The new practical cookery guide

Edna — Half raspberry souffle mixture and a half chocolate souffle mixture, baked, raspberry and chocolate sauces over. Elizabeth — Souffle pudding with crushed macaroons and kirsch in mixture, vanilla sauce, crystallised violets on top. Evangeline — Semolina souffle mixture with strips of angelica and' apricots, chartreuse flavour, cream and noyau sauce. Franckfort I. — Brown breadcrumb souffle mixture sultanas, ground almonds, and citron, red currant sauce over. Franckfort II. — Cocoa souffle mixture and vanilla souffle mixture in equal parts, cocoa cream sauce. Franklin — Almond souffle pudding, sabayon sauce. Gastronome — Vanilla souffle pudding with dice of citron and marron glaces mixed, apricot sauce. Georgette — Mould lined with pancakes and filled with rice cooked in . milk and sweetened, dice of angelica and crystallised fruit, bake, apricot sauce round. Geraldine — Ground rice souffle pudding with ground almonds in the mixture, apricot and kirsch sauce. Entremets ( Sweets ) . Gladstone — A light souffle pudding with dice of cooked pears, Sabayon sauce over. Gambolt — Jam pancakes rolled and cut to size in a charlotte mould, fill with custard, and bake, Sabavon sauce. %/ Hanovre — Plumcake mixture with salpicon of fruit, crumbed macaroons, apricot and maraschino sauce. Indienne — Souffle pudding with powdered ginger, custard sauce flavoured with ginger over. Israelite — Almond pudding mixed with orange flower water. Javomais — Tea flavour souffle pudding, Sabayon with tea flavour, chopped pistachios over. Jeanne — Ground rice souffle pudding with dried cherries, baked in a well-buttered mould sprinkled with chopped almonds, red currant sauce round. Joan — Pineapple and orange souffle pudding, cream sauce. Kubelik — Plumcake mixture with brown breadcrumbs, citron, ginger flavour, whiskey Sabayon over Lord Cowley — Three parts of plumcake mixture to one part of sweetened duchesse potatoes and ground almonds, baked in well-buttered and sugared mould, Sabayon sauce over. Malakoff — Souffle pudding mixture in alternate layers with puree of pears, a few shredded almonds, baked, and served with apple syrup sauce over, small balls of cooked apples round. Marcel — Chocolate souffle pudding with crystallised fruit, chocolate sauce. 412 The New Practical Cookery Guide Marquise — Half vanilla souffle and half strawberry souffle pudding in layers, vanilla and strawberry sauces. Mascotte — Half vanilla souffle and half chocolate souffle pudding in layers, vanilla and chocolate sauces. Metternich — Souffle pudding made with chestnut flour and cocoa, vanilla flavour, chocolate sauce over and marrons glace's round. Montmorency — Souffle pudding with cherries, cherry syrup sauce. Mousseline — Light vanilla souffle pudding, vanilla cream sauce. National — Vanilla souffle, orange souffle and strawberry souffle puddings in layers, chocolate sauce round. Nelson — Pudding made of ground almonds, cakecrumbs, suet, currants, cornflour, eggs, sugar, cinnamon flavour, baked, red currant sauce over. Nesselrode — (Cold) custard, with puree of chestnuts, salpicon of crystallised fruit, vanilla flavour, baked; when cold, served with cold custard sauce, Chantilly cream over. Nina — As Marquise, vanilla sauce over, crystallised violets and rose leaves on top. Normand — Mould lined with cooked sweetened rice, puree of apples in centre, apricot sauce round.