Cookery for every household

the sago and allow it to simmer until quite clear and thoroughly cooked. Add sugar to taste and a few drops of vanilla and allow this to cool. Peel and slice the bananas, and put half of them in a glass dish with half the jam on the top. Pour on half the sago, then the remainder of the sliced banana and jam with the rest of the sago on the top. Pour the custard over all and set in a cool place until wanted. The dish may be decorated with a few pieces of cherry and angelica, or with a sprinkling of cocoanut and pink sugar. Note. — Any other milk pudding mixture may be used instead of the sago and the flavouring may be altered according to taste. Cream may be used instead of custard. Sufficient for 4 or 5 persons. Probable cost, 10 d. 1 pt. milk. f oz. gelatine. 2 bay-leaves. 1937. Blanc-mange 2 or 3 oz. sugar. 2 or 3 drops essence of almonds. Put the milk into a lined saucepan with the bayleaves and let it infuse by the side of the fire until flavoured. Then lift out the bay-leaves and add the gelatine cut in pieces. Care must be taken to use a very fine gelatine, otherwise it will taste bitter, or isinglass may be used instead of gelatine. Stir until melted, but be careful the milk does not boil. Sweeten to taste, add the flavouring essence, and strain into a basin. Then stir the mixture occasionally until it is beginning to set, when it may be poured into an oiled or wetted mould. When cold and set, turn out and serve with cream, custard, or stewed fruit. Notes. — The blanc-mange may be made richer by using partly cream and partly milk ; and the mould may be decorated first with a little red jelly. The flavouring, too, may be altered according to taste, as for instance, vanilla pod or pounded sweet almonds used instead of the bay-leaf. Sufficient for 3 or 4 persons. Probable cost, 5 d. or Gd. 1938. Bramble or Blackberry Mould I lb. blackberries. I 3 or 4 oz. sugar. 1| pts. water. | Cornflour or sago. 3 or 4 drops carmine. | Lemon juice. Pick the blackberries carefully, discarding any that are not quite sound, and wash them if necessary. Put them into a lined saucepan with the water and sugar,and letthem simmerover the fire until reduced to a pulp. Then strain through a fine sieve, pressing out all the juice from the fruit, but being careful to leave the seeds behind. Measure the juice and allow II oz. of cornflour to the pint. Return the juice to a clean saucepan, add the cornflour previously mixed to a smooth paste with a little water or fruit juice, and stir over the fire until boiling. Simmer a few minutes until the cornflour is well cooked, add a squeeze of lemon juice, more sugar if necessary, and a little carmine if the colour requires it. Sufficient for 3 or 4 persons. Probable cost, Gd. 1939. Gateau of Chestnuts (Gateau de Chataignes) 1 lb. chestnuts. 4 pt. milk. 2 oz. sugar. 2 eggs. Flavouring. Browned bread-crumbs. Cream or custard sauce. Remove the two skins from the chestnuts, put them into a saucepan with the milk and stew until