Cookery for every household

The prunes should be well cooked. Drain them from any syrup, remove the stones, and cut them in four pieces. Put the sugar and yolks into a basin, and beat them together with a wooden spoon until of a pale creamy consistency. Add the lemon juice (a little wine or liqueur may be used instead of this) and prunes, and mix them well in. Then beat up the whites of the two eggs to a very still froth, and stir them in as lightly as possible to the other mixture. Pour all into a greased pie dish, and bake in a moderate oven about 15 minutes. Sprinkle with sugar, and serve it as soon as taken from the oven. Time to cook, 15 to 20 minutes. Probable cost, 4d. 2572. Rice Cream 1 tea-cupful cooked rice. 2 table-sps. whipped cream. Sugar to taste. 1 tea-sp. sherry or other flavouring. Take some rice that has been well cooked in milk (the remains of a rice pudding will do), sweeten to taste, and add the flavouring. Then stir in some whipped cream very lightly and serve it cold, piled up on a little fancy plate. Stewed fruit may be served separately if wished. 2573. Rusk Pudding 1 or two rusks (un- I 1 gill of milk. 1 egg. sweetened). I 1 tea-sp. sugar. Grease a small pie dish, and half fill it with broken rusks. Beat up the egg in a small basin with a fork, add the sugar and milk to it, and beat again. Strain this over the rusk in the pie dish, covering it well. Wipe round the edges of the dish, and allow the pudding to stand for 10 minutes, until the rusk is thoroughly soaked. Bake in a moderate oven until firm and nicely browned. Serve hot, with a little cream if liked. This makes an exceedingly light and simple pudding. Time to cook, 20 minutes. Probable cost, 2d. 2574. Savoury Custard (Steamed) 1 egg. \ gill beef tea. Break the egg into a small basin or cup, remove the speck from it, and beat up with a fork. Add to it the beef tea, hot or cold, and more seasoning if necessary. Mix well together, and pour into a well-greased cup or basin. Twist a piece of greased paper over the top, and steam very gently, until it is firm to the touch. If steamed too quickly, it will be full of little holes. Let it stand for a minute or two before turning out, and serve hot or cold. This may be baked instead of steamed, and a good meat stock used instead of beef -tea. Time to steam, about 15 minutes. Probable cost, 4 d. 2575. A Simple Cream 1 gill cream. 1 gill milk. I Flavouring. A little sugar. I J oz. Isinglass. Put the milk and isinglass into a small lined saucepan, and add some flavouring, a little thinlypeeled lemon rind, a bay-leaf, or a small piece of vanilla pod. Place the saucepan at the side of the fire, and allow it to remain until the milk is flavoured and the isinglass dissolved. Stir occasionally with a wooden spoon. Then strain into a basin. Add the cream, sweeten to taste, and stir now and again until nearly cold, as this will prevent the cream resting on the top. Pour into a wetted mould and place in a cool place until set. Turn out when required. A little red-currant, apple, or other jelly may be served separately. Probable cost, 6d. 2576. Bran Jelly 1 cupful bran. 2 cupfuls water. Juice of £ lemon.