The exhibition cookery book

Boil the eggs hard, steep them in cold water to get cool, remove the shell, and cut them into slices. Place in a salad bowl or deep dish, season with salt, pepper, oil, vinegar, and a little chopped parsley, and serve. no. SALAD DRESSING. The following ingredients prepared in the proportions stated make an excellent dressing for vegetable salads: — Three yolks of hard-boiled eggs, rubbed through a sieve; one dessertspoonful of mustard ; one dessertspoonful of salt; four dessertspoonfuls of Worcester sauce or mushroom ketchup ; four dessertspoonfuls of salad oil ; four dessertspoonfuls of vinegar; and one teaspoonful of white pepper. All is stirred up well, and poured over the salads, in proportion to the quantity of salad required. SWEETS— HOT AND COLD. 111. CHOCOLATE SOUFFLE 4 ozs. Van Houten's chocolate 1 oz. flour 1 teaspoonful vanilla essence ^ oz. sugar 1 oz. butter 3 yolks and 4 whites of eggs 1 gill milk Grate the chocolate and mix it with the milk ; boil it till quite smooth. Melt the butter and flour and stir them till smooth; add the chocolate and milk, mix well, boil them, and then take them off the fire. Add the yolks of eggs one by one, then the essence. Whip the whites of eggs to a stiff froth, and add them lightly. Turn this mixture into a prepared tin, and steam three-quarters of an hour to an hour. Turn it out, and pour custard sauce round the souffle. 1 12. CUSTARD SAUCE. I dessertspoonful cornflour (B. and P.'s patent) 1^ gills milk 8 eggs 1 oz, ca.stor sugar Vanilla essence Mix one dessertspoonful of cornflour with half a gill of milk, place it on the fire, add half-ounce of butter, and stir till boiling ; then add a gill of boiling milk, one ounce of castor sugar and a few drops of vanilla essence. Let it boil for a few minutes, then stir in eight yolks of eggs ; continue to stir until the eggs begin to set, and use as required. The sauce must on no account be allowed to boil when once the egg yolks have been added. A little sherry or Marsala wine may be added instead of the vanilla essence if liked. 6o 1 1 3. CHOCOLATE FROSTING. 2 tablespoonfuls of Van Houten's chocolate (grated) i gill milk or cream ^ oz. butter 2 tablespoonfuls castor sugar 1 tablespoonful cornflour (B. and P.'s patent) 2 eggs Put the chocolate and cornflour in a basin, mix it well. Beat up the .yolks of the eggs and work to a cream with the sugar ; now add the chocolate and cornflour ; moisten with the milk or cream. Whisk the whites of eggs to a stiff froth, and fold in carefully. Pour the mixture into a well-buttered porcelain souffle dish or an ordinary pie dish, place it in a shallow pan containing a little boiling water, and bake in a moderately-heated oven from 15 to 20 minutes. Serve the dish as soon as it leaves the oven. 1 1 4. LEMON PUDDING. ^ lb. beef suet 1 lemon i lb. castor sugar J lb. fresh breadcrumbs 1| eggs A little cream or milk