The complete Indian housekeeper & cook

Then divide each cube lengthwise into two pieces, and soak in the J Housekeeper and Cook 309 custard for a few minutes. Dip in beaten egg, and flour or crumb. Fry a light golden brown, and serve with the following sauce : Three units white wine, 1 lemon juice, 2 of sugai', 5 of water, 8 of yolk of egg. Make a custard with the water, sugar, and yolks, add the wine and lemon juice. 10. Omelette Souffle.— Beat J unit of sugar and | lemon juice witli 6 units yolk of egg till white. Add 6 units white, whisked firm, and fry on one side only, fill the centre with jam, fold over, and serve. If the omelette is not enough cooked on the top, put a cover over the frying-pan for a minute, and place hot coals on it. 11. Orange or Plantain Fritters. — Take orange or plantain pulp 5 units, and add to it the 2 units yolk of egg and 4 units of milk ; add sugar and lemon to taste. Put in a soup-plate, and steam over a degchi. Wlien cold, cut into pieces, and egg, flour, and fry. Or simply mix the orange pulp with a frying batter, to which an egg or two is added, and fry. 12. Pets de Nonne. — Boil 10 units of water with a little sugar and salt. Mix 4 units of rice flour with a little cold water, and add to it the boiling water, stirring rapidly, and boil until the spoon will stand upright in the mixture. The more it is cooked, the lighter it will be. • Then stir in 6 units of egg beaten together, yolks and whites, and let the paste get quite cold. Then form into small balls the size of a walnut, and fry in boiling fat. Powder with sugar, and serve on a napkin. 13. Profitrolles. — Two units hutter, 2 sugar, 4 rose water, 3 ground rice, 5 of milk. Mix. Boil for 5 minutes ; let it cool. Add 6 units eggs, unbeaten, and 4 units chopped almonds. Fry in small oblong bits in boiling fat. Some chocolate or cocoatina added to this makes a change. 14. Rice Croquettes. — Three units of rice, 20 of milk, 4 units eggs, 1 of fresh butter. Swell the rice in the milk slowly till quite done, add the butter and sugar to taste, a few drops of essence of lemon, and the beaten eggs. Let the eggs set, but do not allow the mixture to boil. Set it aside till cold, then form round balls, place a spoonful of preserve or marmalade in the middle of each. Egg, crumb, and fry. CHAPTER XXXIV COLD SWEETS Cold sweets are legion, but they may be roughly divided into five classes — shapes, &c., made with farinaceous substances, those made with cream, those stiffened with gelatine, clear jellies, and miscellaneous sweets of the cake and pudding description. For the sake of convenience we give a few recipes in each class, with the remark that these may be varied, by flavouring and decoration, to an almost endless extent. Fahinaceous Shapes.