1907 Jaune Mange

Won first prize in the Sunday Times New Recipe Contest (reference)

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Ingredients:

• 1 lemon

• ½ oz (14 g) gelatin

• 1 gill (140 ml) sherry

• 2 ½ oz (70 g) lump sugar

• ½ pint (600 ml) water

• 3 egg yolks

Method:

1. Soak gelatin in a small amount of water

2. Thinly peel lemon then boil peel together with sugar and water to extract flavor

3. Remove lemon peel and add gelatin then boil again until the gelatin is dissolved

4. Beat the egg yolks and add to the saucepan with the juice of the lemon and the sherry

5. Stir over heat until the mixture thickens but it must not boil.

6. Pour into a wetted mold

7. Delicious if served with cream whipped to a stiff froth.
   

Submitted by Mrs. W. Brewin, Beisley’s Nursery, 14 Holland-street, East Fremantle

1907 Sago Cream

Won first prize in The Sunday Times New Recipe Contest (reference)

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Ingredients:

• 1 pint (600ml) milk

• 2 tablespoons sago

• 2 tablespoons sugar

• few drops of essence (to taste)

• 3 eggs

Method:

1. Put half the milk into a saucepan with the sago and heat. Stir until it thickens

2. Separate the whites and yolks of eggs and mix the yolks, sugar and essence in the other half of the milk. Stir into boiling sago.

3. Beat the whites of the eggs to a stiff froth.

4. Pour the contents of the saucepan into the whites, stirring well.

5. Set aside to cool. Suitable to serve with preserved or stewed fruits.

Submitted by Miss Lottie Peek,Dorothy-street, East Fremantle