Cookery for every household

Make a custard with the yolks of eggs, sugar, and milk (see Recipe 794), and sweeten and flavour it to taste. Add to it the gelatine dissolved in 1 or 2 table-spoonfuls of water, and allow the mixture to cool. Beat up the whites of eggs to a very stiff froth, and stir them in lightly at the last. Pour the mixture into a wet mould and put it in a cool place to set. Turn out when wanted. A little red currant or gooseberry jelly may be served separately. Sufficient for 3 or 4 persons. Probable cost, 6d. 1954. Hydropathic Pudding White bread. Custard sauce. 1 lb. red currants. 1 cupful water. 4 to 6 oz. sugar. Strip all stalks from the currants and wash them if necessary. Put them into a stewpan with the water and sugar, and stew them until quite tender. Meanwhile line a lj-pint basin with white bread, cutting a round for the bottom and wedge-shaped pieces to fit round the sides. (The bread should be cut about \ inch thick. ) Fill up the basin with the stewed fruit, cover with another round of bread and put a plate and a weight on the top. Allow the pudding to stand until next day. Then turn out and serve with custard sauce or cream. Notes. — The pudding should look quite red. If the bread shows white, it has been cut too thick, or there has not been sufficient juice to soak it. Raspberries or black currants may be used in the same way. Sufficient for 4 or 5 persons. Probable cost. Id. 1955. Lemon or Orange Mould 4 oz. butter. 2 oz. cornflour. 1 or 2 eggs. Wipe the lemons or oranges, and peel the rind off them as thinly as possible. Put it into a 2 lemons or oranges. 1 pt. water. 2 or 3 table-sps. sugar. saucepan with the water, and let it simmer slowly at the side of the fire to extract the flavour. Mix the cornflour smoothly with a little oold water, and then strain the water from the rind slowly on to it, stirring all the time. Return all to the saucepan and stir over the fire until boiling. Cook about 10 minutes, then remove the saucepan from the fire, and add the sugar, butter, the strained juice of the fruit, and lastly the egg well beaten. Mix together and pour all into a wet mould. Put in a cool place to set, and when wanted turn out and serve with custard sauce or cream. Sufficient for 4 or 5 persons. Probable cost, 6 d. 1956. Pine-apple Mould 1 gill pine-apple syrup. 2 whites of eggs. Sugar to taste. 4 oz. cornflour. 1 qt. milk. 1 cupful pine-apple cut in dice. Put the cornflour into a basin and break it smoothly with a little of the milk. Heat the rest of the milk in a saucepan, and pour it over the cornflour, stirring all the time. Then return all to the saucepan, and stir over the fire until boiling. Simmer slowly from 8 to 10 minutes to cook the cornflour thoroughly. Meanwhile cut some tinned pine-apple in small dice, and whip the whites of the eggs to a stiff froth. When the cornflour is sufficiently cooked, remove the saucepan from the fire and mix in the pine-apple, the syrup, and then add sugar if necessary. Lastly, stir in the beaten whites very lightly. Pour the mixture into wet moulds, and put them in a cool place to set. When required, turn out and serve with custard or pineapple sauce. Sufficient for 5 or 6 persons. Probable cost, lOef. 1957. Raspberry and Red Currant Mould | lb. raspberries. I 4 to 6 oz. sugar. | lb. red currants. Cornflour.