e
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 shoul