The exhibition cookery book

Mix the cornflour smoothly with the milk, and boil for three minutes, stirring all the time. Take off, and add the yolks and sugar. Let this cool. Add the strawberry pulp to the cornflour custard, mix thoroughly with a whisk, flavour with lemon juice, and freeze. 165. LEMON SNOW. A Oil. packet Cox’s gelatine Whites of 3 eggs 6 ozs. loaf sugar 1 pint water 2 lemons (peeled thinly and strained juice) I Soak the gelatine in 1 pint cold water ten minutes. Put into a saucepan pint boiling water, the sugar, lemons and soaked gelatine. Stir over a slow fire until entirely dissolved, taking great care it does not boil Remove from the fire. When cool and beginning to set, add the whites of eggs beaten to a stiff froth. Whisk altogether until the preparation thickens and looks like snow. Pleap up on a dish to appear as rocky as possible. i66. ORANGE MOULD. li oz. cornflour (B. and P.'s patent) 6 ozs. loaf sugar 2 small oranges Rub down the zest of one lemon and one orange with lumps of sugar. Beat up the egg. Blend the cornflour smoothly with a little water, then put the rest of the water, the egg, sugar, the zest and juice of the lemon and oranges into a saucepan, add the cornflour and stir until it boils. Boil for ten minutes, stirring all the time. Then pour ijito a mould rinsed with cold water, and when set turn out, and serve with whipped cream round the dish. 1 pint water 1 small lemon 1 ogg [illustration: THE EXHIBITION COOKERY BOOK.] 167. KIMBERLEY MOULD. ✓ i oz. Cox's gelatine j gill of water 1½ pints of milk 2 ozs, loaf sugar 1 teaspoonful vanilla or almond Thin rind of one lemon essence Yolks of two eggs Soak the gelatine in the water for about ten minutes. Simmer the milk with the lemon rind, remove the rind, add the well-beaten yolks of eggs, and stir over the fire until thick, but do not let it boil, then add the sugar and gelatine and stir till dissolved. Remove from the fire, add the flavouring, and strain into a wetted mould. When set, dip the mould for one moment into warm water, wipe the outside, and turn out quickly on to a cold dish. INVALID COOKERY. 168. BEEF TEA. i lb. lean beef (beef steak) j)int water Salt Shred the meat as finely as possible, remove every particle of fat, sinew, and skin ; put it in a jar or basin wth the given quantity of cold Avater, add about half a teaspoonful of salt, and let it stand for half an hour or longer. Cover the jar with white paper or a close fitting lid, stand it in a saucepan of boiling water, and place on the fire to allow the water to boil for at least two hours. Strain the beef tea into a jug or large cup. Remove any fat that may be on the surface by means of a piece of thin white paper, add a little more salt if needed, and serve hot or cold. Beat up the egg yolks ; mix the Bovril with the water, previously heated ; stir this into the beaten eggs. Boil up the milk and add it to the above ; season to taste, and strain into a well buttered mould or basin. Place the mould in a stew-pan containing some hot water, cover with buttered paper, and cook in the oven for about twenty minutes. 169. NOURISHING CUSTARD. S yolks of eggs J gill AA’ater 1 gill milk 2 tablespoonfuls Bovril [illustration: THE EXHIBITION COOKERY BOOK.]