Omelette Soufflee A La Stephanie - Puff Omelet, Stephany Style

Prepare an ordinary vanilla puff omelet with 4 Volks and 8 whites, and mix with it 4 lady fingers, cut in small cubes and moistened with a pony of maraschino; dress the omelet with a hollow in the center. When cooked, pour a pony of kirsch in the hollow, set fire to it and serve.

Omelette Soufflee A La Norvegienne Ou A La Alaska - Puff Omelet, Norwegian Or Alaska Style

Cut a piece of sponge cake 1 inch thick to the shape of the dish, place on the cake some ice cream, whatever flavor is preferred ; but not water ice. Cover the whole with a vanilla puff omelet preparation at least I inch thick, and cook in a brisk oven just long enough to cook the eggs; serve immediately. The sponge cake may be saturated with liquors, but this is optional.

Omelette Soufflee En Surprise - Surprise Puff Omelet

Prepare a piece of sponge cake, as in previous receipt, make a hollow in center and fill with preserved fruits mixed with apricot jam; finish as stated in previous receipts.

Note. - An infinite variety of puff omelets may be prepared by simply changing the flavor and ingredients.

Gauffres A L'allemande - German Wafers

Pound 8 ounces of peeled almonds with 4 ounces of sugar and 2 egg whites.

Have ready some waxed baking sheets, put some of the paste on them, the size of a walnut, and spread it with a knife to 3 inches in diameter; strew over some finely chopped almonds and bake in a moderate oven; when done press the wafers on a round stick to curve them.

Macarons Aux Chocolat - Chocolate Macaroons

Pound in the mortar 8 ounces of peeled almonds with 4 ounces of powdered sugar, the same amount of softened chocolate and the whites of two eggs added in small parts at the time; shape into small balls and dress on a sheet of paper in regular rows.

Allow them to dry for a few hours, then bake in a moderate oven.

When done, turn over the sheet of paper and moisten the back of it with a brush dipped in water; allow to soak for a while, then remove the macaroons.

Batons Aux Amandes Vanilles - Vanilla Almond Sticks

Pound 8 ounces of peeled almonds with I pound of icing sugar and 4 ounces of vanilla sugar, add 5 whites of eggs and put the mixture in a cool place to rest for 2 hours. Roll out the paste about 1/4 inch thick, cut it in bands 2 1/2 inches wide and cover with royal vanilla icing; cut the band into strips 1/2 inch wide, place these strips on a baking sheet (previously buttered and besprinkled with flour), and cook in a slack oven.

Note. - These sticks make an excellent accompaniment to ice creams.

Biscuits A La Cuillier - Lady Fingers

Put into a bowl 6 egg yolks and mix with 6 ounces of powdered sugar, stirring until quite foamy; flavor with lemon or vanilla; whip the 6 egg whites to a stiff froth; add them to the sugar and yolks, and then incorporate 5 ounces of sifted flour, mixing the preparation thoroughly, yet carefully.

Provide a pastry bag with a round tube 1/2 inch in diameter; fill the bag with the above preparation and force some of it out on paper, giving it the shape of a finger about 3 inches long; dredge over some powdered sugar, lay it on a baking sheet and bake in a medium oven for 12 minutes.