Name: The St. Mungo cookery book
Author: Jean Lambie

oz. of brown and I’otson’s ‘ patent ’ cornflour. I oz. of butter, i pint of milk. i teaspoonful of salt. ] small teaspoonful of while pepper. i small teaspoonful of nutmeg.✪ White Sauce Melt the butter in a saucepan, stir in the cornflour till smooth, add the milk, and stir the mixture over the fire till it boils, cook for 5 minutes, add seasoning as noted. To make a richer sauce add 2 tablespoonfuls of thick cream and re-heat without letting the sauce boil again. Pour the sauce over the vegetables and serve hot. 64 PUDDINGS, SWEETS, & PASTRY. A FEW HINTS ON MAKING PASTRY. 1. Work in a cool place. 2. U.se very cold water. 3. ^Vhen baking powder is used, bake the paste im- mediately. 4. When baking powder is not used, the pastry rises better if laid aside in a cool place (outside the window rolled in paper), between each folding and rolling. This lets the butter get firm again. 5. When a large quantity of butter is used, if possible, work on a marble slab. 6. The more butter used, the hotter the oven should be. Jean Lambie, Edinburgh. ALBERT TRIFLE. 2 small breakfastcupfuls milk. J lb. sugar. Yolks of 3 eggs. I oz. gelatine. I teaspoonful vanilla. 3 penny sponge cakes. Some nice jam. A few cherries or other cry- stallized fruit to ornament✪ Albert Trifle. Soak the gelatine in a little of the milk. Boil the rest of the milk and pour it over the the sugar, eggs, and gelatine, then put all back into the pot and stir until the gelatine is quite dissolved, and add vanilla. Then put a little of all this into a plain mould, put aside to get quite cold, spread pieces of the sponge cake with jam and lay in when set. Then pour rest of the custard all over and let cool. When turned out ornament with crystallised fruit. Miss R. C. Blyth, Abbotsford, Crookston. 65 ALMOND PUDDING (Jewish). I Ib. ground almonds. | i lb. castor sugar. 1 6 eggs✪ Almond Pudding (Jewish). Beat up the eggs for lo minutes, and add the almonds and sugar gradually and beat altogether for i hour. This should have the appearance of thick double cream. Oil 4 dishes, pour the mixture in, and bake for an hour. When they are well baked, they will give from the sides. Do not turn them out till cold. Flora Simmonds. AMERICAN PIES. Pie Crust- — 2^ cupfuls flour, ^ level teaspoonful baking powder, i teaspoonful salt, ^ cupful lard✪ Pie Crust. Sift together thoroughly the flour, baking powder and salt. Cut in the lard with a knife. Moisten to a dough with ice water. Roll on a floured board. Another Pie Crust. — J lb. butter, 3 cupfuls flour, I teaspoonful of salt, small teaspoonful baking powder, sufficient ice water to moisten and roll. The secret of making good pastry is to touch it as little as possible with the hand. To make the pies nicer, one quarter of the shortening may be left out, and the pastry for the upper crust can be rolled flat, dotted with butter and lard ; sprinkle with flour, fold together and roll again, repeating this operation until the shortening left out is used. This will make a flaky upper crust, f a cup of shortening can be used with the baking powder. Some prefer lard to butter as making a whiter crust.

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oz. of brown and I’otson’s ‘ patent ’ cornflour. I oz. of butter, i pint of milk. i teaspoonful of salt. ] small teaspoonful of while pepper. i small teaspoonful of nutmeg. Melt the butter in a saucepan, stir in the cornflour till smooth, add the milk, and stir the mixture over the fire till it boils, cook for 5 minutes, add seasoning as noted. To make a richer sauce add 2 tablespoonfuls of thick cream and re-heat without letting the sauce boil again. Pour the sauce over the vegetables and serve hot. 64 PUDDINGS, SWEETS, & PASTRY. A FEW HINTS ON MAKING PASTRY. 1. Work in a cool place. 2. U.se very cold water. 3. ^Vhen baking powder is used, bake the paste im- mediately. 4. When baking powder is not used, the pastry rises better if laid aside in a cool place (outside the window rolled in paper), between each folding and rolling. This lets the butter get firm again. 5. When a large quantity of butter is used, if possible, work on a marble slab. 6. The more butter used, the hotter the oven should be. Jean Lambie, Edinburgh. ALBERT TRIFLE. 2 small breakfastcupfuls milk. J lb. sugar. Yolks of 3 eggs. I oz. gelatine. I teaspoonful vanilla. 3 penny sponge cakes. Some nice jam. A few cherries or other cry- stallized fruit to ornament. Soak the gelatine in a little of the milk. Boil the rest of the milk and pour it over the the sugar, eggs, and gelatine, then put all back into the pot and stir until the gelatine is quite dissolved, and add vanilla. Then put a little of all this into a plain mould, put aside to get quite cold, spread pieces of the sponge cake with jam and lay in when set. Then pour rest of the custard all over and let cool. When turned out ornament with crystallised fruit. Miss R. C. Blyth, Abbotsford, Crookston. 65 ALMOND PUDDING (Jewish). I Ib. ground almonds. | i lb. castor sugar. 1 6 eggs. Beat up the eggs for lo minutes, and add the almonds and sugar gradually and beat altogether for i hour. This should have the appearance of thick double cream. Oil 4 dishes, pour the mixture in, and bake for an hour. When they are well baked, they will give from the sides. Do not turn them out till cold. Flora Simmonds. AMERICAN PIES. Pie Crust- — 2^ cupfuls flour, ^ level teaspoonful baking powder, i teaspoonful salt, ^ cupful lard. Sift together thoroughly the flour, baking powder and salt. Cut in the lard with a knife. Moisten to a dough with ice water. Roll on a floured board. Another Pie Crust. — J lb. butter, 3 cupfuls flour, I teaspoonful of salt, small teaspoonful baking powder, sufficient ice water to moisten and roll. The secret of making good pastry is to touch it as little as possible with the hand. To make the pies nicer, one quarter of the shortening may be left out, and the pastry for the upper crust can be rolled flat, dotted with butter and lard ; sprinkle with flour, fold together and roll again, repeating this operation until the shortening left out is used. This will make a flaky upper crust, f a cup of shortening can be used with the baking powder. Some prefer lard to butter as making a whiter crust.