sugar. Boil for eight minutes, stirring all the time. Add the yolks one by one off the fire, cook for a minute, flavour with vanilla, and pour into jelly glasses or a glass dish. This may also be poured into a mould to set, and served cold, decorated with a little cream stiffly whipped, forced through a large rose pipe. \ oz. of Cox’s gelatine 186. bp:ef tea jelly i pint of strong beef tea made ■with a small pot of IJovril Make half a pint of good beef tea and strain into a basin. Soak the gelatine in a little water, then dissolve over a gentle heat and strain into the beef tea. Season and pour into small moulds rinsed in cold water or into china cases. When firm, dip the moulds into warm water, and turn quickly out on to a dish — or if in china cases, serve in the case. I oz. Cox’s gelatiue 1 piut of water AVell-beaten yolks eggs 187. EGG JIG.LV. I t ozs. sugar or 2 grains of ' saccharine in tabloids of four I The grated rind and ^strained I juice of one lemon Soak the gelatine in the water for about ten minutes 'I’hen place it in a stewpan with the sugar and lemon, and stir over the fire until the mixture comes tothe simmering, point. Have ready the well-beaten yolks of the eggs in a basin, and add to them the contents of the stewj)an. Stir, over the fire for a few seconds, but do not let it boil. AVhen nearly cold, strain into a mould previously rinsed in cold water. If wanted for an invalid, set in little moulds, in order that it may be served in convenientlv small quantities so essential in sick room cookery. 92 THE EXHIIHTION COOKElfY HOOK. I88. I’OR'r A 6(1. packet Cox’s gelatine 1 pint of wati'v 1 pint of port wine ^Vlutes of two eggs whisked, the shells crushed WINK JKLK^■. 5 (>zs. sugar Strained juice of two lemons, and the thinly-cut rind of one lemon Soak the gelatine in the water for ten minutes, then put all the ingredients into a stewpan and whisk together until it boils, let simmer for ten minutes. 'I’ake off the fire, and let stand five minutes, and strain through a coarse cloth scalded. When clear, set in a mould rinsed with cold ^^ater, and let stand until firm. I'o turn out, dip for one moment into warm water, and turn out quickly on to a cold dish. Serve with a little slightly sweetened whipped cream 189. CORNFLOUR BLANCMANGE. 2^ oz. (5 table=spoonfuls ^ oz. (1 tea=spoonful) salt filled level) B. and P.’s butter, patent Corn Flour. 2 pints (3 breakfast=cupfuls filled to brim) good sweet milk. Mix the Corn Flour to a smooth cream with a little of the milk. Bring the rest of the milk to the boiling point. Remove the saucepan from the fire. Pour the mixed Corn Flour slowly into it, stirring vigorously Add the butter. Bring to the boil again and boil for ten mhiutes (by the clock) stirring well ail the time. Pour into the mould and cool. When quite cold turn out. 190 2 yolks of eggs li oz. castor sugar A fe>v drops of vanilla essence SO UFFLE OMEEE r. 0 whites of eggs- 1 teaspoonful flour 1 tablespoonful of jam✪ Cornflour Soufflé Till; EXJllltlTIOX COOKEUY BOOK. 93 Put the yolks of eggs and castor sugar into a basin, and stir them with a wooden spoon to a thick cream. Lightly stir in the flour, and add the whites whipped to a stiff froth. Flavour with vanilla. Place in a buttered omelet- pan, and bake in a quick oven for ten minutes. Turn out; place the jam in centre, and fold over. 191. ✪ Petits Choux

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sugar. Boil for eight minutes, stirring all the time. Add the yolks one by one off the fire, cook for a minute, flavour with vanilla, and pour into jelly glasses or a glass dish. This may also be poured into a mould to set, and served cold, decorated with a little cream stiffly whipped, forced through a large rose pipe. \ oz. of Cox’s gelatine 186. bp:ef tea jelly i pint of strong beef tea made ■with a small pot of IJovril Make half a pint of good beef tea and strain into a basin. Soak the gelatine in a little water, then dissolve over a gentle heat and strain into the beef tea. Season and pour into small moulds rinsed in cold water or into china cases. When firm, dip the moulds into warm water, and turn quickly out on to a dish — or if in china cases, serve in the case. I oz. Cox’s gelatiue 1 piut of water AVell-beaten yolks eggs 187. EGG JIG.LV. I t ozs. sugar or 2 grains of ' saccharine in tabloids of four I The grated rind and ^strained I juice of one lemon Soak the gelatine in the water for about ten minutes 'I’hen place it in a stewpan with the sugar and lemon, and stir over the fire until the mixture comes tothe simmering, point. Have ready the well-beaten yolks of the eggs in a basin, and add to them the contents of the stewj)an. Stir, over the fire for a few seconds, but do not let it boil. AVhen nearly cold, strain into a mould previously rinsed in cold water. If wanted for an invalid, set in little moulds, in order that it may be served in convenientlv small quantities so essential in sick room cookery. 92 THE EXHIIHTION COOKElfY HOOK. I88. I’OR'r A 6(1. packet Cox’s gelatine 1 pint of wati'v 1 pint of port wine ^Vlutes of two eggs whisked, the shells crushed WINK JKLK^■. 5 (>zs. sugar Strained juice of two lemons, and the thinly-cut rind of one lemon Soak the gelatine in the water for ten minutes, then put all the ingredients into a stewpan and whisk together until it boils, let simmer for ten minutes. 'I’ake off the fire, and let stand five minutes, and strain through a coarse cloth scalded. When clear, set in a mould rinsed with cold ^^ater, and let stand until firm. I'o turn out, dip for one moment into warm water, and turn out quickly on to a cold dish. Serve with a little slightly sweetened whipped cream 189. CORNFLOUR BLANCMANGE. 2^ oz. (5 table=spoonfuls ^ oz. (1 tea=spoonful) salt filled level) B. and P.’s butter, patent Corn Flour. 2 pints (3 breakfast=cupfuls filled to brim) good sweet milk. Mix the Corn Flour to a smooth cream with a little of the milk. Bring the rest of the milk to the boiling point. Remove the saucepan from the fire. Pour the mixed Corn Flour slowly into it, stirring vigorously Add the butter. Bring to the boil again and boil for ten mhiutes (by the clock) stirring well ail the time. Pour into the mould and cool. When quite cold turn out. 190 2 yolks of eggs li oz. castor sugar A fe>v drops of vanilla essence SO UFFLE OMEEE r. 0 whites of eggs- 1 teaspoonful flour 1 tablespoonful of jam Till; EXJllltlTIOX COOKEUY BOOK. 93 Put the yolks of eggs and castor sugar into a basin, and stir them with a wooden spoon to a thick cream. Lightly stir in the flour, and add the whites whipped to a stiff froth. Flavour with vanilla. Place in a buttered omelet- pan, and bake in a quick oven for ten minutes. Turn out; place the jam in centre, and fold over. 191.

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