352. Apple Pudding (with Almonds).— Place a saucepan over the fire with 1 tablespoonful butter; add 1 soup plate finely cut apples, 2 tablespoonfuls well cleansed currants, the same quantity of seedless raisins and finely cut citron, 1/4 pound finely chopped almonds, the grated rind of 1/2 lemon or orange and 3/4 cup sugar; stir this over the fire until the apples begin to get soft, add 1/2 cup raspberry or currant jelly and set aside to cool; beat up the yolks of 7 eggs, add by degrees 1/4 pound finely rolled zwieback, the apples and lastly the whites of the eggs, beaten to a stiff froth; fill this into a well buttered pudding dish and bake 3/4 hour in a medium hot oven; when done turn the pudding onto a dish, dust with sugar and serve without sauce; sufficient for 10 persons. It may also be served in the dish in which it is baked.

353. Nudel Pudding.— Prepare the nudels from the yolks of 2 eggs and sufficient flour to make a stiff dough; roll it out thin and cut into long strips about 1-1/2 inches wide; lay 4 strips on top of one another and cut them as fine as possible; then drop them into boiling milk and boil 10 minutes; drain on a sieve, return the nudels to the fire, add 1/2 tablespoonful butter, 3 macaroons pounded fine, 1 tablespoonful currant or apple jelly and a glass of sherry wine; shake this several times over the fire, spread the mixture on buttered tins 3/4 inch in thickness and set in a cool place; put 1 ounce finely chopped or pounded almonds in 1/2 pint milk, let it stand 1/2 hour, add 1 whole egg, the yolks of 6 and 3 tablespoonfuls sugar; when well mixed strain through a sieve and cut the nudels with a cake cutter into rounds; put them in rows over one another into a form which has been well buttered and sprinkled with bread crumbs, sprinkle some pounded macaroons between, pour the cream over it and place the form in a vessel of hot water; set it on the stove to simmer gently for 1 hour; when done carefully turn the pudding out onto a dish and serve with almond, cream or fruit sauce. These quantities are sufficient for a family of 8 persons.

354. Potato Pudding.— Boil 8 large potatoes with their skins in water until done; take from the water and set them for a few minutes in the oven to dry; then set them in a cool place; when cold remove the skins and grate the potatoes on a grater; use only that portion which falls behind the grater; this should make 1 quart of grated potatoes; stir 1/4 pound butter with 1 cup sugar to a cream and add by degrees the yolks of 8 eggs, the grated rind of 1 lemon, 1/4 pound blanched almonds well pounded and 2 tablespoonfuls dry farina; when this is well mixed add the potatoes and lastly the whites of the eggs, beaten to a stiff froth; butter a pudding dish, sprinkle well with bread crumbs, put in the mixture and cover tightly; set the form into a vessel of boiling water (use only enough water to half cover the form), cover the vessel closely and boil slowly for 2 hours; when done take the form from the water and set it for a few minutes in the oven; then carefully turn the pudding onto a round plate and serve with the following sauce:—Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream and add the yolks of 2 eggs and 1 cup fresh strawberries (either stir them into the sauce whole or mash them). Fresh cherries freed of their pits or preserved cherries may be used in place of strawberries. The pudding may also be served with either wine, lemon or fruit sauce; it should be served as soon as taken from the form.



BREAD AND APPLE PUDDINGS.

355. Plain Bread Pudding, No. 1.— Lay 3 slices of a 5-cent loaf of bread (minus the crust) in a pudding dish and pour over them 1 quart cold milk; set the dish on the side of stove to heat gradually; when hot stir 2 eggs with 2-1/2 tablespoonfuls sugar to a cream and add a little cold milk or water and 1 teaspoonful essence of lemon; stir this into the bread and milk; put 1/2 tablespoonful butter in small bits on top, grate over some nutmeg, bake in oven from 20 to 30 minutes and serve hot or cold without sauce.

356. Plain Bread Pudding (baked), No. 2.— Put 3 slices of bread (minus the crust) into a pudding dish and pour over them 1 quart boiling milk; cover the dish and let it stand until cold; then beat up the bread with a fork; stir 3 eggs with 3 or 4 tablespoonfuls sugar to a cream and mix it with the bread; flavor with lemon; put a few small pieces of butter with a little grated nutmeg on top and bake in the oven till thick; serve with lemon or nutmeg sauce. 1/4 pound raisins or currants may be added if liked.

357. Bird's Nest Pudding.— Peel 6 good sized greening apples, remove the cores with an apple corer without breaking the fruit, put them in a long, shallow tin pan, pour over 2 cups boiling water, cover with a pan of same size and let them boil on top of stove for 5 minutes; then drain off all the water and put 1 teaspoonful apple or currant jelly into each apple. For batter take 1 cup flour, 1-1/2 teaspoonfuls baking powder, 1 cup milk, 2 eggs, 1/4 teaspoonful salt, 1 tablespoonful lard, butter or clarified dripping and 2 teaspoonfuls sugar; sift flour, powder, sugar and salt into a bowl; put in the butter or lard and chop it fine in the flour; make a hollow in center and put in the yolks of the 2 eggs; then add the milk gradually and mix the whole into a smooth batter; add lastly the whites of the eggs beaten to a stiff froth; pour the batter over the apples and bake 1/2 hour in a medium hot oven; serve as soon as done and send the following sauce to table with it:—Stir 1 tablespoonful butter with 4 tablespoonfuls powdered sugar to a white cream and add the yolk of 1 egg, 1 tablespoonful rum or brandy and a little nutmeg; lastly stir in the white of the egg, beaten to a stiff froth; in serving give to each individual an apple on a small plate and a large spoonful of sauce on each apple; sufficient for a family of 6. This pudding has the advantages of being healthy and excellent, while not being expensive.

358. Bread Pudding (boiled).— Soak 3/4 pound stale bread (minus the crust) in water; when soft press it out either in a napkin or with the hands; melt 2 tablespoonfuls butter or clarified dripping in a saucepan, add the bread and stir over the fire till it has formed into a compact mass and loosens itself from bottom of saucepan; transfer the bread to a dish; stir the yolks of 6 eggs with 4 tablespoonfuls sugar to a cream and add them by degrees to the bread; add 2 cups well cleansed currants, 1/2 cup finely chopped almonds, the grated rind and juice of 1/2 lemon, a little nutmeg and 1/2 teaspoonful cinnamon; add lastly the whites of 6 eggs, beaten to a stiff froth; butter a pudding form and sprinkle with bread crumbs; fill in the mixture, put on the cover, place the form in a vessel of boiling water, cover closely and boil 2 hours; serve with lemon, fruit or hard sauce.

359. Bread Fruit Pudding.— Pare off the crust from a 5-cent loaf of bread and cut the loaf into thin slices; spread the slices on both sides with any kind of fruit marmalade; butter a pudding form, sprinkle with bread crumbs and lay in the bread; stir 8 eggs with 1/2 cup sugar and the grated rind of 1 lemon until they foam; add by degrees 1 pint hot milk, stirring constantly; pour this over the bread, cover the form tightly and boil 1-1/2 hours; serve with wine cream sauce.

360. Bread Sponge Pudding.— Boil 1 cup milk with 1 tablespoonful butter; stir in while boiling 1 cup sifted flour and keep stirring until it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish; stir 1 tablespoonful butter to a cream and add, alternately, the yolks of 5 eggs, 4 tablespoonfuls sugar, the paste, 1/4 pound well cleansed currants, a little nutmeg and grated lemon peel; pour 1/2 cup rum over 1 cup fine bread crumbs and add them to the above mixture with the beaten whites of the 5 eggs; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and boil in a tightly covered vessel of water for 2 hours; serve with wine cream, fruit or hard sauce; sufficient for 8 persons.

361. Hanoverian Pudding.— Pare and quarter 6 large pippin or greening apples and cut them into fine slices; put them in a saucepan with 1 tablespoonful butter, 1/2 cup sugar, 1 tablespoonful well cleansed currants, 1 tablespoonful seedless raisins, 2 tablespoonfuls finely cut citron and the grated rind and juice of 1/2 lemon; stir this over the fire till the apples begin to get soft; add 1/2 cup raspberry or currant jelly and set aside to cool; soak 1/4 pound bread (minus the crust) in water and press it out in a napkin; then place it in a saucepan with 1 tablespoonful butter and stir over the fire until the bread loosens itself from bottom of saucepan; stir 1 tablespoonful butter to a cream and add, alternately, the yolks of 5 eggs, 2 tablespoonfuls sugar and the bread (by spoonfuls); add lastly the beaten whites of the eggs; next butter a pudding dish and sprinkle with bread crumbs; put in a layer of bread mixture and over it a layer of apples; continue in this way until all is used; bake 40 minutes; serve with or without sauce.

362. Huckleberry Pudding (German style).— Soak a 5-cent loaf of bread (minus the crust) in milk till soft; press it out, put in a saucepan with 1 tablespoonful butter and stir over the fire to a smooth paste; transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add (alternately) the yolks of 8 eggs, 5 tablespoonfuls sugar and the bread (by spoonfuls); when this is well mixed add 1 pint huckleberries and lastly the whites of the eggs, beaten to a stiff froth; fill this into a well buttered and floured pudding form, cover closely and boil in a kettle of water 2 hours; serve with hard or wine sauce. This pudding may be made of peaches, apples, cherries or blackberries; sufficient for 12 persons. For a small family 1/2 the above quantities will suffice.

363. Rye Bread Pudding.— Stir 1 tablespoonful butter to a cream and add by degrees 1/2 cup sugar and the yolks of 6 eggs; stir this for 1/2 hour; then add 1/4 pound finely pounded almonds, 1/2 teaspoonful cloves, 1 teaspoonful cinnamon, a little cardamon and nutmeg and 1/4 pound rye bread which has previously been cut into slices, dried in the oven and rolled fine with a rolling pin; add lastly the grated rind of 1 lemon, a small glass of Cognac or rum and the whites of the 6 eggs, beaten to a stiff froth; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and cover and set the form in a kettle of boiling water; the form should only be immersed in water half way; boil 1-1/2 hours, keeping the kettle closely covered; serve with brandy, wine or hard sauce.

364. Apple Pudding (German art).— Pare, core and cut into quarters 6 good sized tart apples, put them in a stewpan with a little water and boil till half done; then carefully remove the apples to a pudding dish, pour 3 tablespoonfuls raspberry syrup or jelly over them and set aside to cool; place a saucepan over the fire with 1 pint milk and 1/2 tablespoonful butter; as soon as it boils put in 1 cup sifted flour and stir until the mixture forms into a smooth paste and loosens itself from the bottom of saucepan; transfer it to a dish; stir 1 tablespoonful butter to a cream and add alternately the yolks of 5 eggs, 5 tablespoonfuls sugar and the paste, a spoonful at a time; when this is well blended together add the grated rind of 1 lemon, 1/2 cup finely chopped almonds and lastly the beaten whites of 5 eggs; pour this mixture over the apples and bake in a medium hot oven for 3/4 hour; it may be served with wine, fruit or hard sauce or may be dusted with sugar and served without a sauce. NOTE.—When peaches, cherries, plums or berries are used they need not be cooked before baking.

365. English Apple Pudding.— Butter a deep pudding dish and sprinkle with bread crumbs; line the sides of dish with a rich pie crust and put a narrow strip around the bottom so as to leave the center of bottom uncovered; next fill the dish with finely cut apples with some sugar sprinkled between them; add a very little nutmeg, a pinch of cinnamon and a little butter in small pieces; cover with the same crust and bake 1 hour; when done turn the pudding out onto a dish and serve with hard sauce. (See Sauce.)

366. Apple Pudding (boiled).— 1 cup finely chopped suet, 3 cups flour, 1 cup milk, 3 eggs, 1/2 cup sugar, 3 cups finely cut apples, 1/2 teaspoonful salt, a little grated lemon peel and 2 teaspoonfuls baking powder; sift flour, salt and powder into a bowl and add grated lemon peel and suet; next add the yolks of the eggs and mix the whole with the milk to a stiff batter; then add the beaten whites of the eggs; dust the apples with flour and stir them into batter; butter a pudding form, sprinkle with bread crumbs, fill in the mixture, cover tightly and boil 2 hours; serve with hard sauce. NOTE.—The apples and dough may be put in layers in the form, putting first a layer of dough, then a layer of apples, then dough, and so on. This pudding may also be made of apricots, peaches, figs, plums or currants, citron or raisins.

367. Apple Bread Pudding (German art).— Pare and cut into slices 8 large tart apples; soak a 5 cent loaf of bread in cold water; when soft press it out and put in a saucepan over the fire with 2 tablespoonfuls butter; stir for 5 minutes and transfer it to a dish to cool; stir 4 tablespoonfuls sugar with the yolks of 4 eggs to a cream and add the bread, the sliced apples and lastly the whites of the eggs beaten to a stiff froth; butter a pudding form, sprinkle with bread crumbs, fill in the bread mixture, boil 2 hours and serve with hard sauce.

368. Bread Pudding (with Apples).— Cut 3 slices of bread, 1/2 inch in thickness, from a 9 cent loaf of bread and soak them in cold water for 10 minutes; press out and put them over the fire in a saucepan with 1 tablespoonful butter; stir for 5 minutes, or until it has formed into a compact mass; transfer it to a dish; when cold stir the yolks of 3 eggs with 2 tablespoonfuls sugar to a cream and add the bread; then add 2 cups finely chopped apples, 2 tablespoonfuls fine bread crumbs and lastly the beaten whites of the eggs; butter a form, sprinkle with bread crumbs, fill in the bread mixture, close tightly and boil for 2 hours; serve with hard, fruit or wine sauce.

369. Apple Rice Pudding (German art).— Place a saucepan with 1/2 pound rice covered with cold water over the fire and boil 5 minutes; drain in colander, rinse off with cold water and return rice to saucepan; add 1 quart milk, 1/2 teaspoonful salt and boil till tender; pare and cut into slices 6 large tart apples and stew them in 2 tablespoonfuls butter till nearly done; put them into a pudding form; when rice is cold mix it with 1/4 pound sugar, the yolks of 6 eggs and lastly the beaten whites of the eggs; pour it over the apples, bake in the oven and serve with the following sauce:—Put the apple peels and cores in a saucepan, cover with water and boil till tender; strain through a jelly bag, return the liquor to saucepan, add the juice of 1 lemon and boil 5 minutes; add 1 cup sugar and let it boil 5 minutes; serve with the pudding.

370. Apple Pudding a l'allemande.— Pare and core 6 medium sized greening apples, put them in a long, shallow tin pan, add 2 cups boiling water, cover with another pan of same size and boil 5 minutes; drain off the water and put them into a pudding dish of a size large enough to admit of the apples standing side by side. Prepare the pudding batter as follows:—Put 1 cup milk in a saucepan over the fire, add 1 tablespoonful butter and when it boils add 1 cup sifted flour, stirring constantly; continue the stirring until the mixture has formed into a smooth paste and loosens itself; then take it off the fire and let cool; in the meantime stir 1 tablespoonful butter to a cream and add 4 tablespoonfuls sugar and the yolks of 4 eggs, adding 1 yolk and 1 spoonful sugar at a time, stirring well; then add a little of the paste and continue in this way until all the paste, yolks and sugar are well mixed; add lastly the whites of the 4 eggs, beaten to a stiff froth; put 1 teaspoonful currant jelly into each apple, pour the batter over the apples and bake 3/4 hour; serve with hard sauce.

371. Old-Fashioned Apple Pudding.— 1/2 pound finely chopped suet, 1 pound flour, 1 teaspoonful salt and 1 cup cold water; sift flour and salt into a bowl, add the suet and mix the whole with the water into a stiff paste; roll it out on a floured board 1/4 inch in thickness, put in the center 1/2 dozen finely cut tart apples, sprinkle 1 tablespoonful sugar and a little flour between them and add a pinch of nutmeg and 1 teaspoonful butter in small pieces; dip a large napkin in hot water, ring out and dust it with flour; cover the apples with the paste, lay the pudding in center of cloth, fold the cloth together and tie it tightly; have a large kettle of water with 1/2 tablespoonful salt over the fire; as soon as it boils put in the pudding, cover the kettle and boil 2 hours; serve with hard, brandy or cherry wine sauce and if liquor is objected to serve with nutmeg sauce. The pudding should be served as soon as taken from the water. For a small family half these quantities will be sufficient.

372. Roly-Poly.— 1 cup finely chopped suet, 2 cups prepared flour, 1 egg and 3/4 cup water; mix this into a stiff dough, roll out 1/8 of an inch in thickness, brush it over with beaten egg and sprinkle over 1 tablespoonful bread crumbs; put on a layer of finely cut apples, sprinkle over 1 spoonful sugar, roll the dough up like a music sheet, brush the outside all over with beaten eggs and sprinkle with fine bread crumbs; dip a napkin into hot water, wring out dry and dust the inside with flour; put the pudding in center of cloth, fold the napkin around it, lap the ends over and fasten with a pin; tie a string around it, drop into slightly salted boiling water and boil for 2 hours; serve with the following sauce:—Mix 1 tablespoonful cornstarch with 1/2 cup cold water and add 1 cup boiling water and 2 tablespoonfuls butter; boil 5 minutes, strain through a sieve, add 1 cup sugar, a little lemon juice and 1 cup sherry wine; or serve with hard sauce.

373. Roly-Poly Tutti Frutti.— Prepare a dough the same as in foregoing recipe; roll out 1/8 of an inch thick, brush over with beaten egg and sprinkle 1 tablespoonful bread or cracker crumbs over it; pare, core and slice 1/2 dozen tart apples and put them with 1-1/2 tablespoonfuls butter and 3 tablespoonfuls sugar in a saucepan; add 1/2 cup currants, the same quantity seedless raisins and finely cut citron; cover saucepan and stew over the fire till apples begin to soften; pour them into a dish and when cold spread the apples over the dough; lay 2 tablespoonfuls currant or apple jelly in small pieces all over the apples; then finish the same as Roly-Poly; serve with the following sauce:—Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream and add by degrees 2 whole eggs, a little nutmeg and 4 tablespoonfuls Jamaica rum or brandy; or serve with lemon or nutmeg sauce.



SOUFLES, PANCAKES, OMELETS AND FRITTERS.

374. Plain Soufle.— Boil 1-1/2 cups milk with 1/2 tablespoonful butter and add, stirring constantly, 1-1/2 cups sifted flour; stir till it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 6 eggs, 6 tablespoonfuls sugar, the grated rind of 1 lemon, the paste and lastly the beaten whites of the eggs; butter a pudding dish, sprinkle with bread crumbs and fill it 1/2 full of fruit—either peaches, pears pared and cut into quarters, cherries without the pits, currants, raspberries or finely cut apples; blackberries or huckleberries may also be used; sprinkle some zwieback crumbs between the fruit, add sufficient sugar to sweeten, pour over the souflee mixture and bake 1 hour. All kinds of stewed or preserved fruits may be used the same way; serve with claret or fruit sauce.

375. Almond Soufle.— Boil 1 cup milk with 1/2 tablespoonful butter; mix 1 cup rice flour with 1 cup cold milk; stir it into the boiling milk; continue boiling, stirring constantly, until it has formed into a smooth paste and loosens itself from bottom of saucepan; remove the paste from fire, mix it with the yolks of 2 eggs and set aside to cool; stir 1/2 tablespoonful butter to a cream and add, alternately, 6 tablespoonfuls sugar, the yolks of 6 eggs and the paste; add first 1 spoonful sugar to the butter, then 1 yolk, then a small spoonful paste; stir each part well before another is added; the stirring is best done with a potato masher; when these ingredients are well mixed add by degrees 1/2 cup finely chopped or grated almonds; add lastly the beaten whites of 6 eggs and fill the mixture into a white porcelain pudding dish which has been well buttered and sprinkled with bread crumbs; bake in a medium hot oven for 40 minutes; when done take the souflee from the oven, dust with powdered sugar, set the dish either in an ornamented silver dish or fold a napkin around it and serve at once with raspberry sauce. NOTE.—Plain flour may be substituted for rice flour; this is sufficient for 10 persons.

376. Lemon Soufle.— Boil 1 cup milk or cream with 1/2 tablespoonful butter; mix 1 cup sifted flour with 1 cup cold milk and stir it into the boiling milk; continue stirring until the contents have formed into a smooth paste and loosens itself from bottom of saucepan; transfer it to a dish and set aside; when cold stir 1/2 tablespoonful butter to a cream and add, alternately, 6 tablespoonfuls sugar, the yolks of 8 eggs and the paste (by spoonfuls); stir each part well before another is added; then add the grated rind and juice of 1 lemon and lastly the whites of 6 eggs, beaten to a stiff froth; fill the mixture into a well buttered form and bake in a moderately hot oven from 30 to 40 minutes, when done serve at once with wine cream sauce and sprinkle the souflee with powdered sugar.

377. Vanilla Soufle is made the same as Almond or Lemon Souflee, omitting the almonds or lemon and adding 2 tablespoonfuls vanilla extract. Extract of lemon may be used the same way.

378. Orange Soufle is made the same as lemon, using in place of lemon the juice of 2 oranges and the grated rind of 1. Soufflees may be put into a well buttered form, set in a vessel of hot water and either boiled or baked in the oven.

379. Chocolate Soufle.— Boil 4 tablespoonfuls grated chocolate in 1 cup milk; mix 3 tablespoonfuls cornstarch with 1 cup cold milk, stir it into the boiling chocolate, add 1 teaspoonful butter and continue stirring until the contents loosen themselves from bottom of saucepan; transfer the paste to a dish and set aside; when nearly cold stir 1/2 tablespoonful butter to a cream and add alternately 6 tablespoonfuls sugar, the yolks of 8 eggs and the chocolate paste (by spoonfuls); add lastly the beaten whites of 6 eggs and finish the same as Lemon Souflee; serve with vanilla sauce.

380. Macaroon Soufle.— Put into a buttered pudding dish a layer of macaroons and small sponge cakes; over this a layer of cherries from which the pits have been removed; then again a layer of macaroons and sponge cake; continue in this way until the form is filled; whip the yolks of 6 eggs with 1 bottle Rhine wine and 4 tablespoonfuls sugar over the fire to a cream, but do not allow it to come to a boil; pour this over the cake and fruit, set the dish in a vessel of hot water and bake 1/2 hour; when done draw the souflee to the front of oven; beat the whites of the 6 eggs with 4 tablespoonfuls currant juice or jelly to a stiff froth, spread it over the souflee, set it back in the oven and bake a few minutes; serve without sauce.

381. Apple Soufle, No. 1.— Pare and core 6 greening or pippin apples, set in a pan, add 1 quart hot water, cover with another pan of same size and let them steam on top of stove for 5 minutes; carefully remove the apples to a pudding dish and set aside to cool; boil 1 cup milk with a little salt and 1 tablespoonful butter and stir in gradually 1 cup sifted flour; continue stirring until the contents have formed into a smooth paste; transfer the paste to a dish and set aside to cool; stir the yolks of 4 eggs with 4 tablespoonfuls sugar to a cream, add by degrees the paste and when well mixed together add the whites of the eggs, beaten to a stiff froth; put a little jelly or marmalade into each apple, pour the mixture over them and bake 1 hour; serve with wine or hard sauce.

382. Apple Soufle; No. 2.— Pare 8 or 10 greening or pippin apples, cut into fine slices and put them in a saucepan with 1 tablespoonful butter, 1/2 cup sugar, 3 tablespoonfuls finely cut citron and the same quantity of seedless raisins and currants; stew this over the fire till apples are tender, but not broken; add 2 tablespoonfuls apple or quince jelly and set aside to cool; if jelly is not handy any kind of marmalade will do; boil 1-1/2 cups milk with 1/2 tablespoonful butter and stir in 1 cup sifted flour; stir over the fire to a smooth paste; remove from fire and when cold stir 1-1/2 tablespoonfuls butter to a cream and add, alternately, the yolks of 6 eggs, 4 tablespoonfuls sugar, the paste (by spoonfuls) and lastly the whites of the eggs, beaten to a stiff froth; next butter a pudding dish and put in a layer of bread crumbs 1/8 of an inch in thickness; then a layer of apples and little bits of butter; again bread crumbs, again a layer of apples; pour over the top the souflee mixture and bake 1 hour; serve without sauce in the same dish in which the souflee is baked.

383. Apple Soufle, No. 3.— Strain 1 quart apple sauce through a sieve, sweeten to taste and add the juice and grated rind of 1 lemon, the yolks of 5 eggs and lastly the whites of the eggs, beaten to a stiff froth; put this into a buttered pudding dish and bake till it cracks on top; sprinkle with sugar and serve without sauce.

384. Apple Soufle, No. 4.— Pare, core and quarter 6 apples, cut each quarter into fine slices and put them into a saucepan with 1 tablespoonful butter, 1/2 cup sugar, 2 tablespoonfuls seedless raisins and the same quantity of currants and finely cut citron; cover and stew till apples are tender, but not broken; add 2 tablespoonfuls quince or apple jelly and set aside; when cold butter a pudding dish and sprinkle with bread crumbs; have a souflee mixture prepared the same as in foregoing recipe; put first a layer of the souflee mixture in the dish and sprinkle over some zwieback crumbs; then a layer of the apples; continue in this way with apples and souflee mixture till dish is full; bake 1 hour; when done turn the souflee onto a round dish and serve with fruit or wine sauce; or without sauce and dust with sugar.

385. Pineapple Soufle.— Prepare a soufle mixture the same as for Plain Souflee; butter a pudding dish and sprinkle with bread crumbs; put in a layer of the souflee mixture and sprinkle over 1 spoonful zwieback crumbs; put over this a layer of stewed or preserved pineapples cut into small dice, sprinkle over a little zwieback crumbs and cover with souflee mixture; put in another layer of pineapple and a little zwieback crumbs; put the remaining souflee mixture on top and bake 1 hour; when done turn the souflee onto a dish and send raspberry or wine sauce to table with it.

386. Rhubarb Soufle.— Pare and cut the rhubarb finely and put it in a saucepan over the fire to boil; add a little water and sufficient sugar to sweeten; when done press it through a sieve; take 1 quart of this stewed rhubarb and mix it with the yolks of 5 eggs and lastly the whites of the eggs, beaten to a stiff froth; bake in buttered dish till it cracks open on top, which will take about 3/4 hour; serve without sauce.

387. Cherry Soufle is made the same as Pineapple Soufle. Remove the pits from 1 or 2 pounds cherries, sprinkle with sugar and let them stand 1 hour; then put them in alternate layers with the souflee mixture into a well buttered dish and finish the same as Pineapple Souflee; serve with cherry sauce. Peach, apricot and blackberry souflees are made the same way.

388. Gooseberry Soufle.— Stew the berries with a little white wine, sweeten to taste and finish the same as Rhubarb Souflee.

389. Raspberry Soufle.— Press 1 quart raspberries with 1 handful red currants through a sieve, sweeten to taste and mix with the yolks of 6 eggs, 2 tablespoonfuls cream, 3 tablespoonfuls zwieback crumbs and the beaten whites of the eggs; bake 1/2 hour.

390. Cherry Omelets.— Remove the pits from 1 pound cherries, put them with 1/2 cup sugar and a little water over the fire and stew till done; transfer them to a dish and set aside to cool; mix 2 tablespoonfuls prepared flour with 1 cup milk, the yolks of 6 eggs and lastly the 6 whites beaten to a stiff froth; pour half of this into a hot pan with butter and fry a light brown on the underside; then slip the omelet onto a plate and set it for a few minutes in the hot oven; then take out, put 2 or 3 tablespoonfuls stewed cherries over it, double up and return to the oven until the second one is finished; sprinkle over some sugar and serve with stewed cherries.

391. Fruit Pancakes.— Mix 1-1/2 cups sifted flour with 1/2 teaspoonful baking powder and add 1/2 teaspoonful salt, the yolks of 3 eggs and 1-1/2 cups milk or water; when this is well mixed stir in the whites of the eggs, beaten to a stiff froth; bake from this mixture 4 large, thin pancakes; wash some ripe strawberries, sweeten with sugar and mash them all up with a silver spoon; put a layer of the mashed fruit over each pancake, lay them on top of one another, dust with powdered sugar and serve.

392. Huckleberry Pancakes.— Prepare a batter the same as for Apple Pancakes; put a pan with 1 tablespoonful lard over the fire; when hot pour in some of the batter, about 1/4 inch in thickness, and let it bake for a few minutes; then put on a thick layer of huckleberries and sprinkle over 2 tablespoonfuls zwieback crumbs; when done on the underside slip the cake onto a large plate; lay a piece of butter and lard on top of the berries, put over the fryingpan and turn the cake back onto the pan; cover and fry slowly about 6 or 8 minutes; then upset the fryingpan upon a hot dish and sprinkle with sugar; set a plate with the cake over a saucepan of hot water until all are baked in the same manner; lay the cakes on top of one another, dust the whole with sugar and serve. NOTE.—The huckleberries may be stewed with a little lemon juice and sugar and thickened either with zwieback crumbs or cornstarch; a glass of port wine added to it will make a great improvement. They may then be served either separately or put between the cakes. Pancakes with stewed plums or cherries, or any kind of stewed fruit, are very nice.

393. Strawberry Pancakes.— Wash 1 quart strawberries and drain them in colander; then prepare 4 large pancakes the same as for Cherry Pancakes; as soon as one is done lay the cake on a plate, cover it with strawberries and sprinkle over some sugar; set the plate over a saucepan of hot water and continue baking until they are all done; lay them over one another with strawberries between and dust the top with fine sugar. Blackberries are treated the same way. Or cover the surface of each pancake with strawberries and sugar, roll each one up separately like a music roll, dust them over with sugar and serve hot.

394. Cherry Pancakes.— Remove the pits from 1 pound red cherries; put 1 cup sugar with 1/2 cup water over the fire and boil a few minutes; put in the cherries and boil 3 minutes; remove from fire and set aside to cool; prepare 4 large pancakes as follows:—Take 2 cups flour, 1 teaspoonful salt, 6 eggs and 1 pint milk; sift flour and salt together, add the milk, the well beaten yolks of the eggs and mix it into a thin batter; beat the batter for 5 minutes with a wooden spoon or German quill; beat the whites of the eggs to a stiff froth and stir them lightly through the mixture; bake 4 large pancakes from this, lay them on one another, with a layer of the stewed cherries between, dust the top with powdered sugar and serve hot. Or spread over the surface of each pancake a layer of cherries, roll each one up separately, arrange the rolls neatly on a long dish and dust over with powdered sugar; serve while hot. This is a nice dish for dessert.

395. Pancakes (with Currants and Raspberries).— Strip 1/2 pound currants of their stems, pick over an equal portion of raspberries, put them in a colander and rinse with cold water; put them in a dish with 1-1/2 cups sugar and let them stand for several hours; bake 3 or 4 medium sized pancakes the same as Cherry Pancake, lay them over one another, with a layer of the sugared fruit between, dust with sugar and serve hot.

396. Plain German Pancakes.— 3 cups sifted flour, 2-1/2 cups water, 3 eggs, yolks and whites beaten separately, and 1 teaspoonful salt; put the sifted flour into a bowl, add the salt, make a hollow in the center, add the yolks and mix it gradually with the water into a smooth batter; beat it with a wooden spoon for 5 minutes; then add the whites of the eggs, beaten to a stiff froth; put a large fryingpan with 1/2 tablespoonful lard and butter over the fire; when hot pour in some of the mixture, sufficient to cover the bottom of pan, about 1/8 of an inch in thickness, shake the pan to and fro and bake till light brown on the underside; slip the pancake onto a large plate, put a little butter and lard in center, put over the fryingpan, turn the pancake back into the pan and bake a light brown; slip the cake onto a hot plate and serve either with syrup, sugar or jelly; continue the baking until all the batter is used.

397. Lemon Pancakes.— Bake pancakes the same as in foregoing recipe and when done squeeze over each one some lemon juice, dust with sugar and lay them over one another; stir 1 tablespoonful butter with 3 tablespoonfuls powdered sugar to a cream, set it in a saucepan of hot water and stir till thin; cut the pancakes into pieces, pour some of the sauce over each piece and serve hot.

398. Peach Pancakes.— Pare and cut some ripe peaches into fine slices, sprinkle them with sugar and set in a cool place for 1 hour; bake the pancakes the same as in foregoing recipe and lay the peaches between.

399. Apple Pancakes.— Mix 2 cups sifted flour with 2 cups water, 1/2 teaspoonful salt and the yolks of 3 eggs; when these are well mixed together add the whites of the eggs, beaten to a stiff froth; place a fryingpan with 1 tablespoonful lard over the fire; when hot pour in some of the mixture, about 1/4 inch in thickness, put over this a thick layer of very finely cut apples, slip a knife underneath the pancake to keep it from burning and shake the pan too and fro; when the underside is a light brown slip the pancake onto a plate; put a piece of butter and lard on top of the apples, lay the fryingpan over it and turn the pancake over into the pan; cover the pan and let it fry slowly until apples are soft; slip the pancake onto a hot plate and set it over a saucepan of hot water until the remaining mixture is baked the same way. These ingredients will make from 3 to 4 cakes, according to the size of pan. They can be served separately or piled on top of one another. Sprinkle some sugar over each pancake.

400. Apple Fritters.— 1 pint flour sifted with 1 teaspoonful baking powder, 3 eggs, 3 tablespoonfuls sugar, 1/2 tablespoonful butter, 1/2 cup milk and 2 cups finely chopped apples; stir butter and sugar to a cream and add the yolks of 3 eggs; then flour and milk, next the chopped apples and lastly the whites of the eggs, beaten to a stiff froth; cut with a spoon a portion from this mixture the size of a large walnut, drop into boiling fat and fry till done; serve dusted with sugar and send wine or snow sauce to table with it. The above recipe will make 20 fritters. If plain flour is used mix it with 1-1/2 teaspoonfuls baking powder and 1/2 teaspoonful salt.

401. Cherry Fritters.— Remove the pits from 1 pint nice, ripe cherries, mix them with the same ingredients as Apple Fritters, fry in boiling lard, dust with powdered sugar and serve with cherry or wine sauce.

402. Orange Fritters.— Pare and quarter 6 oranges and remove the white skin and pits; mix the orange pieces with the same ingredients as Apple Fritters, drop the mixture, by spoonfuls, into boiling lard and fry a light brown. See that each fritter has 3 pieces of orange and serve with following sauce:—Stir 2 tablespoonfuls butter with 6 tablespoonfuls powdered sugar to a cream and add the yolks of 2 eggs and 1/2 cup finely cut orange pieces; set the sauce in a saucepan of boiling water and stir till it is melted; then serve. Care should be taken to choose oranges that are not bitter.

403. Rice Fritters.— Put 1 cup rice in a saucepan, add cold water and boil 5 minutes; drain in colander and rinse with cold water; return rice to saucepan and add 1 pint milk, 1/2 teaspoonful salt and 1/2 tablespoonful butter; boil until rice is thick and soft; transfer it to a dish and when cold mix with 3 tablespoonfuls sugar, the yolks of 4 eggs, 4 tablespoonfuls prepared flour and lastly the whites of the eggs, beaten to a stiff froth; drop this with a tablespoon like small dumplings into boiling lard and fry till done; pile them on a dish, dust over with sugar and serve with snow sauce flavored with wine and a little vanilla.

404. Cocoanut Fritters.— Make a batter the same as for Apple Fritters, stir 1 large cup freshly grated cocoanut into it and finish the same as Apple Fritters. Serve with the following sauce:—Boil 1 cup sugar with 1/2 cup water till it forms a thread between 2 fingers; remove from fire; beat the whites of 2 eggs to a stiff froth; add the boiling hot sugar syrup slowly, beating constantly with an egg beater; then stir in 3 or 4 tablespoonfuls cocoanut.

405. Currant Fritters.— 2 cups flour sifted with 1 teaspoonful baking powder, 1/2 tablespoonful dripping or butter, 2 tablespoonfuls sugar, the grated rind of 1/2 lemon, 1/2 cup milk, 2 eggs and 1/2 cup well washed and dried currants; stir dripping and sugar to a cream and add the yolks of 2 eggs; then the sifted flour and milk; the lemon and currants next; add lastly the whites of the eggs, beaten to a stiff froth; cut with a spoon small portions, the size of a walnut, from the mixture, drop them into boiling lard or dripping and fry a light brown and well done; dust them with sugar and serve with a syrup made as follows:—Boil 1 cup sugar with 1/2 cup water till it begins to turn yellow; then remove from fire, add a little boiling water, stir for a few minutes and serve. These quantities make 20 fritters.

406. Walnut Fritters.— Break the nuts into small pieces and stir 2 cupfuls into a batter made the same as for Apple Fritters. Or bake the fritters plain, prepare a hard sauce, stir some nuts into it and serve with the fritters. Walnut fritters may be served with wine, hard or fruit sauce, or they may be served dusted with sugar without a sauce.

407. Omelette Soufle a la vanille.— Stir the yolks of 9 eggs with 3 tablespoonfuls sugar to a cream; add a little salt, 1 teaspoonful vanilla extract and 6 macaroons pounded fine; add lastly the whites of the eggs, beaten to a stiff froth; place an omelet or large fryingpan with butter over the fire; when hot put in 1/3 the egg mixture, shake the pan a little to and fro and bake the omelet to a delicate brown; have ready a buttered dish, turn the omelet into it, with the brown side up, set in the oven and bake another omelet the same way; lay the omelet on top of the one in dish, with brown side up; then bake the third one; lay it on top of the two and bake the whole 10 to 15 minutes; draw them to the front of oven, sprinkle with sugar and hold a red hot shovel over, to brown the sugar; then remove from oven and serve at once. Omelet souflees should be eaten as soon as done.

408. Omelette Soufle Confitures.— Prepare 3 or 4 omelets the same as in foregoing recipe, spread over each omelet some peach marmalade or fruit jelly, pour over them when done some warm fruit jelly and serve.

409. Omelette Soufle (with Chocolate).— Prepare the omelets the same as in foregoing recipe and sprinkle over each one a tablespoonful grated chocolate.

410. Omelette Soufle (with Cocoanut).— Prepare 3 or 4 omelets the same as in foregoing recipe, lay them in a buttered dish on top of one another with thick layers of cocoanut between and bake 10 minutes; dust the souflee with sugar and serve at once.

411. Rum Or Maraschino Soufle.— Melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour and stir for a few minutes; add 1 cup boiling milk and stir till it forms into a smooth paste; remove it from the fire and set aside; when cold stir 2 tablespoonfuls sugar with the yolks of 6 eggs to a cream and add by degrees the paste and 4 tablespoonfuls rum or maraschino; add lastly the beaten whites of the eggs and bake in a well buttered and floured dish 1/2 hour; serve as soon as baked with lemon cream or wine cream sauce.

412. Vienna Soufle.— Place a saucepan with 3/4 cup milk, 1 tablespoonful flour and 2 tablespoonfuls butter over the fire and stir till thick; remove from fire and when cold add, alternately, the yolks of 6 eggs, 3 tablespoonfuls sugar, 1 teaspoonful lemon extract and lastly the whites of the 6 eggs, beaten to a stiff froth; fill this into a well buttered and floured dish and bake 1/2 hour in a medium hot oven; when baked take it from the oven, dust with sugar and serve with raspberry sauce.

413. Peach Soufle.— Pare, quarter and stew 1 dozen large, ripe peaches in 1/2 cup water and 1 cup sugar; when done press them through a sieve and add a little more sugar if not sweet enough; mix with the yolks of 6 eggs and lastly the beaten whites of the eggs; bake in a well buttered dish 40 minutes. Another way is to omit the yolks of the eggs and take only the beaten whites, cherries, huckleberries and blackberries. Currants and raspberries can also be used the same way.

414. Apricot Soufle.— Take a can of California apricots, press them through a sieve, add the syrup and if necessary a little more sugar; mix with 1 cup zwieback crumbs the yolks of 6 eggs and lastly the beaten whites of the eggs; put this into a buttered dish and bake 40 minutes.

415. Farina Soufle (Vienna art).— Put 1-1/2 pints milk with 1 tablespoonful butter over the fire; as soon as it boils stir in 6 ounces farina; stir over the fire until it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer this paste to a dish; when cold stir 1/4 pound butter to a cream, add 4 tablespoonfuls sugar, by degrees the yolks of 8 eggs and the farina paste; add lastly the grated rind of 1 lemon and the whites of the eggs, beaten to a stiff froth; fill the mixture into a buttered pudding dish and bake 3/4 hour; serve with fruit or wine sauce.

416. Farina Soufle (Italian art).— Prepare farina the same as in preceding recipe; when cold stir 1/4 pound butter with 5 tablespoonfuls sugar to a cream; add by degrees the yolks of 9 eggs and the boiled farina; flavor with the rind of 1 lemon; add lastly the whites of the eggs, beaten to a stiff froth; fill a layer, 2 inches thick, into a well buttered pudding dish, spread a thick layer of fruit marmalade over it and continue with layers of farina mixture and marmalade till all is used; let the last layer be farina; bake 3/4 hour and serve with wine cream sauce.

417. Farina Soufle.— Boil 1 cup milk with 1/2 tablespoonful butter; add slowly 4 tablespoonfuls farina and stir till it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer it to a dish and set aside; when nearly cold stir 1/2 tablespoonful butter to a cream and add alternately 5 tablespoonfuls sugar, the yolks of 5 eggs and the farina paste; stir each part well before another is added; add lastly the whites of the eggs, beaten to a stiff froth, 1 teaspoonful essence of lemon and finish the same as Almond Souflee; serve either with wine cream or fruit sauce.

418. Strawberry Soufle.— Wash and press through a sieve 1 quart fresh strawberries; mix them with 6 tablespoonfuls sugar and the beaten whites of 6 eggs; fill this into a buttered dish, sprinkle with sugar and bake slowly 40 minutes; souflees of any kind of fruit jelly or marmalade are made the same way.

419. Chestnut Soufle.— Put 30 large chestnuts with cold water over the fire and boil 5 minutes; take them from the fire and remove the outside shells and the brown skins; boil the chestnuts in milk till tender and press them through a sieve; melt 3/4 tablespoonful butter, add 1 tablespoonful flour and stir for a few minutes over the fire; add 3/4 cup boiling milk, stir and let it boil up, remove from fire and set aside; when cooled off mix it with the chestnut puree and add 4 tablespoonfuls sugar, 1 teaspoonful vanilla and the beaten whites of 6 eggs. This souflee may be baked either in paper boxes or in a dish; dust with sugar when ready to serve.

420. Beignet Soufle.— Boil 1/2 pint milk with 1/2 tablespoonful butter, 1 tablespoonful sugar and add by degrees, while boiling, 1 cup sifted flour; stir constantly till it has formed into a smooth paste and loosens itself from bottom of saucepan; remove the paste from fire and set aside to cool; then mix it with 2 whole eggs and the yolks of 2; place a wide saucepan with lard over the fire, drop with a teaspoon small dumplings into the boiling fat and fry them to a delicate brown; drain them on blotting paper, lay them onto a warm dish, dust with sugar and serve at once.

421. Potato Soufle.— Boil 6 large potatoes with the skins in water until done; when cold remove the skins and grate the potatoes on a grater; use only that portion which lies behind the grater and be sure there is 3 cupfuls; then stir 1-1/2 tablespoonfuls butter to a cream and add alternately the yolks of 6 eggs, 6 tablespoonfuls sugar and the grated rind of 1 lemon; add 1/2 cup ground or pounded almonds and 3 tablespoonfuls dry farina; then add the grated potatoes and lastly the whites of the eggs, beaten to a stiff froth; put this mixture into a well buttered form and bake 1 hour; serve with the following sauce:—Mix 1 tablespoonful butter with 1-1/2 teaspoonfuls cornstarch, add 1 cup boiling water and stir over the fire to a thick, creamy sauce; then add 2 tablespoonfuls sugar, 1 cup sherry wine, a little lemon juice and 1/2 teaspoonful vanilla; strain through a sieve and serve.

422. Vanilla Koch.— Put 1-1/2 cups milk in a saucepan and add 3 tablespoonfuls sugar, the yolks of 6 eggs and 3 teaspoonfuls flour; mix this well together, place the saucepan in a vessel of boiling water and stir over the fire till nearly boiling and thick; remove it from the fire and set saucepan in cold water; when cold mix it with 1-1/2 teaspoonfuls vanilla extract and the whites of the 6 eggs, beaten to a stiff froth; fill this into a well buttered and floured mould, set in a pan of hot water and bake in a medium hot oven 1/2 hour, or till done; when ready to serve send to table either in the same dish or turn onto another dish and send claret or strawberry sauce to table with it. Koch of all kinds should be served immediately upon being done.

423. Cream Koch (boiled).— Stir together the yolks of 6 eggs with 6 tablespoonfuls cream and 3 tablespoonfuls flour and lastly the whites of the eggs, beaten to a stiff froth; butter a mould, dust with flour, put in the mixture, cover tightly and place in a vessel of boiling water; boil slowly 1 hour; or place the form in a pan of hot water and bake in the oven; when baked turn the koch onto a dish and serve with fruit or claret sauce.

424. Nudel Soufle.— Boil 1 quart milk with 1/4 teaspoonful salt and add 2 cups finely cut home-made nudels; continue the boiling for 15 minutes; then pour the nudels into a dish and when cold stir 1 tablespoonful butter to a cream, add alternately the yolks of 6 eggs and 6 tablespoonfuls sugar; also add the grated rind of 1 lemon; then add the nudels by degrees and lastly the whites beaten to a stiff froth; pour this mixture into a buttered pudding dish, bake 1 hour and serve in the same dish in which it was baked; either set in a silver dish or fold a napkin around it. For sauce boil 1/2 cup water, dissolve 1 teaspoonful cornstarch in a little cold water and add it to the boiling water; boil a few minutes; then add 1 cup apple or currant jelly; continue boiling, stirring constantly, till jelly is dissolved; then strain through a sieve, add 1/2 cup white wine and a little sugar if not sweet enough.

425. Macaroon Soufle.— 1/4 pound macaroons pounded fine, 1/2 tablespoonful butter, 3 cups boiling milk and 1 tablespoonful flour; put the butter in a saucepan and when melted add the flour; stir for a few minutes; then add the boiling milk and the macaroons; stir this until it forms a smooth paste; transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 8 eggs, the macaroon paste and 2 tablespoonfuls sugar; add lastly the whites beaten to a stiff froth; fill this mixture into a well buttered form and bake 1 hour; serve with wine cream sauce or without sauce.

426. Zwieback Koch.— Boil 1 pint milk and add 3 ounces rolled zwieback and 1/2 tablespoonful butter; continue boiling, stirring constantly, until it has formed into a smooth paste; remove from fire and when cold mix with the yolks of 4 eggs, 1/4 pound grated hazel nuts, 1/2 cup sugar and lastly the whites beaten to a stiff froth; fill the mixture into a well buttered dish and bake 1/2 hour; when done turn the koch out onto a round dish and pour raspberry sauce over it.

427. Almond Koch (with Snow Sauce).— Melt 1-1/2 tablespoonfuls butter and add 4 tablespoonfuls sugar and the yolks of 6 eggs; stir this over the fire till thick and smooth; remove from the fire and add 1/4 pound finely cut almonds, 1 teaspoonful vanilla extract and the whites of 4 eggs beaten to a stiff froth; put the mixture into a well buttered and floured form, cover, set in a vessel of boiling water and boil 1 hour; when done turn the koch onto a warm dish and pour a snow sauce over it, which is made as follows:—Boil 3/4 cup sugar with 1/2 cup water until it begins to turn yellow; then remove from fire and stir it slowly into the beaten whites of 2 eggs while stirring constantly with an egg beater; flavor with 1 teaspoonful lemon extract; pour the sauce over the turned out koch, set it for a few minutes in the oven and serve; or the sauce may be served separate with the koch.

428. Plain Koch (with Strawberry Chaudeau).— Melt in a saucepan 1/4 pound butter and add 1/4 pound sugar and the yolks of 8 eggs; stir this over the fire till thick and smooth; remove and mix it with the juice and grated rind of 1 lemon, 1 tablespoonful flour and the whites of 4 eggs beaten to a stiff froth; fill this into a well buttered and floured pudding dish, cover with a tin plate, set dish in a pan of hot water and bake 1 hour; when done turn the koch onto a dish and pour the following strawberry sauce over it:—Beat the whites of 4 eggs to a froth; press the juice from 1 pint strawberries and put it in a saucepan with 1/2 cup white wine or the juice of 1 lemon, 1/2 cup sugar and the yolks of 4 eggs; beat this with an egg beater over the fire till it begins to rise; remove instantly, continue beating for a few minutes longer and add the beaten whites; then pour it over the koch or serve it in a sauce dish; or serve the koch with snow sauce.

429. Apple Koch; No. 1.— Wash and cut 5 medium sized apples into pieces, put them in a saucepan with a little water and boil till tender; press them through a sieve and mix with 4 tablespoonfuls sugar, the yolks of 4 eggs, a little grated orange or lemon peel, 1/2 cup fine bread crumbs and lastly the 4 whites beaten to a stiff froth; bake in a buttered dish 1 hour; when done dust with sugar and serve without sauce.

430. Apple Koch, No. 2.— Pare and cut fine 1/2 dozen greening or pippin apples, put them in a saucepan with 1/2 cup white wine, 2 tablespoonfuls sugar and a little lemon or orange peel and let them stew till tender; press through a sieve and set aside to cool; stir the yolks of 4 eggs with 2 tablespoonfuls sugar to a cream and add 2 ounces finely cut citron, 2 ounces grated almonds and 3 tablespoonfuls fine bread crumbs; add the apples and lastly the 4 whites beaten to a stiff froth; fill the mixture into a well buttered form, sprinkle with bread crumbs and bake 3/4 hour.

431. Apple Koch (with Almonds and Raisins).— Mix the yolks of 4 eggs with 3 tablespoonfuls sugar and add 4 tablespoonfuls bread crumbs, 1 cup finely cut apples, 2 ounces finely cut almonds, 1/2 cup seedless raisins, 2 tablespoonfuls cream and lastly the whites beaten to a froth; bake in a buttered dish 3/4 hour; when done turn the koch onto a dish; put 1-1/2 cups claret with 3 tablespoonfuls sugar, a piece of cinnamon, a little lemon peel and a few cloves over the fire; let it boil up, strain and pour over the koch.

432. Jelly Koch.— Stir 2 tablespoonfuls sugar with 1 tablespoonful butter to a cream and add by degrees 1/2 cup raspberry, currant, apple or quince jelly; continue stirring until well mixed; then add gradually the yolks of 4 eggs and lastly the whites beaten to a stiff froth; bake in a buttered form 3/4 hour and serve turned onto a dish dusted with sugar. If this koch is to be boiled take the yolks of 5 eggs and the whites of 2; in serving pour a wine cream sauce around it.

433. Cream Koch.— Put in a saucepan 1-1/2 cups milk, the yolks of 6 eggs, 1/2 cup sugar, 3 teaspoonfuls flour and stir over the fire till nearly boiling; remove it, set saucepan in a pan of cold water and stir till cold; then mix it with the whites beaten to a stiff froth; fill into a well buttered pudding dish, sprinkle over some sugar and finely chopped almonds and bake 20 minutes.

434. Cream Koch (with Sponge Cake).— Spread 8 small slices of sponge cake with quince, apple or currant jelly, put 2 together, cut them through the center and lay into a buttered dish; pour over a little cherry, Madeira or fruit syrup; pour over it a cream koch the same as in foregoing recipe, sprinkle with sugar and bake about 10 minutes. Or dip the cake into the syrup of preserved fruit—either peaches or cherries—and lay some fruit over it; then cover with same cream and bake 15 minutes.

435. Almond Koch.— Stir 1-1/2 tablespoonfuls butter with 4 tablespoonfuls sugar to a cream and add the yolks of 6 eggs and 4 ounces finely chopped blanched almonds; add lastly the beaten whites of 4 eggs and 1/2 teaspoonful vanilla; butter a small form, sprinkle with flour, put in the above mixture, cover and set the form in a vessel of boiling water; boil gently 1 hour; when done turn the koch onto a dish and serve with strawberry sauce.

436. Nudel Koch.— Prepare a nudel dough from the yolks of 2 eggs, a pinch of salt and sufficient flour to form a stiff paste; roll out, cut them fine and boil in cream or milk till tender and thick; then set aside to cool; stir 4 tablespoonfuls sugar with 1 tablespoonful butter to a cream and add by degrees the yolks of 5 eggs and the grated rind and juice of 1 lemon; add gradually the nudels and lastly the beaten whites of 3 eggs; put this into a well buttered form and bake 3/4 hour; serve with fruit or wine sauce or snow sauce.

437. Nudel Koch (boiled).— Butter a pudding form, sprinkle with bread crumbs and lay thin slices of citron all around the form; prepare the nudels the same as in foregoing recipe, add some finely cut citron and put them in the form; boil slowly 1 hour; when done turn the koch onto a dish, sprinkle with sugar, hold a red hot shovel over and pour over the juice of 1 orange; serve with wine cream sauce.

438. Nut Koch, No. 1.— Melt 1 tablespoonful butter in a small saucepan and add 3 tablespoonfuls sugar and the yolks of 6 eggs; stir this constantly over a slow fire till thick; remove from fire and when cold mix it with 3 tablespoonfuls almond paste and the whites beaten to a stiff froth; butter a pudding form and dust with flour; set the form in a deep pan of boiling water, cover and set in a medium hot oven to bake 1 hour; serve with the following sauce:—Place a saucepan with 1-1/2 cups white wine, 4 tablespoonfuls sugar and 3 eggs over the fire; beat constantly with an egg beater until it begins to rise; remove instantly, set saucepan for a few minutes in cold water and continue the beating; then pour the sauce in a sauciere and serve. If almond paste is not handy a small cup of almonds grated on a nutmeg grater may be used.

439. Nut Koch, No. 2.— Melt 1-1/2 tablespoonfuls butter and add the yolks of 8 eggs and 3 tablespoonfuls sugar; stir this over the fire till thick; remove it from the fire and mix with 1/4 pound finely cut hazel or walnuts, 2-1/2 tablespoonfuls fine bread crumbs which have been wet with 3 tablespoonfuls cream or milk and lastly the 8 whites beaten to a stiff froth and mixed with 2 tablespoonfuls powdered sugar; butter a pudding form, sprinkle with bread crumbs, fill in the mixture, cover and set in a vessel of boiling water (the water should reach half way up the form) and boil 1 hour; serve with the following sauce:—Beat the whites of 3 eggs to a froth; let 3/4 cup fruit syrup or jelly get boiling hot and add it slowly to the beaten whites, beating constantly with an egg beater; when the pudding or koch is turned out onto a dish pour the sauce around it and serve at once.

440. Rice Koch.— Soak 3 tablespoonfuls rice for 2 hours in cold water, drain and dry it on a sieve; then pound it fine and boil in 1 pint cream or milk until thick; when cold stir 1 tablespoonful butter to a cream with 2 tablespoonfuls sugar and add by degrees the yolks of 4 eggs, the rice, 1 tablespoonful rum, the rind of 1 lemon, 2 tablespoonfuls finely cut citron and lastly the whites, which must be beaten to a stiff froth; butter a pudding form, sprinkle with fine bread crumbs, fill it with the rice mixture, close the form tightly and boil 1-1/2 hours; or set the form in a pan of hot water in the oven and bake 1 hour; serve with fruit sauce.

441. Vanilla Almond Koch.— Stir 3 tablespoonfuls sugar with the yolks of 5 eggs to a cream and add 2 tablespoonfuls fine bread crumbs, 2 tablespoonfuls almond paste, 1 tablespoonful melted butter, 1 teaspoonful vanilla and lastly the whites beaten to a stiff froth; fill this into a well buttered and floured form, cover, set in a pan of hot water and bake 1 hour; when done turn the koch onto a warm dish, pour over some rum, light it and bring to table in a blaze; send hard sauce to table with it. This koch may also be boiled on top of stove.

442. Koch (with Orange Chaudeau).— Melt in a small saucepan 2 ounces butter and add 3 tablespoonfuls sugar and the yolks of 5 eggs; stir this over a slow fire till thick and smooth; remove and mix it with 1/4 pound finely grated or pounded nuts, 2 tablespoonfuls finely cut citron, the grated rind of 1 lemon and 1/2 ounce finely cut candied orange peel; add lastly the whites of 4 eggs beaten to a stiff froth and finish the same as Nut Koch.

443. Orange Chaudeau.— Put the juice of 3 oranges and 1 lemon with 1/2 cup water in a saucepan and add 4 tablespoonfuls sugar and the yolks of 4 eggs; beat this over the fire with an egg beater till nearly boiling; remove, stir for a few minutes longer and serve either in a sauciere or pour it over the turned out koch. If liked a little rum may be added to the chaudeau. It is then called Punch Chaudeau.

444. Koch (with Nut Cream).— Melt 2 ounces butter and add the yolks of 5 eggs and 2 tablespoonfuls sugar; stir over the fire till thick; remove and mix it with 1/4 teaspoonful cinnamon, a pinch of cloves, the grated rind of 1 lemon and 1-1/2 tablespoonfuls bread crumbs wet with 2 tablespoonfuls rum or Cognac; remove the shells from 1/4 pound hazel nuts or walnuts and grate the kernels on a nutmeg grater; add them to the above mixture with the whites of 3 eggs beaten to a stiff froth and finish the same as in foregoing recipe; serve with the following cream:—Grate 2 ounces almond, hazel or walnuts on a nutmeg grater, put them into 1 pint boiling cream or milk, cover and let it stand till cold; then strain through a fine sieve; put the milk in a saucepan with the yolks of 5 eggs and 2 tablespoonfuls sugar; stir this with an egg beater over the fire till nearly boiling; remove instantly, continue the stirring for a few minutes longer and either pour it over the koch or serve in a sauciere.

445. Koch (with Chocolate Beguss).— Melt 1 tablespoonful butter and add 3 tablespoonfuls sugar and the yolks of 5 eggs; stir this over the fire till thick and smooth; remove and set aside to cool; soak 2 milk rolls without the crust in milk or cream; when soft put them with the milk over the fire and boil and stir till it forms into a smooth paste; remove from fire and when cold mix it with the above egg mixture; add 1 cup grated nuts and lastly the whites beaten to a stiff froth; put the mixture into a well buttered and floured dish; cover and set the dish into a deep pan of hot water, set in a hot oven and bake 1 hour; when done turn the koch onto a round dish and pour the following sauce over it:—Boil 1/4 pound grated chocolate with 1-1/2 cups water and 1/2 cup sugar for 10 minutes; or boil 3/4 cup sugar with 1/2 cup water until it begins to get light brown; take from the fire, let it stand for a few minutes and then pour it over the koch.

446. Beignets of Buns.— Take some long baker's buns (ones which are a day or 2 old are the best), cut them into halves, dip each half separately into cold milk and lay them on a dish; mix 1 cup sifted flour with 1/8 teaspoonful salt, the yolks of 2 eggs and 1 cup milk to a smooth, thin batter; add lastly the 2 whites beaten to a stiff froth; put a large fryingpan with 1 tablespoonful lard and butter over the fire; when hot dip each half of bun into the batter, lay them in the pan and fry on both sides to a fine brown color; serve on a long dish; dust with sugar and lay 1 spoonful stewed fruit—such as plums, cherries, apples, huckleberries or stewed gooseberries—or some fruit jelly over each one.

447. Beignets of Zwieback.— Lay 1 dozen round zwiebacks on a long dish, pour over some cold milk and let them lay until they begin to get soft; dip each one separately into a batter, the same as Beignets of Buns; fry in 1/2 lard and 1/2 butter on both sides to a light brown color, dust with sugar and serve with fruit or snow sauce.

448. Poor Knights (Arme Ritter).— Cut a long loaf of bread (2 days old) into slices 1/4 inch thick, dip each slice into cold milk, lay them on a dish on top of one another, pour a little milk over the whole and let them lay for 10 minutes; beat up 3 eggs with 3 tablespoonfuls milk, dip each slice into the beaten eggs and then fry in 1/2 butter and 1/2 lard in a fryingpan to a light brown on both sides; serve on a hot dish dusted with sugar. Stewed or preserved huckleberries may be sent to table with it or poured over the bread. Jellies of fruit or marmalade may also be served with it.

449. Apple Beignets.— Pare and core with an apple corer 1/2 dozen large apples, cut them into slices 1/2 inch in thickness, put them in a dish, sprinkle over some sugar, a little cinnamon and pour over 1 glass rum; let them lay for 2 hours, tossing them up now and then; shortly before serving wipe dry, dip them in a batter, the same as Beignets of Buns, and fry in boiling lard to a light brown color; serve them piled up on a dish, dusted with sugar, and serve with wine or snow sauce; or send to table without sauce.

450. Poveison.— Cut a loaf of French bread which is 2 days old (after the crust has been removed) into slices about 1/2 inch in thickness; stew 1 pound dry prunes with a piece of cinnamon and a little sugar and lemon peel; when done drain them on a sieve, remove the pits and boil the liquor down to 1/2; chop the plums fine and mix them with the liquor; add a little more sugar; spread this plum marmalade a finger thick on one side of each slice of bread, dip them separately into milk, lay onto a dish and let them lay 1/2 hour; then dip them into beaten egg and fry in boiling lard; when they are all fried dust them with powdered sugar and a little cinnamon; arrange them on a dish with a napkin under and serve hot. The poveison may also be dipped first in beaten eggs and then in bread crumbs. In place of plums any kind of fruit or marmalade may be taken, but it must be thick.

451. Poveison of Pineapple.— Prepare the bread the same as in foregoing recipe, spread one side of the slices with a thick layer of pineapple marmalade and finish the same as in preceding recipe.

452. Beignets a la Marie-Louise.— Prepare a biroche dough (as in No. 773), roll it out 1 inch thick, cut into rounds and brush half of them over with beaten eggs; put in the center 1 teaspoonful peach or apricot marmalade, cover them with the remaining rounds and press the edges together; cut them out again with a cutter a little smaller than the first one, let them lay on a floured board with a floured napkin under them and set in a warm place for about 1 hour to rise; shortly before serving fry in boiling lard to a light brown color, lay them on a soft cloth, to absorb the fat, and serve with fruit sauce.

453. Beignets de creme a la francaise.— Beat up 3 whole eggs, the yolks of 6 and add 2 tablespoonfuls sugar, 3/4 cup cream or milk and a little vanilla; put this into 6 buttered cups, set them in a pan of water, cover and bake till firm; remove them from oven and when cold turn them out and cut each one into 3 slices; lay them onto a tin pan, cut a round piece out of the center and fill up the hole with warm marmalade; when cold dip the beignets first into pounded macaroons, then in beaten egg, then in fine bread crumbs and fry in boiling lard to a light brown; serve on a napkin dusted with sugar and send either a snow, vanilla or caramel sauce to table with them.

454. Peach Beignets.— Pare and cut into halves 1 dozen large peaches, sprinkle over 1/2 cup sugar and pour a glass of Cognac or white brandy over them; cover and let them stand about 2 hours; shortly before serving lay them in rows upon a clean cloth and press another cloth lightly upon them to absorb the moisture; have ready a batter, dip each one separately into it and fry in boiling lard to a light brown color; lay them onto blotting paper, to absorb the fat, dust with powdered sugar and serve with the following sauce:—Heat the peach syrup to boiling point; beat the whites of 3 eggs to a stiff froth, add slowly the hot syrup, beating constantly, and serve.

455. Batter for Beignets.— Mix 1 cup sifted flour with a little salt, the yolks of 2 eggs and 1 cup milk to a smooth, thin batter; beat the 2 whites to a stiff froth; then add the batter slowly to the whites, beating constantly; it is then ready for use.

456. Pineapple Beignets.— Pare a small, ripe pineapple, cut into very thin slices and remove the hard part in center with a cutter or apple corer, so they have the shape of rings; dip the rings first into sugar, then in batter and fry in boiling lard; lay them on paper or soft cloth, to absorb the fat, dust with sugar and serve with orange snow sauce made as follows:—Put the juice of 3 oranges with 1/2 cup sugar over the fire to boil for 5 minutes and add a little grated rind; have the whites of 3 eggs beaten to a stiff froth, add the hot orange syrup slowly, beating constantly, and serve; or the beignets may be served without sauce or brushed over with orange glaze. Oranges may be used instead of pineapples.

457. Beignets of Nudels.— Prepare nudels from 2 eggs; cut fine and boil them in 3 cups milk with 1/2 tablespoonful butter and 2 tablespoonfuls sugar until thick; spread them 1/4 inch in thickness onto buttered tins and when cold cut them into rounds with a biscuit cutter or small wineglass; spread 1 side with marmalade or jelly, lay 2 and 2 together and dip them in beaten eggs and fine zwieback or bread crumbs; fry in boiling lard and serve on a napkin dusted with sugar.

458. Beignets a la polonaise.— Bake 1/2 dozen small, thin pancakes, put them on paper and cover each cake with the following cream:—Put in a saucepan 1 tablespoonful flour, 1 cup milk, the yolks of 3 eggs, a pinch of salt, 1-1/2 tablespoonfuls sugar, a teaspoonful butter and a little vanilla; stir this over the fire till it begins to boil; remove from the fire and when cold spread it over the pancakes; roll them up, cut into 2 pieces, press the edges together, dip each in egg and bread crumbs and bake in boiling lard; serve on a napkin dusted with sugar and send fruit sauce to table with them. They may also be dipped into batter and then fried.

459. Pannequets a la royale.— 1/2 pound sifted flour, 5 ounces melted butter, 6 eggs, 1-1/2 cups cream or milk, 1/8 teaspoonful salt and 2-1/2 tablespoonfuls sugar; stir the 6 yolks, sugar and salt together and add slowly the melted butter, flour and the lukewarm cream; add lastly the 6 whites beaten to a stiff froth; bake this mixture into small pancakes the size of a saucer, spread them with fruit marmalade or jelly, roll them up, lay them together in squares, sprinkle with sugar and hold a red hot shovel over to glaze; arrange them on a dish in two rows over each other and serve with sabayon of oranges or wine chaudeau. These pancakes may be served with any kind of sweet sauce. Stewed fruit may also be laid in center of dish and the pancakes laid around it.

460. Pannequets a la vanille.— Prepare some pancakes the same as in Pannequets Meringues, spread over boiled cream, roll each one up separately, cut them into two pieces, arrange them onto a round dish in a circle, sprinkle over some sugar and pounded macaroons and let them heat through slowly in the oven; serve with vanilla sauce.

461. Pannequets Meringues.— Mix 1/2 cup sifted flour with 1/2 cup cream and add a pinch of salt, 2 whole eggs, the yolks of 6, 1-1/2 tablespoonfuls sugar, 2 ounces finely pounded macaroons and 1 pint rich, sweet cream; mix all the ingredients well together and bake 1/2 hour before serving thin pancakes from this in an omelet pan; lay the pancakes on a round dish and spread over each a layer of cream the same as Beignets a la polonaise; put the cakes on top of one another; beat the 6 whites to a stiff froth, mix with 1/2 cup powdered sugar and spread this meringue all over the cakes; set dish in oven for a few minutes; put little bits of bright jelly on top and serve without sauce.

462. Plain Omelet.— 3 eggs, 3 spoonfuls, 1/4 teaspoonful salt and a pinch of white pepper; stir yolks, pepper, salt and milk together; beat the whites to a stiff froth and add the above mixture slowly to them, beating constantly; put a large frying or omelet pan over the fire with 1/2 tablespoonful butter; when hot pour in the omelet mixture; do not stir, but as the eggs set slip a broad-bladed knife under the omelet to keep it from burning on the bottom; when done slip the knife under one side of the omelet and double it over; slip it onto a warm plate and set for 2 minutes in a hot oven; serve at once.

463. Rum Omelet.— Prepare an omelet the same as in foregoing recipe; when it comes from the oven dust thickly with granulated sugar; pour 4 tablespoonfuls best rum into a cup, light it with a match and pour while burning over the omelet; serve at once; as a dessert sufficient for 3 persons.

464. Strawberry Omelet.— Wash and drain in a colander 1 pint strawberries, put them in a dish with 1/2 cup sugar and set aside until omelet is made. Ingredients for the omelet:—6 eggs, 1 tablespoonful cornstarch mixed with 1/4 teaspoonful baking powder, 1/2 teaspoonful salt, 1/2 tablespoonful melted butter and 1 cup milk; stir the yolks, salt, flour, powder and milk together; beat the whites to a stiff froth and add the above mixture slowly to them, stirring constantly; put a large frying or omelet pan with 1/2 tablespoonful butter over the fire; when hot pour in 1/2 the omelet mixture; do not stir, but as the eggs set slip a broad-bladed knife under the omelet, to prevent burning on the bottom, and shake the pan to and fro; when the underside is a light brown set pan with omelet for a few minutes in oven; then scatter 1/2 the strawberries over the surface; slip the broad-bladed knife under one side of omelet and double in two, inclosing the fruit; dust over the top with powdered sugar and let it remain in oven till the next one is baked the same way; then serve at once; sufficient for a family of 6 persons.

465. Huckleberry Omelet is made the same way as Strawberry Omelet. Omelets of blackberries, peaches, stewed or preserved fruit, such as cherries, plums, etc., are also made the same way.

466. Orange Omelet.— Prepare an omelet the same as for Strawberry Omelet; pare and cut fine 4 oranges, remove pits and white skin, mix the pulp of oranges with sugar and finish the same as Strawberry Omelet.

467. Jelly Omelet is made the same way as Strawberry Omelet, using jelly instead of strawberries.

468. Omelette a la francaise.— Break 6 eggs into a kettle, beat them with an egg beater until they foam and add 1 teaspoonful salt and a little pepper; place a large frying or omelet pan with 1 heaping tablespoonful butter over slow fire; as soon as butter is hot pour in the eggs and draw them with a spoon slowly from the side of pan to the center; when nearly thick let it stand for a few minutes without stirring and let it get on the underside a light brown; fold it over from both sides and turn onto a dish with the folded side underneath. Some finely minced chives or parsley may be mixed into the eggs before baking.



CHARLOTTES.

469. Charlotte of Apples, No. 1.— Pare and quarter 10 good sized apples (greening or pippin) and cut each quarter into slices; put them in a saucepan with 2 tablespoonfuls butter, 6 tablespoonfuls sugar and the grated rind of 1/2 orange or 1 lemon; cover and let them stew till apples are soft, but not broken; then add 1/2 cup currant or apple jelly, 1/2 cup seedless raisins, the same quantity of currants, 2 tablespoonfuls finely cut citron and a little finely cut candied orange peel; cut a large, stale loaf of bread into thin slices about 1/8 inch thick; cut each slice into rounds with a cake cutter or with the cover of a baking powder box, dip each round piece with one side into melted butter and fit them neatly in the bottom and sides of a 2-quart pudding dish with the buttered side towards the dish; lay the rounds so that they lap over one another; then fill the dish with the apples; cover them with a layer of the round pieces of bread with the buttered sides towards the apples; bake in a medium hot oven 40 minutes; when done turn the charlotte onto a dish, dust with powdered sugar and serve.

470. Charlotte of Apples, No. 2.— Cut 1/2 pound rye bread or pumpernickel into thin slices and dry them in the oven; then roll them fine on a pastry board with a rolling pin and mix with 1/2 cup melted butter, 1/2 cup sugar and 1/2 teaspoonful cinnamon; press this into the bottom and on the sides of a pudding dish in such a way that the inside has a complete lining of bread; fill it with apples prepared the same as in foregoing recipe; cover with a thin layer of bread crumbs and bake 40 minutes; when done turn the charlotte onto a dish, dust with sugar and serve with fruit sauce. Some of the sauce may be poured over the charlotte before sending to table.

471. Charlotte of Peaches.— Line a form with bread the same as Charlotte of Apples, No. 1; pare and cut into halves 15 ripe peaches; dissolve 1 pound sugar in 1 cup cold water, place it over the fire and boil 5 minutes; add the peaches and boil about 6 minutes; take them out and set aside to cool; add to the syrup 1/2 cup apple jelly and boil 10 minutes longer; when cold put the peaches into the form, pour over 1/2 the syrup, cover neatly with bread and bake 40 minutes; when done turn the charlotte onto a dish, pour the remaining syrup over it and serve at once. Charlottes may be made of all kinds of preserved fruits, such as peaches, cherries, apricots, pears or plums.

472. Charlotte of Cherries.— Remove the pits from 2 pounds cherries; dissolve 1 pound sugar in 1 cup cold water and boil 5 minutes; put in the cherries and boil 3 minutes; remove the fruit with a skimmer, boil the syrup a little longer and then set aside; line a form with bread the same as Charlotte of Apples, put in the cherries, pour over a little of the syrup, cover with bread and bake 40 minutes; when done turn onto a dish; add to the remaining syrup 1 glass brandy and pour it over the charlotte.

473. Charlotte of Currants.— Remove 1 pound currants from their stems and add 1 pound raspberries; wash and put them with 1-1/2 cups sugar into a dish and let them stand for 1 hour; line a form with bread the same as Charlotte of Apples, put in the fruit, cover with bread and bake 40 minutes; when done turn the charlotte onto a dish, dust with powdered sugar and serve.

474. Charlotte of Pineapple.— Line a form with bread the same as Charlotte of Apples, No. 1; pare and cut into fine pieces 1 large pineapple; boil 1 pound sugar with 1 cup water, add the pineapple and boil 20 minutes; remove the fruit with a skimmer, boil the syrup a little longer and then set aside to cool; put the pineapple in the form with 2 tablespoonfuls crab apple jelly laid in small pieces between, pour over a little of the syrup, cover with bread and bake 40 minutes; when done turn the charlotte onto a dish and pour the remaining syrup over it.

475. Charlotte a la polonaise.— Cut a large stale sponge cake into slices 1/2 inch in thickness and pour over each slice a little maraschino or Madeira wine; spread the bottom slice thickly with cream frangipane (see Cream), lay over this another slice, spread again with cream and continue until the cake has its original form again; set the cake onto a dish; beat the whites of 6 eggs to a stiff froth, spread it on thickly over the cake, dust with powdered sugar and set for a few minutes in a cool oven; serve with sabayon sauce made as follows:—Place a saucepan over the fire with 1/2 cup sugar, 1/2 bottle Rhine wine, the peel and juice of 1 lemon, 1/2 teaspoonful cornstarch, 1 whole egg and the yolks of 3; beat this with an egg beater over the fire till nearly boiling; remove instantly, continue the beating for a few minutes longer, pour the sauce into a sauciere and serve with the charlotte.

476. Charlotte Russe, No. 1.— Cover the bottom of a round form with white paper; split and trim 1 pound lady fingers and fit them neatly in the bottom and sides of form; whip 1 quart cream to a stiff froth and add 5 tablespoonfuls powdered sugar and 1-1/2 teaspoonfuls vanilla extract; fill cream into the form, cover with the cakes laid close together and set on ice till wanted; when ready to serve turn the charlotte russe onto a glass dish, remove the paper and serve.

477. Charlotte Russe, No. 2.— Boil 3 cups milk with a pinch of salt, 1/2 tablespoonful butter and 1/2 cup sugar; mix 4 tablespoonfuls cornstarch with 1 cup cold milk; stir this into the boiling milk and continue boiling for a few minutes; remove from the fire; beat up the yolks of 4 eggs and mix them with the cornstarch; when nearly cold beat the whites to a stiff froth, stir them lightly through the custard and flavor with 1-1/2 teaspoonfuls vanilla; put a round piece of paper in the bottom of a mould; then line the bottom and sides with lady fingers, fill in the cold custard, lay the cakes closely together on top and set on ice till wanted; when ready to serve turn the charlotte russe onto a glass dish and serve with vanilla sauce.

478. Charlotte a la russe.— Cover the bottom of a round form with white paper and line the inside of it with sponge cake; cut the cake for the bottom into 3-cornered pieces, lay them with the points towards the center and let them lap over on one another; cut the pieces for the sides as long as the height of form and about 1-1/2 inches wide; cut them a little slanting on one side towards the top, fit them in firmly close to one another and fill the form with the following cream:—Soak 1 ounce gelatine in a little cold water; place a saucepan with 1 pint milk, the yolks of 6 eggs, 1 small cup sugar and 2 teaspoonfuls vanilla over the fire and stir till nearly boiling; remove from the fire, add the gelatine and stir till cold; when it begins to thicken add 1 pint whipped cream and finish the same as in foregoing recipe. If cream is not handy beat the 6 whites to a stiff froth and add them instead of it.

479. Charlotte a la russe (with preserved or stewed Pears).— Prepare the milk with gelatine and cream the same as in foregoing recipe; cover the bottom of a round deep dish with preserved or stewed pears, also lay some pears on the side of form, pour in the milk mixture and set on ice till cold; when ready to serve beat the whites to a stiff froth and add 2 tablespoonfuls sugar and 1/2 teaspoonful vanilla; turn the charlotte onto a dish and spread the beaten whites over it; serve with cold strawberry sauce. This may be made of preserved peaches, apricots or any other kind of fruit in the same manner.

480. Snow Eggs.— Beat the whites of 6 eggs to a stiff froth and add 3 tablespoonfuls powdered sugar; put a wide saucepan with milk and 1 tablespoonful sugar over the fire; as soon as the milk boils set with a tablespoon large oval-shaped dumplings from the mixture into the milk, draw saucepan to side of stove, cover and let it stand for a few minutes; then turn them over, let the milk come to a boil again, draw it to the side and cover; after a few minutes transfer the dumplings with a skimmer to a sieve and set aside to cool; prepare a creme francaise au chocolat or vanille (see Cream) in a plain form; when cold turn the cream onto a dish, lay the snow eggs in a circle around it and serve with vanilla sauce.