A second Dudley book of cookery and other recipes

SMALL CHOCOLATE CREAMS A QUARTER of a pound of chocolate, three ounces of sugar, half an ounce of French leaf gelatine, one tablespoonful of crème de riz, one quart of milk, the yolks of six eggs and one teaspoonful of essence of vanilla. Soak the gelatine in a little cold milk. Mix the crème de riz with half a gill of cold milk. Put the chocolate, sugar and remainder of the milk in a stewpan. Boil gently and stir until the chocolate is dissolved. Add the gelatine and rice, and stir until it boils. Beat up the yolks of eggs in a basin. Pour the milk on them, stir well and return to stewpan. Add the essence of vanilla, and stir over the fire until the mixture thickens like custard. Strain through a fine sieve and allow it to cool. Pour into small round china moulds and set on ice, and serve with a little whipped cream over each. SMALL COFFEE CREAMS fTlHESE can be made in exactly the same way as the small chocolate creams, only substitute strong coffee essence for chocolate. GERMAN FRITTERS MAKE a batter with one pint of milk boiled up with one ounce of butter and a dust of salt. When boiling, stir in very gradually four ounces to five ounces of the finest sifted flour and stir till the batter leaves the sides of the pan, when it should be left to stand till quite cold. Then add three whole eggs and a teaspoonful of rum, mixing them in gently. Have the frying fat fairly hot, but not actually boiling, and drop in the batter in small teaspoonfuls, when it will form round balls, which must be kept constantly moved to preserve their shape, and colour them evenly. When little cracks appear on their surface, they are ready. Serve with liqueur-flavoured cream. •a GERMAN PUFFS BEAT twenty-six almonds very finely in a mortar, with a spoonful of orange -flower water to prevent their oiling. Then add one-quarter of a pound of butter, warmed, one gill of cream or milk, a tablespoonful of flour, the white of one and the yolks of two eggs, mixing in all the ingredients well and sweetening them to taste. Have ready some buttered cups, fill them with the mixture and bake for half an hour. Serve with a wine sauce. GOLDEN BALLS X)OIL together in a pan three-quarters of a pint of water, a pinch of salt and rather more sugar, and one ounce of butter. When this is absolutely boiling, stir in gradually sufficient flour to make a stiff paste, that requires some effort to stir. Let this simmer for rather under half an hour, then draw the pan from the fire and let it cool a little. Stir in five eggs, one at a time, stirring in the first thoroughly before adding the next. Then turn this paste into a basin and let it stand for at least three hours. When about to use this, stir in two tablespoonfuls of orange-flower water (or any other flavouring to taste). Then break up the paste into pieces about the size of a walnut and fry in very hot butter in a frying-pan. They must not be touched whilst frying, as the motion of the butter will turn them. As soon as they are golden brown, lift them out with a skimmer, drain well, dust with powdered sugar, and serve at once. GOLDEN FRITTERS