Cornflour Blanc-mange. Time—20 minutes.
2 tablespoonfuls cornflour, 1 pint milk, 1 tablespoonful loaf sugar, stick cinnamon.
Put the sugar, cinnamon, and nearly all the milk, in a saucepan to boil. Meanwhile mix the cornflour in a basin to a smooth paste, with the remainder of the milk. When the milk boils, add to it the cornflour, return all to the saucepan, and boil quickly 3 minutes, stirring all the time. Dip a mould in cold water, pour in the cornflour after the cinnamon has been taken out. When cold turn out, and serve with jam.
Gruel. Time—¾ hour.
2 dessertspoonfuls oatmeal (fine or Scotch), 2 tablespoonfuls milk, ½ saltspoonful salt, 3 gills boiling water.
Mix the oatmeal and salt to a smooth paste with the milk. When the water boils add it gradually, stirring all the time. Let it stand ½ minute, then pour it into the saucepan, letting the grits remain in the basin. Stir the gruel till it boils, then simmer 10 minutes more if fine, ½ hour more if Scotch oatmeal. Sweeten to taste.
Lait de Poule. Time—10 minutes.
1 gill boiling water, ¾ wineglassful sherry, 1 egg, (nutmeg if liked), sugar.
Beat up the egg, pour the nearly boiling water over it, add the sherry and nutmeg, and sweeten. This drink is very good for a cold, when no milk is handy.