Allied Cookery: British, French, Italian, Belgian, Russian

brown, place one cake on top of the other and spread jam between. CRÊPES SUZETTE Mix well 1 lb. of flour, 5 ozs. of powdered sugar, a pinch of salt, 10 eggs; add 1/4 pint of cream, 1/4 pint of milk, 2 spoonsful of whipped cream, a liqueur glass Curaçoa and a few drops of essence of mandarines. Three or 4 tablespoons of this mixture are enough for one pancake. Cook in a pan and when brown on both sides put in a hot covered dish. SAUCE FOR CRÊPES SUZETTE Cream 1/4 lb. of butter, add 1/4 lb. of powdered sugar, 3 liqueur glasses of Curaçoa, 1 liqueur glass of essence of mandarines, the juice of 1/2 a lemon, and 1/8 of an oz. of hazelnut milk (_Noisette de beurre d'aveline_). Put one spoonful of the sauce in a chafing dish, and when the sauce is hot, put in a pancake, fold it over twice, turn it in the sauce, and serve very hot. Prepare each pancake separately in this manner. ANOTHER SUZETTE PANCAKE Mix 3 cups of flour, 1-1/2 tablespoons of baking powder, 1/4 cup of sugar, and 1 teaspoon of salt. Add 2 cups of milk slowly, then a well-beaten egg, and 2 tablespoonsful of melted butter. Cook in the same manner as the first Suzette pancake with the following sauce: Cream together 1/4 cup of brown sugar and 1/2 cup of butter, add the juice of 1/2 orange and 1 pony of Curaçoa and 1 pony of brandy. Serve from the chafing dish as described for the first Crepe Suzette. KISEL (Russian) Mix three cups of any kind of fruit syrup, add a little water if the syrup is very thick, sugar and vanilla according to taste, and 1/2 cup of potato flour. Cook them in a double boiler until a very thick cream. Served hot or cold with cream and powdered sugar. CARROT PUDDING Mix 1 cup of grated carrots, 1 cup of bread-crumbs, 1 cup of minced suet, 1 cup of currants, 1 cup of chopped raisins, 1 cup of flour, 1 cup of milk,