178. Coffee Cream
Let a half pint of freshly made coffee cool 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.