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Darioles

Butter the dariole moulds and line them with a thin paste made as follows. Beat half a pound of butter to a cream; stir into it very gradually one pound of flour, with which three ounces of fine sugar has been mixed, and the yolks of three and the whites of two eggs, beaten separately. When the moulds are lined, have ready a custard to fill them, composed of the following ingredients:--Eight well-beaten eggs, without the whites, six crushed macaroons, two ounces of sugar, half a pint of cream, and half the grated rind of a small lemon. These should be stirred over the fire until the custard thickens; when it is cool the darioles may be filled and baked. They will take fifteen minutes in a quick oven; they should rise like a souffle, and be served at once with sugar strewn over, or they will fall. Probable cost, 1s. 8d. Sufficient to fill twelve moulds.