- Some stewed green-gages
- ½ lb. (2 cups) flour
- 1 egg
- 2 teaspoonfuls baking powder
- ½ teaspoonful salt
- Some milk
- ½ teaspoonful lemon extract
Sift the flour into a basin with the baking powder and the salt, beat up the egg, and add a little milk to it, then add them gradually with the lemon extract to the dry ingredients, making a stiff batter. Put half a tablespoonful of this batter into buttered earthenware cups, then put in some stewed green-gages; put a tablespoonful of the batter on the top and cover with a buttered paper. Steam steadily for twenty minutes.
These puffs may be baked in the oven. Any kind of stewed or fresh fruit may be used.
MONTE CARLO CHERRIES
- ½ lb. large ripe cherries
- ¼ lb. lump sugar
- 1 gill (¼ pint) water
- 1 dessertspoonful arrowroot
- Some Kirsch
Stone the cherries, put them into a saucepan with the sugar and the water. Let them boil gently for ten minutes. Blend the arrowroot with two tablespoonfuls of cold water and stir it among the cherries.
Divide the cherries into small casseroles, pour a liqueur-glassful of Kirsch on the top of each, and set alight.
Send to the table burning.
ORANGE MERINGUE PUDDING
- 3 oranges
- 4 eggs
- ½ pint (1 cup) milk
- 2 heaping tablespoonfuls (2 ozs.) butter
- ½ pint (1 cup) bread crumbs
- 3 heaping tablespoonfuls (3 ozs.) sugar