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CARAMEL CUSTARD

scald 3 cupfuls rich milk; brown 1 cupful sugar in pan; pour
slowly into the hot milk. Beat 3 eggs until light; add a little
cold milk to 2 tablespoonfuls corn starch; put into milk and cool
until thick. Remove from fire and add 1 cupful cocoanut, % Ib.
chopped pecans. Serve whipped cream on top.

COFFEE GELATINE

Cover 1 tablespoonful gelatine with ™% cupful milk ™% hour.
Add 1% cupfuls cold coffee, 2/3 cupful sugar, %4 teaspoonful salt
and 3 yolks; add 3 whites beaten stiff, last. Put on ice in a mold
to chill, and serve with whipped cream.

CREPES SUZETTES

34 cup flour 6 tablespoonfuls brandy

6 lumps sugar 34 cupful milk

2 teaspoonfuls sugar 3 eggs

1 orange 1g lb. sweet butter

1 teaspoonful salt 14 cupful Marnier liqueur

This is an excellent though simple way of making the crepes
for home use. The success depends on the thinness of the batter.
Of course, if you have cointreau, chartreuse and creme de cocao
on hand, use them with the Grand Marnier. ‘To make the bat-
ter, mix the flour, salt, granulated sugar and milk alternately with
the eggs beaten slightly. Beat well. Grease the bottom of a
shallow pan, pour in the batter and move pan so that the crepe is
paper-thin. Brown on both sides and roll. Then rub the lumps
of sugar with the white part of the orange peel; add 1 teaspoon-
ful of very finely minced peel and dissolve the sugar lumps in
1 tablespoonful of the brandy. Cream with butter. When ready
to serve, heat the crepes in the melted butter-sugar mixture, cover
with the liqueurs and light. Serve when the flame dies out.

—Mrs. A. K. Haywood
CHOCOLATE SOUFFLE

Mix to a paste 4 ozs. of sugar, 4 ozs. of flour and 4 ozs. of
butter. Stir in yolks of 12 eggs, 6 ozs. of powdered chocolate.
Add whites of 10 eggs. Beat stiff. Pour in cups. Bake in slow
oven. Serve at once. —Mrs. E. McKenzie (Caulfeild)

CHRISTMAS PUDDING

cupful sweet milk

cupfuls breadcrumbs
teaspoonful nutmeg
teaspoonful allspice
teaspoonful cinnamon
teaspoonfuls baking powder

sift half of flour with the baking powder, then mix all other
dry ingredients together, then add milk and molasses. When
thoroughly blended, put into buttered tins (2/3 full) cover tight,
steam 3 hours, serve hot with sauce. If not opened will keep for
several weeks. Sauce: 1 cupful sugar, 12 cupful sherry, 1 egg.
Put over fire and whip. Serve immediately.

166

14 cupful molasses

14 cupful brown sugar
1 cupful suet

1 cupful raisins

1 cupful flour

1 cupful nut meats

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