The pudding and pastry book

Souffle Fritters (Beignets Souffles) 1 cup water 2 ozs. butter 4 ozs. flour 1 tea-spoon powdered sugar 6 yolks 3 whites Set the water on the fire. Add the sugar, butter and a little salt. As soon as it boils add the flour all at once. Work it smooth with a wooden spoon, and stir it over the fire for two or three minutes. Take off the fire and add the yolks of six eggs, one after the other, beating hard all the time. Beat the whites of three eggs to a stiff froth. Add this to the batter stirring it lightly in. Divide into pieces about the size of an egg, sprinkle them with flour and fry them in a very large saucepan of clarified fat, giving Pastry Book each fritter room to swell without touching another. The fat should not be too hot at first, but as the fritters swell the heat should be increased. When a good colour take them out, drain them and sprinkle them with sugar. Serve at once very hot. %} Strawberry Fritters Dip whole strawberries into batter No. II. Fry a good colour. Drain. Sprinkle with sugar and glaze with a salamander. Omelets Sweet Omelet — I. Foam „ Orange „ Rum 4 8 General Directions A special pan should be kept for omelets. It must be used for nothing else. After being used it is best to scour it with a little salt and vinegar in order to keep a perfectly smooth surface. Melt a tea-spoon of butter in the pan, let it run well over it, but do not let it burn. Pour in the eggs. Lift the egg mixture at the sides as it cooks so as to let the uncooked part flow under. This must, however, only be done at first or the surface will be roughened. When the egg is firm underneath but still soft on top, fold one side carefully over the other with a knife. Slip gently on a very hot plate. Serve quickly and very hot. Add a little salt to the eggs whilst beating. D Sweet Omelet — I 3 eggs Powdered sugar Jam Beat the eggs slightly with one table-spoon of powdered sugar. Cook as directed. Before folding over spread with apricot or strawberry jam. Fold. Sprinkle with powdered sugar, and score several diagonal lines on the top with a clean red-hot poker or iron. Sweet Omelet — II 3 eggs 2 tablespoons rich cream Powdered sugar Jam Beat the yolks with one table-spoon sugar and the cream until very light and frothy. Beat the whites to a stiff froth. Fold them lightly into the yolks. Pour into a pan, and when firm set in the oven a few moments to dry. Fold in half, sprinkle with sugar and score several diagonal lines with a clean red-hot poker. Pastrv Book j Foam Omelet 3 eggs 1 table-spoon powdered sugar Beat the yolks and sugar together. Beat the whites to a stiff froth. Add half of them to the yolks, folding lightly in. Pour into a pan, and when the mixture is nearly set spread it with the rest of the whites, flavoured with a little vanilla or lemon juice and sweetened. When the whites are thoroughly heated, fold over. Sprinkle with sugar and serve quickly. Orange Omelet 3 eggs Powdered sugar Orange sugar The finely grated rind of one orange 3 table-spoons orange juice Beat the yolks and two table-spoons powdered sugar until creamy and light. Add the juice and rind. Beat again. Fold in the whites beaten to a stiff froth. Proceed as for sweet omelet No. II. Sprinkle the omelet thickly with orange sugar (see p. 164). The Pudding Book