Lemon cream (for Cheesecakes).

1 lb. powdered sugar, 6 yolks of eggs, 4 whites of eggs, juice of 8 lemons, grated rind of 2 lemons, 1/4 lb. fresh butter.  Put the ingredients into a double boiler and stir over a slow fire until the cream is the consistency of honey.

LEMON TART.

1 lemon, 1 breakfastcupful of water, 1 dessertspoonful of cornflour, 2 eggs, 1 oz. of butter, sugar to taste, some short crust made of 4 oz. of Allinson’s fine wheatmeal and 1-1/2 oz. of butter.  Moisten the cornflour with a little of the water; bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar.  Thicken the mixture with the cornflour; let it simmer for a few minutes, then set aside to cool; beat up the eggs, mix them well through with the rest of the ingredients, line a flat dish or soup-plate with pastry; pour the mixture into this, cover the tart with thin strips of pastry in diamond shape, and bake the tart 3/4 of an hour.

TREACLE TART.

To 1 lb. of golden syrup add 1 breakfastcupful of Allinson breadcrumbs, the grated rind and juice of 1 lemon.  Mix well together.  Line the tins with short paste.  Put about 1 tablespoonful of the mixture in each tin; bake in a quick oven.

BLANCMANGES

BLANCMANGE.

1 quart of milk, 2 oz. of Allinson fine wheatmeal, 2 oz. of Allinson cornflour, 1 oz. of sugar, piece of vanilla 3 inches long, or some vanilla essence.  Bring 1-1/2 pints of milk to the boil, adding the vanilla spliced and the sugar; mix the wheatmeal and cornflour smooth with the rest of the milk, add the mixture to the boiling milk, stir all well for 8 to 10 minutes, and then pour it into one or two wetted moulds; when cold, turn out and serve with stewed fruit or jam.

BLANCMANGE (CHOCOLATE).

1 quart of milk, 1 oz. of N.F. cocoa, 2 oz. of Allinson cornflour, 2 oz. of sifted Allinson fine wheatmeal, sugar to taste, 1 good dessertspoonful of vanilla essence.  Set the greatest part of the milk over the fire, leaving enough to smooth the cornflour, flour, and cocoa.  Mix the cornflour, wheatmeal flour, and cocoa, and smooth it with the cold milk.  Stir the mixture into the boiling milk, and let it all simmer for 8 to 10 minutes, stirring very frequently.  Add the vanilla essence, stir it well through, pour the mixture into a wetted mould, and let it get cold.  Turn it out, and serve.

Blancmange (lemon) (a very good Summer Pudding).

1 pint of water, 2 tablespoonfuls of Allinson cornflour, 1 lemon, 2 eggs, sugar to taste.  Put the water in an enamel saucepan, and let it boil with the rind of the lemon in it.  When boiling, add the cornflour mixed with a little cold water.  Allow it all to boil for a few minutes; then add sugar and the juice of a lemon.  Have the whites of the eggs beaten to a stiff froth, and beat up well with the mixture; then pour into a mould.  Make a little custard to pour over the blancmange—­1/2 pint of milk, a little sugar, and essence of lemon; whisk in the yolks of the eggs.  This makes an excellent custard.