The King's College Hospital book of cooking recipes

Take 2ozs. vanilla chocolate, grate it finely and mix it to a smooth cream with a little boiling milk; add a heaped tablespoonful sifted sugar and stir until the latter is dissolved; add also a few drops of essence of vanilla; next add the well beaten yolks of 3 eggs, and by degrees a pint of boiling milk; stir all the while one way whilst adding the milk. Lastly add the whites of 4 eggs whisked to a firm froth. Pour into a slightly greased mould, tie down tightly with buttered paper and bake in a moderately quick oven for from 30 to 35 minutes. Turn out very carefully, pour a cream sauce over and around and serve at once. The cream sauce may be made thus : Bring the contents of a fivepenny jar or Jpt. of cream to boiling point; if it seems at all thin, thicken it by means of a little arrowroot; add sugar to taste and a few drops essence of vanilla, and use as directed above. If double cream is used the arrowroot may be omitted, only using sugar and flavouring. Custard Mould. ioz. Gelatine. 20zs. Caster Sugar. i^pts. Milk. 4 Eggs. Juice of half a Lemon. Steep gelatine in milk for one hour, then put it on the fire with sugar; beat up eggs (whites and yolks separately); pour gelatine, etc., on to yolks, stirring all the time. Add lemon; put on fire and bring nearly to boil. Pour in whites well beaten, stir once and immediately pour into wet china mould. The lemon makes the milk curdle, and it becomes spongy at bottom and clear at top; if lemon is omitted it looks like plain custard. Miss Ei.derton. Cold Fruit Pudding. Line a basin with pieces of bread, not cut too thinly and not too thick in crust. Stew some raspberries and red currants, with sugar to taste. Pour them on to the bread, put another layer of bread on top; press tightly, let it stand all night, or several hours; turn it out into a glass dish. Make a custard and pour round the pudding and serve cold. Any other fruit may be used. Mrs. Rhys Powell. Cream Tapioca. Take 6ozs. tapioca, soak it well in iqt . of new milk, boil well and let it get quite cold. Whip up ^pt. of cream, add the tapioca, well beat it and flavour with vanilla and sugar, and put any kind of preserve round it. Rice cream can be made in the same way — use rice instead of tapioca. Miss H. Clements. Chocolate Sponge. Cut 30ZS. of chocolate in small pieces, put it in a saucepan with 2 tablespoonfuls of water and let it melt; add a few drops of vanilla, let it get nearly cool, beat the whites of 3 eggs to a very stiff froth, and stir slightly into the chocolate. Heap the mixture in a dish, cut half a tin of pineapple into small squares, and arrange round the sponge. Miss M. S. Owen. Caledonian Cream. The whites of 2 Eggs, beaten stiff. 2 tablespoonfuls of sifted Sugar. 2 tablespoon fuls of Raspberry Jam. 2 tablespoonfuls of Red Currant Jelly. To be beaten together with a silver spoon till so stiff that the spoon will stand upright in it. Put it in a glass dish and ornament with ratafias, if liked. Mrs. H. W. Price. Chocolate Cream (1).