A Chefs Help

Tangerine Mousse

3 eggs 2 egg yolks 3 oz caster sugar Scant ¾ oz gelatine 2 tablespoons cold water Juice of 1 lemon

Cold Lemon Soufflé

3 large, or 4 medium-size eggs (separated) 8 oz caster sugar Rind and juice of 2½ lemons ½ oz gelatine

Gooseberry Soufflé

½ pint gooseberry purée (made with 1 lb green gooseberries, ¼ pint water, 4 rounded tablespoons granulated

Apricot Soufflé

4 eggs (separated) 2 oz caster sugar ½ pint apricot purée (made from canned, or cooked fresh, or dried,

Soufflé Chinois

¾ pint milk 3 egg yolks 2 oz caster sugar 2 tablespoons syrup (from the preserved ginger) ½ oz gelatine

Cold Raspberry Soufflé

1 can (14½ oz) raspberries 1 oz granulated sugar Scant ½ oz gelatine (soaked in a little of the juice from

Vegetable Pasta

2 tablespoons butter or margarine 1 zucchini, ¼” slice 1 yellow squash, ¼” slice 2 carrots, thinly

Rose - Honey

10 cups of fresh or dried fragrant rose petals 2 lt of boiled water 1 kg honey

Basic Bubble Bath Recipe

Use only 100% pure soap flakes. 2 cups almond oil 2 cups distilled water 1 cup soap flakes or grated

Sugar-Free Vanilla

Kale With Cream

1¾ lb kale 2 tablespoons butter 2 tablespoons double cream 1 Pinch nutmeg Salt and pepper 2 tablespoons

Classic White Bread

1 lb Loaf ¾ cup water 2 cups bread flour 1 tablespoon non-fat dried milk 1 ½ tablespoons sugar 1