Cookery

milk, sugar to taste, and any kind of desired flavouring ; put this into a jug, and stand it over the fire in a saucepan containing boiling water until the contents of the jug thicken, stir all the time, but do not allow it to boil or it will curdle. When cold serve in small glasses with a little nutmeg sprinkled on the top. Almond Custard. — Make some custard as above, and stiffen with gelatine. When properly thickened over the fire, pour it into a glass dish or china punchbowl, and let it set. When firm, whip the whites of two eggs to a stiff froth with two ounces of vanilla chocolate, and pile it over the custard. Danish Pudding. — Pick over and wash one teacupful of pearl tapioca, and put it into a saucepan with a pint and a half of boiling water. Cook for one hour, or until the tapioca is transparent, stirring frequently. Add one saltspoonful of salt, four ounces of sugar, and half a tumbler of currant or any other jelly. Stir till this is dissolved, then pour it into a glass dish, and stand it on ice. Serve very cold with cream and sugar. Apple Charlotte. — Butter a large mould, line it all round with thin strips of bread and butter, and put a large piece at the bottom ; have ready a sufficient quantity of apples rather more than parboiled, but not overdone ; half fill the mould with these ; put in a layer of bread and butter. Fill up the mould with apples, cover with a final layer of bread and butter, and bake in the oven to a golden brown colour. Turn out and serve. Bread and Butter Pudding.— Fill a well-buttered pie dish with alternate layers of slices of bread and butter and currants ; pour over this a good custard and bake till set. Chestnut Mould. — Boil some large chestnuts after splitting the skins with a knife ; when quite tender skin and peel them, pound and press them through a moderately-fine sieve, mix with them some strawberry jelly or fresh cream, the latter very slightly flavoured with vanilla, and press it all into a buttered mould. Turn it out and serve cold with fresh cream or any kind of jelly or custard. Caramel Apples.— Peel, core, boil, and press through a sieve the necessary quantity of apples ; then sweeten and flavour them and return them to the saucepan. When quite hot and rather reduced in quantity, put them into a shallow hot dish ; sprinkle them thickly with sugar and burn this by passing a red hot iron over it. Serve with or without fresh cream or with a junket. Lemon Cream (without Cream).— Squeeze the juice out of three lemons, and pour it on their rind, which must previously have been very thinly pared off; cover it up closely, and allow it to stand three or four hours. Add to this the yolks of two and the whites of four eggs, well beaten ; mix all this well with two teaspoonfuls of orange flour water, then add a pint of clear water. Strain and sweeten to taste, stir it carefully over a slow fire till it becomes as thick as cream, pour it into glasses, and stand on ice till wanted. h Pearl-barley Pudding. — Put a tablespoonful of pearlbarley to simmer in milk till thoroughly swelled ; flavour it with any desired essence, put it into a small pie dish, fill up with milk, sweeten to taste, and bake ; serve with or without cream on the top.