Pudding A La Marechale - Marshal Pudding

Beat together until quite foamy 8 ounces of butter with 8 ounces of powdered sugar, add 10 egg yolks and 10 egg whites whipped to a stiff froth.

Previously to creaming butter and sugar, cut into small squares 8 ounces of Graham bread, which saturate with 2 gills of claret and 1 gill of rum, add 2 tablets of finely grated chocolate, a good pinch of powdered cinnamon and 1/2 ounce each of currants, citron and orange peel; the two latter cut in fine dice.

Mix the whole well; fill some buttered cylindrical shaped mould and cook in the bain-marie for 45 minutes.

Serve with Sabayon sauce.

Pudding De Farina, Sauce Aux Fruits - Farina Pudding, Fruit Sauce

Pour into I quart of boiling milk 10 ounces of farina; cook for 25 minutes; then add a pinch of salt, 2 ounces of sugar and 2 ounces of butter; mix well; after 10 minutes add 8 raw egg yolks and 6 egg whites whipped to a stiff froth.

Butter a cylindrical mould, fill to three-quarters of its height with the pudding preparation, and cook in the bain-marie for 45 minutes.

Dish up and pour over fruit sauce.

Note. - The same formula as the above may be applied to all other puddings made with farinaceous ingredients.

Souffle a la Vanille - Vanilla Souffle. Dilute 6 ounces of sugar, 2 ounces of flour and a small pinch of salt with I pint of milk; add a small stick of vanilla; set on the fire and stir until boiling, being careful to obtain a smooth paste; take it from the fire, remove the vanilla and incorporate a small piece of butter, about I ounce; then add by degrees 3 raw egg yolks.

Whip to a firm froth 6 egg whites and incorporate them gently to the above preparation.

Butter a souffle case, besprinkle with powdered sugar, fill with the souffle preparation and set it on the hot range for a minute or so; then put to cook in a moderate oven for about 20 minutes, and serve immediately.

Note. - Instead of serving one large case, small individual cases can be substituted.

Souffle Au Chocolat - Chocolate Souffle

Prepare as vanilla souffle, adding 2 tablets of chocolate heated in the oven, and increasing the egg whites to 7 instead of 6.

Souffle A L'orange - Orange Souffle

Proceed as for "Vanilla Souffle," adding the finely grated outer rind of an orange and a few drops of red coloring.

Note. - Orange souffles may be served in orange shells, i. e., oranges cut in halves and scooped out. Lemon souffles, in fact, any flavor may be served as souffle.

Souffle A La D'orleans - Souffle, D'orleans Style

Prepare a vanilla souffle, add a good dash of maraschino, crush some macaroons, saturate them with kirschwasser and add to the souffle; add also some candied fruit cut up fine and macerated in kirschwasser.

Omelette Souflee A La Vanille - Vanilla Puff Omelet

Mix in a bowl 3 egg yolks, with 6 tablespoonfuls of powdered sugar, adding some vanilla flavoring; when this preparation is quite foamy and light, whip 6 egg whites to a stiff froth, and gently incorporate them to the yolks.

Butter an oblong dish, strew over some powdered sugar, place the egg mass on top, smooth it over, giving it an oblong shape; dredge over some powdered sugar and cook in a hot oven from 7 to 10 minutes; serve immediately.

Note. - These puff omelets may be flavored with almonds,, lemons, chocolate, orange blossom, etc.