1. Cook macaroni for 7 minutes in boiling salted water.
2. Drain.
3. Put syrup into strong saucepan and boil without stirring until a rich golden brown colour. Read the rest of this entry »

1. Make and cook the pancakes wafer thin, in the usual way, but instead of rolling, spread each pancake with apple pureé or jam and chopped almonds.
2. Pile on top of one another.
3. When the last panacakes has been added, whisk egg white, fold in sugar.
4. Spread on top of the pancakes, sprinkle with nuts and brown in the oven, for 10 minutes.
5. Serve in slices like a cake. Read the rest of this entry »

1. Sieve flour and salt, add egg or eggs and enough milk to give sticky consistency.
2. Beat well then gradually add rest of liquid.
3. Add oil last if using this. Read the rest of this entry »

1. Dissolve the gelatine in the water.
2. Add to the hot custard, together with almond essence and macaroon crumbs.
3. Put into mound and allow to set.
4. Split the almonds and brown under a grill or in the oven.
5. Turn out the cream and decorate with almonds and cherries.
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