The St. Mungo cookery book

Put a dessertspoonful of sugar in basin with cream, and whisk briskly. Lift froth with a spoon, and put it on to a sieve which has a piece of muslin over it. Proceed in this way till all cream is used up, always putting back what drops through into the basin again. Boil milk, beat up eggs, with a teaspoonful of sugar. When milk is boiling add r teaspoonful of flavouring, pour milk over the eggs and put back into the pan to thicken, but do not boil, then let it cool. Squeeze juice of lemon, put into a small pan, with 2 tablespoonfuls of water and large tablespoonful of sugar. Put on to boil, let it cool. Put sponge cakes into a glass dish cut into halves, soak with the lemon, spread over with jam, pour over the custard. Pile cream on leaving it rough-looking on top, sprinkle with pink sugar Miss Guthrie, 29 Regent Park Square, Strathhungo, Glas. UNCLE TOM’S PUDDING. i lb. treacle. 5 lb. of flour. 6 ozs. suet. 2 ozs. brown sugar. I teaspoonful ground ginger. 2 eggs. I teaspoonful ground cinnamon. I teaspoonful allspice. I teaspoonful carb. of soda, i teacupful of buttermilk. Heat the treacle in a basin and mix in it the flour, suet, sugar, ginger, cinnamon, spice and soda. Beat up the eggs and mix them with the buttermilk, and add to the other ingredients. Mix all together and pour into a buttered mould, and boil for 2 hours. Serve with egg sauce. Miss Hood. VANILLA SPONGE. I packet vanilla jelly. | 3 whites of eggs. ^ teaspoonful sifted sugar. Dissolve jelly in i pint boiling water. Leave till cool. Whisk up the whites of eggs, to which add sifted sugar. Beat eggs and jelly together for ^ an hour, then pour into wetted mould. VENNOISE 5 ozs. bread (crusts taken away). 1 lb. sugar. li breakfastcups of milk. lb. .sultana raisins. h a skin of lemon peel. 3 eggs. Juice and rind of small lemon. Cut the bread into dice. Brown i tablespoonful of the sugar in pan over the fire. Put all dry things into a basin. Beat up all the eggs. Pour the milk into the pan after the sugar is browned, to dissolve it. Then pour into the basin and mix all well. Butter and sugar a mould and line it with cherries or blue raisins ; pour in the mixture, cover with a buttered paper and steam for 2 hours. Serve with custard sauce. Miss Hart, Cartbank, Pollokshaws. VICTORIA PUDDING (No. i.) I lb. flour. I lb. suet. I lb. currants. I lb. of raisins. I lb. raw potatoes (grated). 1 lb. carrot. ^ lb. mixed peel. 2 nutmegs. Boil 6 hours, and again 2 hours the day it is for use. Osborne. VICTORIA PUDDING (No. 2.) J ox. of gelatine. 1 English pint of milk. 2 ozs. loaf sugar. 2 eggs. Some preserved cherries. Few drops of essence of ratafia. Dissolve gelatine in the milk in a lined or brass pan, add .sugar, and boil i or 2 minutes. Beat yolks of eggs with a very little milk, add them to the gelatine and milk, and again let it boil r or 2 minutes. Draw to the side and add the e.ssence, then the whites of the eggs, previously beaten to a .stiff froth — quickly add, but don’t boil — and at once pour into a mould which has stood sometime filled with cold water, and then decorate at the bottom with cherries. Mrs Durham, Portobello. UPTON PUDDING. 2 lablespoonfuls sugar. J pint of milk. 2 apples. i oz. of butter. I teacupful large sago. A little ground nutmeg.