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Semolina Fritters

Quarter pound semolina, one and a half pints of milk, three eggs. Put on the milk, and, as soon as it is boiling, drop the semolina in, in a shower. Let it boil for a few minutes, stirring continually. Then add the yolks of three eggs, and then the whites, which you have already beaten stiff. Pour all on a dish, and cool. Have some boiling lard (it is boiling when it ceases to bubble), and throw into it spoonsful of the mixture. When they are fried golden, take them out, drain them a moment, and sprinkle on some white sugar. Speculoos (A Brussels recipe) Pound down half pound flour, four ounces brown sugar, three and a half ounces butter, a pinch of nutmeg, and the same of mace and cinnamon in powder. Add, as well, a pinch of bicarbonate of soda. Make the paste into a ball, and cover it with a fine linen or muslin cloth, and leave it till the following day. If you have no molds to press it in, cut it into diamonds or different shapes, and cook them in the oven on buttered trays. I believe waffle irons can be bought in London.

Gaufres from Brussels Mix in an earthern bowl half a pint of flour, five yolks of eggs, a coffee-spoonful of castor sugar, half pint of milk (fresh), adding a pinch of salt and of vanilla; then two ounces butter melted over hot water. Then beat up the whites of four eggs very stiffly, and add them. Butter a baking-tin or sheet (since English households have not got a gaufre-iron, which is double and closes up), and pour in your mixture, spreading it over the sheet. When the gaufre is nicely yellowed, take it out and powder it with sugar. But to render this recipe absolutely successful, the correct implement is necessary.