Miss Cameron's cookery book

fancy moulds and freeze two and a half hours in a cave or refrigerator. Sprinkle over with a little pink sugar. The souffle can be served in little paper cases, but a band of paper must be tied round each, 1 \ inch above the top ; remove this before serving. Rice Souffle. Three tablespoonfuls of ground rice, 1 pint milk, 3 eggs, 1 oz. castor sugar, £ teaspoonful essence of vanilla, or some lemon rind, \ oz. butter. Mix the rice to a smooth paste with a little of the cold milk, then add the rest of the milk and the butter, and boil till the mixture thickens; take off the fire; stir in the yolks of the eggs and the sugar, whip the whites to a very stiff froth, and lightly stir in. Pour the whole into a souffle dish, and bake in the oven half an hour. Send to table immediately. \ CLEAN, SWEET & DELICATE I! that's HECKERS' OATS! HECKERS' Rolled White Oats. In 21b. Cartons. Superior in water-absorbing power. Free from skin, husk and dust, and possessing a rich nutty flavour peculiar to themselves, which is obtained by a secret process. These Oats are roasted, not steam cooked, thereby preventing sour and fermented taste, and the stomachic irritation produced by the fermenting and sourness of steamed Oats. There is in these Oats a maximum of nutriment at a minimum of cost, HECKERS' Pearl Flakes . . In 21b. Cartons: Tjte Ideal Health Food— Cooks in six minutes* Most delicious for puddings and porridges. Makes a rich porridge, cooling for the blood and easily digested for those whom Oats do not suit. Very inexpensive. HECKERS' Farina , . . In lib. Cartons. A Perfect Food — Makes Brain, Bone, and Muscle. Made from wheat, with the fibre extracted. For cakes, milk puddings, blancmanges, &c. — Delicate and Dainty. Highly recommended by American physicains, and used in nearly every household. The Name HECKERS 9 is a Guarantee of Purity and Excellence. Dont be Put off ! Have fleckers' ! ! PEARL FLAKES— THE IDEAL HEALTH FOOD 1 1 COOKS IN SIX MINUTES. — CO CO ipa ■ m JELLIES, CREAMS, AND ICES. Golden Jelly, One oz. of gelatine, 1 lb. of sugar, rind and juice of 2 lemons, 1 pint of water, 1 pint of sherry, 2 eggs. Soak the gelatine in the water for two hours. Put it in a saucepan with the lemon and sugar, and the whites and shells of the eggs. Whisk well. When boiling draw off the fire. Let it for ten minutes. Strain through a tammy cloth and add the sherry. Pour some into a wetted mould, freeze, decorate with gold leaf, add some more jelly, freeze again, and add gold leaf, and so on till the mould is filled. Leave in the ice till quite firm. Huava Cream. Some tinned guavas, 1 pint of cream, 1 oz. sugar, a squeeze of lemon juice, 1 oz. gelatine. Rub the guavas through a sieve, measure 1 pint of the puree, put it in a basin and flavour with sugar and lemon juice. Dissolve the gelatine in 2 tablespoonfuls of boiling water and mix well in ; add the cream whipped to a stiff froth. Colour with a few drops of apricot yellow, and pour into a wetted mould. When firm turn out. Apricot Cream. Half pint of apricot puree, 1 pint whipped cream, 1 oz. leaf gelatine, 2 oz. sugar, a few drops of cochineal. Dissolve the gelatine in the puree, mix in the cream, sugar, and cochineal. Put in a mould and place in ice. Orange Cream. Six large oranges, 1 lemon, 2 oz. sugar, 1 oz. gelatine, j pint cream, 1 pint boiling water. Put into a large basin the juice of the oranges and the lemon strained, the grated rind of 1 orange, the sugar, and the gelatine. Pour over them boiling water, and stir till the gelatine is dissolved. Add the cream whipped to a stiff froth. Mix and pour into a wetted mould or moulds. When firm turn out. Tapioca Cream.