Cookery for every household

as directed for Snow Eggs (Recipe 2023). Then make a custard with the yolks and the milk, and sweeten and flavour to taste. Pour the custard over the sago, and pile the snow eggs on the top. Sufficient for 4 or 5 persons. Probable cost, Id. 1963. Semolina a l’Americaine 1 table-sp. semolina. 1 oz. butter. 1 table-sp. sugar. 2 table-sps. chopped almonds. 1 pt. milk. 2 eggs. . Flavouring. 2 table-sps. red currant or cranberry jelly. Put the semolina, milk, and butter into a saucepan and bring them slowly to the boil, stirring occasionally. Cook 5 or 10 minutes and then remove the saucepan from the fire. Add the sugar, chopped almonds, yolks of eggs, and flavouring, and mix well together. Pour the mixture into a glass or china dish and let it cool. Beat up the whites of eggs and jelly to a stiff froth, and pile it on the top of the pudding. Serve cold, with claret or any other suitable sauce. Sufficient for 3 or 4 persons. Probable cost, lOd. 1964. Snow Pudding 1 pt. milk. 1 glass sherry. -t oz. gelatine. A few drops vanilla. 3 oz. sugar. 2 whites of eggs. Put the milk, sugar, and gelatine into a lined saucepan and let them stand by the side of the fire until dissolved. Then strain into a basin and cool. Whip the whites of eggs to a stiff froth, and add them to the milk, &c., with the sherry and vanilla. Now whip all together until stiff, put into a glass bowl and when about to serve decorate with a little whipped cream, or serve custard sauce separately. Sufficient for 3 or 4 persons. Probable cost, 8 d. 1965. Tapioca and Almond Mould 2 table-sps. sugar. 2 eggs. 2 or 3 drops ratafia essence. 1 pt. milk. 2 oz. small tapioca. 2 table-sps. chopped almonds. A pinch of salt. Put the milk into a saucepan to boil, add a pinch of salt and sprinkle in the tapioca like rain. Simmer slowly until the tapioca turns quite clear. Then remove the saucepan from the fire and add the sugar, yolks of eggs, almonds, and flavouring. Lastly, stir in the whites of eggs beaten to a stiff froth. Rinse a mould with cold water, sprinkle it with sugar, and pour in the mixture. Set in a cool place until firm. Then turn out and serve with fruit or custard sauce. Note. — Other chopped nuts may be used in the same way. Sufficient for 3 or 4 persons. Probable cost, Id. 1966. Tapioca Custard Cream 2 table-sps. tapioca. 1 gill water. 1 pt. milk. 2 oz. sugar. 1 oz. butter. 2 eggs. 3 or 4 drops ratafia essence. 2 table-sps. jam. 2 table-sps. macaroon crumbs. Wash the tapioca and soak it in the water for h hour. Then put it into a saucepan with the milk and butter, and cook it gently until soft. Now remove the saucepan from the fire, and stir in the sugar, the eggs well beaten, and the ratafia essence. Allow the mixture to cool. Put the jam into a glass dish, pour the tapioca on the top and sprinkle with the macaroon crumbs. Serve cold. Note. — 1 or 2 table-spoonfuls whipped cream may be added to the mixture if wished. Sufficient for 4 or 5 persons. Probable cost, lOd. 1967. Tapioca and Orange Cream 3 oz. tapioca. l 2 oz. sugar. 1 pt. water. 3 oranges. | 1 gill double cream.