The St. Mungo cookery book

When cornflour is cooked, dish it to cool in a large flat ashet wet with cold water. When perfectly cold, cut it into rounds the size of an egg when fried. Lay them neatly on glass dish, and on each put half of an apricot with flat side down, taken straight from the tin. Serve with cream or sweet sauce, flavoured with a little of the apricot syrup. X. Y. Z. JELLY ROLL. 3 eggs and their weight in flour, butter, sugar. I teaspoonful baking powder. A pinch of .salt. 2 tablespoonfuls milk. Red currant jelly and .some glace cherries. Cream butter and sugar till very soft, beat in the eggs one by one and continue beating for 5 minutes. Mix the flour, salt, and baking powder, add these very lightly, then lastly the milk. Spread the mixture evenly over a greased and papered tin (have the paper edge ^ an inch higher all round than the tin). Bake at once in a quick oven 10 to 12 minutes or till spongy and a delicate brown. Turn out brown side down on a sugared paper, spread with jelly and roll up lightly. Melt a little of the jelly and brush the top of the roll with it, put a line of cherries down the centre. O. J. W. LEMON BLANC MANGE. I quart of milk. 3 ozs. ground rice. Yolks of 4 eggs. 2 lemons. ^ oz of gelatine. Make the yolks and i pint of milk into a custard. When done put it into a basin. Put half the remainder of the milk into a saucepan, with the ground rice, butter, lemon rind, and 3 ozs. of sugar. Let them boil till the mixture is stiff, stir occasionally. When done put into the basin beside the custard. Put the gelatine with the rest of the milk into a saucepan with 3 ozs. more sugar, Mix all together, and when cold stir in the lemon juice strained, pour into a mould to set till wanted. This “ Lemon Blanc Mange ” is a great favourite. Miss PLACE, 35 Dockwray Square, North Shields. LEMON PUDDING (Steamed). \ lb. flour. I lb. grated bread. lb sultana raisins, i lb. sugar. I lb. suet. I lemon. I egg. I teacupful milk. J teaspoonful carbonate of soda. Mix all dry ingredients and grated rind of lemon. Beat eggs and milk together. Squeeze out juice of lemon. Mix all well together. Grease pudding dish. Steam for hours or longer. LEMON PUDDING (Baked). I large tablespoonful butter. I teacupful of white sugar (fine). 3 eggs. I lemon. 1 dessertspoonful of cornflour. 2 tablespoonfuls of cold water. • t Beat butter and sugar to a cream. Add eggs beaten separately, then juice and grated rind of lemon, and last of all cornflour mixed with 2 tablespoonfuls of water. Mix all well together and pour into a buttered tin and bake for I of an hour. Jeannie Ross, Garnethill Manse, 98 St George’s Road, Glasgow. LEMON SOLID. Dissolve I oz. of gelatine and f lb. loaf sugar in a pint of milk (for 2 or 3 hours), make it hot, but it must not boil. Have ready the juice of 4 lemons stirred into a pint of cold milk, mix with the hot milk, and pour at once into a mould. The sugar must be rubbed on the lemon rinds to get the full flavour. Miss A. G. Millar. LIGHT PUDDING (Baked). i pint milk. i teaspoonful sugar. I dessertspoonful arrowroot. A little flavouring.