Allied cookery

Mix well 1 lb. of flour, 5 ozs. of powdered sugar, a pinch of salt, 10 eggs; add yi pint of cream, yi pint of milk, 2 spoonsful of whipped cream, a liqueur glass Curagoa and a few drops of essence of mandarines. Three or 4 tablespoons of this mixture are enough for one pancake. Cook in a pan and when brown on both sides put in a hot covered dish. SAUCE FOR CREPES SUZETTE Cream >^ lb. of butter, add >^ lb. of powdered sugar, 3 liqueur glasses of Curagoa, i liqueur glass Allied CooKery 85 of essence of mandarines, the juice of }^ a lemon, and H of an oz. of hazelnut milk (Noisette de beurre d'aveline). Put one spoonful of the sauce in a chafing dish, and when the sauce is hot, put in a pancake, fold it over twice, turn it in the sauce, and serve very hot. Prepare each pancake separately in this manner. ANOTHER SUZETTE PANCAKE Mix 3 cups of flour, 1^4 tablespoons of baking powder, }i cup of sugar, and i teaspoon of salt. Add 2 cups of milk slowly, then a well-beaten egg, and 2 tablespoonsful of melted butter. Cook in the same manner as the first Suzette pancake with the following sauce: Cream together }i cup of brown sugar and ^ cup of butter, add the juice of }4. orange and i pony of Curagoa and I pony of brandy. Serve from the chafing dish as described for the first Crepe Suzette. KISEL (Russian) fBMx three cups of any kind of fruit syrup, add a little water if the syrup is very thick, sugar and vanilla according to taste, and }4 cup of potato flour. Cook them in a double boiler until a very 86 Allied CooKery thick cream. Served hot or cold with cream and powdered sugar. CARROT PUDDING Mix 1 cup of grated carrots, i cup of breadcrumbs, I cup of minced suet, i cup of currants, I cup of chopped raisins, i cup of flour, i cup of milk, I teaspoon of salt, )4 oi a, teaspoon of soda. Steam 4 hours, the longer the better. Serve with the following sauce : J4 cup of butter, 1 cup of powdered sugar, ^2 cup of cream, 2 tablespoons of sherry or i teaspoonful of vanilla. The butter must be worked soft before adding the sugar gradually, then the cream and flavouring, little by little, to prevent separating. OLD ENGLISH PLUM PUDDING Two lbs. raisins stoned, 2 lbs. currants, i}4 lbs. Sultanas, i lb. mixed peel chopped fine, 2 lbs. brown sugar, 2 lbs. breadcrumbs, 2 lbs. chopped suet, i>^ lemons grated with the juice, 4 ozs. chopped almonds blanched, 2 nutmegs grated, }4 teaspoon of mixed spice, }{ teaspoon crushed clove, pinch of salt, 6 eggs whisked, J4 pint (generous) brandy. Mix all together thoroughly, boil 12 hours the longer the better on the first day and 2 Allied CooKery 87 hours just before serving. This is the secret for making it black and Hght. This makes about i two-quart and 5 one-quart puddings. This recipe makes excellent plum cake, black and rich, by substituting flour for the crumbs and lard for the suet. BANANA TRIFLE Put thin slices of bread and butter into a glass dish, then cut 3 or 4 bananas into round slices and place them on the top of bread and butter. Make a pint of sweet custard well flavoured with Madeira and pour over. Beat stiff yi pint of cream and put on top of the trifle when cold. CREAM TART