Mix the same as for hot zabajone, adding another half cup of sugar and a tablespoonful of orange juice. When it is cold half freeze in a freezer. Then remove and place in paper cases or moulds, on the ice.
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Genoise Pastry
Beat to a cream half a cup of butter and half a cup of sugar. Break into the cream three eggs, one at a time, and mix until smooth. Stir in half a cup of flour. Pour on a buttered tin and bake ten or fifteen minutes. When cold spread thickly with apricot jam and cover with chocolate icing. Set in the oven a few moments, then put aside to cool. Cut into odd shapes before serving.
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Omelette Souffle
Beat to a cream the yolks of six eggs, four tablespoonfuls of sugar and the grated rind of half a lemon. Whip the whites of the eggs to a stiff froth. Place in a frying pan over the fire four ounces of butter. When it is melted mix the yolks and whites together and stir quickly into the pan. As soon as the eggs have absorbed the butter, pour them into a buttered baking dish and set in a hot oven for six or seven minutes. Serve at once.
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Marmalade Pudding
Cream half a cup of sugar and two teaspoonfuls of butter. Beat into this the yolks of four eggs and one cup of cream or milk. Add a cup of fine bread crumbs and the beaten whites of the eggs; then a cup of orange marmalade, or some other fruit marmalade. Pour into a buttered mould and bake one hour in a moderate oven. Turn out of the mould and serve with a brandy sauce, or cream.