Put all into a pan and set it on the fire till the mixture is as thick as melted butter, keep stirring, but do not let it boil, then when a little cool pour into a glass dish. Serve cold.
Queen’s Mould.—Skin and cut into small pieces enough young rhubarb to fill a quart measure, put into an enamelled pan with one and a quarter pounds of sugar, the grated rind and juice of half a lemon, and twelve almonds blanched and chopped; boil fast and skin and stir till all is a rich marmalade, then add half an ounce of gelatine dissolved in two tablespoonfuls of boiling water. Rub a mould with oil, pour in the rhubarb, and set aside to cool and set. Turn out and serve with cream.
Rhubarb Scone Pudding.—Make a plain paste of half a pound of flour, two ounces of butter, a dessertspoonful of castor sugar, a pinch of salt, one teaspoonful of cream of tartar, half a teaspoonful of baking soda. Rub all together, then add enough sweet milk to make a nice firm paste, roll out the size of a dinner plate, butter the plate, lay the paste on and ornament the edge, and bake in a moderate oven till done. Fill the middle with stewed rhubarb—any stewed fruit is good—cover with the whites of two eggs beaten stiff, dust the top thickly with castor sugar and return to the oven to let it get a pale brown.
Constance.
[From photo: Photographic Union, Munich.
ROSES.