Chantilla Cake

Cut a piece out of the top of a savoy cake, and scoop out the inside; put it on the dish that is to be sent to table; pour

Lisbon wine into the cake, as the wine soaks out; pout it over the cake with the spoon; when the cake has absorbed as much wine as it can, pour the remainder in the dish, and pour custard down the sides, and also pour some in the middle; whip up some cream, the same as for a trifle, and put it in the middle of the cake ; blanch a few sweet almonds, cut them in quarters, and stick them round the edges and on the sides of the cake.

Spanish Fritters

Grate two lemons with a fine grater; put them into a stewpan, with a little Water, a bit of cinnamon, and four or five cloves; .set the stewpan on the stove to boil for a few minutes; take out the spice, and put about two ounces of butter; when melted, put in about four spoonfuls of flour, and one of sifted sugar; keep stirring it over the fire for a few minutes; then take it off, and break in six eggs, one at a time; keep beating it up until all the eggs are in; then beat it up for a few minutes, until it becomes a nice smooth batter, and then put in a glass of brandy : put some lard in a stew-pan, make it hot, and drop the batter in with a tea-spoon ; when they are of a nice brown, take them up, and put them on the back of a sieve; sift sugar over them, and dish them on a napkin. N. B. The batter should be thick.

A Souffle Of Ginger

Put a pint of milk and cream on to boil; put the peel of two lemons, a little cinnamon, and a lump of sugar, to make it sweet; let it boil for half an hour, and then put it to cool; then put a quarter of a pound of butter into a stewpan (that will hold two quarts), and set it on the fire to melt; when melted, put in as much flour as will dry up the butter; keep stirring it over the fire until it leaves the bottom of the stewpan ; then take it off, and break in ten eggs, one at a time; keep stirring it till the egg is mixed well with the flour and butter; mix all the eggs the same way, until it becomes a thick batter; then put a sufficient quantity of the milk and cream that have been boiled ; beat it up well together, (otherwise the eggs would separate in the boiling); and, when mixed, put half a pound of West India preserved ginger, cut in small pieces, a large glass of brandy, and a little nutmeg: butter a savoy cake-mould very thick with butter, not with the hand, but with a paste-brush ; stick dry cherries on the mould in any manner your fancy directs ; put the souffle in. and put the mould into a stew-pan that has boiling water that will come better than half way up the mould; cover the Stewpan, and put lighted charcoal on the cover; keep it boiling very slow for an hour, or better; take the mould out of the stewpan about ten minutes before it is wanted, by which means the souffle will keep firmer; before it is turned out of the mould run the knife round it, by way of loosening it; pour white wine sauce over it. The wine sauce is made as follows: - put about an ounce of butter into a stewpan ; when melted, put about half a table-spoonful of flour; stir it until it is mixed with the butter, then add white wine to it, to make it of the thickness of melted butter; grate a little nutmeg in it, and put about half a glass of brandy in the sauce; pour the sauce over the souffle.