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

(French) Put into an enamel saucepan 1/4 lb. of butter, the same of white sugar, a dessert-spoonful of flour, seven yolks of eggs, the juice of an orange, the same of lemon, and the grated rind of an orange. Stir all over a slow fire as you would an ordinary custard, not allowing it to boil, nor must there be any lumps. Pour this custard into a basin of earthenware--it must not be put into any tin vessel; mix with the seven whites of eggs beaten to a firm froth, pour into a plain earthenware mould, and cook in the oven for 30 to 35 minutes. The mould must be placed in a bain-marie--that is to say, in a deep dish or vessel half full of boiling water. This pudding must be served quickly, and with a custard flavoured with orange. OAT CAKES (Scotch) Two lbs. of oatmeal, 6 ozs. of flour, 2 ozs. of sugar, 1/2 lb. of butter and lard, 1/2 oz. of carbonate of soda, 1/4 oz. of tartaric acid, a little salt, milk. Weigh the flour and meal onto the board, take the soda, acid, and salt, and rub these ingredients through a fine hair sieve onto the flour and meal; then add the sugar and fat, and rub together until smooth; make a bay or hole in the centre and work into a smooth paste with milk, taking care not to have it too dry or tight, or considerable trouble will be experienced in rolling out the cakes, as they will be found very short. Having wet the paste take small pieces about the size of an egg, and roll these out thin and round with a small rolling-pin, dusting the board with a mixture partly of oatmeal and flour. When rolled down thin enough, take a sharp knife and cut them in four, place them on clean, flat tins, and bake in a warm oven. These cakes require very careful handling or they will break all to pieces. TEA-CAKES (HOT) (Scotch) One-half lb. flour, 1/4 lb. butter, 1 oz. sugar, 1 saltspoon salt, 1