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Salad, Basto

Cut into julienne strips one very small stalk white celery; one sound, good-sized green pepper, cut the same way. Peel and core one good-sized sound apple and cut it into strips as the others. Neatly trim a small head fresh, crisp escarole (endive), detach the leaves, wash well and thoroughly drain and cut each leaf in half. Place the four articles in a large salad bowl. Season with four tablespoons salad dressing. Carefully mix, at the very last moment, and serve.

MALAGA PUDDING One and a half ounces good butter, two egg yolks, one and a half ounces of cake crumbs or bread crumbs, one ounce of Malaga currants and two tablespoons Malaga or a similar wine. Place the butter and egg yolks in a basin and briskly beat up with a wooden spoon for five minutes, then add the sugar; beat for five minutes more; add the crumbs, wine and currants; mix sharply for one minute. Beat up the whites to a stiff froth and add to the preparation, then gently mix for one minute with the skimmer. Lightly butter six individual pudding moulds, sprinkle a little flour inside of the moulds all around. Fill them with the preparation, Place the moulds in a small, square tin, pour hot water into the tin up to half the height of the moulds. Place in a brisk oven to steam for twenty minutes. Remove, unmould carefully on a hot dish and serve with a Sabayon sauce separately.