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DARIOLES (a la Duchesse)

Proceed as before directed. This recipe differs in allowing more time for baking, and requiring no boiling of custard. Mix half a pint of milk with two ounces of flour, three ounces of pounded sugar, six well-beaten eggs, and two ounces of butter into a batter, and put it at once into the moulds, first adding a little essence of vanilla, drop by drop, until the mixture is flavoured. The essence of lemon, almonds, or cinnamon may be substituted for vanilla. The moulds should be only three-parts filled, and from twenty-five to thirty-five minutes allowed for baking. Probable cost, 1s. 8d. Sufficient for seven moulds.