The Dudley book of cookery and household recipes

npLACE in a stewpan the chocolate scraped very ^ fine. Add two tablespoons of flour and two or three lumps of sugar. Mix these over the stove with a small cup of milk until it becomes a fine paste. Then add four yolks of eggs, mixing them thoroughly into the paste. Beat up the whites to a stiff froth, put the previous mixture into this froth, and steam it for from half to three-quarters of an hour. Prepare a mould, butter it, and fold a band of paper lightly round the mould. ¥ COFFEE CREAM FTIAKE half a pint of strong fresh made coffee and A keep quite hot in a bain marie. Mix with it three yolks of eggs, three ounces of castor sugar, and half an ounce of French gelatine. Put the gelatine into a stewpan and mix in the contents of the bain marie until the gelatine is dissolved. Then pass through a tammy, and when cold, but not set, add half a pint of whipped cream and chill this on the ice. ^ AUSTRIAN COLD COFFEE CREAM Take some cold strong coffee, sweeten to taste, half fill with this some jelly glasses, whip some rich cream and fill to the top the glasses with this. Serve as a sweet for lunch with some sponge fingers. VANILLA SOUFFLE PUT in a two-quart stewpan: Six ounces of flour, four ounces of sugar, two tablespoonfuls of vanilla sugar, one small pinch of salt. Mix these well with one and a half pints of cold milk, put on the fire till boiling, and stir with a wooden spoon till smooth. Then take off the fire. Break six eggs, put the whites in a whipping bowl, and add the six yolks to the batter. Whip the whites very firm and mix with the batter, stirring very lightly. Pour the whole into a buttered dish and put in the oven. Twenty to twentyfive minutes should be sufficient to cook it. When done, sprinkle with pounded sugar and serve. This like the omelette soufflé must be served the moment it is out of the oven. ¥ BATTLETTES A LA NEVA WORK a quarter of a pound of butter into a cream. Add three ounces of castor sugar. Work this for fifteen minutes, and add by degrees one ounce of cream of rice, two ounces of flour, half an ounce of Ratafia crumbs and three whole eggs. Colour pale pink with Breton cochineal. Sprinkle some moulds with Ratafia crumbs and bake for forty minutes. For lunch or dinner put into a fancy border mould or little quenelle moulds into a circle, and mask with well reduced apricot jam flavoured with maraschino, and put iced cream in the centre. Or it makes a nice cake for tea served quite plain. PANCAKES A SMALL tablespoonful of flour mixed with a good tablespoonful of milk. Break one egg and beat all together. Add four more tablespoonsful of milk and one and a half of rum. A slice of lemon should be left in the mixture all the time. Melt some good butter in the frying-pan, and pour over the mixture and stir well all the time. Make your pancakes with one tablespoonful for each one, and sprinkle with sugar when finished. Serve directly they are made. The above recipe was taken at Luchon in the Pyrenees. It makes very light pancakes. BEIGNETS SOUFFLES VANILLA OR ORANGE FLOWER