Sea Cookery

Cut a slice off the top of the cake and take a circular lump out of the centre. Rub the bananas through a sieve and mix a half of this with 2 tablespoonfuls of the above jelly and 1 tablespoonful of cream, and pour this inside the cake. Put the top slice back again and sprinkle over the sherry, brush over with the apricot glaze. Sweeten half the cream and whip it up, colour slightly with cochineal, Put the whipped cream in a forcing bag and decorate the cake with it. Add the remaining cream and jelly to the remainder of the banana, whip these together, and put it into the dish around the cake. PLAIN BLANC MANGE. 1 pint milk 2 tablespoonfuls cornflour 2 tablespoonfuls sugar £ teaspoonful butter lemon vanilla or almond essence Boil together the milk, sugar, and butter, mix the cornflour with half a cup of cold water, pour it gradually into the milk, stirring all the time, draw the pan to a cool part of the stove and allow the cornflour to cook for five minutes. Remove the pan from the fire, add about ten drops of essence, stir it in, pour all into a wet mould, allow to stand until quite cold, and set, then turn it out into a glass ; dish, pour cold stewed fruit around, and serve. SMOTHERED FIGS. £ lb. cooking figs rind of \ a lemon i teacup of water 1 pint milk 14 ozs. cornflour 2 tablespoonfuls castor sugar 2 tablespoonfuls brown sugar 2 eggs vanilla essence \ oz. butter Wash the figs and cut them small, put them in a pan with the water and lemon rind, and stew for half-an-hour. Remove the lemon and pour into a greased pie dish. Boil the milk and brown sugar together and add the cornflour, which has been previously mixed in a little cold milk, and simmer gently five minutes. Separate the yolks from the eggs, beat them up and stir them in the cornflour, taking care it does not boil after they are added, put in a few drops of the essence and pour this over the figs. Beat the whites of egg to a stiff froth, stir in the castor sugar, pile this over all, and bake in a slow oven till firm. Remove from the oven, sprinkle coloured sugar over, and serve hot or cold. Best cold. For smothered prunes, proceed as above, but using prunes in the place of figs. TAPIOCA CREAM. 1£ oz. crushed tapioca l- gill of cream the rind of £ a lemon 4 yolks of eggs 1 quart of milk 1 bay leaf 2 ozs. sugar 2 ozs. red currant jelly a little wine jelly stewed fruit (cold) Put the milk, lemon rind, sugar, and bay leaf into a pan and let it come to the boil. Stir in the tapioca and cook gently half-anhour. Remove the bay leaf and lemon and allow to cool a little. Whip the cream and add it carefully, then stir in the beaten yolks and cook five minutes, without boiling. Dilute the red currant jelly with a little wine jelly and pour a thin layer over the bottom of a border mould, allow to set, fill up with the cold cream mixture and let that set, turn out and fill the centre with the fruit and serve. CHOCOLATE CUSTARD CREAM. 1 pint milk i £ oz. gelatine 2 eggs 2 ozs. sugar 2 oz. chocolate or cocoa vanilla essence