THREE SWEETS.

King Country Chronicle, Volume XX, Issue 2101, 9 April 1925, Page 3

THREE SWEETS.

Chocolate Mould.—Whisk two ounces I of butter with two ounces of sugar, j the yolks of three eggs, and three ounces of grated chocolate; mix in the three whites whisked to a stiff snow; bake it in n buttered mould. Ttalar Cream.—Mix one pint of rich cream with half a pint of milk; sweeten it to your taste, and add halt a pint of Madeira wine and one gill of rose water; beat these ingredients thoroughly. Dissolve in boiling water one ounce and a half of isinglass, and strain it through a napkin or sieve, then stir it into the cream. Fill your moulds, and when firm turn out. \rrowroot Cream.—One ounce ol arrowroojt, three ounces of powdered loaf sugar, and one quart of milk. Mis i the arrowroot, with a little of the I milk and the yolk of one egg until | there are no lumps. Boil the milk with a little lemon peel (grated) and cinnamon to flavour, and the sugar. When boiling hot, pour it into the arrowroot, keeping it well stirred until it.is nearly co!ld. It may then be set aside for use, either in cups or glasses.