Puddings, Cakes, Etc.
FRENCH PANCAKES
Mix 1 teaspoonful of flour and 1 teaspoonful of sifted sugar with ½ pint of cream or rich milk. Beat 3 eggs separately and stir into the cream. Bake in a quick oven in 3 large saucers. When brown, place one cake on top of the other and spread jam between.
CRÊPES SUZETTE
Mix well 1 lb. of flour, 5 ozs. of powdered sugar, a pinch of salt, 10 eggs; add ¼ pint of cream, ¼ pint of milk, 2 spoonsful of whipped cream, a liqueur glass Curaçoa and a few drops of essence of mandarines. Three or 4 tablespoons of this mixture are enough for one pancake. Cook in a pan and when brown on both sides put in a hot covered dish.
SAUCE FOR CRÊPES SUZETTE
Cream ¼ lb. of butter, add ¼ lb. of powdered sugar, 3 liqueur glasses of Curaçoa, 1 liqueur glass of essence of mandarines, the juice of ½ a lemon, and 1/8 of an oz. of hazelnut milk (Noisette de beurre d'aveline).