1
Ten eggs; one quart of cream; eight tablespoonfuls of sugar; one dessertspoon of vanilla.
2
Spoon dessertspoon-sized blobs on the trays, leaving a bit of a gap in between.
3
Drop the mixture, a dessertspoon at a time, on to well-oiled paper, or, better still, rice-paper.
4
Proceed as in recipe for Savoury Omelet, but substitute a dessertspoon castor sugar for the onion and parsley.
5
Make a sauce of one tablespoonful butter, one dessertspoon of flour, half pint milk, one teaspoonful of mustard.
6
Carefully open the slits and, with a dessertspoon, press against the flesh on the insides to make a hollow pocket.
7
Put one level teaspoon of mustard, one teaspoon anchovy sauce, one tablespoon of milk or cream, and one dessertspoon of vinegar.
8
Use the back of a dessertspoon to make eight wells in the potato mixture, then crack an egg into each one.
9
Take a clean pot and put in the fish, eggs, rice, a good dessertspoon of butter, and pepper and salt to taste.
10
Take six hard-boiled eggs, cut lengthwise, remove yolk and add to same: one dessertspoon of melted butter, Cayenne pepper, salt and chopped parsley.
11
For other varieties, mix with the flour 1 dessertspoon caraway seeds for Seed Cake; 2 tablespoons desiccated cocoanut for Cocoanut Cake; 6 ozs.
12
1 large onion, 1 dessertspoon curry powder, 1 oz.
13
Two dessertspoons marmalade, two cups bread crumbs, butter size of two walnuts, one half pint of milk, two eggs, two ounces of sugar.
14
Ten eggs; one quart of cream; eight tablespoonfuls of sugar; one dessertspoon of vanilla.
15
Spoon dessertspoon-sized blobs on the trays, leaving a bit of a gap in between.
16
Drop the mixture, a dessertspoon at a time, on to well-oiled paper, or, better still, rice-paper.