The exhibition cookery book

2 ozs. cornflour (B. and P.’s patent) 1 J pints milk 4 ozs. sugar 2 lemons, juice and grated riud ^ oz. butter 2 eggs Mix the milk gradually with the cornflour, put into a saucepan, and bring to the boil. Add the butter and sugar, and boil for eight minutes, stirring all the time ; then add the yolks of eggs, stir in the lemon juice, and allow to cool. Beat up the white of eggs to a stiff froth, and stir lightly through the rest. Set in a mould, and turn out when firm. This may also be made with water instead of milk. 160. RIZ A LTMPERATRICE. pint of clear jelly (154 or 156) ^ oz. of Cox’s gelatine 3 ozs. of castor sugar ^ pint of cream. A few drops of vanilla essence 1 oz. glace cherries f oz. Angelica j ^ lb. of rice. 1 quart of milk 3 gill of water 8 I Soak the gelatine in the water for about ten minutes, and dissolve over the fire. Coat the inside of a mould with a thin layer of jelly and decorate with cherries and angelica. Wash, pick, blanch and cook the rice till tender in the milk. It should have plenty of time, as it must be cooked very slowly so that the rice well absorbs the milk. Turn into a basin and let cool. Now add the cream, dissolved gelatine, sugar and vanilla essence. Stir well and pour into the decorated mould. When firm immerse the mould in warm water for a moment and turn out c[uickly on a cold dish. Serve with preserved apricots or peaches. i6i. RATAFIA MOULD. I5 ozs. cornflour (B. and P.'s 1 2 ozs. citron patent) 1 glass sherry 1 pint milk 1 oz. castor sugar 2 ozs. ratafias Blend the cornflour with a little of the milk, and pour into a saucepan with the rest of the milk and sugar. Boil for eight minutes, stirring all the time. Cut up the citron and put it into a basin wdth the ratafias. Pour the sherry over to soak. Stir this into the cornflour and set in a mould. When firm turn out and serve with jam or custard. 162. MOCK ICE PUDDING. ^ oz. of Cox’s gelatine 1 pint of milk 1 tablospoonful of sugar A few crystallized fruits 1 egg. Ratafias INIacaroons Garnish a mould with a few crystallized fruits of different colours, and then fill with alternate layers of macaroons and Sz ratafias. Soak the gelatine in sufficient milk to cover it for about ten minutes, and dissolve slowly over the lire. Strain the gelatine into a custard (made of the egg, sugar and remaining boiling milk). Let it cool. Strain and pour into the prepared mould. Place the mould in a basin surrounded with two pennyworth crushed ice and keep in a cool place until required for table. To serve it, immerse the mould in warm water for one moment and turn out quickly on to a cold dish. t oz. cornflour patent) 1 pint milk 163. CHOCOLATE ICE. (B. and P.'s 4 ozs. grated chocolate (Van Ilouten^s) i teaspoonful vanilla 2 ozs. castor sugar Mix the cornflour with a little cold water, and stir it into a pint of boiling milk. Cook for three minutes, stirring all the time. Add the sugar and grated chocolate dissolved in a little cold milk. Allow this to become cold, add the vanilla essence and freeze. 164. STRAWBERRY ICE. 1 oz. cornflour (B. and P.'’s patent) 3 ozs. castor sugar 2 j^olks of eggs ^ pint strawberry pulp 1 pint milk 1 tablespoonful lemon juice