The Dudley book of cookery and household recipes

Mix them in a basin with a quarter of a pound of sugar and three tablespoonsful of flour. Add one pint of cream and a teacupful of milk. Then add two ounces of butter just warmed, and the whites beaten to a stiff froth. Have a very small omelette pan, and when quite hot cover the pan with the mixture as thin as possible, and when it is just set turn it out, and lay one on the other till all the mixture is used. Flavour with anything preferred. ¥ SNOW EGGS PLACE in a deep saute pan with cover one quart of new milk, four knobs of sugar, and a little cinnamon stick. Let this simmer and then remove the cover from the pan. Whisk the whites of six eggs very stiffly, mix into this four ounces of finely-sifted sugar. Mould this with a tablespoon into the shapes of an egg, dropping them into the pan in which is the scalding milk. Let them poach gently. Make a custard of the yolks of the six eggs, two ounces of sifted sugar, and half a pint of milk. Pour the custard into a deep dish, then place your snow eggs on the custard piled up in the centre. ¥ CREME SEVILLE Dissolve half an ounce of isinglass into a breakfast-cupful of white wine. Then work some sugar on the rind of a lemon and squeeze the juice into the wine. Let the mixture stand until nearly set, then add a pint of stiffly whipped cream, and add three tablespoonsful of orange marmalade. Mix well and mould. ¥ CREME SOUFFLE WIESBADEN STIR over the fire till thick the yolks of five eggs, the grated rind of one lemon, two and a half ounces of butter, castor sugar. Dissolve eight leaves of gelatine and let stand till nearly set. Then add a pint of whipped cream and the stiffly whipped whites of five eggs. Pour into a prepared souffle case, and when set strew with Ratafia crumbs and chopped pistachio nuts. CREME AMERICAINE Make a custard of yolks of eggs and thick cream. Put a layer of this in your dish, dust well with white sugar, then salamander it until it looks like caramel. Let it cool, then fill your dish up again with the custard, dust again with sugar and salamander again on the top, and repeat until your dish is full. Set on one side to get cold, and serve with a compote of fruit in another dish. rriWO tablespoonsful of flour, one pint of milk. When it boils add salt and sugar and flavouring to taste. Put a little on a baking sheet, and when browned put in the souffle case and pour the mixture over and serve. WASH a cupful of rice and place it in a stewpan with a pint of new milk, a little sugar and rind of lemon. Cook in the oven until the rice is tender, keeping the lid on the stewpan. When sufficiently cooked, remove the lid and take out the lemon rind then stir into the rice the yolks of three eggs. Take a mould which has been oiled, and pour the rice into the mould. Just before serving, spoon out the centre and fill with Devonshire cream or plain iced cream. Replace a little of the rice to cover the hole, and when set turn it out on to a dish. A compote of fruit, or damson or raspberry syrup, should be served separately with this BOUILLI LOUISA PUDDING FRENCH TAPIOCA CREAM