_Ingredients._—½ pint of milk, ½ pint of cream, 2 oz. of flour, 3 oz.
of pounded sugar, 6 eggs, 2 oz. of butter, puff-paste, flavouring of
essence of vanilla. _Mode._—Mix the flour to a smooth batter, with the
milk; stir in the cream, sugar, the eggs, which should be well whisked,
and the butter, which should be beaten to a cream. Put in some essence
of vanilla, drop by drop, until the mixture is well flavoured; line
some dariole-moulds with puff-paste, three-parts fill them with the
batter, and bake in a good oven from 25 to 35 minutes. Turn them out of
the moulds on a dish, without breaking them; strew over sifted sugar,
and serve. The flavouring of the darioles may be varied by substituting
lemon, cinnamon, or almonds, for the vanilla. _Time._—25 to 35 minutes.
_Average cost_, 1_s._ 8_d._ _Sufficient_ to fill 6 or 7 dariole-moulds.
_Seasonable_ at any time.