The complete Indian housekeeper & cook

2. Chocolate Puffs. — Ten units water, 1 of sugai-, 4 of butter. Boil. Add 4 units flour, 1 of grated chocolate. Or increase the sugar, and use 1 unit cocoatina or less. Cook for ten minutes till quite a thick paste. Let it cool, and mix in 4 units yolk of egg, a pinch of baking powder. Last of all, 4 units whisked whites. Force the mixture into boiling fat with a plain force-pipe or paper cornet, cutting the paste into one or two inch lengths as it comes out with sharp scissors or knife. When the puffs have risen thrice their original size, set on a sieve to drain. Make a hole in them, and fill the empty inside with cream or pastry custard. These puffs may be varied a dozen ways. They are really profitrolles. Made savoury and filled with ragout, they are a good luncheon dish. 3o8 The Complete Indian I' 3. College Pudding— Ten units bread-crumbs, 3 of minced suet, 2 ot currants, 2 of sugar, 1 sliced candied ueel, 4 of egtrs, 2 of > brandy. Mix thoroughly and form into balls. Fry, and serve with t wine sauce. ' 4. Creme Frite.— Two units flour or ^ of cornflour, 10 units of ^ milk, 2 of sugar, 1 of butter, a few crushed ratafias or cake-crumbs, 3 of yolk of egg, and 1 of white. Mix flour and sugar with the whole ; egg, add the milk and butter and ratafias and boil, add the .strained ; yolks of four eggs, and cook gently till the mixture is as thick as cornflour for a shape. Pour out on a dish and let it cool. Cut into lozenges, egg, crumb, and fry in boiling fat. This is the ' original of what is called Bombay pudding, and is much nicer. Ihe ratafias may be omitted, and the custard flavoured with vanilla. Bombay pudding is generally made of soojee boiled in water till thick. 5. French Pancakes. — Ten units of thick cream, 10 units eggs, 3 of flour, 2 of white sugar. Stir the yolks of the eggs to the flour and sugar, beat till white. Whip the cream stiff, also the whites separately. Mix with the other ingredients, and bake at once in little round tins or saucers about one inch deep. The mixture should be about half an inch deep in each, and the tins well buttered. Dish in a pile with preserves between each, and garnish with preserve and whipped cream. The native cook generally makes excellent plain pancakes. 6. Fritters, Plain, — Mix water or beer with enough flour to make a batter that will just run from the spoon. Pour by hiblespoonfuls into boiling fat, dry on a sieve, and serve in a pile with sugar sprinkled over, j • 10. Fritters, Souffle. — Ten units water, 2 of butter, 8 of flour, \ 6 of eggs. Boil the butter and the water; stir in the flour. I'he mix- f ture should be very stiff'. When cold stir in the beaten yolks, then the whipped whites. Force through a cornet into boiling fat and| fry. They should blow up like bubbles. Fill with jam or custard. i' 8. Italian Pancakes. — Take 1 tablespoonful of flour, ] dessert- f. spoon of sifted sugar, a teacup of warm milk, and two eggs. Beat | well, add a few drops of essence of lemon, and 2 ounces of butter. Butter small saucers, pour the mixture in. Bake twenty minutes, | and serve piled up, with sugar over. , 9. M6nch-kappe. — Beat 1 unit yolk of egg with 5 of milk, | of J sugar, and a taste of lemon. Cut slices of close-grained bread two j inches thick and two inches hroad — in fact, into two-inch cube.®.