Cookery for every household

Wipe the lemons and peel off the rind very thinly. Put it into a lined saucepan with the sugar, water, and gelatine, and stand by the side of the fire until the sugar and gelatine are melted and the flavour extracted from the lemon. Then add the wine and the juice of the lemons, and make the mixture very hot. Beat up the yolks of eggs in a basin and strain the hot liquid on to them, stirring all the time. Return all to the saucepan, and stir carefully over the fire until the yolks thicken as in a custard. The flummery must on no account boil. Strain again into the basin, and when cool pour into a wet mould and set aside until firm. When required, turn out and serve in a glass dish. Sufficient for 4 or 5 persons. Probable cost, lOd. to Is. 1950. Genoa Cream 2 oz. ground rice. 1 pt. milk. 1 oz. butter. 1 or 2 table-sps. sugar. A little flavouring. 3 or 4 drops carmine. 2 table-sps. jam. Some pink cocoanut. Mix the ground rice smoothly with a little of the milk, and put the remainder of the milk and the butter into a saucepan. When hot, pour them on to the ground rice, stirring all the time, and then return all to the saucepan. Stir over the fire until boiling, and then simmer slowly for 10 minutes or until the ground rice is thoroughly cooked. Remove the saucepan from the fire and add the sugar, flavouring, and enough carmine to make it a pale pink colour. Now put the jam into a glass dish, and, when the rice mixture has cooled, pour it over it. Sprinkle the top with pink cocoanut, and serve cold. This is a pretty and simple dish for children. Note. — A little whipped cream piled on the top is an improvement. Sufficient for 4 or 5 persons. Probable cost, 8 d. 1951. Ground Rice Mould 2 oz. ground rice. 1 pt. milk. Flavouring. 1 or 2 table-sps. sugar. A pinch of salt. A small piece of butter. Put the ground rice into a basin and mix it with a little of the milk. Heat the remainder of the milk in a saucepan and pour it on to the rice, stirring all the time. Return all to the saucepan, and stir over the fire until boiling. Simmer slowly for 10 minutes, or until the rice is thoroughly cooked. Sweeten and flavour to taste, and stir in a small piece of butter at the last, which will give the mixture a creamy taste. Turn the mixture into a wet mould to set, and when firm turn out and serve with jam, stewed fruit, or a custard or fruit sauce. Note. — The mould may be made richer by having a beaten egg stirred into the mixture before pouring it into the mould. Sufficient for 3 or 4 persons. Probable cost, 4 d. 1952. Gooseberry Fool 2 lbs. gooseberries. | 1 gill custard, i lb. sugar. 1 gill water. | 1 gill cream. Top and tail the gooseberries, wash them and put them into a stewpan with the water and sugar. Cook them until they are quite soft, and then rub them through a fine sieve. Mix the custard and cream with the puree, and serve in a glass bowl or in custard glasses with a spoonful of whipped cream on the top. Note. — The custard may be omitted and all cream used or vice versa. Milk is sometimes used, but it is rather poor. Other fruit purees may be used in the same way. Sufficient for 6 persons. Probable cost. Is. 2 cl. 1 pt. milk. oz. gelatine. 2 or 3 eggs. Honeycomb Mould Flavouring. 2 oz. sugar. 2 table-sps. water.