No. 566. Cream Croquettes

15 cts.

A : 1 pt. milk, scald with 1 stick cinnamon, strain and add 2 tbsps. flour and 3 tbsps. corn-starch dissolved in 1/4

C. cold milk ;

B : 2 eggs, beaten with 1/2 c. sugar;

C : 1/4 c. almonds, chopped fine, 1 tsp. vanilla or almond extract.

Cook A until thick, add B, cook 1 m., stirring constantly, remove from fire and add C, pour in shallow pan to cool, when stiff and cold, cut into oblong croquettes, crumb, and fry in hot fat, roll in powdered sugar, and serve.

No. 567. Bread Timbales

10 cts.

A : 6 timbale moulds, buttered and lined with crumbs, and 1 c. preserved fruit, currants, or raisins, chopped fine ;

B: 2 beaten eggs, 1 c. hot milk, 2 tbsps. sugar ;

C : Hard Sauce No. 590 (Hard Sauce, with Cream).

Mix B, pour in A, bake in hot water 15 m., turn out on plates, and serve with C.

No. 568. Cake Timbales

12 cts.

Follow Recipe No. 567 (Bread Timbales), using cake and candied fruit instead of bread and preserved fruit. Serve with Maraschino Sauce No. 594 (Pistachio or Maraschino Sauce).

No. 569. Cocoanut Timbales

14 cts.

Follow Recipe No. 567 (Bread Timbales), using cocoanut instead of frnit. Serve with Cream Brandy Sauce No. 600 (Cream Brandy Sauce).

No. 570. Chocolate and Almond Pudding

28 cts.

Steamed.

A : 1 tbsp. butter, 1/2 c. flour, \ c. grated chocolate, \ c.

milk ;

B: 5 egg-yolks, beaten with £ c. sugar \ an hour, 1 c.

almonds, chopped fine ;

C : Whites, beaten stiff ;

D : Hard Sauce No. 590 (Hard Sauce, with Cream).

Mix A thoroughly, cook until boiling, turn out to cool, then add B, a spoonful at a time, beating constantly, fold in C, fill buttered mould, steam 1 hour, turn out, and serve with D.

No. 571. Chocolate Sponge Pudding, Steamed

28 cts.

A : 4 egg-yolks, 1 c. sugar, beat until very light, add 3 tbsps. milk, 3 tbsps. grated chocolate, dash salt, and 2 tsps. baking-powder sifted with 1 c. flour;

B : Egg-whites, beaten very stiff ; C : Chocolate Icing No. 702 (Chocolate Frosting) ;

D: lc. whipped cream, 1 tbsp. sugar, 1/2 tsp. almond extract, 1/2 c. chopped almonds.

Beat A thoroughly, fold in B, fill a buttered ring mould, steam £ of an hour, turn out on plate, cover with C, fill centre with D. Serve at once.

No. 572. Farina Puffs, Baked

15 cts.

A : 2 cs. hot milk, add 6 tbsps. farina, cook until thick, add 4 egg-yolks, 1/2 c. sugar, 1/8 tsp. salt ;

B : Egg-whites, beaten stiff, 1 tsp. vanilla ; C : Chocolate Sauce No. 599 (Chocolate Sauce).

Cook A 1 m., fold in B, fill six buttered moulds, bake 10 m. in quick oven, turn out, and serve with C.

No. 573. Fig Compote

73 cts.

A : 6 large bag-figs, wash thoroughly and stuff with chopped nuts and grated orange-peel ;

B : Whipped Cream Sauce No. 597 (Whipped Cream Sauce).

Cover A with boiling water, cook until tender, about 30 m., put them on slices of sponge-cake in a dish, add juice of orange and 1 tbsp. sherry to tig water, pour over tig;;, surround with B, and serve.