10.  BLANC MANGE, AGAR-AGAR.

1/4 oz. prepared agar-agar, 1-1/2 pints milk, sugar, flavouring.

Soak a vanilla pod, cinnamon stick, or strip of fresh lemon rind in the cold milk until flavoured to taste.  Add sugar to taste.  Put in a saucepan with the agar-agar, and simmer until dissolved (about 30 minutes).  Pour through a hot strainer into wet mould.  Turn out when cold.

11.  CHOCOLATE JELLY.

1/4 oz. prepared agar-agar, 2 sticks chocolate, 1-1/2 pints milk, 1 tablespoon sugar, vanilla flavouring.

Soak a vanilla pod in the cold milk for 2 hours.  Soak the agar-agar in cold water for half an hour.  Squeeze water out and pull to pieces.  Put it into saucepan with 1 gill milk and 1/2 gill water.  Stand on one side of stove and let simmer very gently until quite dissolved.  Meanwhile, dissolve chocolate in rest of milk, adding the sugar.  Pour the agar-agar into the boiling chocolate through a hot strainer.  This is necessary as there is generally a little tough scum on the liquid. (If put through a cold strainer, the agar-agar will set as it goes through.) When jelly is quite cold, turn out and serve.

12.  CORNFLOUR SHAPE.

Stew some juicy plums or apples slowly to a pulp with sugar to taste.  If apples are used, add cloves or a little grated lemon rind for flavouring.  To every pint of fruit pulp allow a level tablespoon of cornflour.  Dissolve the cornflour in a little cold water and stir into the boiling apple.  Boil for 5 minutes, stirring all the time.  Pour into a wet mould.  Turn out and serve when cold.

13.  CUSTARD, BOILED.

1 pint milk, 2 eggs, 1 tablespoon castor sugar, flavouring.

Put some thin strips of the yellow part of a lemon rind, or a vanilla pod, in the cold milk.  Allow to stand 1 hour or more.  Then take out the peel, add the sugar, and put over the fire in a double saucepan, if possible.  Bring to the boil.  Beat the eggs.  Take the milk off the fire, let it stop boiling, and pour it slowly into the eggs, beating all the time.  Put back into the saucepan over a slow fire and stir until the mixture thickens (about 20 minutes).

14.  CUSTARD, HOGAN.

1 qt. milk, 8 eggs, 12 lumps sugar, 1 large tablespoon cornflour.

Flavour milk as in Boiled Custard.  Put nearly all the milk and all the sugar into a 3-pint jug and stand in a saucepan of boiling water.  While this is heating beat the eggs in one basin, and mix the cornflour with the remainder of the milk in another.  Add the eggs to hot milk, stirring all the time, and finally add the cornflour.  Stir until the mixture thickens (about 20 minutes).

15.  DATE PUDDING.

This recipe is inserted especially for those who object to the use of manufactured sugar.

1/2 lb.  “Ixion” plain wholemeal biscuits, 1/2 lb. dates, 2 ozs. nutter, 1 heaped tablespoon wholemeal flour, grated rind of 2 lemons, water.