Vegetarian Food

Quantity of good thick cream according to requirement. The white of 1 egg to ¼ 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 ½ pint of cream; it must be split

and as much as possible of the little grains in it rubbed into the cream.

½ pint of cream, ½ pint of milk, 1 tablespoonful of Allinson cornflour, ¼ 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.

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.

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.

The yolks of 6 eggs, ½ 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.

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.

1 quart of blackberries, sugar to taste, ½ 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.

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.