of dried cherries and half an ounce of angelica. Melt the gelatine in a gill of water and stir it into the custard, add also the castor sugar, flavouring and cream: stir this occasionally until it is cool, then stir the rest of the cherries, the angelica, and half an ounce of citron, all chopped up. Pour this gently into the mould you have decorated. When it is set, turn out and serve.

Gâteaux à l'Africaine.

Ingredients.