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6 oz. fine wheatmeal, 1/2 lb. castor sugar, 4 eggs, any flavouring to taste. Beat up the eggs, sift in the sugar, then the flour, and bake the mixture in a well-greased cake tin in a moderate oven from 1 to1-1/2 hours.

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CHEESE SOUP.–Light-coloured and dry cheese is necessary for this somewhat
peculiar soup, but the best cheese of all is, undoubtedly, Gruyere. Grate
half a pound of cheese and spread a layer of this at the bottom of the
soup-tureen. Cover this layer of cheese with some very thin slices of
stale crumb of bread. Then put another layer of cheese and another layer
of bread till all the cheese is used up. Next take about twotablespoonfuls of brown roux, melt this in a small saucepan,

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Updated: 06-03-2007 00:00:00 UTC
Released: 20-02-2007 00:00:00 UTC
Language: English
Platform: Windows 98, Me, 2000, XP, 2003
Requirements: -
Install: Install and Uninstall
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On looking down this list it will be observed that in many cases cream–or, at any rate, milk–is recommended. We can well imagine the housekeeper exclaiming, ‘I don”t call this economy.’

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MAYONNAISE SAUCE.–This is the most delicious of all cold sauces. It is composed entirely of raw yolk of egg and oil, flavoured with a dash of vinegar. When made properly it should be of the consistency of butter in summer time.

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