PUT in a stewpan one pint of water, a pinch of salt, a piece of butter the size of a nut. Let this boil together, then work in a quarter of a pound of sifted flour. Stir over the fire till it is a smooth paste and leaves the sides of the pan freely. ^ITien remove to a cool place and work in the eggs one at a time, a little PANCAKES Quantity for Twelve 156 PUDDINGS AND SWEETS sugar, and about thirty drops of essence of vanilla or orange flower✪ Beignets Souffles Vanilla or Orange Flower. Have ready some piping lard and drop the mixture into it with your hand about the size of small nuts. Let them fry till they rise, then remove, dust them lightly with a little sifted sugar, and serve quickly and very hot. The beignets rise into small hollow balls, light brown on the outside, and should be light and crisp. ¥ BEIGNETS SOUFFLES PARMESAN FOR A SAVOURY These should be made in the same way as the above, only omitting the sugar and essence, and adding instead to the mixture two ounces of grated Parmesan cheese. The beignets, when served, should also be dusted with finely grated Parmesan. ¥ CHESTNUTS A LTTALIENNE r 1 1 AKE some boiled chestnuts, lay them on a napkin, two at a time and press them together so that you make one of the two. Put them into clarified sugar. Boil them gently for a short time and place them in a baking pan. Sprinkle them thickly with sugar and brown them either with a salamander or in the oven. Squeeze a little lemon juice over them. Serve cold. 157 s THE DUDLEY RECIPES CHESTNUTS AND CREAM r 1 1 AKE six or eight large Spanish chestnuts. Make a small hole through each. Place them in a stew- pan with enough water to cover them, also three lumps of sugar. Let them simmer gently until cooked. Then remove the skins and pass lightly through a wire sieve. Have ready some plain whipped cream. Lay in a glass or silver bowl a layer of the grated chestnut, then a layer of cream and so on until the dish is full. Serve with this in a separate dish a compote of oranges flavoured with kirsch. PEACHES MELBA r 1 1 AKE some ripe peaches and halve them. Make some cream ice, flavoured with vanilla, place the halves of the peaches round and over the ice, and pour over all a sauce of the raspberry Melba puree, flavoured with kirsch✪ Peaches Melba. ¥ PRALINE ICE Blanch one pound of Jordan almonds, free them from their skins and cut them lengthwise into thin shreds and allow them to dry. Mix four ounces of fine white castor sugar and the whites of two eggs with the strips of almond, but be careful not to break them. Place them on a baking sheet in a slow oven to 158 PUDDINGS AND SWEETS allow them to get caked together and to become a golden brown, turning them with a knife to allow them to be browned the same colour all over. They must be crisp and dry and brown. Whip one pint of thick cream✪ Praline Ice and take a plain bombe mould and place in it the cream and the crisp almonds in alternate layers until the mould is full. Then place the cover on the mould and freeze for one hour and turn out for serving, heaping the crisp almonds on the dish round the ice when served. A Melba sauce should be served separately in a sauce-boat. MELBA SAUCE PASS some fresh raspberry jam through a fine sieve to free it from all seeds. To this puree add a large tablespoonful of kirsch and one of maraschino✪ Melba Sauce and serve in a sauce-boat. PEARS OR PEACHES A LA CARLTON ✪ Pears or Peaches a la Carlton

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PUT in a stewpan one pint of water, a pinch of salt, a piece of butter the size of a nut. Let this boil together, then work in a quarter of a pound of sifted flour. Stir over the fire till it is a smooth paste and leaves the sides of the pan freely. ^ITien remove to a cool place and work in the eggs one at a time, a little PANCAKES Quantity for Twelve 156 PUDDINGS AND SWEETS sugar, and about thirty drops of essence of vanilla or orange flower. Have ready some piping lard and drop the mixture into it with your hand about the size of small nuts. Let them fry till they rise, then remove, dust them lightly with a little sifted sugar, and serve quickly and very hot. The beignets rise into small hollow balls, light brown on the outside, and should be light and crisp. ¥ BEIGNETS SOUFFLES PARMESAN FOR A SAVOURY These should be made in the same way as the above, only omitting the sugar and essence, and adding instead to the mixture two ounces of grated Parmesan cheese. The beignets, when served, should also be dusted with finely grated Parmesan. ¥ CHESTNUTS A LTTALIENNE r 1 1 AKE some boiled chestnuts, lay them on a napkin, two at a time and press them together so that you make one of the two. Put them into clarified sugar. Boil them gently for a short time and place them in a baking pan. Sprinkle them thickly with sugar and brown them either with a salamander or in the oven. Squeeze a little lemon juice over them. Serve cold. 157 s THE DUDLEY RECIPES CHESTNUTS AND CREAM r 1 1 AKE six or eight large Spanish chestnuts. Make a small hole through each. Place them in a stew- pan with enough water to cover them, also three lumps of sugar. Let them simmer gently until cooked. Then remove the skins and pass lightly through a wire sieve. Have ready some plain whipped cream. Lay in a glass or silver bowl a layer of the grated chestnut, then a layer of cream and so on until the dish is full. Serve with this in a separate dish a compote of oranges flavoured with kirsch. PEACHES MELBA r 1 1 AKE some ripe peaches and halve them. Make some cream ice, flavoured with vanilla, place the halves of the peaches round and over the ice, and pour over all a sauce of the raspberry Melba puree, flavoured with kirsch. ¥ PRALINE ICE Blanch one pound of Jordan almonds, free them from their skins and cut them lengthwise into thin shreds and allow them to dry. Mix four ounces of fine white castor sugar and the whites of two eggs with the strips of almond, but be careful not to break them. Place them on a baking sheet in a slow oven to 158 PUDDINGS AND SWEETS allow them to get caked together and to become a golden brown, turning them with a knife to allow them to be browned the same colour all over. They must be crisp and dry and brown. Whip one pint of thick cream and take a plain bombe mould and place in it the cream and the crisp almonds in alternate layers until the mould is full. Then place the cover on the mould and freeze for one hour and turn out for serving, heaping the crisp almonds on the dish round the ice when served. A Melba sauce should be served separately in a sauce-boat. MELBA SAUCE PASS some fresh raspberry jam through a fine sieve to free it from all seeds. To this puree add a large tablespoonful of kirsch and one of maraschino and serve in a sauce-boat. PEARS OR PEACHES A LA CARLTON

The Dudley book of cookery and household recipes