A Handbook of Cookery for a Small House

thoroughly. Mix three tablespoonfuls of flour in milk till quite smooth. Turn three eggs well beaten together into the milk and flour. Add the cold coffee and half a pint of milk, sugar to taste. Cook as for custard. _179. Plums or Damsons for a Tart or as Stewed Fruit_ Carefully look over one pound of plums or damsons, removing any unsound ones. Put them into an earthenware saucepan with a teacupful of cold water and two teacupfuls of sugar to the plums or three teacupfuls to the damsons. Stew for one hour the damsons, or forty minutes the plums. _180. Jam Tarts_ A breakfast-cupful and a half of self-raising flour, three ounces of fresh butter, a well-beaten egg, and a little salt. Mix these ingredients with milk into a stiff paste. Roll it very thin and have ready a plate greased with hot butter and when cool lay a thin layer of pastry on the plate, rub a little milk round the rim and spread the jam over it not too thick. Cut some pastry in thin strips and lay across like the spokes of a wheel. Bake in a quick oven for twenty minutes. Be careful the jam is not too juicy. _181. Stewed Rhubarb_ Remove the leaves and cut the other end of the rhubarb crosswise and skin it. Cut it into pieces of about two inches long. Put it into a saucepan (either earthenware or enamelled) and allow a small teacupful of sugar to each three or four sticks of rhubarb. Add half a teacupful of water, put over a brisk fire for forty minutes, when the rhubarb should attain a rich red colour. This can be used either as stewed rhubarb or put into a pie. _182. Stewed Gooseberries_ Carefully pick a quart of gooseberries, discarding the unsound ones. Put them into an earthenware saucepan with a teacupful of cold water and three teacupfuls of sugar. Boil for about an hour, stirring now and then to prevent them from burning. Serve either as stewed fruit or for a pie. _183. Macaroons_ Take half a pound