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

salt, cook in double boiler 15 minutes. Add 2 tablespoons of butter, 2 tablespoons of either cocoanut or almond macaroons, crumbed, 2/3 teaspoonful of vanilla, and 1/2 teaspoonful of lemon extract. This may be put between simply two crusts, a bottom and a top, and served in a pie plate. CHOCOLATE PUDDING (French) Grate 1/4 pound of chocolate. In a separate basin soften 1/2 pound of butter at the entrance of the oven; work it well with a spoon for 5 minutes; add little by little to it 1 whole egg, 5 yolks, and the grated chocolate, 1/4 lb. of white powdered sugar, and a dessert-spoonful of dried bread pounded. Beat up to a froth with 5 whites of eggs, add them delicately and gently to the mixture with two dessert-spoonfuls of dried and sifted flour. Pour into a mould that has been buttered and sprinkled with baked bread-crumbs. Boil in a stew-pan, the water to reach half-way up the mould; leave the stew-pan open, and boil from 35 to 45 minutes. This pudding may also be baked. Serve with cream and chocolate sauce. SAUCE CRÊME AU CHOCOLAT.--Dissolve a tablet of chocolate in 2 dessert-spoonfuls of hot water; add 2 ozs. of powdered sugar and 3 yolks of eggs, working the mixture for an instant with the spoon, then add very gradually 1/4 pint of hot milk. Stir over the fire until it commences to thicken and stick to the spoon; it must not boil. Pass it through a hair-sieve. FRIED APPLES (New England) Cut 4 or 5 apples of fine flavour into quarters, then divide again until the pieces are about 1 inch in width--do not remove the skin. Throw into cold water. Put into a saucepan 1 teaspoonful of lard. When this is hot heap all the apples into the pan; spread over the apples 1 cup darkest brown sugar; cover closely. Cook rather slowly about 15 minutes; then turn each piece with a fork. Cover closely again and cook 15 minutes more. The apples should keep their shape and look clear with a rich syrup. ORANGE PUDDING