bread and butter, 3 eggs, 1 pint of milk, sugar to taste. Grease a
pie-dish and line it with a layer of bread and butter, then arrange a
layer of prunes, and so alternately until the dish is full, finishing
with bread and butter; pour a little prune juice over, beat up the egg
in the milk, adding a little sugar if liked. Pour the custard over the
mixture, let soak 1 hour, and bake 1 hour. The pudding will be much
improved if all the liquid is poured off once or twice, and poured
over again.
RICE PUDDING (French).
8 oz. of rice, 1 quart of milk, 2 tablespoonfuls of sugar, 4 eggs, 1
teacupful of fine breadcrumbs, the rind of 1/2 a lemon; boil the rice
in the milk with the sugar and lemon rind; let it gently simmer until
quite soft, and until all the milk is absorbed; let the rice cool a
little, beat up the yolks of the eggs, and mix them with the rice.
Thoroughly butter a pudding mould, and sprinkle it all over with the
breadcrumbs. Beat the whites of the eggs to a stiff froth, mix this
well with the rice, and turn the whole gently into the mould, taking
care not to displace the breadcrumbs; bake the pudding 1 hour in a
moderate oven. It should turn out brown and firm, looking like a cake.
Serve with fruit sauce or stewed fruit.
ROLLED WHEAT PUDDING.
4 oz. of Allinson rolled wheat, 1 quart of milk, 1 teacupful of
currants and sultanas, a very little sugar. Soak the rolled wheat in
water for 1 hour. Set the milk over the fire, when boiling add the
wheat from which the water has been strained. Let it cook gently for 1
hour, then add the fruit, turn the mixture into a buttered pie-dish,
and bake the pudding from 1/2 to 1 hour in a moderate oven.
RUSK PUDDING.
6 oz. of Allinson rusks, raspberry jam, 1 pint of milk, 4 eggs, a few
drops of almond flavouring. Spread a little jam between every two
rusks, and press them together. Arrange them neatly in a buttered
mould; beat up the eggs, mix them with the milk, which has been
flavoured with almond essence, and pour the custard over the rusks;
let them soak for 1 hour, then steam the pudding for 1/2 an hour, turn
out, and serve with white sauce.
SEMOLINA BLANCMANGE.
1-1/2 oz. of semolina, 1 pint of milk, 1 oz. of loaf sugar, yolk of 1
egg, a few drops of essence of lemon. Soak semolina in 1/4 pint of the
milk for 10 minutes, then stir it into the remainder of the milk,
which must be boiling; add sugar, and stir over a clear fire for 20
minutes. Take off and mix in quickly the yolk of an egg beaten up with
flavouring. Pour into mould previously dipped in water. Serve cold
with stewed fruit or custard.
SEMOLINA PUDDING.
4 oz. of semolina, 1 quart of milk, the rind of 1/4 a lemon, 1
tablespoonful of sugar, 2 eggs. Mix the semolina smooth with part of
the milk; bring the rest of the milk to the boil with the sugar and
Lemon rind; add the semolina, let all cook for 10 minutes, then remove
the lemon rind, and set the mixture aside to cool; beat up the eggs,
mix them with the boiled semolina when it is fairly cool, pour the
mixture into a buttered pie-dish, and bake until a golden colour.
SIMPLE PUDDING.
4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 4 eggs, 1 even
teaspoonful of powdered cinnamon, sugar to taste. Mix the milk and
meal perfectly smooth, add the eggs, well beaten, the sugar and
cinnamon. Butter some cups, fill them three-parts full, and bake the
mixture until done, that is, when a knitting-needle passed through
will come out clean. Serve with custard or milk sauce.
SIMPLE FRUIT PUDDING.
Line a plain mould with some slices (about 1/4 inch thick) of Allinson
wholemeal bread, from which the crust has been removed. Then fill the
dish with any kind of hot stewed fruit, and at once cover it with a
layer of bread, gently pressed on to the fruit. When cold, turn out,
and serve with either custard or white sauce.
SIMPLE SOUFFLÉ.
1/2 pint of milk, 4 eggs, 1 tablespoonful of Allinson fine wheatmeal,
sugar to taste, lemon rind or vanilla, any kind of jam. Smooth the
meal in part of the milk, set the rest over the fire with sugar and a
piece of lemon rind or 1-1/2 inch of stick vanilla; when boiling, stir
the smoothed meal into it, and let it gently cook for 5 to 8 minutes,
stirring all the time; remove from the fire to cool; beat up the yolks
of the eggs, and mix them well with the mixture (remove the vanilla or
lemon rind), beat up to a stiff froth the whites of the eggs, and mix
them with the rest. Spread a layer of jam in a pie-dish, turn the
mixture over the jam, and bake the soufflé until risen and brown.
Serve immediately.
SPANISH PUDDING.
8 sponge cakes, 1 pot of apricot jam, 1 pint of milk, 3 eggs, 1/2 oz.
of butter. Slice the sponge cakes lengthways, grease a mould with the
butter; line it neatly with some of the slices of the sponge cakes;
press them to the mould to keep them in position. Next spread a layer
of apricot jam, and fill the mould with alternate layers of sponge
cake and jam. Beat up the yolks of the eggs and mix them with the
milk; pour the mixture over the pudding, and bake it in a slow oven
until set. Let the pudding get cold, and turn it out carefully. Have
ready the whites of the eggs beaten to a stiff froth, with a little
sugar; pile the froth over the pudding, and serve with custard.
SPONGE DUMPLINGS.
2 eggs, 1-1/2 gills of milk, 2 oz. of Allinson fine wheatmeal, 1/2 oz.
of butter, mace, pepper, and salt to taste. Separate the yolks from
the whites of the eggs; mix the wheatmeal with the milk, adding the
whites of the eggs, a little mace, pepper and salt. Stir the mixture
over the fire with the butter until it is quite thick and comes away
from the saucepan; take the mixture from the fire, and when a little
cooled add the yolks. Cut off lumps with a spoon and drop them into
the boiling soup.
STUFFED SWEET ROLLS.
4 Allinson wholemeal rolls, 3 cooking apples, 2 oz. of ground sweet
almonds, 4 oz. of macaroons crushed, 2 oz. of currants, picked and
washed, 2 eggs, a little milk, cinnamon, 1 oz. of butter, sugar to
taste. Halve the rolls lengthways and remove the crumb; soak the
crusts for a few minutes in a little cold milk when the stuffing is
ready. Pare and core the apples, cook them with 1/3 teacupful of
water, 1/2 oz. of the butter, and 1 tablespoonful of sugar, and mash
them up to a pulp with a wooden spoon; then add the currants, almonds,
macaroons, 1 egg well beaten, and the yolk of the other. Mix all well,
and add some of the breadcrumbs to make the whole into a fairly firm
mass. Fill the crusts of the rolls with the mixture, press the two
halves of each roll together, place the rolls into a baking tin,
sprinkle them with sugar and powdered cinnamon, scatter bits of butter
over the crusts, and bake the rolls for 1/2 hour. Serve with white
sauce.
TAPIOCA PUDDING.
1 oz. of tapioca, 1 egg, 1/2 pint of cold milk, 1 gill of cold water,
1/4 oz. of butter, 1/2 oz. of moist sugar, cinnamon to taste. Put the
tapioca into a basin, and cover it with water. Let it soak for 1 hour,
until it has absorbed all the water. Add the milk and sugar. Bring to
a boil, and simmer till quite soft and clear. Draw to the side of the
fire, to cool it a little. Break the egg and beat it slightly; mix
well with the tapioca; pour into a greased dish, and bake in a
moderate oven until it is a golden colour. Serve either hot or cold.
VANILLA CHESTNUTS (for Dessert).
1 lb. of chestnuts, 1/2 lb. of sugar, 1 teacupful of water, vanilla to
taste. Boil the chestnuts in plenty of water until tender, but not too
soft, that they may not break in peeling. Peel them; simmer the sugar
and the teacupful of water for 10 minutes, then add the chestnuts.
Allow all to cook gently until the syrup browns, add vanilla and
remove the chestnuts from the fire; when sufficiently cool, turn the
whole into a glass dish.
WHOLEMEAL BANANA PUDDING.
2 teacupfuls of Allinson fine wheatmeal, 3 oz. of sago, 6 bananas, 1
tablespoonful of sugar, 3 eggs, 1/2 pint of milk. Peel the bananas and
mash them with a fork. Soak the sago with 1/2 pint of water, either in
the oven or in a saucepan. Make a batter with the eggs, meal, and
milk; add the bananas, sugar, and sago, and mix all smoothly. Turn the
mixture into a greased mould and steam the pudding for 2 hours.
WINIFRED PUDDING.
3 oz. of butter, 3 oz. of sugar, 2 eggs, 1 oz. of Allinson
breadcrumbs, the juice of 1 lemon, flavouring, puff paste. Beat the
butter and sugar to a cream, beat in the eggs one at a time. Pour
sufficient boiling milk over the breadcrumbs to soak, and add them to
the mixture, add the strained lemon juice and flavouring, and mix well
together. Border a pie-dish and line with paste; put in the mixture,
and bake for about 30 minutes in a moderate oven. Sift a little white
sugar over, and serve hot or cold.
YORKSHIRE PUDDING.
The old-fashioned way of making it is with white flour. Try this way.
4 oz. each of Allinson breakfast oats and Allinson fine wheatmeal, 4
eggs, 1 pint of milk, pepper and salt to taste. Whip the eggs well,
and make a batter of the eggs, milk, meal and oats, adding pepper and
salt. Pour the mixture into a shallow Yorkshire pudding tin, which has
been previously well buttered. Scatter a few bits of butter on the
top, and bake the pudding for 1 hour. Serve with baked potatoes, green
vegetables, and sauce.
PIES
PIE-CRUSTS.
(1) 1 lb. of Allinson fine wheatmeal, 6 oz. of butter, a little cold
water. Rub the butter into the meal, add enough water to the paste to
keep it together, mixing it with a knife, roll out and use.
(2) 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of mashed potatoes, 3
oz. of butter, 1 tablespoonful of oil, a little cold milk (about 1
cupful). Mix the meal and mashed potatoes, rub in the butter and the
oil, add enough milk to moisten the paste, mixing with a knife only,
and roll out as required.
(3) 1/2 lb. of Allinson fine wheatmeal, 4 eggs, 2 oz. of butter, some
milk. Rub the butter into the meal, beat the eggs well, mix them with
the meal, adding enough cold milk to make a firm paste, roll out and
use.
(4) 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of fine breadcrumbs, 2
eggs, 2 oz. of butter, and a little cold milk. Mix the ingredients as
in (3), moisten the paste with milk, and roll it out.
(5) (Puff crust). 1 lb. of Allinson fine wheatmeal, 1 lb. of butter, a
little cold water. Rub 1/2 lb. of butter into the meal, add enough
cold water to make a stiff paste, roll it out, spread the paste with
some of the other butter, and roll the paste up; roll it out again,
spread with more butter, roll up again and repeat about 3 times, until
all the butter is used up. Use for pie-crust, &c., and bake in a quick
oven.
(6) 1/2 lb. of Allinson fine wheatmeal, 3 oz. of sago, 1 oz. of
butter. Let the sago swell out over the fire with milk and water, mix
it with the meal and butter, and roll the paste out and use.
(7) 1 lb. of Allinson fine wheatmeal, 1 gill of cold milk, 5 oz.
vege-butter. Rub the butter well into the meal, moisten with the milk
(taking a little more than 1 gill if necessary), in the usual way.
Roll out and use according to requirements.
TARTS
Special recipes for every kind of fruit tart are not given, as the
same rules apply to all. For the crust either of the recipes given for
pie-crusts may be used, and the fruit tarts can be made either open,
with a bottom crust only, with top and bottom crust, or with a top
crust only. When any dried fruit is used, like prunes, dried apricots,
apple-rings, &c., these should first be stewed till tender, and
sweetened if necessary, and allowed to cool; then place as much of the
fruit as is required into your tart, cover it with a crust, and bake
until the crust is done. If an open tart is made, only very little
juice should be used, as it would make the crust heavy.
Summer fruit, like strawberries, raspberries, currants, cherries, and
gooseberries need not be previously cooked. Mix the fruit with the
necessary sugar, and it the tart is made with a top crust only, a
little water can be added and an egg-cup or a little tea-cup should be
placed in the pie-dish upside down to keep up the crust.
BLANCMANGE TARTLETS.
1 pint of milk, 3 oz. of ground rice, 1 teaspoonful of sugar, a few
drops of almond essence, any kind of jam preferred. Make a blancmange,
of the milk, ground rice, and flavouring; grease some patty pans, fill
them with the blancmange mixture, place a spoonful of jam on every
tartlet, and bake them 10 minutes.
CHEESECAKES (ALMOND).
3 oz. of sweet ground almonds, 1/2 oz. bitter ground almonds, 3 oz.
castor sugar, 1 egg, 1 dessertspoonful of orange-water. Pound the
almonds well together with the orange-water, and the sugar, beat the
egg and mix it well with the almonds. Line 8 or 10 little cheesecake
tins with a short crust, bake them, fill with the almond mixture, and
serve cold.
CHOCOLATE TARTS.
6 oz. of Allinson fine wheatmeal, 2 oz. of butter, 2 oz. of Allinson
chocolate (grated), 1 dessertspoonful of sugar, 1/2 oz. of ground
rice, 4 eggs, well beaten, and 1 pint of milk. Mix the milk with the
ground rice, add to it the chocolate smoothly and gradually; stir the
mixture over the fire until it thickens, let cool a little and stir in
the eggs; make the meal and butter into a paste with a little cold
water; line a greased plate with it, and pour the cooled custard into
it; bake the tart 1/2 hour in a moderate oven.
MARLBOROUGH PIE.
6 good-sized apples, 1 oz. of butter, 3 eggs, the juice and rind of 1
lemon, 1 teacupful of milk, sugar to taste, and some paste for crust.
Steam or bake the apples till tender and press them through a sieve
while hot, add the butter, and let the mixture cool; beat the yolks of
the eggs, add to them the milk, sugar, lemon juice and rind, and add
all these to the apples and butter; line a dish with paste, fill it
with the above mixture, and bake the pie for 1/2 hour in a quick oven;
whip the whites of the eggs stiff, adding a little castor sugar, heap
the froth over the pie, and let it set in the oven.
LEMON CREAM (for Cheesecakes).
1 lb. powdered sugar, 6 yolks of eggs, 4 whites of eggs, juice of 8
lemons, grated rind of 2 lemons, 1/4 lb. fresh butter. Put the
ingredients into a double boiler and stir over a slow fire until the
cream is the consistency of honey.
LEMON TART.
1 lemon, 1 breakfastcupful of water, 1 dessertspoonful of cornflour, 2
eggs, 1 oz. of butter, sugar to taste, some short crust made of 4 oz.
of Allinson's fine wheatmeal and 1-1/2 oz. of butter. Moisten the
cornflour with a little of the water; bring the rest of the water to
the boil with the juice and the grated rind of the lemon and sugar.
Thicken the mixture with the cornflour; let it simmer for a few
minutes, then set aside to cool; beat up the eggs, mix them well
through with the rest of the ingredients, line a flat dish or
soup-plate with pastry; pour the mixture into this, cover the tart
with thin strips of pastry in diamond shape, and bake the tart 3/4 of
an hour.
TREACLE TART.
To 1 lb. of golden syrup add 1 breakfastcupful of Allinson
breadcrumbs, the grated rind and juice of 1 lemon. Mix well together.
Line the tins with short paste. Put about 1 tablespoonful of the
mixture in each tin; bake in a quick oven.
BLANCMANGES
BLANCMANGE.
1 quart of milk, 2 oz. of Allinson fine wheatmeal, 2 oz. of Allinson
cornflour, 1 oz. of sugar, piece of vanilla 3 inches long, or some
vanilla essence. Bring 1-1/2 pints of milk to the boil, adding the
vanilla spliced and the sugar; mix the wheatmeal and cornflour smooth
with the rest of the milk, add the mixture to the boiling milk, stir
all well for 8 to 10 minutes, and then pour it into one or two wetted
moulds; when cold, turn out and serve with stewed fruit or jam.
BLANCMANGE (CHOCOLATE).
1 quart of milk, 1 oz. of N.F. cocoa, 2 oz. of Allinson cornflour, 2
oz. of sifted Allinson fine wheatmeal, sugar to taste, 1 good
dessertspoonful of vanilla essence. Set the greatest part of the milk
over the fire, leaving enough to smooth the cornflour, flour, and
cocoa. Mix the cornflour, wheatmeal flour, and cocoa, and smooth it
with the cold milk. Stir the mixture into the boiling milk, and let it
all simmer for 8 to 10 minutes, stirring very frequently. Add the
vanilla essence, stir it well through, pour the mixture into a wetted
mould, and let it get cold. Turn it out, and serve.
BLANCMANGE (LEMON) (a very good Summer Pudding).
1 pint of water, 2 tablespoonfuls of Allinson cornflour, 1 lemon, 2
eggs, sugar to taste. Put the water in an enamel saucepan, and let it
boil with the rind of the lemon in it. When boiling, add the cornflour
mixed with a little cold water. Allow it all to boil for a few
minutes; then add sugar and the juice of a lemon. Have the whites of
the eggs beaten to a stiff froth, and beat up well with the mixture;
then pour into a mould. Make a little custard to pour over the
blancmange--1/2 pint of milk, a little sugar, and essence of lemon;
whisk in the yolks of the eggs. This makes an excellent custard.
BLANCMANGE EGGS.
Make a blancmange with 1 pint of milk, 1 oz. of Allinson cornflour,
and 1 oz. of Allinson fine wheatmeal. Pierce the ends of 4 or 6 eggs,
and let the contents drain away. Rinse the shells with cold water,
then fill them with the hot blancmange mixture. When cold gently peel
off the shells. Serve on a glass dish nicely arranged with stewed
fruit or jam.
ORANGE MOULD (1).
7 oranges, 1 lemon, 4 oz. of cornflour, 4 oz. of sugar, 4 eggs, some
water. Take the juice of the oranges and lemon and the grated rind of
the latter. Add enough water to the juice to make 1 quart of liquid.
Set that over the fire to boil (keeping back a 1/4 of a pint for
mixing the cornflour smooth), and add the sugar. Separate the yolks of
the eggs from the white; beat up the yolks and add them to the
cornflour and juice when those are smooth. When the liquid over the
fire boils, stir in the mixture of eggs, cornflour, and juice, and
keep all stirring over the fire for 2 minutes. Have ready the whites
of the eggs beaten to a stiff froth, mix it lightly with the rest, and
pour the mixture into wetted moulds. Turn out when cold and serve when
required.
ORANGE MOULD (2).
The juice of 7 oranges and 1 lemon, 6 oz. of sugar, 4 oz. of Allinson
cornflour, and 4 eggs. Add enough water to the fruit juice to make 1
quart of liquid. Put 1-1/2 pints of this over the fire with the sugar.
When boiling thicken it with the cornflour, which should be smoothed
with the rest of the liquid. Stir well over the fire for 5 to 8
minutes; whip up the eggs and stir them carefully into the mixture so
as not to curdle them. Pour all into a wetted mould, let it get cold,
turn it out, and serve.
CREAMS
APRICOT CREAMS.
1 pint of cream, the whites of 4 eggs, some apricot jam, 2 inches of
vanilla pod, 1 dessertspoonful of castor sugar. Split the vanilla, put
this and the sugar into the cream; whip this with the whites of eggs
until stiff, then remove the vanilla. Place a good teaspoonful of
apricot jam in each custard glass, and fill up with whipped cream.
BLACKBERRY CREAM.
1 quart of blackberries, sugar to taste, 1/2 pint of cream, white of 2
eggs. Mash the fruit gently, put it into a hair-sieve and allow it to
drain. Sprinkle the fruit with sugar to make the juice drain more
freely; whip the cream and mix with the juice.
CHOCOLATE CREAM.
1 quart of milk, 6 oz. of Allinson chocolate, 4 eggs, 1 tablespoonful
of Allinson corn flour, essence of vanilla, sugar to taste. Dissolve
the chocolate in a few tablespoonfuls of water, stirring it over the
fire until a thick, smooth paste; add the milk, vanilla, and sugar.
When boiling thicken the milk with the cornflour; remove the mixture
from the fire to cool slightly, beat the eggs well, stir them into the
thickened chocolate very gradually, and stir the whole over the fire,
taking care not to allow it to boil When well thickened let the cream
cool; serve in custard glasses or poured over sponge cakes or
macaroons.
CHOCOLATE CREAM (French) (1).
Use the whites of 3 eggs to 2 large bars of chocolate; vanilla to
taste. Break the chocolate in pieces, and melt it in a little
enamelled saucepan with very little water; stir it quite smooth, and
flavour with Allinson vanilla essence. Set the chocolate aside until
quite cold, when it should be a smooth paste, and not too firm. Beat
the whites of the eggs to a very stiff froth, and mix the chocolate
with it, stirring both well together until the chocolate is well mixed
with the froth. It the cream is not found sweet enough, add a little
castor sugar. Serve in a glass dish. This is easily made, and very
dainty.
CHOCOLATE CREAM (WHIPPED).
2 oz. of Allinson chocolate to 1/4 pint of cream, white of 1 egg.
Dissolve the chocolate over the fire with 2 tablespoonfuls of water;
let it get quite cold, and then mix it with the cream previously
whipped stiff; this will not require any additional sugar.
EGG CREAM.
The yolks of 6 eggs, 1/2 pint of water, juice of 1 lemon, 2 oz. of
sifted sugar, a little cinnamon. Beat up all the ingredients, put the
mixture into a saucepan over a sharp fire, and whisk it till quite
frothy, taking care not to let it boil; fill into glasses and serve at
once.
LEMON CREAM.
The juice of 3 lemons and the rind of 1, 7 eggs, 6 oz. of sugar, 1
dessertspoonful of cornflour. Proceed exactly as in "Orange Cream."
MACAROON CREAM.
Pound 1-1/2 doz. macaroons, place in a bowl, add 1 or 2 spoonfuls of
milk, and mix all to a smooth paste. Take a 6d. jar of cream, whip to
a stiff froth. Lay a little of the macaroon paste roughly in the
bottom of a glass dish, then 1 or 2 spoonfuls of the cream, more paste
and cream, then cover with 1 spoonful of cream put on roughly.
ORANGE CREAM.
6 oranges, 1 lemon, 7 eggs, 4 to 6 oz. of sugar (according to taste),
1 dessertspoonful of cornflour, some water. Take the juice of the
oranges and the juice and grated rind of the lemon. Add enough water
to the fruit juice to make 1-1/2 pints of liquid; let this get hot,
adding the sugar to it; mix the cornflour smooth with a spoonful of
cold water, and thicken the fruit juice with it, letting it boil up
for a minute, set aside and let it cool a little; beat the eggs well,
and when the liquid has cooled mix them carefully in with it; return
the whole over a gentle fire, keep stirring continually until the
cream thickens, but take care not to let it boil, as this would curdle
it. When cold, serve in custard glasses, or in a glass dish poured
over macaroons.
RASPBERRY CREAM.
1 quart of raspberries, sugar to taste, 1/2 pint of cream. Proceed as
in "Blackberry Cream."
RUSSIAN CREAM.
Lay 6 sponge cakes on a glass dish, and soak them with any fruit
syrup; then add 1 pint of blancmange. When nearly cold cover the top
with ratafia biscuits and decorate with angelica and cherries.
STRAWBERRY CREAM.
1 quart of strawberries, sugar to taste, 1/2 pint of cream. Proceed as
in "Blackberry Cream."
SWISS CREAM.
1/2 pint of cream, 1/2 pint of milk, 1 tablespoonful of Allinson
cornflour, 1/4 lb. of macaroons, 2 oz. of ratafias, vanilla, and sugar
to taste. Put the cream and milk over the fire, adding a piece of
vanilla 2 inches long, and sugar to taste; smooth the cornflour with a
tablespoonful of cold milk, mix it with the milk and cream when nearly
boiling, stir the mixture over the fire until it has thickened and let
it simmer 2 minutes longer, always stirring; remove the vanilla,
arrange the macaroons and ratafias on a shallow glass dish, let the
cream cool a little, then pour it over the biscuits and serve cold.
This makes a delicious dish.
WHIPPED CREAMS.
Quantity of good thick cream according to requirement. The white of 1
egg to 1/4 pint. Whip it well with a whisk or fork until it gets quite
thick; in hot weather it should be kept on ice or standing in another
basin with cold water, as the cream might curdle. Add sugar to taste
and whatever flavouring might be desired, this latter giving the cream
its name. When whipped cream is used to pour over sweets, &c., flavour
it with stick vanilla; a piece 1 inch long is sufficient for 1/2 pint
of cream; it must be split and as much as possible of the little
grains in it rubbed into the cream.
CUSTARDS
ALMOND CUSTARD.