Cookery for every household

flavour a gill of whipped cream and sweeten it to taste, put it into a forcing bag, and force this out on the top of the souffle. Decorate with chopped pistachio nuts. Put a white or silver band of paper round the dish, and tie with coloured ribbon. Sufficient for 5 or 6 persons. Probable cost, 2s. to 2s. fid. 2053. Little Creams a la Duchesse Marie (Petites Crèmes a la Duchesse Marie) £ pt. milk. 1J oz. rice flour. 1 oz. sugar. 2 yolks of eggs. 1 table-sp. apricot puree. 1 gill thick cream. Sugar and flavouring. Decorations. Pistachio nuts chopped. Almonds cut in dice and browned. Put the milk and rice flour into a lined saucepan, and stir them over the fire until boiling. Simmer slowly for 5 minutes, and then remove the saucepan from the fire. Add the sugar, yolks of eggs, and apricot puree (tinned apricots or jam rubbed through a sieve). Cook a minute or two longer over the fire, and then pour the mixture into small china cases, and let it cool. Whip the cream, and sweeten and flavour it according to taste. Pile a little on the top of the mixture in each of the cases, and sprinkle with the almonds and pistachio nuts. Sufficient for 6 or 7 creams. Probable cost. Is. 2051. Pastry Custard (Creme Patisserie) J pt. milk. | | oz. cornflour. 2 yolks and 1 white of A little powdered egg. 1 oz. sugar. I vanilla. Heat the milk in a small saucepan. Mix the cornflour, eggs, sugar, and flavouring together in a small basin, and pour the hot milk on to them. Return to the saucepan, and stir over the fire until boiling. Allow this custard to cool before using it. A little whipped cream may be added. 2052. Cold Chocolate Souffld £ lb. chocolate. 1 gill milk. £ oz. gelatine. 1 table-sp. liqueur. 1 dessert-sp. coffee essence. J pt. lemon jelly. • 2 whites of eggs. 1 gill double cream. Garnish. 1 gill whipped cream. Sugar and flavouring. Browned almonds, pistachio nuts. Shred the chocolate and dissolve it in a small saucepan with the milk. When smooth, add the gelatine cut in small pieces, and dissolve that also. Then strain and add the coffee essence and liqueur. Allow this to cool, but not to set. Have the lemon jelly in a liquid condition, and whip it until light and spongy. Whip also the whites of eggs to a stiff froth, and whisk the gill of cream until thick. Add the chocolate mixture to the whipped jelly, and mix it well in ; then stir in very lightly the whites of eggs and the whipped cream. Pour all into a china souffle dish with a band of paper tied round the outside to enable the mixture to come quite 3 inches above the top of the dish. Set aside until icy cold. To Serve. — Remove the band of paper, and coat the sides of the souffle which stand above the dish with finely-shred and browned almonds. Then 2054. Claret Pudding 1 pt. claret. | pt. strawberry or raspberry puree. £ lb. sugar, f oz. gelatine. A few drops carmine. 1 lemon. 1 gill double cream. Sugar. Pistachio nuts.