ion with which it
is served, and some cooks, to preserve its lightness, hold a salamander
over the souffle until it is placed on the table. If allowed to stand
after it comes from the oven, it will be entirely spoiled, as it falls
almost immediately.

_Time_.--15 to 20 minutes. _Average cost_, 1s.

_Sufficient_ for a moderate-sized souffle. _Seasonable_ at any time.

DARIOLES A LA VANILLE.

(_Sweet Entremets_.)

1428. INGREDIENTS.--1/2 pint of milk, 1/2 pint of cream, 2 oz. of flour,
3 oz. of pounded sugar, 6 eggs, 2 oz. of butter, puff-paste, flavouring
of essence of vanilla.

_Mode_.--Mix the flour to a smooth batter, with the milk; stir in the
cream, sugar, the eggs, which should be well whisked, and the butter,
which should be beaten to a cream. Put in some essence of vanilla, drop
by drop, until the mixture is well flavoured; line some dariole-moulds
with puff-paste, three-parts fill them with the batter, and bake in a
good oven from 25 to 35 minutes. Turn them out of the moulds on a dish,
without breaking them; strew over sifted sugar, and serve. The
flavouring of the darioles may be varied by substituting lemon,
cinnamon, or almonds, for the vanilla.

_Time_.--25 to 35 minutes. _Average cost_, 1s. 8d.

_Sufficient_ to fill 6 or 7 dariole-moulds. _Seasonable_ at any time.

CURRANT FRITTERS.

1429. INGREDIENTS.--1/2 pint of milk, 2 tablespoonfuls of flour, 4 eggs,
3 tablespoonfuls of boiled rice, 3 tablespoonfuls of currants, sugar to
taste, a very little grated nutmeg, hot lard or clarified dripping.

_Mode_.--Put the milk into a basin with the flour, which should
previously be rubbed to a smooth batter with a little cold milk; stir
these ingredients together; add the well-whisked eggs, the rice,
currants, sugar, and nutmeg. Beat the mixture for a few minutes, and, if
not sufficiently thick, add a little more boiled rice; drop it, in small
quantities, into a pan of boiling lard or clarified dripping; fry the
fritters a nice brown, and, when done, drain them on a piece of
blotting-paper, before the fire. Pile them on a white d'oyley, strew
over sifted sugar, and serve them very hot. Send a cut lemon to table
with them.

_Time_.--From 8 to 10 minutes to fry the fritters.

_Average cost_, 9d.

_Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.

CHOCOLATE CREAM.

1430. INGREDIENTS.--3 oz. of grated chocolate, 1/4 lb. of sugar, 1-1/2
pint of cream, 1/2 oz. of clarified isinglass, the