The thorough good cook

Ingredients required are eight ounces of flour, four ounces of powdered sugar, one pint of whipped cream, eight eggs, one stick of vanilla, a little salt, and a glass of Curaçao. Place the flour, sugar, and salt in a basin, then add the yolks of the eggs, the (pounded) vanilla, and the Curaçao, and mix these well together, gradually adding the whipped cream just before using the batter ; add the whipped whites of eggs, and mix them in lightly, so as to thoroughly incorporate them with it. Bake these gauft'res in irons made for the purpose, and which must have been moistened with a little clarified butter. Fill one side of the irons with some of the batter, handling it gently with a spoon ; close the irons, and then turn them upside down (that the batter may run into the oj^posite side) and set them over the fire. Observe, however, that the irons be very carefully heated, and the superfluous heat allowed to go off previously to filling them with the batter, for, owing to the presence of sugar, the gauffres readily acquire colour. When done, shake some vanilla sugar over them, and send them to table. These gauft'res may be spread with some kind of preserve, such as apricot, currant, jelly, etc. 59. German Puddings. A pint of cream, two tablespoonfuls of flour, the yolks of five eggs, two ounces of almonds, beaten a little : the crumb of a French roll grated, with sugar to your taste : the peel of two lemons, grated or shredded small ; and lastly, a quarter of a pound of butter, clarified and put in cool : pour into buttered cups, and bake as custards : when you turn them out, pour over them melted butter, wine, and sugar. 60. Green Pudding. OOf mutton and beef suet, shredded very small, three-quarters of a pound each ; bread-crumbs, a pound and a half: mix with a sufficient quantity of cream, and the yolks of four and the whites of two eggs, well beaten. Parsley chopped fine, one handful ; juice of spinach, one pint ; season with salt, sweeten with loaf-sugar to taste ; add grated nutmeg and one pound of currants, with a little flour. Mix the ingredients well together, roll up in a sheep's caul, and bake. 61. Grateful Pudding. Take fine flour and grated bread, of each an equal quantity ; four whole eggs and four yolks, well beaten ; well sweeten with fine loaf sugar, as much cream as will make the whole the thickness of batter ; then add raisins of the sun, stoned, and currants, of each one pound, more or less, according to the size of the pudding ; nutmeg, cinnamon, candied-peel at pleasure; bake three-quarters of an hour in a dish well buttered ; when done, grate fine sugar over the pudding, and serve it with wine sauce or sugar and lemon -juice. 62. Grateful Pudding, Another. Take the crumb of white bread, slice thin into a dish to a quart of cream ; set it over a chafing dish of charcoal till the bread grows dryish ; put in a piece of sweet butter, take it off and let it get cold ; beat together four yolks and one or two whites with a little rose-water and sugar to your palate, and add this to the former with a grated nutmeg. Put all (being well mixed) into another dish, and so bake it. 63. Hanover Cake or Pudding.