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

tablespoons of lard. Work this into a paste and roll out thin. Take 1/2 pound of curds, add 1 egg, and the yolk of a second egg, 2 tablespoons of granulated sugar, a few drops of extract of vanilla. Mix well together and add to the paste as for other ravioli. Then fry in lard until a golden brown. Serve with powdered sugar. CHESTNUTS (Italian) Take 40 chestnuts and roast or boil them over a slow fire. Remove the shells carefully, put them in a bowl, and pour over them 1/2 a glass of rum and 3 tablespoons of powdered sugar. Set fire to the rum and baste the chestnuts constantly as long as the rum will burn, turning the chestnuts about so they will absorb the rum and become coloured. GNOCCHI OF MILK One cup of milk, 1 level tablespoon of powdered starch, 1/2 teaspoon of vanilla, 2 yolks of eggs; 2 tablespoons of sugar. Put all these ingredients together into a saucepan and mix together with a wooden spoon for a few minutes. Then put on the back of the stove where it is not too hot, and cook until the mixture has become stiff. Cook a few minutes longer; then turn out onto a bread-board and spread to a thickness of an inch. When cold cut into diamonds or squares. Butter a baking-dish, and put the squares into it overlapping each other. Add a few dabs of butter here and there. Put another layer of the squares in the dish, more dabs of butter, and so on until the dish is full. Brown in the oven. ALMOND PUDDING (Italian) Two ozs. of ground almonds, sugar to taste, 3 eggs, 1/2 pint of cream, 1 dessert-spoonful of orange-juice, blanched almonds, shredded candied peel. Separate the yolks of the eggs, add 1 tablespoonful of castor-sugar, the ground almonds, and the cream gradually. Whisk the whites stiffly, stir them lightly in, and add more sugar if necessary. Have ready a mould well buttered and lightly covered with shredded almonds and candied peel, then pour in the mixture. Steam gently for