Chocolate Ballettes Ballettes Au Chocolat

Put into a stewpan half a pint of water, one ounce of castor sugar, four ounces of butter, and the finely-chopped peel of one lemon; bring to the boil, then add three ounces of fine flour, one ounce of Marshall's Creme de Riz, and one ounce of Fry's Caracas Chocolate grated; mix up well, and cook on the side of the stove for about ten minutes, stirring occasionally; then remove from the fire, and let the mixture cool; add the raw yolks of three large eggs, working the mixture well; mix in half an ounce of Cowan's Baking Powder, then add four whites of eggs that have been whipped quite stiff, with a pinch of salt, but do not work the mixture much after these have been added. Put some clean, hot lard in a stewpan, and with a forcing bag and large plain pipe force the mixture into it, cutting the paste in pieces about one inch long by means of a sharp knife; let the ballettes fry until they have risen to two or three times their original size, and are like little souffles; then take them up on a pastry rack, and drain; make a little hole in the centre of each with a small knife, and with a forcing bag and plain pipe fill up the insides with very stiffly-whipped cream that is lightly sweetened and flavoured with vanilla; arrange the ballettes in a pile on the dish, and serve with Vanilla Chocolate sauce (see recipe) over them. Serve very hot for a dinner or luncheon sweet.

Profiteroles A La Bisentz Profiteroles A La Bisentz

Put into a clean stewpan two ounces of butter, two ounces of castor sugar, four tablespoonfuls of rose-water, and about eight drops of vanilla essence; add to this three ounces of Marshall's Creme de Riz that have been previously stirred in a gill of cold milk; mix all together into a smooth paste, stir over the fire till it boils, then draw the pan to the side of the stove and let the contents cook for five minutes, giving them an occasional stir while cooking; remove the pan from the fire, let the mixture cool, add to it three whole raw eggs and four ounces of finely-chopped blanched almonds, and work these together till they become of a perfectly smooth consistency; then put the mixture into a large forcing bag with a medium-sized plain pipe. Have some clean boiling fat in a pan over a quick fire, and force the mixture into this in lengths of about an inch, cutting each portion off with a knife; then cook them till a pretty golden colour, turning them about whilst cooking; take them up with a slice, dust them over with castor sugar, dish them up on a hot dish on a paper, sprinkle over with chopped coloured blanched almonds or pistachios, and serve for a dinner or luncheon sweet. The quantities given are sufficient for eight to ten people.

Apples A La Francaise Pommes A La Francaise

Take one pound of good cooking apples, peel and slice them, and put them into a stewpan with two ounces of castor sugar, one ounce of butter, the finely-chopped peel of a lemon, and the juice from the same, and a quarter-pint of water; boil these together till tender, rub through a wire sieve, and mix with the puree six ounces of ratafia biscuit-crumbs, three raw yolks of eggs, half a wineglassful of Maraschino syrup and a teaspoonful of vanilla essence; stir all together over the fire till it thickens, then divide it into portions, and roll up into balls about the size of a walnut; roll each into fine flour, whole beaten-up egg. and freshly-made white breadcrumbs, and fry them in a basket in clean boiling lard till a pretty golden colour; then dish up in a pile on a hot dish, and serve for a sweet for dinner or luncheon. Custard or clotted cream can be handed with them.