Custard For Meringue

From Mrs. C. F. Aked

Put into a stewpan 1 ounce fine flour, 1 raw yolk of egg, 2 ounces butter, 1 ounce castor sugar, 1 1/2 gills of cold milk; stir these over the fire till the mixture boils, then flavor with a few drops of vanilla essence, and mix into it 1 tablespoonful of whipped cream and use.

Meringue Mixture

From Mrs. C. F. Aked

Put the whites of 4 fresh eggs in a bowl and whip till quite stiff with a pinch of salt, then mix in quickly 1/2 pound of castor sugar with a wooden spoon, and use as desired.

Farina Souffle - Cold

From Mrs. C. F. Aked

Take a pint of milk, sweeten; when boiling stir in 2 ounces of farina and cook for 10 minutes, stirring all the time. Then take off the fire and add 1/2 ounce of gelatine dissolved in a gill of milk. Stir well, and flavor to taste. Whip 1/2 pint of double cream till very stiff, mix into the farina lightly, and pour into a mould.

Genoa Cream

From Mrs. C. F. Aked

Take 1 pint of milk, 1/4 pound of stale macaroons, 1 ounce of gelatine, 4 ounces of sugar, 8 yolks of eggs, 1/2 pint, of whipped cream, and a few chopped candied fruits. Soak the gelatine in a little of the milk, boil the rest and add to it the yolks of eggs, macaroons (crushed), and sugar. Stir it on the fire until it begins to thicken. Take it off the fire and add the soaked gelatine. Strain it through a hair sieve and when nearly cold add the whipped cream and candied fruits. Put into a mould ready to turn out when required.

This recipe was given to me by Mrs. Henry Ward Beecher.

Ginger Pudding

From Mrs. John Hazlett

One-half box gelatine, 1/2 cup of cold water, 1 cup of boiling water, 1/2 cup of sugar, l 1/2 cups of heavy cream, whites of 2 eggs, 2 tablespoonfuls of chopped preserved ginger. Soak the gelatine in the cold water for 10 minutes; add the hot water and sugar; when dissolved strain and set aside to cool. Beat the cream and the whites of the eggs together until stiff. Add the ginger and gelatine. Beat all together and pour into mould to set. Serve with whipped cream.

Lemon Cream

From Mrs. Philip Rice

Five eggs, whites and yolks beaten together; 1 cupful sugar, 1 cupful water, juice of 2 lemons, rind of 1 lemon. Cook in double boiler. Serve with whipped cream.

Lemon Souffle

From Mrs. C. F. Aked

Put a gill and a half of milk on in a double saucepan; when it is hot add the yolks of 2 eggs beaten, stir until it thickens, then take it off the fire and add to it the third of an ounce of gelatine previously soaked in 1/2 gill cold milk; continue stirring till it is cool, then add 2 1/2 ounces sugar, the strained juice of a lemon, 1 ounce pistachio nuts chopped fine and the whites of the eggs beaten to a stiff froth. Mix thoroughly and pour into an oiled mould, which has been sprinkled with some of the chopped pistachio nuts. Place it in a very cold place to set.

N. B. - An ounce of grated chocolate beaten up with the yolks of eggs will change this into a Chocolate Souffle. The lemon and half the sugar must then be omitted.