Put two ounces of butter in a sauce-pan, with a gill and a half of water; when boiling, stir in a quarter of a pound of sifled flour, stir until it thickens ; take it off and add four eggs✪ Cream Puffs, Vo. 1, one at a time, beating well ; drop in buttered puff-tins and bake about twenty minutes. Be careful not to take them out of the oyen too soon, or they will fall. Filling for the Puflii. Stir together four tablespoonsful of sugar and the yolks o^ four eggs ] add three tablespoonsful of milk, set over the fire and stir constantly ; beat the whites of four eggs to a stiff froth and gradually turn the yolks and milk into them, stir gently, add a teaspoonful of extract of yanilla or peach-water. When cold| open the side of the puflb with a sharp knife, fill them with the oustard and dose again, sift fine sugar oyer and serye. Cream Puflb, Ho. 2. Put in a sauce-pan a pint of water and half a pound of butter, bring to a boil ; stir in whilst boiling three-quarters of a pound of flour, take it from the fire, and whilst cooling, add ten eggs« throwing them in one at a time, stirring and beating untU aO \ FASTBT, BUDDINGS, die, 206 •re in ; then add one teaspoonful of oold water ; with a spoon drop the mixture in small cakes on tins well battered, and bake in a quick oven fifteen minutes. When done, cut the sides open with a pair of scissors, and put in each two teaspoonsful of the oustard made as follows : Half a cup of flour, one cup of pow- dered sugar, two eggs and a pint of milk ; boil the milk, mix the eg^, flour and sugar together, pour them into the milk, stirring all the time over the fire ) flavor with vanilla bean boiled in the milk✪ Cream Puffs, Ho. 2 and taken out before you add the eggs and sugar. * German Puffi. Beat very light the whites of four eggs, then beat the yolks and add the whites gradually to them, beating all the time; stii in them five tablespoonsful of flour and a pinch of salt; add t pint of milk; butter teacups, and pour them only half full. Bake fifteen minutes in a hot oven. This quantity makes nine pu&. Serve them as soon as they are baked, with wine-sauce or l|futter and syrup-molasses. • Omelette Souffle, No. 1. Beat separately the whites and yolks of eight eggs, roll a fresh lemon on four tablespoonsful of powdered sugar, mix together the yolks and whites of the eggs, add the sugar ; mix two even tablespoonsful of flour very smoothly in a little milk or oreai✪ Omelette Souffle, No. 1n, and stir into the eggs ; pour them into a buttered pudding-dish, and bake fifteen minutes. Serve quickly. • Omelette Souffle, Ho. 2. Boil half a quarter of a pound of butter with two and a half tablespoonsful of sifted flour, stirring all the time ; add a tum- bler of new milk ; stir over the fire until the consistence of starch ; take it from the fire, and add quickly the yolks of four eggs beaten light and the grated rind of a lemon ; let it stand until just before dinner, then add two heaping tablespoonsful of powdered sugar✪ Omelette Souffle, Ho. 2 and the whites of the eggs beaten very light. Bake fifteen or twenty minutes in a quick oven, and serve im- mediately. This quantity is sufficient for four or five persons. M6 COOKERY FROM EXPERISNCE. * Apple FritteB. Hake m hMet the nme m for pui-eakeB, Imt beet tlie ^9 ■epentel J and Tery lights then add the yolks aod whites tqgetherj beat them well, and add the flour with a tablespoonfid aMiie than lor the pan-cakes, then the milk. Peel the apples, core thes^ and ent them in rery thin sliees, dip them in the batter, and firy in hoi lard ; drain them, and sift white sugar over them. Serve with saoce or symp-molaases. Or yon may peel and <{aar- ter the apples, and ehop them TCiy finely and stir them in the batter. For plain fritteis leave out the apple. ✪ Apple Fritters

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Put two ounces of butter in a sauce-pan, with a gill and a half of water; when boiling, stir in a quarter of a pound of sifled flour, stir until it thickens ; take it off and add four eggs, one at a time, beating well ; drop in buttered puff-tins and bake about twenty minutes. Be careful not to take them out of the oyen too soon, or they will fall. Filling for the Puflii. Stir together four tablespoonsful of sugar and the yolks o^ four eggs ] add three tablespoonsful of milk, set over the fire and stir constantly ; beat the whites of four eggs to a stiff froth and gradually turn the yolks and milk into them, stir gently, add a teaspoonful of extract of yanilla or peach-water. When cold| open the side of the puflb with a sharp knife, fill them with the oustard and dose again, sift fine sugar oyer and serye. Cream Puflb, Ho. 2. Put in a sauce-pan a pint of water and half a pound of butter, bring to a boil ; stir in whilst boiling three-quarters of a pound of flour, take it from the fire, and whilst cooling, add ten eggs« throwing them in one at a time, stirring and beating untU aO \ FASTBT, BUDDINGS, die, 206 •re in ; then add one teaspoonful of oold water ; with a spoon drop the mixture in small cakes on tins well battered, and bake in a quick oven fifteen minutes. When done, cut the sides open with a pair of scissors, and put in each two teaspoonsful of the oustard made as follows : Half a cup of flour, one cup of pow- dered sugar, two eggs and a pint of milk ; boil the milk, mix the eg^, flour and sugar together, pour them into the milk, stirring all the time over the fire ) flavor with vanilla bean boiled in the milk and taken out before you add the eggs and sugar. * German Puffi. Beat very light the whites of four eggs, then beat the yolks and add the whites gradually to them, beating all the time; stii in them five tablespoonsful of flour and a pinch of salt; add t pint of milk; butter teacups, and pour them only half full. Bake fifteen minutes in a hot oven. This quantity makes nine pu&. Serve them as soon as they are baked, with wine-sauce or l|futter and syrup-molasses. • Omelette Souffle, No. 1. Beat separately the whites and yolks of eight eggs, roll a fresh lemon on four tablespoonsful of powdered sugar, mix together the yolks and whites of the eggs, add the sugar ; mix two even tablespoonsful of flour very smoothly in a little milk or oreain, and stir into the eggs ; pour them into a buttered pudding-dish, and bake fifteen minutes. Serve quickly. • Omelette Souffle, Ho. 2. Boil half a quarter of a pound of butter with two and a half tablespoonsful of sifted flour, stirring all the time ; add a tum- bler of new milk ; stir over the fire until the consistence of starch ; take it from the fire, and add quickly the yolks of four eggs beaten light and the grated rind of a lemon ; let it stand until just before dinner, then add two heaping tablespoonsful of powdered sugar and the whites of the eggs beaten very light. Bake fifteen or twenty minutes in a quick oven, and serve im- mediately. This quantity is sufficient for four or five persons. M6 COOKERY FROM EXPERISNCE. * Apple FritteB. Hake m hMet the nme m for pui-eakeB, Imt beet tlie ^9 ■epentel J and Tery lights then add the yolks aod whites tqgetherj beat them well, and add the flour with a tablespoonfid aMiie than lor the pan-cakes, then the milk. Peel the apples, core thes^ and ent them in rery thin sliees, dip them in the batter, and firy in hoi lard ; drain them, and sift white sugar over them. Serve with saoce or symp-molaases. Or yon may peel and <{aar- ter the apples, and ehop them TCiy finely and stir them in the batter. For plain fritteis leave out the apple.

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