118 KATE AITKEN’'S CANADIAN COOK BOOK

FLOATING ISLAND

2 eggs, separated 2 tablespoons corn starch
5 tablespoons white sugar lg teaspoon salt
2 cups milk, scalded 1 teaspoon vanilla

Separate the eggs; beat the whites and yolks separately. To
the stiffly beaten whites add 1 tablespoon of white sugar; beat
again until the mixture peaks. Drop the meringue by spoonfuls on
top of the scalded milk. Poach gently; lift off the spoonfuls of
meringue and drain. Make a paste of the remainder of the sugar,
the corn starch, salt and a little of the hot milk; stir into the hot
milk. Cook and stir over boiling water till smooth and thick;
cover and continue cooking another 10 minutes. Mix a little of
the hot mixture with the well-beaten egg yolks; stir back into the
starch mixture. Stir and cook for another three minutes; add the
vanilla. Pour into a clear glass serving dish; top with the white
meringue. Garnish with flecks of jelly. Serve very cold. Serves 4-5.

BAVARIAN CREAM

1 tablespoon plain gelatine 114 cups hot milk
\4 cup cold water V4 teaspoon vanilla

3 eggs, separated Green vegetable coloring
Pinch of salt Plain sponge cake

1g cup white sugar

Soak the gelatine in the cold water for 5 minutes. Beat the egg
yolks until light; add the salt, sugar and hot milk. Cook over
boiling water till the mixture coats the spoon. Remove from the
heat; add the vanilla and just enough green vegetable coloring to
tint the cream a delicate green. Add the dissolved gelatine;
chill until the mixture begins to set. Fold in the stiffly beaten egg
whites. Line a mould or loaf pan with thin slices of the sponge
cake. Spoon the gelatine mixture into the mould; chill till set.
Unmould; serve with Vanilla Ice Cream or Custard Sauce. Serves 6.

MINT PUDDING

2 cups hot milk 1 tablespoon gelatine
4 tablespoons corn starch \4 cup cold milk
4 tablespoons white sugar 1 or 2 drops oil of peppermint
lg teaspoon salt Green vegetable coloring
\4 cup cold milk \4 cup nuts, chopped

Scald the milk in the top of a double boiler. Make a paste of
the corn starch, sugar, salt and cold milk; stir into the hot milk;
cook and stir till smooth and thick. Cover and continue cooking
for 10 minutes, stirring occasionally. Soak the gelatine in the