The Abbot's Delight

1 Pint Milk
1/2 oz Gelatine
3 oz Lump Sugar
3 yolk of eggs
1 gill cream
1 half whipped

Bring to the boil and add slowly to the beaten yolks. Stirring all the time. Strain and when beginning to set add cream and put in shafe sauce for same.

Put the strained juice and the grated rind of 1 lemon into a sauce pan with 3 ozs lump sugar. Bring to the Boil, Strain off and pour over shape after the syrup is cold when the shafe is dished up

Creme Brulee

Boil 1 pint of cream and pour it on the yolks of 4 eggs which have been beaten.
Bring again to the boil and pour into Dish in which it is to be served.
Let it get cold.
Sprinkle with caster sugar and brown with Salamander*.
Serve cold.

*Refers to the use of a Salamander Broiler

Cold Caramel Cream Souffle

About 1/2 pint Cream whipped up stiff flavoured with caramel.
1 white of Eggs stiffly beaten.
Add to the above mixture and pour into a Souffle Dish.
Serve hot Caramel Sauce separate.
Sufficient for 4 people.

Jelly Recipe

1 pint sweetened fruit juice to every 8 leaves Gelatine in cold weather 7 might do.

Velvet Cream

Dissolve 1/2 oz of gelatine in one tea cup of white Wine.
Add the strained juice of a large lemon and 3 tablespoons of powdered sugar.
When nearly cold add 1 pint of half whipped cream and pour into a mould.

Vanilla Snow

1 Desert spoon of Caster sugar to every white of egg.
Beat eggs stiffly and add sugar
Gradually beating all the time.
Add essence*.
Serve immedately
Decorate with pistachio nuts (chopped finely).
This can also be done with Lemon etc.

*presumably Vanilla essence as the recipe does not state