Practical West African cookery

1. Separate the whites from the yolks of the eggs, put the yolks aside. Put the whites iu a soup plate, add half the sugar, very finely crushed, and beat with a fork for at least ten minutes, till the whites are absolutely stiff. 2. While the whites are being beaten, put the milk and the remaining sugar on the fire in the flat saucepan. As soon as it boils, set it a little aside or it will boil over. When the whites are ready, put the milk nearer the fire again so that it just bubbles and float on top of it, one by one, tablespoonfuls of the beaten whites. Turn them once over. A minute on each side ought to be enough to set them ; if they remain any longer they will shrink and harden. With a spoon, take them off the milk and put them in the dish the pudding is to be served in. 3. Take the milk off the fire, pour it out of the saucepan and let it cool. Fill up the same saucepan with enough water to come half way up the small pudding basin and set it to boil. 4. Put the three yolks in the small pudding basin and slowly stir in the cooled milk and the flavouring. 5. Stand the basin in the saucepan of boiling water and continue slowly stirring until the custard becomes like a thick cream. Then take it quickly 'away and pour it into the pudding dish, taking care not to pour any over the beaten whites which should float upon the custard. Put in a cool place and serve cold. Caramel Cream. (II). 2 eggs. 1 teacup milk (if Ideal, one good dessertspoon to the rest of water.) 6 lumps or one large tablespoon sugar. 2 or 3 drops vanilla. These quantities are for one man only ; for two, double the quantities and use the larger pudding basin. 1. Put the flat saucepan on the tire with enough water to reach three quarters of the way up the small pudding basin (or a breakfast cup would do). Set it to boil. 2. Stir well together the eggs, milk, four crushed lumps or one dessertspoon sugar and the vanilla. 3. Put the remaining two lumps or half dessertspoon sugar in the small enamel saucepan with a few drops of water and move it about on the Are till it melts and turns deep brown. Take it quickly away and pour it into the small pudding basin or breakfast cup. Turn the basin about so that the melted sugar coats the bottom of the basin and nearly half way up the sides. 4. Pour in at once the mixed eggs and milk and cover securely with a saucer. It is even advisable to put a small weight on top of the saucer so that it does not lift when the water bubbles. Set the basin in the boiling water and keep the water boiling for ten minutes. Take the basin out, stand it in cold water ; when quite cold turn it gentlv over on to a dish and the cream will slip out. Coffee Cream. (II). This is made exactly like the caramel cream except that the milk, before mixing it with the eggs, must be flavoured with coffee. Put a teacup of water in the small saucepan. When boiling, add a dessertspoon ground coffee, boil for one minute, take away and strain. When cool, add two dessertspoons of Ideal milk, mix well together and add the eggs. Proceed exactly as if you were making a caramel cream. Note. — If you have fresh milk, boil a little more than a teacup, add the ground coffee to it instead of to water, boil for one minute, then strain. Caramel Rice with Custard. (II). 2 tablespoons rice.