The Samaritan cookery book

hold over the fire till it is brown below. Then hold in front of fire till it is brown above, turn on to a hot plate with some sugar sprinkled on it. Have some jam warming in the oven and pour it over one half of the omelet, then turn over the other half. Sprinkle with a little more sugar. Note. — When firing the above, have a knife in your hand and gently turn up the edge of the omelet to see if it is brown enough. Mrs. Ferguson, Trinidad Villa, Bellahouston. FAIRY PUDDING. 1/2 pint water. 1 1 large lemon. 2 tablespoonfuls cornflour. Cochineal. 3 tablespoonfuls sugar. | 2 whites of eggs. Put water on to boil with sugar, lemon rind and juice, when it boils take out rind. Mix cornflour with a little water and stir it in. Boil 3 minutes and turn it into a basin. Beat whites to a stiff froth and stir into the contents of basin. Turn out into a wet mould and serve with sauce. Sauce. 2 yolks of eggs. I Vanilla. 1/2 pint of milk. | 1 teaspoonful cornflour. 1 dessertspoonful sugar. Let milk get very hot. Mix cornflour with a little milk ; add yolks and beat. Stir in hot milk and keep stirring until it boils. Put aside to cool. Mrs. Moves, iio Hill Street, Glasgow. ICE CREAM PUDDING. 1 dessertspoonful of cornflour, ! 2 tablespoonfuls of sugar. 3 teacupfuls of milk, | 2 eggs. A little vanilla or lemon essence. Have the cornflour mixed with a little of the milk. Boil the rest of it and the sugar. Stir in -cornflour and boil again. Cool a little and add yolks of the eggs and flavouring. Whip up whites to a stiff froth, and stir in very gently. This pudding ought to be made the day before it is wanted. Mrs. Marnie, Motherwell. M'Naughtan & Sinclair, Whose business was established in 1868, are now settled at their new address, after having been 17 years at 24 West Nile Street. The premises have been specially designed for themselves, and are fully equipped with electric motors and the most modern machinery and appliances required for the work of Printers and Stationers The Samaritan Cookery Book is a specimen of one class of the work M'N. & S. are qualified to execute, and they are equally capable of turning out other varieties of printed work as well as every description of stationery* Their Warehouse and Works (3 minutes west from Central Station) are at 29 Cadogan St., Glasgow, COLD LEMON PUDDING. 3 tablespoonfuls cornflour. I 3 eggs. Rind and juice of a lemon. I 2 teacupfuls sugar. Mix the cornflour with a little cold water, and pour over boiling water till it is clear, just as you would make starch. Add the juice and grated rind of the lemon, the sugar, and the yolks of the eggs. Pour into a crystal dish. When quite cold pile up the whites of eggs beaten to a stiff froth, with a very little sugar added. Decorate with a few cherries or a little red jelly. Mrs. Baird, Dalmuir. KUSSEL. (A Russian Dish.) 1 teacupful of cranberry juice. I J teacupful of arrowroot. 2 teacupfuls of water. | ^ Sugar. Put the juice and water in a saucepan and sweeten to taste. Boil and add the arrowroot, which has been previously bruised in water to the consistency of thick cream. Stir this quickly into the boiling juice, and as soon as it becomes clear pour into a mould. Turn out when cold and serve with cream. Mrs. Carstairs Douglas, Royal Crescent, Glasgow. RODGROD. (A Norwegian Dish.) 3J lbs. currant juice. 1 Almond flavouring.