lespoonfuls
cocoanut.

405. +Currant Fritters.+-- 2 cups flour sifted with 1 teaspoonful
baking powder, 1/2 tablespoonful dripping or butter, 2 tablespoonfuls
sugar, the grated rind of 1/2 lemon, 1/2 cup milk, 2 eggs and 1/2 cup
well washed and dried currants; stir dripping and sugar to a cream
and add the yolks of 2 eggs; then the sifted flour and milk; the
lemon and currants next; add lastly the whites of the eggs, beaten
to a stiff froth; cut with a spoon small portions, the size of a
walnut, from the mixture, drop them into boiling lard or dripping
and fry a light brown and well done; dust them with sugar and serve
with a syrup made as follows:--Boil 1 cup sugar with 1/2 cup water
till it begins to turn yellow; then remove from fire, add a little
boiling water, stir for a few minutes and serve. These quantities
make 20 fritters.

406. +Walnut Fritters.+-- Break the nuts into small pieces and stir 2
cupfuls into a batter made the same as for Apple Fritters. Or bake
the fritters plain, prepare a hard sauce, stir some nuts into it and
serve with the fritters. Walnut fritters may be served with wine,
hard or fruit sauce, or they may be served dusted with sugar without
a sauce.

407. +Omelette Soufle a la vanille.+-- Stir the yolks of 9 eggs with
3 tablespoonfuls sugar to a cream; add a little salt, 1 teaspoonful
vanilla extract and 6 macaroons pounded fine; add lastly the whites
of the eggs, beaten to a stiff froth; place an omelet or large
fryingpan with butter over the fire; when hot put in 1/3 the egg
mixture, shake the pan a little to and fro and bake the omelet to a
delicate brown; have ready a buttered dish, turn the omelet into it,
with the brown side up, set in the oven and bake another omelet the
same way; lay the omelet on top of the one in dish, with brown side
up; then bake the third one; lay it on top of the two and bake the
whole 10 to 15 minutes; draw them to the front of oven, sprinkle
with sugar and hold a red hot shovel over, to brown the sugar; then
remove from oven and serve at once. Omelet souflees should be eaten
as soon as done.

408. +Omelette Soufle Confitures.+-- Prepare 3 or 4 omelets the same
as in foregoing recipe, spread over each omelet some peach marmalade
or fruit jelly, pour over them when done some warm fruit jelly and
serve.

409. +Omelette Soufle (with Chocolate).+-- Prepare the omelets the
same as in foregoing recipe and sprinkle over each one a
tablespoonful grated chocola