out all the seeds. Put the pieces of cucumber into ice water containing
the lemon juice.
Chop the third cucumber with the red pepper, and season this mixture
with the salt, pepper, oil, vinegar, and onion juice.
Set the cucumbers on ice to get very cold. Cut each half in two
lengthways in serving.
This salad looks dainty on small earthenware dishes.
ENDIVE AND GRAPE FRUIT SALAD
½ lb. French endive
1 ripe grape fruit
French dressing
Paprika
1 romaine
Wash and dry the endive and mix it with the carpels of the grape fruit.
Color some French dressing well with paprika, and pour it over the salad
at the moment of serving.
Mix well and serve on leaves of romaine, or simply in ramequins without
the romaine.
FRUIT SALAD
2 cupfuls diced tart apples
Pulp 1 grape fruit
3 diced bananas
½ cupful white grapes
French dressing
Lettuce leaves
Mix the apples with the pulp of the grape fruit, add the bananas, and
mix with the French dressing.
Serve on lettuce leaves in cocottes and garnish with peeled and seeded
grapes.
JARDINIÈRE SALAD
1 cupful strips new turnip
1 cupful strips new carrots
1 cupful strips potatoes
1 cupful green peas
2 heaping tablespoonfuls (2 ozs.) butter
Chicken stock
4 tablespoonfuls olive oil
2 tablespoonfuls white wine vinegar
Mayonnaise dressing
Put the turnips, carrots, potatoes, and peas into a casserole with the
butter. Cover them with the chicken stock, and cook until they are quite
tender; then drain.
Mix the oil and vinegar and stir them into the vegetables. Set away in a
cool place for one hour. Divide into small earthenware dishes and cover
with the mayonnaise dressing.
LETTUCE AND POTATO SALAD
1 large crisp lettuce
1 cupful diced potatoes
2 onions
Dressing
Shred the lettuce till very fine and keep it in a cool place. Peel and
cut raw potatoes into dice-shaped pieces and cook in boiling salted
water with the onions.
Take out when done, remove the onions, pour over the potatoes while they
are still hot a dressing of oil, vinegar, salt and pepper, and set them
to cool.
Arrange the crisp lettuce leaves on an oval earthenware dish and put the
potatoes in the center. Chopped parsley and thin slices of cold hard
cooked eggs may be added to this salad as a garnish, or sliced gherkins
and capers may be used.
LETTUCE AND GREEN PEPPER SALAD
1 crisp lettuce
2 chopped green peppers
2 tablespoonfuls chopped chives
Vinegar and oil
Salt and red pepper
Shred the lettuce, put it into an earthenware bowl, sprinkle over the
chopped green peppers and chopped chives, and dress with vinegar, oil
and salt, and a dash of red pepper.
LOBSTER SALAD
1 canned or boiled lobster
4 small crisp lettuces
1 bunch watercress
2 hard cooked eggs
3 skinned tomatoes
Mayonnaise dressing
A little pepper
Wash and dry the lettuces and the watercress. Cut the lettuce and put it
into a dainty earthenware dish; then put in a layer of the watercress, a
layer of the lobster sprinkled with pepper, and a layer of the eggs cut
in slices.
Cover with mayonnaise dressing and ornament with slices of tomato and
hard cooked egg alternately.
If preferred, sardines may replace the lobster.
RED CABBAGE AND CELERY SALAD
1 crisp red cabbage
1 cupful cut celery
Salt and pepper
Lemon juice and oil
1 teaspoonful onion juice
Mayonnaise dressing
Chop the tenderest leaves of a red cabbage very fine. Mix it with the
celery and moisten with lemon juice and oil, and season with salt and
pepper. Add the onion juice.
Allow to remain in a cool place for half an hour. Divide into dainty
casseroles and cover with mayonnaise dressing.
STRING BEAN SALAD
1 quart string-beans
2 teaspoonfuls vinegar
1 teaspoonful onion juice
Salt and pepper to taste
3 tablespoonfuls olive oil
Cut the beans into inch lengths and boil till tender in boiling salted
water. Drain, and while they are hot pour over them the vinegar, onion
juice, salt, and pepper. Let get perfectly cold; just before serving mix
the olive oil with them.
Serve in white china ramequins.
SWEETBREAD SALAD
1 pair sweetbreads
½ cupful cut celery
Some crisp lettuce leaves
2 tablespoonfuls lemon juice
1 tablespoonful capers
Mayonnaise dressing
Place the sweetbreads in scalding water, salted, for fifteen minutes;
then put into cold water to whiten and cool thoroughly. Boil for a
quarter of an hour and remove all veins and skin. Set on ice, and when
ready to use cut in small pieces and mix with the celery; put on lettuce
leaves, sprinkle the lemon juice over, and cover with mayonnaise.
Scatter the capers over the mayonnaise.
WATERCRESS AND APPLE SALAD
1 bunch watercress
1 cupful sliced tart apples
2 tablespoonfuls cider vinegar
6 tablespoonfuls olive oil
1 teaspoonful sugar
Salt and pepper to taste
Wash and dry the cress, having it perfectly fresh and crisp, and arrange
it lightly in a dainty earthenware dish. Put the apples on the top of
the cress. Make a dressing of the vinegar, oil, salt, pepper, and sugar.
Pour over the watercress and apples, serve immediately.
PUDDING RECIPES
“_Who riseth from a feast with that keen appetite that he sits down_”
APPLE PUDDING
8 apples
16 cloves
1 lemon
½ pint (1 cup) water
1 oz. (1 heaping tablespoonful) cornstarch
A few drops red coloring
4 ozs. (4 heaping tablespoonfuls) sugar
Marmalade
Mince meat
Peel and core the apples; put into each apple two cloves and as much
mince meat as it will hold. Place the apples, without touching each
other, in a buttered fireproof dish; add the remaining sugar, the grated
rind and strained juice of the lemon, and the water.
Bake in the oven, covering the casserole with its lid. Look at them
frequently, and as soon as they are tender place them in dainty
ramequins.
Stir into the liquor in the casserole the cornstarch dissolved in a
little cold water; boil for ten minutes, stirring all the time; add the
red coloring and strain it over the apples.
When quite cold garnish the tops of the apples with the marmalade.
APPLE SOUFFLE
3 pints (6 cups) apple sauce
3 tablespoonfuls melted butter
Sugar to taste
½ teaspoonful nutmeg extract
1 tablespoonful rum
3 eggs
Whipped and sweetened cream
½ teaspoonful vanilla extract
1 cupful macaroon crumbs
Peel and core some apples and stew till tender, having three pints of
sauce. Rub the apples through a sieve, add the butter, sugar, nutmeg
extract, rum, and the yolks of eggs well beaten. When the mixture is
cool, add the whites of eggs stiffly beaten.
Butter an earthenware dish, turn the apple mixture into it, sprinkle
with the crushed macaroons, and set in the oven to bake for half an
hour. Serve hot with the whipped cream sweetened and flavored with the
vanilla extract.
ARROWROOT PUDDING
2 heaping tablespoonfuls (2 ozs.) arrowroot
1 tablespoonful sugar
½ cupful currants
¾ pint (1½ cups) milk
3 eggs
1 teaspoonful rose extract
Mix the arrowroot to a smooth paste with three tablespoonfuls of the
milk in a saucepan; boil the rest of the milk and pour it on to the
arrowroot. Stir well and boil for five minutes.
[Illustration: BAKED APPLES]
Add the yolks of eggs, sugar, and rose extract mixed together. Beat the
whites of eggs to a stiff froth and stir them lightly into the mixture
with the currants.
Pour into a buttered earthenware pudding dish, and bake in a moderate
oven for twenty minutes.
Dredge the top with sugar and serve quickly.
BAKED APPLES
3 large apples
A little orange marmalade
½ cupful whipped cream
A few chopped nut meats
2 heaping tablespoonfuls (2 ozs.) sugar
1 gill (½ cup) water
1 teaspoonful lemon juice
Core the apples and place them on a fireproof baking dish. Mix the
sugar, water, and lemon juice together, then pour them over the apples.
Bake until tender but not broken; fill the centers with the marmalade.
Beat up the cream, add one teaspoonful of sugar to it, press it on to
the top of the apples, using a forcing bag and tube.
Decorate with the chopped nuts.
BAKED QUINCES
6 quinces
4 ozs. (½ cup) sugar
1 oz. (1 heaping tablespoonful) butter
1¼ cupfuls water
Pare and core the quinces, place them in a deep buttered earthenware
dish, and pour over them one cupful of the water. Cover and bake in the
oven until they soften a little.
Beat the butter and sugar together, spread them over the quinces, and
add the rest of the water.
Bake until they are very soft. They should be basted often with the
liquid in the dish.
These quinces are very good if served hot with ice cream. They are also
good if served cold with whipped and sweetened cream.
BANANAS À LA PATRICIA
6 bananas
¼ lb. (½ cup) sugar
1 saltspoonful salt
4 teaspoonfuls lemon juice
2 tablespoonfuls melted butter
4 tablespoonfuls water
3 egg whites
Mix the sugar and salt together; cut the bananas into halves, lengthways
and crossways, and put a layer in an earthenware dish; sprinkle over
half of the sugar, add two teaspoonfuls of the lemon juice and one
tablespoonful of the melted butter, then another layer of the bananas,
with the remainder of the sugar, lemon juice, butter, and water.
Bake in a hot oven for fifteen minutes.
Beat up the whites of the eggs, then gradually beat into them three
tablespoonfuls of sugar and a little lemon juice.
Put them on the top of the bananas and color slightly in the oven.
BARLEY CUSTARD
2 heaping tablespoonfuls (2 ozs.) “Patent” barley
1 heaping tablespoonful (1 oz.) sugar
1 tablespoonful butter
Pinch of salt
1 pint (2 cups) milk
2 eggs
½ teaspoonful nutmeg extract
Put the barley and the sugar into a saucepan, add the butter, salt, and
milk; mix thoroughly and stir it over the fire till it boils; then add
the eggs well beaten, and the nutmeg extract.
Pour into a buttered fireproof dish and bake for a quarter of an hour in
a moderate oven.
BREAD PUDDING
¾ cup (3 ozs.) bread crumbs
2 tablespoonfuls butter
2 heaping tablespoonfuls (2 ozs.) sugar
Few drops lemon juice
½ teaspoonful orange extract
½ pint (1 cup) milk
2 eggs
Put the sugar and lemon juice into a saucepan and boil to a caramel,
then when cool pour in the milk and stand the mixture at the side of the
stove until the sugar is dissolved, but do not let it boil; fry the
bread crumbs in the butter until a golden brown, then pour on them the
prepared milk, and beat into them the yolks of eggs, the orange extract,
and the whites of eggs stiffly beaten.
Pour into a buttered fireproof dish and bake in a moderate oven for half
an hour.
Serve with hot milk.
BROWN BETTY
6 large apples, peeled, cored, and sliced
¼ lb. (1 heaping cup) bread crumbs
2 ozs. (½ cup) chopped suet
1 tablespoonful butter
3 ozs. (3 heaping tablespoonfuls) brown sugar
½ teaspoonful grated nutmeg
Stew the apples with one tablespoonful of the sugar and one
tablespoonful of water till tender, then rub through a sieve. Chop the
suet fine, mix it with the bread crumbs, grated nutmeg, and the rest of
the sugar.
Grease a fireproof dish, put half of this mixture at the bottom, then
put in a layer of the stewed apples, then the rest of the mixture; dot
with the butter.
Bake for half an hour in a moderate oven.
CHESTNUT MOLD
¾ lb. chestnuts
3 egg yolks
1 tablespoonful powdered gelatine
1 gill (½ cup) boiling water
2 tablespoonfuls sherry wine
¼ lb. (½ cup) sugar
1 pint (2 cups) milk
Some whipped cream
Shell the chestnuts, boil and press through a sieve. Scald the milk in a
fireproof dish, add the sugar, and the yolks of eggs, and cook until it
thickens, stirring all the time. Then add the gelatine, boiling water,
chestnut purée, sherry wine, and mix thoroughly.
Pour into dainty casseroles, chill, and serve garnished with the whipped
cream.
CHERRY PUDDING
Cherries fresh or preserved
¼ lb. (½ cup) butter
¼ lb. (½ cup) sugar
¼ lb. (1 cup) flour
Lemon rind
3 eggs
½ pint (1 cup) whipped cream
Line a buttered earthenware dish thickly with fresh or preserved
cherries. Beat the butter and sugar till creamy, then beat in the yolks
of the eggs, then add the grated rind of half a lemon, the flour, and
the whites of the eggs stiffly beaten.
Cover with a buttered paper and steam steadily for two hours. Serve with
whipped and sweetened cream.
CHOCOLATE CREAM PIE
3 squares chocolate
½ lb. (1 cup) sugar
1 oz. (1 heaping tablespoonful) cornstarch
3 eggs
Pinch salt
¾ pint (1½ cups) milk
½ teaspoonful lemon extract
½ teaspoonful vanilla extract
Some pie crust
Bake a pie crust in a fireproof pie-plate. Grate the chocolate into a
casserole, stir in the sugar, cornstarch, yolks of eggs, salt, and milk.
Cook till thick, stirring constantly; then add the extracts. Pour into
the prepared crust, cover with a meringue made by beating up the whites
of the eggs to a stiff froth and adding two heaping tablespoonfuls of
sugar and half a teaspoonful of vanilla extract to them.
Set in the oven to brown.
COCOANUT PIE
½ pint (1 cup) chopped cocoanut
1 pint (2 cups) milk
2 eggs
6 ozs. (¾ cup) sugar
2 ozs. (2 heaping tablespoonfuls) cornstarch
Pinch of salt
1 oz. (1 heaping tablespoonful) butter
½ teaspoonful almond extract
1 lemon
Line a fireproof dish with pastry. Mix the cornstarch and the sugar
together, add the eggs well beaten, the milk, butter, cocoanut, salt,
almond extract, and the grated rind and the strained juice of the lemon.
Pour into the prepared dish and bake in a hot oven till firm.
COCOANUT PUDDING
½ pint (1 cup) desiccated cocoanut
1 quart (4 cups) milk
¼ teaspoonful salt
4 eggs
4 heaping tablespoonfuls (4 ozs.) sugar
½ teaspoonful almond extract
Beat up the eggs and add the other ingredients to them. Turn into a
buttered fireproof dish and bake in a moderate oven for half an hour.
CREAM OF RICE PUDDING
4½ heaping tablespoonfuls (4½ ozs.) rice flour
1 heaping tablespoonful (½ oz.) powdered gelatine
½ pint (1 cup) whipping cream
½ teaspoonful vanilla extract
1½ pints (3 cups) hot milk
4 heaping tablespoonfuls (4 ozs.) sugar
Grated rind 2 lemons
1½ gills (¾ cup) cold milk
Some stewed fruit
Mix the hot milk, sugar, and lemon rind together, then bring slowly to
the boiling point; stir in the gelatine and mix until dissolved. Stir in
the rice flour mixed with the cold milk. Stir over the fire till it
simmers for ten minutes.
Cool slightly and add the cream and the vanilla extract. Pour into a wet
earthenware jelly mould. Turn out when set and serve with stewed fruit.
DATE PUDDING
½ lb. stoned dates
3 ozs. (⅓ cup) rice
1 pint (2 cups) milk
2 tablespoonfuls chopped suet
3 ozs. (3 heaping tablespoonfuls) sugar
3 eggs
2 tablespoonfuls chopped citron peel
A little grated nutmeg
Wash the rice well, and put it into a casserole with the milk. Let it
cook slowly, with the lid on, until all the milk is absorbed by the
rice. Now add the chopped dates, chopped peel, chopped suet, sugar, and
nutmeg, mix well, and add the eggs well beaten.
Pour into a buttered earthenware dish, cover with the lid, and steam
steadily for one and a half hours.
DRIED APRICOTS
3 lbs. dried apricots
Sugar to taste
Separate the fruit so that each piece will be single, then wash several
times in lukewarm water. Pour the water off; put the rinsed fruit into a
casserole; cover well with cold water, and let stand for at least twelve
hours, keeping the pan covered all the time with the lid.
After the fruit has been thoroughly soaked and has regained its natural
size, pour off this water saturated with fruit juice into another
fireproof dish, add sugar according to taste (apricots will require a
considerable quantity of sugar, peaches and apples less, prunes very
little or none, and pears none at all), and cook from twenty to
twenty-five minutes until you get a rich fruit syrup. Pour this boiling
hot syrup over the soaked fruit. Put the casserole on back of the stove
and let the fruit simmer very slowly for twenty to forty minutes,
according to the quality of it. Now remove the casserole from the stove,
keep the lid on the dish, and let it cool.
[Illustration: FRENCH PUDDING]
If cooked properly, the fruit when served must be clear, the syrup
should be rich and clear, and each piece of fruit should look as if
fresh fruit had been stewed.
The flavor of all the varieties of fruit is greatly improved by adding
some lemon or orange peel, but especially is this true of pears and
prunes.
CURRANT BATTER PUDDING
½ lb. (2 cups) flour
6 ozs. (6 heaping tablespoonfuls) cleaned currants
3 eggs
1 teaspoonful baking powder
Pinch salt
½ pint (1 cup) milk
1 teaspoonful vanilla extract
Golden syrup
Beat up the eggs, sift in the flour and the salt, add the milk, and beat
for five minutes; then add the baking powder and the vanilla extract.
Pour into a well-greased casserole, sprinkle the currants over the top,
and bake in a moderate oven for one hour.
Serve with golden syrup.
FARINA PUDDING
4 ozs. (4 heaping tablespoonfuls) farina
1 quart (4 cups) milk
Pinch of salt
3 eggs
3 ozs. (3 heaping tablespoonfuls) sugar
¼ teaspoonful grated nutmeg
1 cupful Sultana raisins
Boil the milk in a fireproof dish, add the salt, and sugar, and stir in
the farina; cook, stirring frequently, for one hour.
Cool and add the eggs well beaten, the grated nutmeg, and the Sultana
raisins. Mix thoroughly and bake in a moderate oven for half an hour.
FIG PUDDING
½ lb. figs
2 pints (4 cups) milk
3 heaping tablespoonfuls (3 ozs.) cornstarch
2 heaping tablespoonfuls (2 ozs.) sugar
3 eggs
½ teaspoonful lemon extract
Wash the figs, cut them into small pieces, then put them into a buttered
casserole. Put the cornstarch into a saucepan and moisten it with half a
cupful of the milk. Bring the rest of the milk to the boiling point,
pour it over the cornstarch, and stir till it boils for ten minutes. Add
the sugar, lemon extract, and the eggs well beaten.
Pour over the figs and bake in a moderate oven for half an hour. Serve
with milk or cream.
FRENCH PUDDING
Some apricot jam
Lady fingers
Fruit juice
Pastry
1 heaping tablespoonful (1 oz.) flour
1 heaping tablespoonful (1 oz.) sugar
1 heaping tablespoonful (1 oz.) butter
1 gill (½ cup) cold milk
½ pint (1 cup) boiling milk
Grated rind 1 lemon
3 eggs
1 pint (2 cups) whipped cream
A few chopped nut meats
Butter a casserole and line it with the pastry, wetting the edges to
keep it in place; put a layer of apricot jam at the bottom, then a thick
layer of lady fingers which have been dipped in fruit juice.
Mix the flour and sugar in a saucepan, stir in the cold milk, add the
butter and the boiling milk; stir over the fire till it thickens; let it
cool a little, then add the lemon rind and the eggs well beaten. Bake in
a moderate oven for half an hour.
Sweeten the whipped cream and put it on the top of the pudding through a
forcing bag and tube.
Decorate with the chopped nuts.
FRUIT PUDDING
2½ lbs. any kind fresh fruit—gooseberries, currants, peaches, plums,
pears, apples, raspberries, cherries, apricots, rhubarb, etc.
2 pints (4 cups) milk
1 tablespoonful butter
1 teaspoonful vanilla extract
1 teaspoonful lemon extract
Pinch salt
Sugar
3 eggs
3 heaping tablespoonfuls (3 ozs.) cornstarch
Stew the fruit, with sufficient sugar to sweeten, in a casserole. Mix
the cornstarch to a smooth consistency with a little of the milk. Bring
the rest of the milk to the boil, stir into it the mixed cornstarch, add
the butter, salt, extracts, and two heaping tablespoonfuls of sugar.
Boil for a quarter of an hour, stirring all the time, remove from the
fire, and add the eggs well beaten.
Pour the hot mixture over the stewed fruit, then brown in a moderate
oven. This makes a delicious covering.
GINGER PUDDING
4 ozs. (4 heaping tablespoonfuls) preserved ginger
4 heaping tablespoonfuls chopped suet
4 ozs. (4 heaping tablespoonfuls) sugar
2 tablespoonfuls ginger syrup
Pinch salt
¼ teaspoonful grated nutmeg
3 eggs
1 heaping teaspoonful baking powder
¾ pint (1½ cups) milk
4 ozs. (4 heaping tablespoonfuls) flour
4 ozs. (1 cup) bread crumbs or cake crumbs
Ginger sauce
Chop the ginger and the suet and put them into a basin; then add the
eggs well beaten and all the other ingredients. Mix together thoroughly,
pour into a well-buttered casserole, cover with the lid or a buttered
paper, and steam for two and a half hours.
Serve with ginger sauce.
The sauce may be made as follows: Beat up the whites of two eggs to a
stiff froth, add half a cupful of whipped cream, one tablespoonful of
finely chopped ginger, and enough of the syrup to give it a strong
flavor.
GREEN-GAGE PUFFS
Some stewed green-gages
½ lb. (2 cups) flour
1 egg
2 teaspoonfuls baking powder
½ teaspoonful salt
Some milk
½ teaspoonful lemon extract
Sift the flour into a basin with the baking powder and the salt, beat up
the egg, and add a little milk to it, then add them gradually with the
lemon extract to the dry ingredients, making a stiff batter. Put half a
tablespoonful of this batter into buttered earthenware cups, then put in
some stewed green-gages; put a tablespoonful of the batter on the top
and cover with a buttered paper. Steam steadily for twenty minutes.
These puffs may be baked in the oven. Any kind of stewed or fresh fruit
may be used.
MONTE CARLO CHERRIES
½ lb. large ripe cherries
¼ lb. lump sugar
1 gill (¼ pint) water
1 dessertspoonful arrowroot
Some Kirsch
Stone the cherries, put them into a saucepan with the sugar and the
water. Let them boil gently for ten minutes. Blend the arrowroot with
two tablespoonfuls of cold water and stir it among the cherries.
Divide the cherries into small casseroles, pour a liqueur-glassful of
Kirsch on the top of each, and set alight.
Send to the table burning.
ORANGE MERINGUE PUDDING
3 oranges
4 eggs
½ pint (1 cup) milk
2 heaping tablespoonfuls (2 ozs.) butter
½ pint (1 cup) bread crumbs
3 heaping tablespoonfuls (3 ozs.) sugar
Bring the milk and the butter to boiling point, then pour them over the
bread crumbs; mix in the sugar and the yolks of the eggs; set aside till
cold, then mix in the grated rind and the pulp of the oranges, mix all
thoroughly together, and pour into a buttered earthenware pudding dish;
bake in a moderate oven until set.
Beat up the whites of the eggs till stiff, then gradually beat into them
three tablespoonfuls of sugar. Decorate the top of the pudding with this
meringue, and return to the oven to brown.
PARISIAN PEARS
6 juicy pears
½ cupful macaroon crumbs
2 tablespoonfuls cream
1 tablespoonful sherry wine
1 teaspoonful vanilla extract
6 rings of angelica
6 candied violets
2 cupfuls steamed rice
Peel the pears and stew them in a little sugar syrup flavored with
vanilla. Take them out when tender, cut them in halves, and remove the
centers.
Mix the macaroon crumbs with the cream and the sherry wine, and divide
them into the pear cavities. Cook the rice in milk till tender and
flavor it with a little vanilla extract. Line some flange ramequins with
it. Put the pear halves together and mount them, pyramid shape, on the
rice.
Crown each pear with a ring of angelica, and in the center of each ring
put a candied violet.
PEACH SOUFFLÉ
6 ripe peaches
4 heaping tablespoonfuls (4 ozs.) sugar
½ pint (1 cup) water
2 heaping tablespoonfuls (2 ozs.) flour
1 heaping tablespoonful (1 oz.) butter
¼ pint (½ cup) milk
3 eggs
1 egg white
Peel the peaches, put them into a casserole with the sugar and the
water; cook till tender; then rub through a sieve.
Blend the butter and flour in a saucepan over the fire, add the milk
gradually, and stir over the fire till it boils; then add the peach
purée and boil again for three minutes.
Remove the saucepan from the fire; add the yolks of eggs one by one;
then the whites of eggs beaten up stiffly.
Put into a buttered earthenware dish and bake for half an hour.
It may be steamed for three-quarters of an hour.
PEAR DAINTY
1 can preserved pears
5 ozs. (5 heaping tablespoonfuls) sugar
2 pints (4 cups) milk
3 ozs. (3 heaping tablespoonfuls) cornstarch
4 eggs
1 teaspoonful rose extract
Mix the cornstarch to a smooth cream with a little of the milk. Bring
the rest of the milk to the boil in a fireproof dish, remove from the
fire, and stir in the mixed cornstarch.
Beat up the yolks of the eggs with three tablespoonfuls of the sugar,
and stir well into the cornstarch. Cook the whole for a quarter of an
hour, stirring all the time.
Then pour the whole into a buttered casserole, and bake in a moderate
oven till firm. Pour over it the pears and add the rose extract.
Beat up the whites of the eggs to a stiff froth, add the remaining sugar
to them.
Spread this meringue over the top of the pears, and return to the oven
to brown.
PLUM PUDDING