The new century cookery book

1663. JBeignets a la Tyrolienne — Prepare a choux-paste mixture (No. 1951), put it in a forcing-bag with a star tube or pipe, and force out some round or oblong shapes on to an oiled bakingsheet. Drop these into hot fat and fry a golden colour. Drain, brush over with apricot marmalade, and roll in caster sugar mixed with a little cinnamon powder. Dish up and serve with a hot or cold vanilla sauce. 1664. JBeignets Souffles a la Vanille. — Prepare some choux-paste (No. 1951), add a teaspoonful of caster sugar and a few drops of vanilla essence. Have ready some hot lard or clarified butter, drop in the paste with a dessert or tea spoon, fry (rather slowly at first) until a nice golden colour is obtained. Drain well, dredge with caster or icing sugar, and serve hot. 1665. JBeignets de Crepes (Pancake Fritters). — 2 oz. flour, | gill milk, 1 egg, 1 lemon, a pinch of salt, vanilla sugar, 4 oz. butter or lard for frying. Sift the flour into a basin, add a small pinch of salt, and stir the milk in gradually, beat up well and stir in the yolk of an egg. Grate half the rind of the lemon, and add it together with a teaspoonful of lemon-juice. Whisk the white of egg to a stiff froth and mix gently: with the above. Heat up the butter (clarified) or lard in a frying or omelet pan, when quite hot drop in the mixture by means of a dessertspoon and fry a golden colour. Too many must not be fried at one time. As soon as they are fried strain on a cloth or paper, dredge well with vanilla sugar, dish up, and serve hot with a lemon sauce, or sauce citron. M M 1666. Crepes , Pancakes (Batter). — 4 oz. of flour ( Coombs's self-raising), 1 whole egg, 3 yolks of eggs, \ oz. oiled butter, 1J gill of milk, a pinch of salt. Put the flour into a basin, add the salt, beat up the eggs, and stir gradually into the flour ; add a little of the milk and beat to a smooth paste, then pour in the remainder of the milk and the oiled butter (this must be done gradually), mix well, strain through a pointed strainer into a jug. Let the batter stand for some time before using. 1667. To Fry Pancakes. — To fry pancakes successfully proceed as follows : Put a very small piece of butter in a pancake pan ; when hot pour in a small quantity, say two tablespoonfuls, of the batter, so as to cover the bottom of the pan completely. Fry over a clear fire till one side is coloured, then toss it over and fry the other side ; when done turn on to a clean board, and proceed as directed. Dust with sugar, squeeze a few drops of lemon-juice over, roll up, or fold, and dish up on a hot dish. 1668. Panequets an Confiture ( Baked Pancakes, French Fashion ). — 3 oz. butter, 2 oz. caster sugar, 3 oz. flour, the grated rind of \ a lemon and its juice, a pinch of salt, 1 pint milk, about 1 oz. clarified butter, 3 to 4 tablespoonfuls of jam. Put the butter and sugar in a basin and beat to a cream. Add the flour (previously sifted), the lemon-rind, and lemon -juice, also the pinch of salt ; beat the mixture for ten minutes, adding gradually the eggs and milk. Continue beating for another ten minutes after the flour is added, and let the mixture stand for about an hour.