1 pint of milk.
2 heaping tablespoonfuls of cornflour.
3 tablespoonfuls of sugar.
Whites of three eggs.
½ teaspoonful of vanilla.
Beat the whites of the eggs very stiff. Mix the cornflour with half a cup of the milk, and stir it till it melts. Mix the rest of the milk and the sugar, and put them on the fire in the double saucepan. When it bubbles, stir up the cornflour and milk well, and stir them in and cook and stir till it gets as thick as oatmeal; then turn in the eggs and stir them lightly, and cook for a minute more. Take it off the stove, mix in the vanilla, and put in a mould to cool. When dinner is ready, turn it out on a dish and put small bits of red jelly round it, or pieces of preserved ginger, or a pretty circle of preserved peaches, or preserved pineapple. Have a pitcher of cream to pass with it, or have a nice bowl of whipped cream. If you have a ring-mould, let it harden in that, and have the whipped cream piled in the centre after it is on the dish, and put the jelly or preserves round last.
CHOCOLATE BLANCMANGE
Use the same recipe as before, but put in one more tablespoonful of sugar. Then shave thin two squares of chocolate, and stand on the fire till it melts, and stir it in very thoroughly before you put in the eggs. Instead of pouring this into one large mould, put it in egg-cups to harden; turn these out carefully, each on a separate plate, and put a spoonful of whipped cream by each one.
BAKED CUSTARD
2 cups of milk.
Yolks of two eggs.
2 tablespoonfuls of sugar.
A little nutmeg.
Beat the eggs till they are light; mix the milk and sugar till the sugar melts; put the two together, and pour into a nice baking-dish, or into small cups, and dust the nutmeg over the tops. Bake till the top is brown, and till when you put a knife-blade into the custard it comes out clean.
COCOANUT CUSTARD
Add a cup of cocoanut to the above recipe and bake it in one dish, stirring it up two or three times from the bottom, but, after it begins to brown, leaving it alone to finish. Do not put any nutmeg on it.