The Worcester domestic science school's one year course laboratory cook book

Cook sugar to a caramel, add % cup water and stir till dissolved. Moisten the cornstarch with a little cold milk. Scald milk in double boiler and add the cornstarch. Cook briskly 5 min. Add caramel, stirring constantly. Add egg well-beaten. Cook one min. Cool slightly, add vanilla, and pour into mould. When cold, turn out and serve with whipped cream. IRISH MOSS BLANC MANGE. Mj cup Irish moss 1 qt. milk 1 t. salt 1 t. vanilla Pick over the moss. Wash moss and soak it in cold water 15 min. Tie in cheese-cloth bag and put into double boiler with milk. Boil until the milk will thicken when cooled in a spoon. Add salt, strain and flavor. Mould in egg shells. Break pieces from end of egg shell size of 5c piece. Turn out egg. Scald out shell. Stand upright in flour. Fill with blanc mange. When stiff, pick shell off carefully. Put maraschino cherry on top. Serve with thin cream flavored with fruit juice. FOAMY SAUCE. Whites 2 eggs 1 t. vanilla 1 cup powdered sugar 1 T. grape jelly ¼ cup hot milk FLOATING ISLAND. 1 pt. water 3 egg whites 1 cup sugar Juice of 3 lemons 2 T. gelatine Mix sugar and water. When boiling remove from fire, add lemon juice and hydrated gelatine. Stir till dissolved. Allow to cool. Stir often to prevent settling. Beat egg whites, fold in mixture when just beginning to become hard. Pour in mould. Serve with custard made from yolks. Garnish with violets. BANANA PUDDING. 1 qt. milk y2 C. sugar 3 yolks of eggs 1 t. cornstarch Make custard. Slice 3 bananas very thin. Place in pudding dish; pour custard over them. Make meringue of 3 whites. Cover top; bake till golden brown. CHOCOLATE BREAD PUDDING. 2 C. bread crumbs *4 t. salt 3 C. scalded milk 1 egg V2 C. sugar 1 sq. chocolate, melted Scald milk, break bread in small pieces, pour on milk, add sugar, salt, egg well beaten. Let stand 1 hour, then bake until slightly firm. STEAMED PUDDINGS FIG PUDDING. y2 cup chopped figs y2 cup chopped almonds y2 cup chopped suet 4 eggs 2 cups bread-crumbs 2 tsp. baking-powder y2 cup sugar 2 tsp. lemon-juice 1 cup milk 1 tsp. almond flavoring 14 cup flour Flour the figs and suet. Soak the bread-crumbs in the milk, add the sugar, then the yolks of eggs, and beat well ; then add slowly, stirring all the time, the figs, suet, almonds, flour mixed with bakingpowder, flavoring, and lastly the whites of eggs well beaten. Turn into a buttered mould, filling three-fourths full; steam for three hours. This mixture will fill twelve individual moulds. If small moulds are used, place a star of Angelica in the bottom of each one, and cover it with a thin layer of boiled rice; then fill them one-fourth full with the pudding-mixture. Place them in a pan of hot water, cover with buttered paper and poach on the top of the range V/2 hours. This pudding can have brandy poured over it, and lighted the same as plum pudding. Serve with foamy sauce. FEENCH FKUIT PUDDING. 1 cup chopped suet 1 tsp. clove 1 cup molasses y2 tsp. salt cup sour milk ±14 cups chopped raisins IV2 tsp. soda % cup currants 1 tsp. cinnamon 2% cups flour