Simple recipes

Prepare as in recipe for blanc-mange. After the ten minutes boiling remove from fire. Beat the yolks of the eggs with the sugar, and stir in. Whisk the whites of the eggs to a stiff snow, and stir lightly but evenly through the mixture. Pour into a quart mould and cool. Turn out and serve with stewed fruit, fruit juice, or sauce. This sponge can be made with the whites of eggs only, the yolks being used for cake making, or other purpose. Creamy Custard TO SERVE WITH STEWED FRUITS AND FRUIT TARTS. For 4 to 6 persons. Time 15 to 20 mins. 2? oz. Brown & Polson’s “‘ Patent ”’ Corn Flour. 1 pint Milk. 4 oz. Butter. 2 Eggs. 14 oz. Castor Sugar. $ tea-spoonful Essence of Vanilla. Mix the Corn Flour to a.smooth cream with a little of the milk. Bring the rest of the milk to the boil. Pour the mixed Corn Flour into the milk, stirring vigorously. Add the butter. Beat the two yolks of eggs with the sugar and stir into the Corn Flour. Boil for six minutes, stirring all the time. Remove from the fire. Beat up the whites of the two eggs to a stiff snow, and stir lightly to the rest. Allow to cool. When cold remove the skin, add the essence of vanilla, beat up well, and serve in custard cups or in a sauceboat. Page 22 Cold Sweets Chocolate Blanc-Mange For 4 to 6 persons. Time 20 mins. 2 oz. Brown & Polson’s “‘ Patent’? Corn Flour. 14 pints Milk. 2 oz. grated Chocolate. 1 oz. Sugar. 3 tea-spoonful Vanilla Essence. Dissolve the chocolate in a half pint of the milk. Blend the Corn Flour with a little cold milk. Put on the remainder of the milk to boil. When almost boiling add the mixed Corn Flour. Stir vigorously till quite smooth, and add the dissolved chocolate and the sugar. Boil for ten minutes, stirring all the time. Flavour with vanilla, and pour into a glass dish or a mould rinsed out with cold water. When cold, turn out and serve with whipped cream round the mould. If cocoa is used instead of grated chocolate a less quantity may suffice. Fairy Pudding 1} oz. Brown & Polson’s “ Patent’? Corn Flour. 1 pint Water. 2 Lemons. 4 to 6 oz. Sugar. Whites of 2 Eggs. Yolk of 1 Egg. Blend the Corn Flour with a little of the water. to a smooth cream. Add the thinly peeled rind to the remainder of the water, and bring to the boil slowly. Strain, put back in saucepan and pour in the Corn Flour. Add the sugar and strained lemon juice—bring to boil and cook for ten minutes, stirring all the time. Put three quarters of the mixture into a separate dish, and when slightly cool stir in the whites of the two eggs beaten to a stiff froth. Pour into mould. To the remaining quarter of the mixture add half a gill of water and the beaten yolk of egg and bring to boil. When both are cool, turn out the larger portion first, roughly whisk the yellow portion, and place round it. Page 23 ‘Little Dinner ‘Loaves (VERY DIGESTIBLE). 15 Loaves. Time 20 to 30 mins. 2 oz. Brown & Polson’s “‘ Raisley.” 1 lb. Flour. A small tea-spoonful of Salt. A small tea-spoonful of Castor Sugar. 1 pint Milk. Measure out the ingredients. Butter 14 dozen small baking tins. Mix the flour, “ Raisley,” salt, and sugar well together in a bowl, dry. Add the milk gradually, stirring with a wooden spoon till you have a very thin dough or batter. Pour at once into the prepared tins, filling them only half full, and put at once into a hot oven. Remove when well browned, which will take about ten or fifteen minutes, and put on a wire tray to cool. Some flours will absorb more milk than others. The maximum quantity is stated here, but with some flours this may make too thin a dough; in that case a little less milk, say # pint, should be used.