The "ideal" cookery book

A packet of blanc mange powder made as directed, pour into small dariole moulds. Dissolve a packet of raspberry jelly and pour on a meat disk, so that it will be £ inch thick. When both are set turn the blanc manges on to a dish, and cut out rounds of jelly with a fluted pastry-cutter, and place on the top of the blanc manges. Chop the remainder of jelly and garnish with it. 51. Chocolate Blanc Mange. 3-oz. cornflour. if-pints milk. 2-oz. sugar. 1-oz. cocoa. Few drops of vanilla. Mix cornflour and cocoa in a basin, with sufficient milk to make a smooth paste, and add rest of milk boil till thick. Add sugar and flavouring, and turn into wet mould to set. 52. Eastbourne Pudding. 6-oz. flour. 4-oz. butter or 2-oz sugar. lard. 1$ teaspoonsful baking powder. Bake in good oven 2 hours. 53. Summerville 1 4-lbs suet. i-lb. candied peel 1 -lb. raisins (stoned). 1 -lb sultanas. 9 eggs. Boil 11 hours. 4-oz. sultanas. 1 egg. Plum Pudding. i-lb. currants. 1 nutmeg (grated), ^-lb. bread crumbs, i-lb. flour. J-pint brandy. 54- Victoria Pudding. 2 teacups flour. 2 teaspoonsful baking powder. Mix with a little milk, greased dish until brown. 1 cupful castor sugar. 2 tablespoonsful butter 1 egg- Beat well and bake in a Serve with sauce. 55. Prune Gateau. 1 -lb. prunes. f-pint water. 3-oz. sugar. i-oz. gelatine. Well wash the prunes and stew in J-pint of the water. Rub through a sieve. Dissolve the gelatine in the remaining i-pint of water, and add it to the prune pulp. Colour with a little cochineal. Put all into a mould, and sprinkle with cocoanut when it is turned out. 56. Raspberry Pudding. 2 eggs and their weight in flour, butter and sugar, 2 tablespoonsful raspberry jam, and J-teaspoonful carbonate of soda. Mix all well together and boil or steam 2 hours. Serve with sauce. 57- Rice Pudding. Put 2 tablespoonsful rice into a dish, and fill up with milk. Add i tablespoonful Demerara sugar and a tiny piece of butter. Bake in a steady oven at least i£ hours. 58. Small Sago Pudding. Put 2 tablespoonsful sago into a dish and just cover with cold water. Place in the oven, and when the water has been all soaked up, take from the oven and beat well with a fork, adding gradually sufficient milk to nearly fill the dish. Add a tablespoonful sugar and a well-beaten egg. Cook for about three-quarters of an hour. 59. Ground Rice Pudding. Put into a pan two or three tablespoonsful of ground rice and as much milk as the size of the pudding requires. Simmer for about 20 minutes and turn into a dish. Add sugar and a beaten egg and put into the oven for about half an hour. 6o. Custard Pudding. Beat 2 eggs well and add them to 1 pint of milk and sweeten to taste, adding a little grated nutmeg. Place all in a dish and bake slowly for about an hour. Be careful not to let the mixture boil, or the pudding will not be quite so nice. 61. Stewed Pears. 8 large pears. 5-oz. loaf sugar. 6 cloves. J-pint water.