grees, while boiling, 1
cup sifted flour; stir constantly till it has formed into a smooth
paste and loosens itself from bottom of saucepan; remove the paste
from fire and set aside to cool; then mix it with 2 whole eggs and
the yolks of 2; place a wide saucepan with lard over the fire, drop
with a teaspoon small dumplings into the boiling fat and fry them to
a delicate brown; drain them on blotting paper, lay them onto a warm
dish, dust with sugar and serve at once.

421. +Potato Soufle.+-- Boil 6 large potatoes with the skins in water
until done; when cold remove the skins and grate the potatoes on a
grater; use only that portion which lies behind the grater and be
sure there is 3 cupfuls; then stir 1-1/2 tablespoonfuls butter to a
cream and add alternately the yolks of 6 eggs, 6 tablespoonfuls
sugar and the grated rind of 1 lemon; add 1/2 cup ground or pounded
almonds and 3 tablespoonfuls dry farina; then add the grated
potatoes and lastly the whites of the eggs, beaten to a stiff froth;
put this mixture into a well buttered form and bake 1 hour; serve
with the following sauce:--Mix 1 tablespoonful butter with 1-1/2
teaspoonfuls cornstarch, add 1 cup boiling water and stir over the
fire to a thick, creamy sauce; then add 2 tablespoonfuls sugar, 1
cup sherry wine, a little lemon juice and 1/2 teaspoonful vanilla;
strain through a sieve and serve.

422. +Vanilla Koch.+-- Put 1-1/2 cups milk in a saucepan and add 3
tablespoonfuls sugar, the yolks of 6 eggs and 3 teaspoonfuls flour;
mix this well together, place the saucepan in a vessel of boiling
water and stir over the fire till nearly boiling and thick; remove
it from the fire and set saucepan in cold water; when cold mix it
with 1-1/2 teaspoonfuls vanilla extract and the whites of the 6 eggs,
beaten to a stiff froth; fill this into a well buttered and floured
mould, set in a pan of hot water and bake in a medium hot oven 1/2
hour, or till done; when ready to serve send to table either in the
same dish or turn onto another dish and send claret or strawberry
sauce to table with it. Koch of all kinds should be served
immediately upon being done.

423. +Cream Koch (boiled).+-- Stir together the yolks of 6 eggs with
6 tablespoonfuls cream and 3 tablespoonfuls flour and lastly the
whites of the eggs, beaten to a stiff froth; butter a mould, dust
with flour, put in the mixture, cover tightly and place in a vessel
of boiling water; boil slowly 1 hour; or place the form i