The King's College Hospital book of cooking recipes

Mix the cornflour to a smooth cream with a little of the milk. Heat the rest of the milk, with the lemon rind, to the boiling point in a roomy enamelled saucepan. Remove the saucepan from the fire and take out lemon rind. Pour the mixed cornflour slowly into the heated milk, stirring vigorously. Add the butter, sugar, and salt. Then boil well for ten minutes (by the clock), stirring all the time. Pour into a 2-pt mould and cool. When cold, turn out and serve. To make a i-pt. shape, use half the above quantities. To make i£-pt. shape use 2oz. cornflour (4 tablespoonfuls filled level with the top of the spoon), i£pts. milk (2$ large or 3 small breakfastcupfuls). Cream Mould. ipt. thick Cream. Lump Sugar. 1 wineglassful of Sherry. wineglassful of Brandy, i Lemon. Rub the rind of the lemon with the sugar, add the cream, sherry, brandy and juice of the lemon; whisk all together until thick, then put into the mould. A perforated cream mould is essential. Dip a piece of muslin in water, spread it in the mould, put in the cream, and place it in a dish for the whey to drain. After an hour or two it is ready for use. Miss Sumner. Cream au Caramel. In ii pints milk soak rather more than |oz. gelatine, add about 12 lumps of sugar and the yolks of 4 eggs, beaten, and boil until dissolved, and stir till cool. Have plain tin mould, which must be placed in boiling water. Put about 12 lumps of sugar into a saucepan with two or three spoonfuls of boiling water; stir carefully until the sugar is burnt, then put into the mould and turn it about, and add the cream, which must be flavoured with vanilla. When cold, serve with custard round it. Eg*g* Cream. 2 Eggs. 2 tablespoonfuls Sugar. Grated rind and juice of 1 Lemon. Beat the yolks of the eggs with the sugar in a basin until well mixed, then put in the lemon juice and rind, and place the basin in a dish of boiling water on the fire; stir slowly until the mixture thickens then add the beaten whites of the eggs and stir it for two minutes, until the whole resembles a thick cream. Pour it into a small pie-dish to cool; when cold turn it into a glass dish and serve with any kind of stewed fruit. Mrs. MacAllister per Miss Monk. French Pastry and Chocolate Eclairs. ^pt. Water. 50ZS. Vienna Flour. 20ZS. Butter. 3 Eggs. Put butter, salt and water into a saucepan; when boiling add flour; stir all together till quite smooth. Cook over a gentle fire for five minutes; let the mixture cool, then add the eggs one by one, beating them in thoroughly. Put the mixture into a forcing bag with plain tube, and force it on to a baking-tin into three-inch lengths; brush over with egg, and bake 30 minutes; when cold make an incision down the sides and fill with whipped cream, sweetened and flavoured to taste; dip each in transparent chocolate icing- . Miss M. Harben. Flower Baskets. Genoese pastry, jam, cocoanut, pistachios, cream, angelica. Stamp out small cakes of the pastry, scoop out part of the centre, spread the edge of half with raspberry jam, dip in cocoanut, and spread the other half with apricot jam, and dip in the pistachios. Fill the centre with whipped cream ; put strips of angelica over the top to form handles. Miss M. Harben. Flummery.