Cover ioz. gelatine with water, pound 30ZS. of chocolate with caster sugar to taste. Put it into a saucepan with f pint of milk; stir till it thickens, but do not allow it to boil ; when entirely dissolved take away from fire and stir in the yolks of 3 eggs, pre- viously beaten, and add the gelatine. Whisk in | pint of cream✪ Chocolate Cream (1). When the mixture is nearly cold, put into it a teaspoonful of vanilla. Pour into china mould, and allow it to stand in a cool place until the following day. Mrs. H. W. Price. 148 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. Chocolate Cream (2). iqt. of sweet Milk. £lb. Chocolate. 6d. packet Gelatine. Vanilla flavouring✪ Chocolate Cream (2). Grate chocolate, mix all the ingredients but the flavouring, and pour into a good-sized jug. Stand it in saucepan of cold water, stir occasionally, when water has boiled 15 minutes, cream is ready. Stir now and then till nearly cold. Add flavouring, and pour into mould. To make cream turn out, dip one minute in boiling water. Mrs. II. W. Price. Chestnut Cream. Take one dozen fine chestnuts, remove the husks and put them to boil in a pint of milk, slightly sweetened with lump sugar. When quite tender, drain away the milk, mash the chestnuts with ioz. of sifted sugar, a few drops of essence of vanilla. Rub the chestnuts through a coarse tin gravy strainer, keep- ing the puree as light as possible, in order that it may look like vermicelli. Whip firm Jpt. of thick cream✪ Chestnut Cream, and place it in the middle of a glass dish, then strew the chestnuts over it, keeping it in as good a shape as possible. The moment before serv- ing, pour round the base some syrup of cherries, slightly favoured with vanilla. Soak a few cherries in brandy for an hour and place at equal distances round the cream. Currant jelly with a little water will do instead of the syrup of cherries. Mrs. Beale. Compote de Poires a la Creme Vanille. Take some nice large stewing pears and cook slowly with a small stick of cinnamon and sugar, for 2I to 3 hours✪ Compote de Poires a la Creme Vanille. Take them up and let them cool; reduce the syrup in which they were cooked to the consist- 149 IN AID OF THE FUND FOR THE REMOVAL OF ency of thick cream. When the pears are cold, stamp out the cores and fill up the centres with stiffly whipped cream, flavoured with vanilla and a little sugar, using a forcing bag and rose pipe for the purpose. Dish up, and pour the syrup round, and stand on the ice for two hours before serving. A few shredded sweet almonds or Pistachio nuts can be sprinkled on the tr,p. Lady Playfair. Chocolate Nougats a la Creme. 8ozs. grated Chocolate. 6ozs. fresh Butter✪ Chocolate Nougats a la Creme. Cream the butter, stir in the chocolate, mix well ; line some plain dariole moulds with the mixture rather thickly, leaving a hole in the centre. Let them stand till next day in a cool place. Turn out by dipping them in warm water and running a thin knife round sides; roll in desiccated cocoanut and fill with pink and white whipped cream. St. Clair Thomson. Cornflour Blanc Mange. 2^oz. (5 tablespoonfuls filled level with the top of the spoon) Brown and Poison’s “ Patent ” Cornflour. 2pts. (3 large or 4 small breakfastcupfuls) good sweet Milk. 1 tablespoon ful Sugar. 1 teaspoonful Butter. 1 strip thin Lemon Rind. A pinch of Salt✪ Cornflour Blanc Mange.

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Cover ioz. gelatine with water, pound 30ZS. of chocolate with caster sugar to taste. Put it into a saucepan with f pint of milk; stir till it thickens, but do not allow it to boil ; when entirely dissolved take away from fire and stir in the yolks of 3 eggs, pre- viously beaten, and add the gelatine. Whisk in | pint of cream. When the mixture is nearly cold, put into it a teaspoonful of vanilla. Pour into china mould, and allow it to stand in a cool place until the following day. Mrs. H. W. Price. 148 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. Chocolate Cream (2). iqt. of sweet Milk. £lb. Chocolate. 6d. packet Gelatine. Vanilla flavouring. Grate chocolate, mix all the ingredients but the flavouring, and pour into a good-sized jug. Stand it in saucepan of cold water, stir occasionally, when water has boiled 15 minutes, cream is ready. Stir now and then till nearly cold. Add flavouring, and pour into mould. To make cream turn out, dip one minute in boiling water. Mrs. II. W. Price. Chestnut Cream. Take one dozen fine chestnuts, remove the husks and put them to boil in a pint of milk, slightly sweetened with lump sugar. When quite tender, drain away the milk, mash the chestnuts with ioz. of sifted sugar, a few drops of essence of vanilla. Rub the chestnuts through a coarse tin gravy strainer, keep- ing the puree as light as possible, in order that it may look like vermicelli. Whip firm Jpt. of thick cream, and place it in the middle of a glass dish, then strew the chestnuts over it, keeping it in as good a shape as possible. The moment before serv- ing, pour round the base some syrup of cherries, slightly favoured with vanilla. Soak a few cherries in brandy for an hour and place at equal distances round the cream. Currant jelly with a little water will do instead of the syrup of cherries. Mrs. Beale. Compote de Poires a la Creme Vanille. Take some nice large stewing pears and cook slowly with a small stick of cinnamon and sugar, for 2I to 3 hours. Take them up and let them cool; reduce the syrup in which they were cooked to the consist- 149 IN AID OF THE FUND FOR THE REMOVAL OF ency of thick cream. When the pears are cold, stamp out the cores and fill up the centres with stiffly whipped cream, flavoured with vanilla and a little sugar, using a forcing bag and rose pipe for the purpose. Dish up, and pour the syrup round, and stand on the ice for two hours before serving. A few shredded sweet almonds or Pistachio nuts can be sprinkled on the tr,p. Lady Playfair. Chocolate Nougats a la Creme. 8ozs. grated Chocolate. 6ozs. fresh Butter. Cream the butter, stir in the chocolate, mix well ; line some plain dariole moulds with the mixture rather thickly, leaving a hole in the centre. Let them stand till next day in a cool place. Turn out by dipping them in warm water and running a thin knife round sides; roll in desiccated cocoanut and fill with pink and white whipped cream. St. Clair Thomson. Cornflour Blanc Mange. 2^oz. (5 tablespoonfuls filled level with the top of the spoon) Brown and Poison’s “ Patent ” Cornflour. 2pts. (3 large or 4 small breakfastcupfuls) good sweet Milk. 1 tablespoon ful Sugar. 1 teaspoonful Butter. 1 strip thin Lemon Rind. A pinch of Salt.

The King's College Hospital book of cooking recipes