Sea Cookery

Put the sugar and 11- pints of milk in a pan and bring them to a boil. Mix the cornflour with the remaining half-pint milk, pour this into the pan and stir round until it boils again. Now have ready the two eggs, which have been whisked up very light, and pour the boiling mixture over them. Add about half a teaspoonful of vanilla essence and mix well. Freeze this mixture and put it into a mould, keep the mould on ice until required. Ten minutes before the pudding is required commence whisking the three whites of eggs, and when they have been beaten up to a white firm froth sprinkle in about a teaspoonful of sugar. Now turn out the pudding on to a silver entree dish and completely cover this with the whites of eggs. Put this immediately into a very hot oven and allow it to brown slightly. This will take about one minute. The pudding must be served immediately. ICED ALMOND PUDDING. i lb. almonds 8 eggs J lb. sugar pints milk Blanch the almonds and pound them down to a paste, beat the sugar and milk together, whisk up the eggs until they are very light, put the almonds, milk, and sugar into a pan and allow this to come up to the boiling point, then pour this over the well-beaten eggs and mix thoroughly. Now strain this mixture back into the pan and stir it round until it thickens. Do not allow it to boil or the mixture will curdle. When it has thickened, put the mixture aside until it is cold, then pour it into the freezing-can and freeze it. When sufficiently frozen, but not hard, put the mixture into any neatly shaped mould and keep this on ice until required. CHOCOLATE ICE. 2 ozs. Brown and Poison’s corn- i 1 teaspoonful of vanilla essence flour j 1 qt. of Fussell’s unsweetened 4 ozs. castor sugar i milk (mixed) 6 ozs. grated chocolate Mix the cornflour with a small quantity of the milk until smooth, then add the rest and put into a stewpan with the sugar. Cook for three minutes, stirring all the time. Add the grated chocolate, dissolved in a little cold milk. Allow this to become cold and freeze as usual. CAKES, TARTS AND BREAD. CHRISTMAS CAKE. 1 lb. butter 1 lb. sugar 1 lb. currants 1 lb. raisins i lb. mixed candied peel 3 ozs. almonds i teaspoonful salt 7 eggs 1 lb. flour 1- teaspoonful almond essence 1 glass brandy •J teaspoonful baking powder Blanch and chop the almonds, shred the peel, clean the currants, and seed the raisins. Line a cake tin with paper, then cream the butter and sugar, beat in the eggs one at a time, add the fruit, peel, and almonds. Mix in the flour and baking powder last of all. Put the mixture into the paper lined tin and bake in a moderate oven from five to six hours. FRENCH TARTS. 2 eggs 2 ozs. sugar 2 ozs. flour 1 oz. butter £ teaspoonful baking powder lemon essence apricot jam 6 almonds dessicated cocoanut Cream the butter with half of the sugar, add one egg, and beat well, add the remaining sugar and egg and beat well again. Stir in the flour, baking powder, and a few drops of lemon essence last. Have ready twelve greased patty tins, half fill them with the mixture, and bake in a quick oven ten minutes. Turn them out of the tins and allow to cool. Warm a little apricot jam and spread some of it thinly over one side of the cakes and roll them in the cocoanut. put a little of the jam on the top of each, stick a split almond on. that, and serve. BANANA TARTLETS.