NALESNEKY (NALISTNIKI?) - A Russian Recipe.

Beat three yolks of eggs light, add to it half a
cup of milk, half a cup of water, one cup of flour, and
a little salt, mix until smooth, then stir in the whites
of three eggs beaten to a stiff froth. Have some
melted butter, brush over the bottom of a frying pan
and pour a little of the batter into it, let it cover the
bottom of the pan without being thicker than paper,
let it brown, turning it to brown the other side,
spread with any jelly preferred, fold in half and fold
again, making a wedge-shaped cake. Use all the
batter in this way, and serve hot. It would be well
to have two spiders in use.

NOODLE PUDDING.

Put two ounces and a half of noodles in a pint of
boiling milk and cook until stiff like mush. Remove
from the fire, and stir in one ounce and a half of but-
ter, one ounce of sugar, two tablespoonfuls of finely
chopped almonds, a few drops of extract of almond,
#NAME? cream beaten together, and turn the mixture into a
well buttered mould sprinkled thoroughly with fine
sifted bread crumbs. Set the mould in a pan of boil-
ing water in the oven, cover to prevent browning,
and if the mould has a pipe through the center bake
half an hour, if a plain mould it will require three-
quarters of an hour. Turn out of the mould and
serve hot with a sauce.

PARADISE PUDDING.

Melt two and a half ounces of butter in a sauce-
pan, stir into it a quarter of a pound of sifted flour
and a cup and a half of cream or rich milk, let it cook
until it no longer sticks to the side of the pan, remove
from the fire and let it cool. Then stir in an ounce
and a half of sugar, three heaping tablespoonfuls of
almonds blanched and chopped and a little vanilla
to flavor vanilla sugar is better than the extract
then mix in five well beaten eggs, a little at a time.
Turn it into a well buttered mould sprinkled with
dried and sifted bread crumbs, set in a pan of hot
water in the oven, cover to prevent browning and
bake about three-quarters of an hour. Serve hot
with a wine or fruit sauce.

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