Household cookery

Method. — Beat up yolks with sugar; warm the milk, pour over yolks and sugar; stir over fire till thick. Add vanilla, strain into a bowl, add whites (stiffly whipped), and mix well. Serve hot or cold. SWEETS Meringues 4 whites of eggs. Vanilla essence. 1 lb. castor sugar. Method. — Whip the whites of eggs to a very stiff froth, sieve the sugar and gently stir into the whites. Add vanilla. Put this mixture into a forcing bag with a plain pipe. Squeeze out on to a lightly oiled paper. Set in a cool oven to dry for 2 hours. Remove from paper ; carefully scoop out the centre from the flat side, fill with whipped cream sweetened and flavoured, place two meringues with the flat sides together. Arrange in a glass dish, and decorate tastefully with whipped cream and chopped pistachios. Method. — Whisk sugar and eggs in a bowl till thick and creamy, sieve flour and baking-powder, stir carefully to sugar. Three parts fill some well-buttered dariole moulds with the mixture. Bake in a quick oven from lo to 15 minutes. Cool. Cut out from the middle of each cake about inch. Glaze the outside with some apricot purée (made by boiling jam with a little water over the fire and passed through a sieve), then cover them entirely with finely chopped pistachio nuts. Put one tea-spoonful of apricot jam in each. Decorate with stiffly whipped cream, flavoured with vanilla and sugar. Place a strip of angelica over the top to represent a handle. Arrange carefully on a fancy dish. Little Alexandra Baskets 2 eggs. 2 oz. flour. Apricot jam. Whipped cream. 3 oz. sugar. J tea-spoonful baking-powder. Pistachio nuts. Narrow strips of angelica. Oranges in Syrup ½ lb. lump sugar. Juice of 1 lemon. ½ pint water. Some desiccated cocoanut. 3 or 4 oranges. Method, — Wipe the oranges with a clean cloth, then rub off the outside rind with the lumps of sugar. Put sugar in a pan with strained lemon-juice and water, boil till thick, removing scum as it rises. Peel and quarter the oranges, arrange them high in the centre of a glass dish. Strain the syrup; pour slowly over the oranges; continue this until the oranges are thoroughly soaked. Before serving, scatter desiccated cocoanut over the whole. Trifle 3 or 4 stale sponge cakes. A few pistachio nuts. 2 eggs. I oz. ratafias. I glass sherry. \ pint milk. 1 table-spoonful sugar. A little jam. Vanilla essence. \ pint cream Method, — Cut the sponge cakes in slices, spread with jam ; arrange with the ratafias in a glass dish. Pour the sherry over slowly, so as to thoroughly soak the cake. Make a good custard of eggs, milk, sugar and vanilla. Cool a little, then pour over the cakes. Whip the cream to a stiff froth, add a little sugar and vanilla. Spread a little over the top, and decorate with rest of cream through a forcing bag and fancy pipe. Sprinkle with chopped pistachios. Custard for Trifle 2 eggs. \ pint milk. Vanilla essence. i table-spoonful sugar. Method, — Put milk and sugar in a pan, place over fire to warm. Beat eggs, pour milk to eggs, and mix thoroughly. Stir in a pan over fire till thick ; do not allow it to boil, or it will curdle. Remove from pan, stir till it cools a little, add vanilla, then use. SWEETS Meringued Pears I tin of pears. 1 pint milk. 2 eggs. 2 oz. rice. 2 oz. sugar.