The Sure to Rise Cookery Book: Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints

with the rind of two lemons thinly pared, add the sugar and the juice of 2 lemons. Boil all together 2 or 3 minutes; strain and let it remain until nearly cold, and beginning to set, then add the white of 2 eggs, well beaten, and whisk 10 minutes, when it will become the consistence of sponge; put it lightly into a glass dish immediately, leaving it in appearance as rocky as possible. All fruit sponges are made in the same way. If syrups are used for flavouring, use ¾ oz. gelatine. EDMONDS’ CUSTARD, WITH STEWED PRUNES AND FIGS. Barely cover fruit with water, and sugar to taste. Simmer till tender (with no addition of water), then serve either hot or cold, with custard. (To make custard, see page 41). PINEAPPLE JELLY. 1 tin pineapple chunks 2 packets White’s jelly crystals Cut up pineapple into small dice, dividing fruit and juice into two jelly moulds; make jellies separately, using little less water than directed, then pour into moulds. FIG AND BANANA SALAD. Slice in equal quantities some nice bananas and freshly preserved figs, sprinkle castor sugar over each layer, add lemon juice if desired, place in glass dish, and cover with whipped cream flavoured with vanilla, put in a cool place for 2 hours. BAKED PEARS. Pears Golden syrup Water Wipe some large sound pears, arrange them in an enamel baking dish with stalk ends upwards, pour a little water over them, and enough golden syrup to sweeten (say one tablespoonful to every three pears). Bake in a slow oven 2 hours or more. If baked slowly they will be juicy, tender and sweet, baste them frequently with the syrup and water, if oven is too hot cover with oven shelf. Serve with cream or custard. TOMATO AND MACARONI. ¼ lb. macaroni Tomatoes, onion, butter Pepper and salt Break up macaroni and boil in plenty of water slightly salted, boil one onion in the same water, strain and put a layer in a buttered pie dish, put next a layer of sliced tomato and the boiled onion, another layer of