Cookery for every household

Break the chocolate in small pieces and put it into a lined saucepan with 1 gill of milk. Dissolve slowly over the fire, and cook until smooth. Then remove the saucepan from the fire, and add the remainder of the milk, the gelatine, sugar, and yolks of eggs. Stir again over the fire until almost boiling and until the gelatine is dissolved. Strain into a basin, add a few drops of vanilla, and cool slightly. Then pour into a wet mould and set aside until firm. Turn out when wanted, and serve plain or with whipped cream. Note. — This pudding may be made less rich by omitting the yolks of eggs. Sufficient for 3 or 4 persons. Probable cost, 6 d. 1943. Another Way, 2 Make in the same way as Cornflour Mould, mixing 2 oz. powdered chocolate with the cornflour and milk. If cake chocolate is used, it should be grated or shred down and dissolved in a small quantity of the milk, before the larger quantity is poured into the saucepan. Note. — Robinson’s patent barley may be used instead of cornflour. 1944. Coffee Mould (Moule au Cafe) & pt. milk. | pt. strong clear coffee. 2 oz. cornflour. 2 oz. sugar. A few drops of vanilla. 1 oz. butter. Put the coffee and half the milk into a saucepan to heat. Mix the cornflour smoothly with the remainder of the milk and add it to the hot liquid in the saucepan. Stir over the fire until boiling, and boil slowly until thoroughly cooked. Add the sugar, butter, and vanilla, and mix well. Pour all into a wet mould, and set aside until cold. Notes. — A little cream added to this is an improvement. The coffee used should be very strong and clear. Coffee essence may be used instead of fresh coffee, the quantity of liquid being made up With milk or water. Time to cook, 15 to 20 minutes. Sufficient for 3 or 4 persons. Probable cost, 7 d. or Sd. 1945. Cornflour Mould 2 oz. cornflour. [ 1 oz. butter. 1 pt. milk. 1 \ oz. sugar, j A little flavouring. Rinse out a small stewpan with cold water, put 3 gills of the milk into it, and make it warm over the fire. Put the cornflour into a basin, and add the remainder of the milk gradually to it, mixing well with a wooden spoon until quite smooth. Add’ this to the milk in the saucepan, and stir over the fire until boiling. Boil until the cornflour is thoroughly cooked, then add the sugar, butter, and any flavouring that is liked. Mix well, and pour while hot into a mould that has been rinsed out with cold water. Set aside until cold. When wanted, turn out on a glass or china dish, and serve jam, stewed fruit, or cream with it. Notes. — The butter may be omitted if a plainer mould is wanted. If vanilla pod or bay-leaf is used for flavouring, this should be infused for a short time in the milk, and lifted out before the cornflour is added. Arrowroot, flour, ol rice, or farola mould may be made in the same way, substituting one of these for the cornflour. Time to cook, 10 to 15 minutes. Sufficient for 3 or 4 persons. Probable cost, 4 d. 1946. Cranberry Mould 1 lb. cranberries. I Cinnamon stick. 1 pt. water. 6 oz. sugar. I Cornflour.