The Samaritan cookery book

Sugar, to taste. i* lbs. ground rice or 1 lb. 3 pints water. I sago. Put juice, water, sugar, and flavouring in a saucepan, and when it begins to boil add ground rice or sago. Boil for a quarter of an hour, stirring very often. Pour into moulds and leave to cool. Turn out and serve. The juice of any other acid fruit does as well. Mrs. Harris, Kinross. STRAWBERRY TRIFLE. 1 quart of new milk. 1 Strawberries. £ lb. sugar. Sponge cake, 5 eggs. ' Cream, Powdered sugar. Boil the milk and sugar in a double boiler. Beat the yolks of the eggs till thick, and stir into the milk just as it reaches boiling point. As soon as the mixture thickens remove from the fire and set aside to cool. Cut slices of stale sponge cake and line the bottom of a glass dish, moisten with cream, then place a layer of ripe strawberries and sprinkle with powdered sugar ; add another layer of berries, and so on until the dish is three-quarters full. Pour the custard over this, and then pile lightly on the top the whites of the eggs beaten to a stiff froth with some powdered sugar added. Put a few strawberries among the froth to decorate. Mrs. Graham, 2 Balmoral Terrace, Crosshill. WHIPPED CREAM PUDDING. Some ground wheaten biscuits. I Grated lemon rind. Sugar. Strawberry or raspberry jam. Ground almonds. I Whipped cream. Cover the bottom of the pudding dish with ground wheaten biscuits, sprinkle some sugar over, ground almonds, and grated lemon rind ; then put on a layer of jam, and on the top of that some whipped cream. Repeat this till the pudding dish is full, having whipped cream on top, and allow it to stand for some hours to let the jam and cream soak through the biscuits. Miss Gourlay, Endrick, Langside. APPLE CHEESECAKES. \ lb. apple pulp. I 2 ozs. castor sugar. 2 ozs. buiter. | 2 yolks and 1 white of egg. Rind and juice of ½ a lemon. Cook 3 or 4 apples to a pulp and rub through a coarse sieve. Melt the butter, add it with the grated rind and juice of half a lemon and the sugar to the apple pulp and mix, then add the eggs well beaten. Line some patty pans with puff paste, fill with the cool mixture and bake about 15 minutes. Miss E. P. Watson, Motherwell. CAVE CHEESECAKES. i lb. curd. I 2 ozs. butter, i lb. sugar. | 1 egg. Currants as liked, and flavouring. Cream the butter, then add sugar, curd, egg, and flavouring, mixing well. Line patty pans with paste, and fill with the above mixture and bake. To make the Curd. Take 4 pints of milk, heat to boiling point, then add 1 pint of buttermilk mixed with 1 egg. When the milk separates into ! curd strain it, and mix as directed. Mrs. Davidson, South Cave, Yorks. CURD FOR CHEESE CAKES. 1 pint of new milk. | ^ teaspoonful flour. 5 eggs. Boil the milk and add the eggs well beaten with the flour mixed. It will form into a curd. Stir very gently and put it into a hair sieve until cold. Mrs. Graham Youll, Leith. PINE APPLE SOUFFLE. 3 ozs. butter. I 4 eggs. 3 ozs. sugar. 3 or 4 pineapple chunks. 3 ozs. flour. I j pint of milk. 1 wineglassful of juice of pineapple.