The St. Mungo cookery book

whites of the eggs into the pudding. When the mixture is nearly cold pour into a mould and leave till set, then turn out. This pudding has the appearance of being half a jelly and half a cream. Miss Josephine Smith. LEMON CREAM. I oz, castor .sugar. I teaspoonful Cox’s lemon essence. 2 lemons. Soak the gelatine in a little cold milk for about 15 minutes and then dissolve over the fire. Peel the lemon thinly and put with the cream and the rest of the milk into a covered stewpan and let it stand in a gentle heat for i hour, taking care to heat it slowly and not allow it to boil. Remove the peel, add the sugar, and strain in the gelatine. When cool strain in the juice of i lemon and add essence. Pour into wetted mould. Set aside until firm, then turn out on a cold dish, and serve. Annie M'Vicar, Glasgow. $ oz. gelatine. ^ pint cream, i pint milk. LEMON JELLY. (/?j' Mild permission of J. & G. Cox, Ltd.). i ^ to 2 ozs. gelatine (according to temperature), li pints cold water. ^ pint lemon juice. 6 ozs. loaf sugar. The shell crushed. I inch cinnamon. 3 cloves. The rinds of 4 lemons thinly cut. The white of i egg whisked. Soak the gelatine in the water for about 10 minutes, then put all the prepared ingredients into a saucepan together over a slow fire. Whisk until it begins to boil, allow to boil well up without stirring, and then simmer for another to minutes or more. Strain through a clean scalded cloth. Return through the cloth until clear, each time putting a basin rinsed with hot water underneath. When clear, set in a mould wetted with cold water and let stand till firm. It is recommended that this jelly should be set in ice. To serve, dip the mould for one moment in hot water and turn out quickly on to a cold dish. LEMON MILK JELLY. 1 on. gelatine, S lb. loaf sugar. 2 eggs. I pint new milk. 2 lemons. Put the rind of one lemon into the milk and bring to the boil. Have the gelatine .soaked in ^ pint cold water i hour previously. Whisk the eggs well, put the sugar and gelatine into a large basin, strain the milk over it and stir till cold, add the juice of the lemons and put into a mould. Miss A. M. Bell, Balerno. NORWEGIAN CREAM. 2 eggs. J oz. gelatine. 4 ozs. castor sugar. 6 drops essence of vanilla. Separate whites from yolks of eggs and beat well with half the sugar in each. Mix both together, add gelatine (previously dissolved in i teacup of boiling water), and vanilla. Mix and pour into a glass dish. When set, spread jam on it and pile whipped cream on the top. Elizabeth M. B. Williams, Hutcheon House, Sherbrooke Avenue, Glasgow. ORANGE JELLY. (By kind permission of /. <0 G. Cox, Ltd.). 3 ozs. Cox’s gelatine, i pt. orange juice. ^ pt. water. 3 ozs. loaf sugar. Juice of I lemon. Rind of 2 oranges thinly cut. Put the gelatine in the water and soak for lo minutes. Add the thinly cut orange rind and sugar and bring to the boil. Take off the fire and let this stand by the side to extract the flavour. Put the orange and lemon juice into a ba-sin and .strain the di.ssolved mixture into them. Pour into a mould wet with cold water. This jelly is never cleared as it spoils the flavour. It .should be bright and transparent, but not (|uite clear. Some sections of orange, freed from skin and pith, may be u.sed for garnishing the top of the