The real Yorkshire pudding is not more than half an inch in thickness and is never turned, but requires about half an hour to make it well done. In most families it is about an inch thick, and when browned is cut into squares and turned over so that the other side may be equally browned. This will require 1J hours to bake and is usually served with roast beef. Mrs. Robertson, Haggs. ADDITIONAL RECIPES. r ADDITIONAL RECIPES. . \ Autotype Reproductions Of Representative Pictures from the Collection belonging to the Corpor- ation of Glasgow, from the Scottish National Gallery, the National Gal- lery of Ireland, and from Private Collections. Prices, 12/6 each. Sf > If SPECIMENS may be seen in suitable Frames at the ROOMS. Illustrated Price Lists may be had on application . 230 Sauchiehall Street, GLASGOW. < < < T. & R. Annan & Sons. 123 GRE71MS, JELLIES , and SWEETS. r APPLE CREAM. 6 large apples. | J lb. fine sugar, 2 or 3 whites of eggs✪ Apple Cream. Stew apples till soft and pass through a sieve. Add sugar and whites of eggs, and beat all together till stiff. Miss Wade. APPLES AND CREAM. Apple pulp. I Sugar, i pint of cream. | Lemon juice✪ Apples and Cream. Whisk a pint of good thick cream with a little sugar and lemon juice, and mix in gradually the stewed apple pulp, and beat very lightly. Serve in a centre dish, and dust over with white sifted sugar. A. H., Langside. APPLE SNOW. 2 apples. | A dessertspoonful sugar. Whites of two eggs✪ Apple Snow. Grate the apples, and sprinkle sugar over them. Switch the whites of eggs very stiffly. Mix all together and switch for 20 minutes. Heap roughly in a glass dish and sprinkle pink sugar over all. Miss Robertson. 5 130 BAVARIAN CREAM). | oz. Cox’s gelatine. I \ pint of cream, i teaspoonful of vanilla essence. | 3 ozs. of castor sugal. J pint of milk✪ Bavarian Cream. Soak the gelatine in quarter pint of milk for about 15 minutes and then dissolve gently over the fire, with two ounces of the sugar and the rest of the milk. Whip up the cream to a snow- like froth, and add one ounce of sugar and the flavouring. Then mix lightly, but thoroughly, with the dissolved gelatine. When beginning to set, pour into a mould previously rinsed with cold water. When firm, turn quickly on to a cold dish and serve. This mould looks very pretty decorated with different coloured fruits. Miss Ewing, 154 Renfrew Street, Glasgow. FAVOURITE CREAM. 1 pint of thick cream. I £ oz. Cox’s gelatine. 4 ozs. sugar. [ i cup of milk✪ Favourite Cream. Soak the gelatine in a little cold water. Heat the milk and put gelatine in to dissolve. Beat the sugar and cream till quite light, then add milk and gelatine, and stir a very short time or it will turn to butter. Flavour to taste. Miss Robertson. CREME PLQMBIERE. 8 yolks of eggs. lb. castor sugar. 1 quart of milk 1 pint whipped cream. 8 leaves of French gelatine. 2 lb. of crushed ratafias. £ pint cream. 2 tablespoonfuls orange flower water✪ Creme Plombiere.

AI-modernized reading of the original text

The real Yorkshire pudding is not more than half an inch in thickness and is never turned, but requires about half an hour to make it well done. In most families it is about an inch thick, and when browned is cut into squares and turned over so that the other side may be equally browned. This will require 1J hours to bake and is usually served with roast beef. Mrs. Robertson, Haggs. r . \ Autotype Reproductions Of Representative Pictures from the Collection belonging to the Corporation of Glasgow, from the Scottish National Gallery, the National Gallery of Ireland, and from Private Collections. Prices, 12/6 each. Sf > If SPECIMENS may be seen in suitable Frames at the ROOMS. Illustrated Price Lists may be had on application . 230 Sauchiehall Street, < < < T. & R. Annan & Sons. CREAMS, JELLIES , and SWEETS. r APPLE CREAM. 6 large apples. | J lb. fine sugar, 2 or 3 whites of eggs. Stew apples till soft and pass through a sieve. Add sugar and whites of eggs, and beat all together till stiff. Miss Wade. APPLES AND CREAM. Apple pulp. I Sugar, i pint of cream. | Lemon juice. Whisk a pint of good thick cream with a little sugar and lemon juice, and mix in gradually the stewed apple pulp, and beat very lightly. Serve in a centre dish, and dust over with white sifted sugar. A. H., Langside. APPLE SNOW. 2 apples. | A dessertspoonful sugar. Whites of two eggs. Grate the apples, and sprinkle sugar over them. Switch the whites of eggs very stiffly. Mix all together and switch for 20 minutes. Heap roughly in a glass dish and sprinkle pink sugar over all. Miss Robertson. BAVARIAN CREAM. | oz. Cox’s gelatine. I \ pint of cream, i teaspoonful of vanilla essence. | 3 ozs. of castor sugar. J pint of milk. Soak the gelatine in quarter pint of milk for about 15 minutes and then dissolve gently over the fire, with two ounces of the sugar and the rest of the milk. Whip up the cream to a snowlike froth, and add one ounce of sugar and the flavouring. Then mix lightly, but thoroughly, with the dissolved gelatine. When beginning to set, pour into a mould previously rinsed with cold water. When firm, turn quickly on to a cold dish and serve. This mould looks very pretty decorated with different coloured fruits. Miss Ewing, 154 Renfrew Street, Glasgow. FAVOURITE CREAM. 1 pint of thick cream. I £ oz. Cox’s gelatine. 4 ozs. sugar. [ i cup of milk. Soak the gelatine in a little cold water. Heat the milk and put gelatine in to dissolve. Beat the sugar and cream till quite light, then add milk and gelatine, and stir a very short time or it will turn to butter. Flavour to taste. Miss Robertson. CREME PLOMBIERE. 8 yolks of eggs. lb. castor sugar. 1 quart of milk 1 pint whipped cream. 8 leaves of French gelatine. 2 lb. of crushed ratafias. £ pint cream. 2 tablespoonfuls orange flower water.

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Apple CreamApples and CreamApple SnowBavarian CreamFavourite CreamCreme Plombiere

The Samaritan cookery book