Mix one tablespoonful of arrowroot with half an ounce of crushed sweet almonds and a dessertspoonful of sifted sugar. Take a small wineglassful of cold milk from half a pint, and stir it into the other ingredients. Boil the rest of the milk, and add to it a piece of butter the size of half a 89 ’T✪ Almond Arrowroot Shapehe Child^s Cookery Book walnut, when the milk is quite boiling pour it on the mixture and stir till it is thick. Put it into a mould and leave till cold. Gooseberry Fool Boil a pint of gooseberries in sufficient water to cover them, when they are soft rub the pulp through a wire sieve till nothing is left but the seeds. Put the pulp back into the saucepan to get quite hot, then stir in two tablespoonfuls of sugar or more if not sweet enough, a dessertspoonful of butter, and the yolks of two eggs✪ Gooseberry Fool. Beat this well together and pour into a glass dish. The whites may be beaten quite stiff and piled on the top, or cream may be eaten with it. 90 l^he Child'’s Cookery Book The Pearl of Milk Puddings Soak an ounce of pearl barley in cold water all night, next day drain the water away, and put the barley into a pudding dish with three ounces of brown sugar and a pint of milk✪ The Pearl of Milk Puddings, let this bake in a slow oven for about four hours. This pudding I can thoroughly recom- mend ; if it is nicely baked it should be as thick as cream. Cheesecakes Put two ounces of ground rice in a basin and add to it two ounces of sifted sugar, then stir in two ounces of butter after it has been melted, and an egg thoroughly well beaten, add to this a teaspoonful of lemon juice✪ Cheesecakes. Line some patty-pans with pastry, fill them with the mixture, and bake them till they are a nice brown. A quarter of an hour should be long enough. 91 CREAMS AND JELLIES Too Good This is a mixture which is best when made abroad, but a good imitation can be made at home in the way I will now de- scribe to you. , Afterwards, I will tell you about the one you can only dream of till you go to the West Indies. Get three bananas, cut them into rounds, and put them at the bottom of a glass dish ; over this, spread three tablespoon- fuls of strawberry jam. Cover them with a gill of cream, and serve. Do not whip the cream. West Indian Too Good Get a cocoa-nut, out off the black rind, and grate it carefully. Tie up the grated cocoanut in a piece of muslin, put this into 95 T'he Child'^s Cookery Book a basin, and pour over it about a coffee- cupful of boiling water. Leave it for two or three hours, then cut up five or six fresh bananas, and hull a tin measure of moun- tain strawberries. Mix these together. Then squeeze the muslin bag over a basin, and the most lovely rich cream will pour out of it as you squeeze. When the bag is quite dry, pour the cream over the fruit, and you will say it is the most delicious dish possible. I have tried to make cocoanut-cream in England, but it is quite impossible ; the cocoanuts have become too dry. Orange Jelly Peel the rind off four oranges and a lemon very thinly, so that no white comes off. A very sharp pocket-knife does it better than anything else, but the very greatest care must be taken. Never press hard on the knife; by slightly sawing no 96 - "The Child‘S s Cookery Book ✪ Orange Jelly

AI-modernized reading of the original text

Mix one tablespoonful of arrowroot with half an ounce of crushed sweet almonds and a dessertspoonful of sifted sugar. Take a small wineglassful of cold milk from half a pint, and stir it into the other ingredients. Boil the rest of the milk, and add to it a piece of butter the size of half a ’The Child's Cookery Book walnut, when the milk is quite boiling pour it on the mixture and stir till it is thick. Put it into a mould and leave till cold. Gooseberry Fool Boil a pint of gooseberries in sufficient water to cover them, when they are soft rub the pulp through a wire sieve till nothing is left but the seeds. Put the pulp back into the saucepan to get quite hot, then stir in two tablespoonfuls of sugar or more if not sweet enough, a dessertspoonful of butter, and the yolks of two eggs. Beat this well together and pour into a glass dish. The whites may be beaten quite stiff and piled on the top, or cream may be eaten with it. The Child's Cookery Book The Pearl of Milk Puddings Soak an ounce of pearl barley in cold water all night, next day drain the water away, and put the barley into a pudding dish with three ounces of brown sugar and a pint of milk, let this bake in a slow oven for about four hours. This pudding I can thoroughly recommend ; if it is nicely baked it should be as thick as cream. Cheesecakes Put two ounces of ground rice in a basin and add to it two ounces of sifted sugar, then stir in two ounces of butter after it has been melted, and an egg thoroughly well beaten, add to this a teaspoonful of lemon juice. Line some patty-pans with pastry, fill them with the mixture, and bake them till they are a nice brown. A quarter of an hour should be long enough. CREAMS AND JELLIES Too Good This is a mixture which is best when made abroad, but a good imitation can be made at home in the way I will now describe to you. , Afterwards, I will tell you about the one you can only dream of till you go to the West Indies. Get three bananas, cut them into rounds, and put them at the bottom of a glass dish ; over this, spread three tablespoonfuls of strawberry jam. Cover them with a gill of cream, and serve. Do not whip the cream. West Indian Too Good Get a cocoa-nut, out off the black rind, and grate it carefully. Tie up the grated cocoanut in a piece of muslin, put this into The Child's Cookery Book a basin, and pour over it about a coffeecupful of boiling water. Leave it for two or three hours, then cut up five or six fresh bananas, and hull a tin measure of mountain strawberries. Mix these together. Then squeeze the muslin bag over a basin, and the most lovely rich cream will pour out of it as you squeeze. When the bag is quite dry, pour the cream over the fruit, and you will say it is the most delicious dish possible. I have tried to make cocoanut-cream in England, but it is quite impossible ; the cocoanuts have become too dry. Orange Jelly Peel the rind off four oranges and a lemon very thinly, so that no white comes off. A very sharp pocket-knife does it better than anything else, but the very greatest care must be taken. Never press hard on the knife; by slightly sawing no "The Child‘S s Cookery Book

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