Part 10 (1/2)

Add the yolk of an egg, stir it well, and pour all into a mold. Put it to cool. Turn it out, and serve it with the following sauce, which must be poured on the shape.

A pint of milk, sugar, and vanilla; let it boil. Stir a soup-spoonful of cornflour in water till it is smooth, mix it with the boiling milk, let it boil while stirring it for a few minutes, take it from the fire, add the yolk of an egg, and pour it on the rice shape. Serve when cold.

[_Mdlle. l.u.s.t, of Brussels_.]

EXCELLENT PASTE FOR PASTRY

Equal quant.i.ties of b.u.t.ter and flour, well mixed in a little beer; add also a pinch of salt. Make this paste the day before you require it; it is good for little patties and tarts.

[_Mdlle. Le Kent_.]

CHOCOLATE CREAM

(No. 2)

Melt four penny tablets of chocolate in hot milk until it is liquid and without lumps. Boil up a pint of milk with a stick of vanilla, a big lump of b.u.t.ter (size of a walnut) and ten lumps of sugar. When this boils, add the chocolate and keep stirring continually. Then take the yolks of three eggs and well beat them; it is better to have these beaten before, so as not to interfere with the stirring of your mixture.

Add your three yolks and keep on stirring, always in the same way.

Then pour the mixture into a mold that has been rinsed out in very cold water, and let it stand in a cool place till set.

[_Mrs. Emelie Jones_.]

BELGIAN GINGERBREAD

1/2 pound cornflour 1/4 pound b.u.t.ter 1/4 pound white sugar 1 or 2 eggs 1/2 ounce ginger powder.

Work all the ingredients together on a marble slab, to get the paste all of the same consistency. Make it into b.a.l.l.s as big as walnuts, flattening them slightly before putting them into the oven. This sort of gingerbread keeps very well.

[_L. L. B. d'Anvers_.]

APPLE FRITTERS

Put half pound of flour in a deep dish and work it with beer, beating it well till there are no lumps left. Make it into a paste that is not very liquid. Peel and core some good apples, cut them into rounds, put them in the paste so that each one is well covered with it. Have a pan of boiling fat and throw in the apple slices for two minutes. They ought to be golden by then, if that fat has been hot enough. Serve them dusted with powdered sugar and the juice of half a lemon squeezed on them.

[_Mme. Delahaye_.]