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.