THE MANITOBA HEALTH COOK BOOK

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Junket Ice Cream

ly ¢. cream 1-3 junket tablet Y% c. milk
24%, T. sugar 2 t. cold water Vanilla

Make a junket of the ingredients. When firm, beat slightly
and turn into a small freezer and freeze.

Blanc Mange

2-3 c. milk (or water) Vanilla or other 1 T. sugar
1 T. cornstarch flavoring f.g. salt

Mix the cornstarch, sugar and salt with a little cold milk to
form a smooth paste. Add the rest of the milk, hot, and cook in
double boiler 20 minutes. If water is used cook directly over heat
5 to 7 minutes.

Lemon Jelly

1 t. gelatine 1-3 ¢. boiling water 1¥, t. lemon juice
1 T. cold water 2 t. sugar

Follow directions for gelatine jellies.

Breakfast Beverage

To the yolk of | egg well beaten, add juice of | grapefruit
(medium size) and mix thoroughly. Serve cold.

Tonic Drink

Take 2 eggs, 2 oranges, '/% lemon, sugar to taste. Place
ingredients in a bowl and beat well. Strain and serve cold.

Soft Cooked Eggs

Start the eggs in cold water to cover, supported on a rack.
Heat the water to simmering but do not let it boil (boiling toughens
the whites). Remove from fire when water simmers (or is 185
deg. F.) Cover the pan and let stand for a few minutes. The
length of time required must be found by experience.

Poached Eggs

Break the eggs into boiling, salted water in a shallow pan and
remove immediately from the fire Cover and let stand for about 5
minutes. Remove the eggs carefully with a perforated spoon.

Soft Custard

4 to 6 eggs 1 qt. milk 1 t. vanilla
% t. salt 6 to 8 T. sugar

Heat milk, sugar and salt in a double boiler. Beat eggs
lightly and mix in some of the hot milk. Pour back into the
double boiler, and stir constantly until custard coats the spoon. —
Remove at once from the heat, and set in a bowl of cold water.

Add the vanilla.

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