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Hot Zabajone

Beat well together the yolks of six eggs, and half a cup of sugar.  Heat in a double saucepan, being careful to stir only one way.  Place in a strainer the shaved peel of three oranges.  Through this pour slowly into the eggs a quart of champagne (white wine may be substituted), and allow the mixture to thicken.  Serve hot in champagne glasses.

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Frozen Zabajone

Mix the same as for hot zabajone, adding another half cup of sugar and a tablespoonful of orange juice.  When it is cold half freeze in a freezer.  Then remove and place in paper cases or moulds, on the ice.

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Genoise Pastry

Beat to a cream half a cup of butter and half a cup of sugar.  Break into the cream three eggs, one at a time, and mix until smooth.  Stir in half a cup of flour.  Pour on a buttered tin and bake ten or fifteen minutes.  When cold spread thickly with apricot jam and cover with chocolate icing.  Set in the oven a few moments, then put aside to cool.  Cut into odd shapes before serving.

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Omelette Souffle

Beat to a cream the yolks of six eggs, four tablespoonfuls of sugar and the grated rind of half a lemon.  Whip the whites of the eggs to a stiff froth.  Place in a frying pan over the fire four ounces of butter.  When it is melted mix the yolks and whites together and stir quickly into the pan.  As soon as the eggs have absorbed the butter, pour them into a buttered baking dish and set in a hot oven for six or seven minutes.  Serve at once.

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Marmalade Pudding

Cream half a cup of sugar and two teaspoonfuls of butter.  Beat into this the yolks of four eggs and one cup of cream or milk.  Add a cup of fine bread crumbs and the beaten whites of the eggs; then a cup of orange marmalade, or some other fruit marmalade.  Pour into a buttered mould and bake one hour in a moderate oven.  Turn out of the mould and serve with a brandy sauce, or cream.

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Amherst Pudding

Line a baking dish with thinly rolled pie crust or puff paste.  Fill with the following mixture.  A small cup of butter creamed with two cups of sugar and beaten up with four or five eggs, a cupful of finely chopped apple added, with the grated rind and juice of a lemon and a little water.  Sprinkle with nutmeg, and bake for half an hour in a moderate oven.

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Brown Betty

Cover the bottom of a baking dish with bread crumbs, over which place a layer of thinly sliced tart apples.  Sprinkle thickly with sugar and small pieces of butter, cinnamon and nutmeg, then cover with bread crumbs and repeat the layers until the dish is filled, having a layer of crumbs sprinkled with bits of butter on top.  Then pour over all three-quarters of a cup of molasses thinned with a little hot water.  Bake until the apples are tender and the top is well browned.