The pudding and pastry book

Soak the gelatine for two hours. Add it to the warmed milk and sugar. Let it heat gently. Pastry Book When the gelatine is melted, strain. Add the chocolate and boil for five minutes, stirring continually. Take off the fire. When nearly cold, beat for ten minutes with a whisk and add the vanilla. Pour into a mould. Serve with cream. Chocolate Meringue G whites of eggs 1 lb. powdered sugar 1 tea-spoon vanilla 3 ozs. powdered chocolate Beat three whites with the sugar for fifteen minutes. Then add the rest of the whites one at a time, beating well. Add the vanilla and chocolate. Drop on stiff note-paper which has been well buttered, and place upon a board in a slow oven. Bake until dry. Cornflour Pudding 1 pint milk 3 table-spoons powdered sugar 3 whites of eggs •i tea-spoon vanilla 2 heaping table-spoons cornflour Mix the cornflour to a smooth paste with a little of the milk. Put the rest with the sugar in a double boiler. When boiling add the cornflour. Stir till perfectly smooth and thick. Then The Pudding and leave to cook gently for about twenty minutes. Beat the whites to a stiff froth. Stir them in and continue stirring for two or three minutes. Take off the fire. Add the vanilla. If not perfectly smooth, strain. Pour into a mould. *Cream Whip 1 pint cream 1 cup sherry 1 lemon | cup sugar 2 whites of eggs Whip the cream lightly. Add the sherry, rind and juice of the lemon, sugar and the whites beaten to a stiff froth. Stir until the sugar is melted. Skim off the froth and set it on a sieve. Fill custard glasses with the cream. Put the froth on the top of each glass. Danish Pudding I cup pearl tapioca It? pints boiling water f cup sugar h cup currant jelly Or fresh fruit juice Soak the tapioca all night. Boil in the water till tender and transparent. Stir frequently. Add the sugar, a little salt and the jelly or fruit. Stir together till melted. Pour into a dish and set on ice or in a cold place. Serve with cream. Pastry Book "Ginger Pudding oz. isinglass J pint milk 3 ozs. butter 2 ozs. powdered sugar 4 eggs 1 lemon 1 small tea-spoon powdered ginger Preserved ginger and syrup Dissolve the isinglass in a very little hot water. Add to it the milk, butter, sugar and well-beaten volks. Stir over the fire in a double-boiler until \j it thickens, being careful not to let it boil. Pour into a basin, and when nearly cold, but not set, add the powdered ginger, the whites (beaten to a stiff froth), and the juice of the lemon. Mix lightly together and pour into a buttered pudding basin to set. Serve with a little chopped preserved ginger and syrup. Gooseberry Fool 1 pint green gooseberries ± lb. sugar l pint cream Simmer the gooseberries with the sugar in a very little water until tender. Put through a sieve. Whip the cream slightly and beat well with the gooseberry puree. This can be made with any kind of fruit. H The Pudding and *Lemon Souffle 4 eggs 7 ozs. powdered sugar 6 leaves gelatine (over of an oz.). 3 lemons Whipped cream Soak the gelatine for an hour in a little water. Beat the yolks and sugar for fifteen minutes. Add the juice of two lemons and the grated rind of one and a half. Whip the whites to a stiff froth. Stir them lightly in. Take the gelatine out of the cold water. Dissolve it in a very little «/