Household cookery

Method, — Cook the rice in the milk till soft, then mix in yolks of eggs and sugar; put into a greased dish whilst hot. Drain the pears, reduce the syrup by boiling till thick, then coat the pears with this. Turn the rice on to a dish, press the pears on the rice. Beat the whites of eggs stiffly, sweeten, arrange over the pears and rice. Decorate with cherries, pistachios, etc. Put in the oven about 10 minutes to harden, and slightly brown the meringue. Method, — Stew the fruit till tender, then rub through a sieve. Measure, and add water and lemon-juice to make 1 pint. Put the liquid on to boil. Mix cornflour with a little cold water, pour the boiling fruit-juice over the cornflour, stirring all the time. Return to the pan and stir till the mixture is thick and cooked. Add colouring if liked, and sweeten to taste. Pour into a wet mould ; set aside to cool. Turn on to a glass dish, and serve with custard poured round. Fruit Blancmange 1 lb. fresh fruit. 2 oz. cornflour. A little colouring. ½ pint cold water. Sugar to sweeten. Juice of 1 lemon. Apricot Sweet I deep, round sponge cake. I oz. sugar. ½ tin of apricots. Juice of 1 lemon. ½ pint cream. Vanilla. Some desiccated cocoanut. A few blanched and chopped almonds. Chopped pistachio nuts. Method, — Cut the inside of the cake to depth of i inch from bottom, take out the centre, leaving a good rim all round. Cook the apricots for a few minutes with a little of the syrup and sugar ; pile them in centre of the cake. Boil the syrup till thick, add lemon-juice. Brush thickly over the rim and sides of cake with the syrup, sprinkle well with cocoanut. Decorate the top with cream stiffly whipped, flavoured and sweetened ; force through a bag with a rose pipe. Sprinkle with chopped pistachios. Apricot Eggs Some slices of sponge cake. ½ tin of apricots. ½ pint cream. Vanilla. Method, — Arrange the slices of cake on a dish, pour over them a little of the syrup, then spread with whipped cream. Cook apricots in a pan with a little syrup ; arrange them on the cream at intervals. Decorate with whipped cream, flavoured and sweetened, using a forcing bag and rose pipe. Compote of Pears with Cream Pears for stewing. ½ pint water. 1 inch of stick cinnamon. ½ lb. lump sugar. Rind of 1 lemon. Carmine. ½ pint cream. Vanilla. A few chopped pistachio nuts. Method, — Remove skin from pears, cut in halves or quarters. Boil sugar and water, take off scum, cool a little. Put in the pears with cinnamon and rind; cook gently till soft. Arrange pears in a glass dish. Boil syrup till thick, strain, add few drops of carmine, pour over and round the pears. Decorate with stiffly whipped cream, flavoured and sweetened, using a forcing bag. Sprinkle with chopped pistachio nuts. JELLIES AND CREAMS Hints on making Jellies See that the saucepan is perfectly clean. The shells of the eggs must be washed, and slightly beaten with the whites of the eggs, before using. The whites of the eggs help to clear the jelly, and with the shells form a scum which serves as a filter, through which the jelly is strained.