Domestic and economical cookery recipes

0 ozs. of dried or fresh fruit, j ^ pint of thick cream such as apricots, angelica, j 3 ozs. of sweet almonds strawberries, pine apple | 4 pint of brandy or champagne Make a custard with the eggs, milk, and sugar, allow it to cool, prepare the fruit by cutting it in pieces not too small. Blanch the almonds and pistachios, whip the cream, add to it the brandy. Freeze the custard until of the Richmond’s Cookers, a Real Necessity. Richmond’s Gas Fires are the Best . 1 r* rf 1 i i consistency of butter ; while freezing, decorate the top of an ice mould with some of the fruit. Put the cream and fruit to the custard, and mix it together ; fill the mould, pressing it in well, place the lid on, and cover the join with lard to prevent the salt and water getting inside. Bury the mould in ice and salt for two hours or longer, covering with sawdust or a clean sack. When ready to take out wipe the mould with a warm dish cloth. Turn out and serve at once. No. 427. APRICOT CREAM ICE. r pint of apricot puree | 4 ozs. of castor sugar 7 pint of cream I J uice of 1 lemon To make the apricot puree, the apricots must be rubbed through a fine sieve ; whip the cream, add to it the puree, sugar and lemon juice, mix all together. Freeze, and serve in glasses. No. 428. STRAWBERRY CREAM ICE. Make as for Apricot Cream Ice. No. 429. CHOCOLATE CREAM ICE. 1 pint of good custard | 3 ozs. of Cadbury’s cocoa | pint of cream | Essence of vanilla Boil the cocoa in the cream, add to it the custard and a few drops of vanilla; mix well. Freeze and serve in glasses. No. 430. ICE CREAM (Plain). 1 quart of milk 1 oz. of cornflour 2 ozs. of castor sugar Yolks of 2 eggs Flavouring essence Mix the cornflour with a little milk quite smoothly, put the remainder into a saucepan to boil with the sugar, when boiling add the cornflour, stir well, and let it boil two or three minutes ; let it cool a little, then add the yolks of the eggs and some flavouring essence ; when quite cold freeze in the usual way. A few drops of cochineal may be added. N.B. — When making ices always let the custard, etc. be quite cold before freezing. BREAD, CAKES, BUNS, ETC. No. 431. BREAD (Household). 3½ lbs. of flour I 1 teaspoonful sugar 1 oz. of yeast | About 1½ pints of water 2 teaspoonfuls of salt Beat the yeast to a cream with the sugar, put the flour and salt into a basin. Add a little luke-warm water to the creamed yeast, make a hole in the flour and pour in the yeast, stir into the yeast sufficient flour from the sides to form a thick batter, sprinkle a little over the top, cover the basin with a clean cloth and let it stand in a warm place for ten minutes “ to sponge.” Add sufficient lukewarm water to make the flour into a smooth elastic dough, knead well , cut a cross on the top of dough, and let it “ rise in a warm place for one hour. Divide the dough into three equal portions and put into slightly greased bread tins ; let the loaves “ prove ” on the top of the stove for twenty minutes. Bake for three quarters of an hour, in a hot oven at first, then lower the gas and bake more slowly. Try with a skewer.