French Pancakes

Ingredients

2 eggs, 2 oz. of butter, 2 oz. of sifted sugar, 2 oz. of flour, 1/2 a pint of new milk.

Method

Beat the eggs thoroughly, and put them into a basin with the butter, which should be beaten to a cream; stir in the sugar and flour, and when these ingredients are well mixed, add the milk, which should be slightly warm; keep stirring and beating the mixture for a few minutes; put it on buttered plates, and bake it in a quick oven for twenty minutes. Serve with a cut lemon and sifted sugar, or pile the pancakes high on a dish with a layer of preserve or marmalade between each.

German Puffs

Ingredients

2 oz. of butter, 3 tablespoonfuls of sugar, 3 eggs - whites and yolks separate - 3 teacups of milk, 3 teacups of flour, 1 saltspoonful of salt, and a few drops of vanilla.

Method

Beat the butter to a cream, add the sugar and well-beaten yolks, then the milk, which should be salted; dredge in the flour by degrees, and when these are well mixed, add the flavouring and whites of the eggs, previously beaten to stiff froth. Bake in well-buttered teacups about fifteen or twenty minutes, till of a light brown. As these puffs rise very much, the cups must not be filled. Serve as soon as done, with sweet sauce.

Lemon Trifle

Ingredients

1 large sponge cake (sliced), 1 quart of milk, 3 eggs (whites and yolks separate), 5 large tablespoonfuls of pounded white sugar, 1 lemon (all the juice), and 1/4 of the rind very finely grated, essence of lemon to flavour the méringue.

Method

Slice the cake and arrange it in a deep glass dish, then pour upon it a teacupful of hot milk to soak it. Well beat the yolks of the eggs, and stir with them 4 tablespoonfuls of sugar; heat the rest of the milk and pour it upon the eggs by degrees, stirring all the time; return it to the saucepan and continue stirring till it thickens, let it cool a little, add the strained juice of the lemon and pour over the sponge cake. When perfectly cold, heap upon it a meringue made of the whites of the eggs whipped to a stiff froth, sweetened with the other tablespoon-ful of sugar, and flavoured with essence of lemon and rind.

Note. - The méringue should be made just before serving.

Queen's Toast

Ingredients

Bread, sugar, lard for frying.

Method

Fry slices of baker's bread in boiling lard to a fine light brown. Dip each slice quickly in boiling water to remove the grease, sprinkle with powdered sugar, and pile on a hot dish. Before toasting, cut out the slices with around cake-cutter; this greatly improves their appearance. Pour sweet wine sauce over while hot, and serve at once.

Rhubarb Fool

Ingredients

1 dozen sticks of rhubarb, 2 table-spoonfuls of moist sugar, 1 teacup of water, 1 teacup of milk.

Method

Cut the rhubarb in small pieces, add the sugar and water, and place it in a covered jar in the oven till the juice is drawn out; beat to a pulp and press it all through a sieve, stir in the milk, and set aside till cold. Serve in a glass dish.

Moulded Rice

Ingredients

1 quart of milk, 6 oz. best rice, 3 oz. sugar, few drops of vanilla.

Method

Simmer the rice in the milk for an hour-and-a-half or till quite tender, ■ stirring frequently to prevent it burning. When done, add the sugar and flavouring, and put it into a mould previously wetted with cold water. Turn out when cold, and serve with a dish of stewed fruit, or garnish with apple jelly.

Rice Flummery

Ingredients

1/4 lb. rice flour, rather more than a pint of milk, sugar to taste, flavouring of cinnamon and lemon.

Method

Mix the rice flour with a little cold milk, pour on to it a pint of boiling milk, which has been flavoured with cinnamon and the peel of a lemon; sweeten to taste with loaf sugar. Gently boil until it thickens, stirring all the time; put it into a mould till cold; serve on a glass dish, and ornament round with raspberry preserve.