Australian sunshine cookery book for every housewife

4 Ib. dried pears. # oz. gelatine. 13 gills milk. Sugar to taste. 2 eggs. Rind of half lemon. Prepare dried pears as directed on page 15. Reserve the whites of eggs. Beat up yolks. Heat milk and mix with beaten yolks, add grated lemon rind. Cook carefully till it thickens but does not curdle, and allow to cool. Rub pears through a sieve and mix with the custard. Dissolve gelatine in a saucepan with 1 gill of the pear syrup, then strain it into the pulp and custard, and, if not sweet enough, add a little sugar. When the mixture is beginning to thicken, whisk the egg whites to a stiff froth, and fold in lightly. Turn into a wet mould. When thoroughly set, unmould, and serve with the remainder of the pear syrup and a little cream. If liked, may be tinted with a little cochineal. “SUNSHINE” BISCUITS: 100 varieties to choose from. (18) Sago and Currant Mould. 24 oz. sago. 2 oz. sugar. 13 pints milk. 3 oz. currants. 1 oz. butter. Lemon, or other flavouring. Boil milk and sprinkle in sago. Simmer for five minutes, cooking over a mat, and stirring now and again. Add currants, and cook gently till mixture is quite thick, about fifteen minutes. The grains of sago should be quite transparent. Add butter, sugar, and flavouring, and pour into a wetted mould. When cold, turn gently on to a glass dish. Serve with a little cold milk or cream. Apricot Ramequins. 4 Ib. dried apricots. 14 gills milk. 1 pint packet lemon jelly. 1 oz. sugar. 1 egg. Prepare dried apricots as directed on page 15. Dissolve one-eighth of the jelly in half a gill of hot water. Rinse six or eight small moulds in cold water, and pour a dessertspoonful of jelly into each. Let it set while preparing some apricot puree and custard. Put aside six or eight pieces of apricot and rub the rest through a sieve. Put half a pint of the puree in a saucepan and make it hot, then dissolve the rest of the jelly in it. Leave it to cool. Make a custard with the egg, milk and sugar. When custard and puree are cold, mix them together gradually. Fill the moulds and leave to set. Turn out carefully on to individual glass dishes, and put an apricot on top of each. Any of the apricot syrup left over could be poured round the base of each ramequin. N.B.-—Jellies turn out much easier if they are allowed to get cold before being put into moulds. Jelly Plum Pudding. 3 dessertspoons granulated 1 cup raisins. gelatine. 3 cup sultanas. % teaspoon vanilla. % cup currants. 4 Ib. lemon peel and nuts. 3 cup sugar. 4 squares of chocolate, or 3 14 pints of milk. dessertspoons cocoa, or 1 Pinch salt. tablespoon coffee essence. Place milk, with chocolate, cocoa, or coffee essence, in saucepan and bring to boiling point. Put lemon peel, nuts and fruit through the mincer, add to the boiling milk, and cook for five minutes. Let it cool. Dissolve gelatine in a little hot water, add to the mixture, stirring all well together. Pour into a wetted mould. When set, turn out and decorate with holly. Serve with cream or cold custard. “SUNSHINE” BISCUITS: 100 varieties to choose from. (19) Sunflower Sweet. 7 sponge cakes. Few chocolate nonpariels. 2 bananas. 6d. cream. + lb. dried peaches. Sugar. % pint packets lemon jelly. Vanilla flavouring. (Almond 14+ pints hot water. makes a nice change.) Apricot jam.