Lillian Massey school recipes

Heat the milk until lukewarm, add the sugar and stir until it is dissolved, add rennet, stir, pour into a glass dish, sprinkle with cinnamon or nutmeg, let stand in a warm place until firm, then put in refrigerator; serve with cream. Note.—1. Dissolve one rennet tablet in 1 tbsp. cold water. 2. If milk becomes too hot, cool to lukewarm temperature before adding dissolved rennet. FRUIT JUNKET. 3 almonds. + ce. milk. 1-6 banana. 13 tsp. sugar. + tsp. dissolved rennet. Blanch and cut almonds in pieces, cut banana in small pieces; place in serving dish. Prepare remaining ingredients as for plain junket and pour over the fruit. CARAMEL JUNKET. 4c. milk. + tsp. caramel. 14 tsp. sugar. 3 drops vanilla. 4 tsp. dissolved rennet. Prepare as for plain junket, adding flavoring before the rennet. JUNKET CUSTARD. 4 c. milk. Salt. 4 yolk of egg. Few gratings nutmeg. 1 tsp. sugar. 4 tsp. dissolved rennet. Heat milk; add to beaten egg, sugar and salt. Strain; flavor, and when lukewarm add dissolved rennet. IRISH MOSS BLANC MANGE. $c. milk. Salt. 1 tbsp. Irish moss (scant). Flavoring. Soak the moss in cold water to cover 15 minutes, drain, pick over, and wash. Put into a double boiler with milk. Cook until it thickens when dropped on acold plate. Add salt, strain and flavor. Pour into a moistened cup. Unmould, serve with cream and sugar. This amount is sufficient for two. BAKED OR STEAMED CUSTARD. $c. milk. Salt. % egg. + tsp. caramel or a few gratings 14 tsp. sugar. nutmeg. Heat milk; beat egg slightly, add sugar, salt, hot milk gradually, and .flavoring. Strain into cup. Place in a pan of hot water and bake in moderate cven until firm, or steam, until firm, over gently boiling water. CARAMEL CUSTARD. 1 tbsp. sugar. Salt. 1 tbsp. hot water. + egg. % c. scalded milk. 4 drops vanilla. Melt sugar to caramel and add hot water, stir to a syrup and add to sealded milk. Finish as Baked or Steamed Custard. COFFEE CUSTARD. + ¢ milk. 2 tsp. sugar. @ tsp. finely ground coffee. 1 egg. Salt. Scald milk with coffee; strain through cotton and finish as Baked or Steamed Custard. FLOATING ISLAND. % c. milk. + tbsp. sugar. } yolk of ege. Salt. 4 drops- vanilla. Cook in the same manner as Custard Sauce, cool. Make a meringue of + white of egg and ‘'} tbsp. icing sugar. Drop in large spoonfuls on the custard. TAPIOCA CUSTARD. 2 tbsp. soaked tapioca. > tbsp. sugar. z Co milk. Salt. i egg. 4 drops vanilla. Cook tapioca in milk in double boiler until tapioca is transparent, add yolk of egg, sugar and salt, cook as soft custard, add beaten white of egg and flavoring. LEMON SNOW. 4 c. water (scant). + tbsp. cornstarch. 2 tbsp. sugar. ' * tbsp. cold water. Piece lemon rind. 5 tbsp. lemon juice. 4 white of egg. Make a syrup of water, sugar and lemon rind. Cook 2 minutes, remove rind. Mix cornstarch with cold water, add to syrup and cook until there is no taste of raw starch. Remove to back of range, add strained lemon juice, fold in white of egg beaten stiff, not dry; mould, chill. Serve with Lemon Custard Sauce. - CARAMEL PUDDING. 3 tbsp. brown sugar. 3 tbsp. boiling water. z ¢c. scalded milk. 1 tbsp. cornstarch. Salt. 1 tbsp. cold milk. 4 drops vanilla. Melt sugar to caramel and carefully add boiling water. Mix cornstarch, salt and cold milk and add to hot milk. Cook until mixture thickens, then add caramel. Cook, stirring constantly, until there is no taste of raw starch. Flavor, turn into a moistened mould, and when cold serve with sugar and cream or Custard Sauce. PRUNE BLANC MANGE. ce. prune water. prunes. ye NIK 1 tbsp. cornstarch. 2 tbsp. sugar. 1 tsp. lemon juice. Mix cornstarch and sugar, add prune water and cook until there is no taste of raw starch; add lemon juice and prunes cut in pieces; turn into a moistened mould and chill. LEMON JELLY.