Chapter III: The Pudding and Pastry Book (2)

Christmas Plum Pudding--II

For each Pudding

¹⁄₄ lb. raisins
¹⁄₄ lb. sultanas
¹⁄₄ lb. currants
¹⁄₄ lb. orange peel
¹⁄₄ lb. lemon peel
¹⁄₄ lb. almonds (chopped)
¹⁄₄ lb. chopped preserved ginger
¹⁄₄ lb. sugar
5 ozs. chopped suet
3 heaped table-spoons flour
5 eggs
Spices, brandy or whisky to taste
Salt

Boil twelve hours.

*Dutch Apple Cake

1 pint flour
¹⁄₂ tea-spoon carbonate of soda
1 tea-spoon cream of tartar
¹⁄₄ cup butter
1 egg
1 scant cup milk
4 sour apples
3 table-spoons powdered sugar

Mix and sift the dry materials together. Rub in the butter. Beat the egg. Mix it with the milk. Add to the flour and stir well in. Spread the dough half an inch thick in a shallow tin. Pare the apples and core them. Cut them into eighths. Put these in rows, pressing the thin edge down into the dough. Sprinkle the sugar over the apples. Bake in a hot oven twenty to thirty minutes. Serve with lemon sauce (see p. 85).

Fig Pudding

¹⁄₄ lb. butter
¹⁄₄ lb. figs
¹⁄₄ lb. bread crumbs
2 eggs

Chop the figs and stew them in the butter for quarter of an hour. Beat the eggs well. Mix them with the bread crumbs. Add the figs and butter. Steam on a buttered mould three hours.

Friar’s Omelet

Apples
3 eggs
1 cup sugar
Juice of half a lemon
Bread crumbs

Steam several sour apples. Mash them and then drain them until quite dry. Take one pint of this pulp, and when cool add to it the three well-beaten yolks, the sugar, lemon juice, and the whites beaten to a stiff froth. Brown some very fine bread crumbs in a little butter. Sprinkle the bottom and sides of a well-buttered pudding dish with them. Pour in the mixture. Cover with bread crumbs. Bake twenty minutes. Serve with brown sugar and cream.

*Gooseberry Pudding

3 cups gooseberries
³⁄₄ lb. butter
³⁄₄ lb. powdered sugar
8 eggs
4 sponge-fingers

Stew the gooseberries in water until tender. Do not let them break. Take them out and drain. Then put them through a fine sieve.

Beat the butter to a cream. Add the sugar and beat again. Stir in the gooseberry pulp, the well-beaten eggs and the sponge-fingers finely crushed. Mix well and bake in a pudding dish for thirty minutes.

Ginger Pudding

¹⁄₂ lb. flour
6 ozs. suet
1 table-spoon brown sugar
2 table-spoons golden syrup
1 tea-spoon baking powder
2 eggs
A little milk

Sift the baking powder with the flour. Beat the eggs until creamy. Mix all well together. Steam two and a half hours.

*Italian Mousse

12 yolks
4 wine glasses Madeira or light white wine
6 ozs. powdered sugar
A pinch of powdered cinnamon
A little lemon juice

Beat well together. Pour into an enamelled sauce-pan and stand it in a larger vessel containing hot water. Beat continually with a whisk until the mixture froths and rises. Serve immediately in glasses.

*Little Citron Puddings

¹⁄₂ pint of cream
1 table-spoon sifted flour
2 ozs. powdered sugar
Nutmeg
3 yolks

Mix the cream, flour, sugar and a very little nutmeg together until quite smooth. Add the well-beaten yolks. Butter five small tea-cups or moulds and line with very thin pieces of citron. Pour in the mixture, but do not fill quite full. Bake in a fairly quick oven.

Turn out the puddings and serve at once.

Marmalade Pudding

2 eggs
Their weight in flour, butter and powdered sugar
1 table-spoon marmalade
1 tea-spoon baking-powder

Sift the flour and baking-powder together. Beat the butter to a cream. Add the sugar and beat again. Add the flour, marmalade and well-beaten yolks. Beat the whites to a stiff froth and add them last. Pour into a buttered basin and steam for an hour and a half. Turn out and spread with a little marmalade. Serve with a sweet sauce.

Mousse à la Mangara

¹⁄₄ lb. powdered sugar
6 eggs
Wine glass of kirsch

Beat the sugar and eggs together until creamy and light. Add the kirsch and stand in a sauce-pan of hot water. Set over a slow fire and stir continually until the mixture thickens. It must not boil. Take off the fire and add the whites beaten to a stiff froth. Serve at once.

Palace Pudding

¹⁄₄ lb. butter
¹⁄₄ lb. castor sugar
3 eggs
¹⁄₂ tea-spoon vanilla
¹⁄₄ lb. flour

Beat the butter to a cream. Add the sugar and well-beaten eggs. Beat thoroughly. Add the flour. When well mixed add the vanilla. Butter a mould. Sprinkle it with powdered sugar. Steam one hour. Before turning out, let the pudding stand for a minute or two.

*Pine-Apple and Rice Mould

¹⁄₂ lb. rice
1 pint milk
3 eggs
¹⁄₂ lb. pine-apple
Syrup
¹⁄₄ lb. tinned apricots
2 table-spoons powdered sugar
1 table-spoon kirsch

Cook the rice in the milk in a double boiler until it is very tender and the milk is all absorbed. Cut the pine-apple in small pieces and let it simmer for several minutes in a little syrup (see p. 151).

Beat three whole eggs well together. Add them to the rice and then the pine-apple. When well mixed pour into a buttered mould. Bake for about half-an-hour.

Mash the apricots. Add the sugar. When melted pass through a sieve. Add the kirsch, pour over the pudding.

Plum Pudding

¹⁄₄ lb. butter
¹⁄₂ lb. powdered sugar
1 gill cream
1 gill rum
¹⁄₂ lb. chopped suet
1 cup chopped raisins
1 cup currants
¹⁄₄ lb. chopped citron
6 eggs
1 tea-spoon ground spices
Bread-crumbs

Beat the butter and sugar to a cream. Add the rum and cream. Beat well. Add the suet and well-floured fruit. Beat the eggs together till very light. Add then the spices and sufficient fine bread-crumbs to make a stiff batter. Pour into a buttered mould. Boil five hours.

*Strawberry Shortcake

¹⁄₂ lb. flour
3 ozs. butter
1 table-spoon sugar
2 tea-spoons baking-powder
Milk
Strawberries, sugar and butter

Sift the flour, sugar and baking-powder together twice. Rub in the butter. Add sufficient milk to make a dough (about three-quarters of a cup), mixing lightly with a knife. Put on a floured board and roll out lightly. Divide in two. Bake in two well-buttered round tins (about eight inches in diameter) in a hot oven for twelve minutes. When baked, split open and spread with plenty of butter and a thick layer of crushed and well-sweetened strawberries. Serve at once very hot.

The strawberries should be prepared about half an hour before they are needed.

Sauces

PAGE

Banana Sauce 80

Chocolate Sauce 80

Custard Sauce 81

Foam Sauce 81

Fruit Sauce 82

Golden Sauce 82

Golden Syrup or Molasses Sauce 83

Hard Sauce 83

Hard Sauce with Fruit 84

Jelly Sauce 84

Lemon Sauce 85

Melted Butter 85

Sabaillon 86

Whipped Cream Sauce 86

Wine Sauce--I. 87

” ” II. 87

General Directions

All hot pudding sauces should be served as soon as made.

Butter may be creamed in a warmed basin but should on no account be melted.

Sauces made with yolks of eggs are best made in a _bain marie_; _i.e._ a saucepan placed in a larger pan containing hot water.

Banana Sauce

1 cup water
4 table-spoons powdered sugar
4 bananas
1 dessert-spoon maraschino or
1 wine-glass of wine

Put the water and sugar in a sauce-pan and stir until the sugar is dissolved. Add four bananas which have been mashed with a silver fork. Boil for two minutes. Put through a sieve, and add the wine or maraschino.

Chocolate Sauce

¹⁄₂ cup water
¹⁄₂ cup powdered sugar
3 ozs. chocolate
Vanilla
¹⁄₂ cup scalded cream

Boil the water and sugar together for five minutes. Stir in the melted chocolate. Add a little vanilla. Stir in the cream immediately before serving. If the chocolate mixture cannot be served at once, stand it in a pan of hot water until it is needed.

Custard Sauce

¹⁄₂ pint milk (or cream)
2 table-spoons powdered sugar
Yolks of 2 eggs
Vanilla

Boil the milk and sugar together. Beat the yolks thoroughly, and pour the milk over them. Strain and return to the saucepan, stirring until it thickens. Do not let it boil. Add a little vanilla.

Foam Sauce

¹⁄₄ lb. butter
1 cup castor sugar
¹⁄₄ cup boiling water
White of 1 egg
1 tea-spoon vanilla
2 table-spoons wine, fruit juice or syrup

Beat the butter to a cream. Add the sugar, vanilla and wine. Just before it is served stir in the boiling water. Then add the well-beaten white of an egg, and beat until the sauce is foamy.

Fruit Sauce

1 cup juice of fresh or stewed fruit
1 tea-spoon arrowroot
¹⁄₂ cup powdered sugar

Let the juice boil, add gradually the arrowroot (which must be smoothly mixed with a very little water), and boil for five minutes. Strain.

If jam is used, half a cup will be sufficient. It should first be well beaten and then passed through a sieve. Half a cup of water should be added to it, and less sugar will be required.

Golden Sauce

4 ozs. butter
¹⁄₂ cup powdered sugar
Yolks of 2 eggs
1 table-spoon boiling water
Juice of ¹⁄₂ a lemon
Wine-glass of wine or brandy

Beat sugar and butter together until creamy. Put the bowl in hot water and stir until liquid. Add the well-beaten yolks and hot water, and stir until the mixture thickens. Add lemon juice and wine. Beat well together.

Golden Syrup or Molasses Sauce

1 cup syrup or molasses
Juice of a lemon
1 table-spoon vinegar
1 table-spoon salt butter

Boil altogether for ten minutes. This is a good sauce to serve with plain boiled rice or batter pudding.

Hard Sauce

2 ozs. butter
2 ozs. castor sugar
¹⁄₂ tea-spoon vanilla
1 table-spoon brandy

Beat the butter to a cream. Add the sugar gradually. Beat well. Then add the brandy, a very little at a time. Pile the sauce lightly on a dish and keep it on ice until required. This sauce is excellent with plum puddings.

Hard Sauce with Fruit

2 ozs. butter
2 ozs. powdered sugar
¹⁄₂ lb. crushed strawberries
Whites of 2 eggs

Beat the butter to a cream. Add the sugar gradually, beating hard all the time. Add the strawberries, which have first been crushed. Beat again thoroughly. Add one unbeaten white of egg. Beat well and then add the other white. Beat again thoroughly and stand on ice.

Jelly Sauce

¹⁄₂ cup of red currant or blackberry jelly
The juice of 1 lemon
Grated rind of ¹⁄₂ a lemon
1 heaping table-spoon powdered sugar
2 glasses white wine

Beat the jelly till it is quite a light colour. Add the lemon juice and rind to the jelly. Bring almost to the boil. Stir continually. Take off the fire and add the sugar and wine, beating hard. The dish containing this sauce should be covered and must be kept in a basin full of very hot water until served. Give it a good whisk before serving.

Lemon Sauce

Grated rind and juice of a lemon
1 cup powdered sugar
3 tea-spoons cornflour
1 pint hot water

Boil the water and sugar together for five minutes. Mix the cornflour in a cup with a little water until it is perfectly smooth, and then add it gradually to the syrup, stirring quickly all the time. Let it all boil again for ten minutes. Add the grated rind and juice of the lemon. Strain.

Melted Butter

2 table-spoons butter
2 tea-spoons flour
1¹⁄₂ cups of hot water (or water and milk)
1 cup brown or powdered sugar
Flavouring

Melt the butter in a saucepan, being careful not to brown it. Add the flour and mix until quite smooth. Then add the hot water (or milk and water) gradually, stirring well all the time, and when it boils add the sugar. Stir continually for five minutes. Remove from the fire and add a small half tea-spoonful of vanilla or a little nutmeg if milk has been used, but two tea-spoonfuls of fresh lemon juice, if it has been made with water.

Sabaillon

The yolks of 4 eggs
1¹⁄₂ wine-glasses madeira or sherry
4 table-spoons castor sugar
A little cinnamon

This can be made in two ways.

I. Put eggs, wine and sugar into a saucepan on a good fire. Beat continually until the mixture thickens. It must not boil.

OR,

II. Beat eggs and sugar very thoroughly together for five minutes. Then add the wine. Put into an earthenware pot and stand this in a large saucepan of very hot water. Beat over the fire until the mixture thickens.

Whipped Cream Sauce

¹⁄₂ pint of cream
¹⁄₂ cup of castor sugar
White of 1 egg
¹⁄₂ tea-spoon vanilla, or a little brandy

Beat the cream until stiff. Add the sugar and vanilla. Beat the white of egg until frothy. Add to the cream and beat all together.

Wine Sauce--I

¹⁄₂ pint melted butter
1 tea-spoon lemon juice
1 wine-glass sherry or madeira

Make the melted butter (see p. 85) with water. Sweeten it with brown sugar and flavour it with lemon juice and a very little grated peel. Add the wine at the last and do not let it boil again.

Wine Sauce--II

1 cup white wine
Yolks of 4 eggs
1 tea-spoon lemon juice
The rind of ¹⁄₄ of a lemon

Heat the wine, sugar, lemon juice and peel. Beat the yolks thoroughly in a large basin. Directly the wine comes to the boil, pour it over the yolks. Beat with an egg-whisk until very frothy.

Jellies

PAGE

Calf’s Foot Jelly 91

Gelatine Jelly 91

Claret Jelly 92

Cranberry Jelly 92

Gelée Fouettée 93

Lemon Froth 93

Maraschino Jelly 94

Orange Baskets 94

Orange Jelly 94

Prune Jelly 95

Rhubarb Jelly 95

General Instructions

It has been found difficult in the receipts which follow, owing to the variation of the quantity of juice in lemons, etc., to give the exact quantity of gelatine required. _A safe rule in making jellies is to use 2 ozs. of gelatine to every one and three-quarter quarts of liquid._ In summer 2 ozs. of gelatine will be needed to each quart and a half. (This must include all liquid flavourings and be very carefully measured.)

The best gelatine is now so pure, that it is practically unnecessary to go to the trouble of making jelly from calf’s feet, a receipt for which has, however, been given.

More elaborate jellies are made by the addition of fruit. To do this, pour jelly into a mould to the depth of half an inch. When set, arrange on it a layer of perfectly fresh ripe fruit--strawberries, cherries, grapes, pine-apple, peaches, oranges, etc.--adding another layer of jelly, and when that is set, more fruit, and so on, until the mould is full. During the process the mould should be kept on ice, so that the jelly will set quickly.

Before putting jelly into a mould, dip it in very cold water, and invert for a moment. Pour in the jelly while still wet.

Use a silver or wooden spoon for stirring, and do not stir jelly while it is cooling.

To colour jelly pink, add a few drops of cochineal.

To loosen the jelly when ready to serve, dip the mould quickly into hot water. Dry the mould before turning out.

Calf’s Foot Jelly

4 calf’s feet
4 quarts water
1 pint wine or water
1 lb. crushed lump sugar
4 whites of eggs
2 lemons
¹⁄₂ stick cinnamon
1 tea-spoon grated nutmeg

Clean the calf’s feet thoroughly. Boil them in the water until it is reduced to half the original quantity. This will take about eight hours. Skim occasionally. Pour into a large basin. Set aside for twelve hours. Remove the fat very carefully. Put back into a large pan, being careful to keep back the dregs. Add the sugar whisked up with the whites, the juice of the lemons, the grated rind of one, and the spice. Let it boil for ten minutes. Skim. Add the wine and boil up again for two minutes. Strain through a jelly bag two or three times, and keep in a cold place.

Gelatine Jelly

A little over ¹⁄₂ oz. isinglass
1 gill cold water
¹⁄₂ pint boiling water
3 ozs. sugar
1 lemon
1 white and the shell of 1 egg
1 gill brandy

Soak the isinglass in the cold water for an hour. Put it into the boiling water. Add the sugar, the finely-pared rind of the lemon, the white and crushed shell of an egg. Boil one minute. Pour in a table-spoon cold water. Set aside ten minutes. Strain through a jelly bag. Add one gill brandy or sherry when cool. Pour into a wetted mould.

Cranberry Jelly

Stew some cranberries in plenty of water until they are soft. Rub them through a sieve. Put the pulp into an enamelled saucepan. When it boils add sugar in the proportion of one pound to every pint of pulp. Stir continually for a few minutes and pour into a mould.

*Claret Jelly

1 bottle claret
1 lemon
1 gill red currant jelly
¹⁄₂ lb. loaf sugar
A little over 1 oz. isinglass
1 gill brandy

Soak the gelatine in a very little water. Add it to the claret with the juice and rind of the lemon, jelly, the crushed loaf sugar and brandy. Boil altogether for five minutes. Put once through a jelly bag. Dip a mould with a hollow centre into cold water. Pour in the jelly. Serve with whipped cream in the centre of the mould. Instead of claret and red currant jelly, a white wine and quince jelly can be used.

*Gelée Fouettée

¹⁄₂ pint champagne
¹⁄₂ pint water
2 lemons
6 ozs. lump sugar
A little over 1 oz. gelatine

Make a syrup of the water and sugar. Add the soaked gelatine, juice of two lemons and the finely-pared peel of one lemon. Boil three minutes. Strain through a jelly bag. When cold, but still liquid, add the champagne and beat on ice until very frothy. Put into a mould or serve in glasses.

*Lemon Froth

1 oz. gelatine
¹⁄₂ pint boiling water
¹⁄₂ pint cold water
3 lemons
6 ozs. lump sugar
Whites of 6 eggs

Dissolve the gelatine and sugar in the boiling water with the finely-pared lemon peel. Add the cold water and the juice of the lemons. Skim with a silver spoon. Strain into a large basin. When beginning to set, add the whites beaten to a stiff froth. Beat well together and pile up in a glass dish. Serve with sweetened whipped cream.

Maraschino Jelly

Make a gelatine jelly, using maraschino instead of brandy, and adding it when the jelly is cold but still liquid.

Orange Baskets

Cut several oranges across in half. Take out the pulp and scrape the inside until clean. Put into cold water. Use the juice to make a jelly. Break the jelly into small pieces. Pile it high in each half of an orange. Make handles of strips of Angelica. Whipped cream may be added as a garnish.

Orange Jelly

14 ozs. loaf sugar
¹⁄₂ pint water
1 oz. isinglass
12 oranges
1 lemon
1 white of egg

Boil the sugar and water together. Skim. Add the gelatine, the grated rind of one orange, the lemon and the whisked white of egg. Boil five minutes. Add the juice of the oranges. Strain through a jelly bag.

*Prune Jelly

1 lb. prunes
¹⁄₄ lb. sugar
2 thin pieces lemon peel
1 oz. gelatine
1¹⁄₂ pints water
1 oz. sweet almonds
1 gill sherry

Set the prunes to soak in water for one hour. Drain them and put them in an enamelled saucepan. Add the water, lemon peel and sugar, and stew till tender. Then remove the stones. Put the prunes through a fine sieve. Crack the stones, split the kernels, and add them with the blanched and chopped almonds to the prunes. Set on the fire again. Add the gelatine, which should have been previously soaked for an hour. Boil for five minutes, stirring all the time. Add the sherry. Pour into a wet mould. Serve with whipped cream.

Rhubarb Jelly

1¹⁄₂ lbs. rhubarb
1¹⁄₂ lbs. lump sugar
Gelatine
1 lemon

Stew the rhubarb, the finely pared peel and juice of the lemon and sugar with a little water, over a very gentle fire, until pulpy. Pass through a fine sieve. To every pint of rhubarb pulp, add three quarters of an ounce of gelatine dissolved in a very little boiling water. Stir over the fire till thoroughly mixed. Pour into a wet mould with a hollow in the centre. When serving, fill the hollow with whipped cream.

Creams

PAGE

Bavarian Cream--I. 98

” Cream--II. 98

Chartreuse of Orange 100

” of Strawberries 101

Chestnut Cream 102

Chocolate Bavarois 103

Crème aux Fruits 103

” Hollandaise 104

Noyau Cream 105

Orange Cream 105

Rhenish Cream 106

Rice Cream 107

Strawberry Cream 108

Strawberry or Raspberry Cream 108

*Bavarian Cream--I

¹⁄₂ oz. gelatine
1 pint cream
3 table-spoons powdered sugar
1 tea-spoon vanilla

Soak the gelatine. Whip the cream. Dissolve the gelatine in a little boiling milk. Strain it into a basin. Add whichever flavouring is chosen, stirring continually until cool but still liquid. Then add the cream and mix thoroughly. Pour into moulds and set on ice, if possible.

This cream may be flavoured with two table-spoons maraschino, two table-spoons caramel (melted and browned sugar), a small coffee-cup of very clear, strong coffee or three table-spoons powdered chocolate instead of vanilla.

Bavarian Cream--II

5 yolks
4 ozs. powdered sugar
1 oz. gelatine
1 quart cream
¹⁄₂ pint cream

Boil half pint of cream, pour it over the yolks. Add the sugar and stir over a gentle fire until the mixture begins to thicken. Add the gelatine, which has been dissolved in a very little water. Mix thoroughly. Put through a fine hair sieve into a basin. Beat until cold. Add the vanilla and the cream whipped. Pour into a mould and set on ice, if possible.

This cream can be flavoured with three table-spoons of maraschino which should be added with the cream. In this case the mould used may be lined with maraschino jelly (see p. 94). To do this fill the mould with jelly to the depth of an inch. When it is firm, set a smaller mould inside the mould in use, fill the space all round it with jelly and leave till set. Then pour a little warm water on the inner mould to loosen it. Take it out carefully and fill the space with cream. The inner mould should be about an inch and a half smaller in diameter than the outer mould.

A small cup of strong, clear coffee can be used as flavouring, or one table-spoon lemon juice and one gill rum.

Chartreuse of Orange

Orange jelly
Oranges
For cream
³⁄₄ oz. gelatine
³⁄₄ pint cream
¹⁄₄ lb. sugar

For this and the following receipt two plain moulds are required. One should be about 1¹⁄₂ inches larger in diameter than the other.

Into the larger mould pour orange jelly (see p. 94) to make a layer ¹⁄₂ an inch deep. When slightly set arrange a second layer of sections of oranges which have had all the skin and pips removed. Cover these with more orange jelly. Set aside until firm. Place the smaller mould exactly in the centre of the larger one, resting it on the jelly. Fill up the space between the two moulds with sections of orange, prepared as before. Pour jelly over them so that the space is completely filled up. Place upon ice, or in a very cold place, until the jelly is firmly set.

Dissolve the gelatine (which should have been previously soaked for three hours) in a little hot milk. Whip the cream (see p. 3) and pour in the strained gelatine slowly, stirring all the time. Flavour with a syrup made as follows: Take ¹⁄₄ lb. lump sugar. Rub the rind of one orange off on several lumps; put all together with the juice of two oranges into an enamel saucepan. Stir over a gentle fire till melted. Pour this syrup, when cool, slowly over the cream, whipping all the time.

When the jelly is set pour a little warm water into the inner mould to loosen it. Take it out very carefully. Fill in the space with the cream.

Other fruits may be used and lemon jelly can be used instead of orange. In all cases great care should be taken in arranging the fruit.

If the oranges or fruit used are sour, soak them for an hour in a syrup of sugar and brandy or rum.

*Chartreuse of Strawberries

2 lbs. strawberries
1 pint clear lemon jelly
¹⁄₂ pint cream
Sugar
¹⁄₂ oz. gelatine

Proceed as for orange chartreuse, using one pound of strawberries cut lengthways in half to decorate the jelly.

For the cream mash the rest of the strawberries with sufficient sugar to sweeten thoroughly. Put through a fine sieve. Whip the cream. Dissolve the gelatine in a very little hot water. Strain it, and when cool, but still quite liquid, add it slowly to the strawberry juice, stirring all the time. Add the whipped cream gradually and a few drops of cochineal.

*Chestnut Cream

20 chestnuts
1 oz. gelatine
¹⁄₂ pint milk
¹⁄₄ lb. sugar
¹⁄₂ a lemon
1 wine-glass curaçoa
¹⁄₂ pint cream

Boil, skin and pound the chestnuts, put them through a sieve. Boil the thinly-peeled rind of a lemon, the sugar and milk together. Take off the fire and add the previously-soaked gelatine. Stir till melted. Strain. When cool add the chestnut purée and beat till smooth. Add the curaçoa and whipped cream. Mix well and pour into a mould. Serve with sweetened whipped cream.

*Chocolate Bavarois

1 pint cream
1 oz. gelatine
1 oz. chocolate
1 cup milk
¹⁄₂ lb. powdered sugar

Soak the gelatine in a little of the milk. Melt the chocolate in a little hot water with a little sugar. Stir until smooth. Boil the rest of the milk. Add the gelatine to it. Stir till dissolved. Add the chocolate. Strain and add the sugar. Set in a cool place, on ice if possible, in a large basin. Beat until cool. Whip the cream (see p. 3). Stir it in and pour all into a mould.

Crème aux Fruits

1 quart cream
³⁄₄ cup sugar
4 whites of eggs
1 tea-spoon vanilla
1 table-spoon wine or liqueur
1 cup chopped crystallised fruit
1 oz. gelatine

Soak the gelatine in cold water. Whip the cream (see p. 3). Add the sugar. Dissolve the gelatine in a very little boiling water. Stir it quickly until cool. Pour it slowly on the whites beaten to a dry stiff froth. Stir well together. Add the cream, mix very well. Add the vanilla, wine or liqueur. When the mixture begins to thicken add the fruit gradually. Place a number of crystallised cherries in the bottom of a mould. Pour in the cream. Set on ice.

Crème Hollandaise

10 yolks
¹⁄₂ pint white wine
1 lemon
¹⁄₂ oz. gelatine
1 pint whipped cream

Put the yolks, wine and the rind of the lemon, very thinly peeled, into an enamelled saucepan. Stir over a gentle fire until the mixture thickens. Melt the gelatine, which should have been soaked for an hour, in as little hot water as possible. Add it slowly to the yolks. Stir till thoroughly mixed. Strain into a basin. Beat until cool. Stir in the whipped cream (see p. 3) and set on ice or in a cold place.

Noyau Cream

¹⁄₄ lb. Jordan almonds
¹⁄₂ oz. bitter almonds
¹⁄₄ lb. powdered sugar
1¹⁄₄ pints cream
1 oz. gelatine
Noyau

Blanch and pound the almonds, moistening with a little of the cream. Rub through a hair sieve. Whip the rest of the cream. Flavour with noyau. Stir in the almonds and mix till smooth. Dissolve the gelatine, which should have been soaked in preparation, in a very little hot water. Strain and stir until cool but still liquid. Pour into the cream, stirring continually until thoroughly mixed. Pour into a mould.

*Orange Cream

1 large Seville orange
1 table-spoon brandy
4 yolks
4 ozs. lump sugar
1 pint cream
¹⁄₂ oz. gelatine

Rub the rind of the orange on to two or three lumps of sugar. Add them to the rest of the sugar, brandy and the juice of the orange. Stir over a very gentle fire till melted. When cool add the well beaten yolks to the syrup. Beat for quarter of an hour. Scald the cream, add the gelatine, dissolved in a very little water, to it. Mix well. Strain on to the yolks and beat till cool and beginning to set. Pour into a mould.

Rhenish Cream

1 oz. isinglass
1 pint water
6 yolks
¹⁄₂ pint cream
2 lemons
2 glasses white wine
4 ozs. powdered sugar

Soak the isinglass in ¹⁄₄ pint cold water. Add it to ¹⁄₄ pint boiling water. Stir till dissolved. Beat the yolks till very light. Add the cream, the juice of two lemons and the rind of one, the wine, sugar, and strained isinglass. Strain all together through a fine sieve. Whisk until it begins to set. Pour into glasses or moulds.

Rice Cream

¹⁄₄ lb. rice
Milk
¹⁄₂ piece cinnamon
Finely cut rind of ¹⁄₂ a lemon
5 yolks
5 table-spoons powdered sugar
2 ozs. butter
1¹⁄₂ pints cream
1 oz. gelatine

Put the rice, cinnamon, and lemon peel in a little salted boiling milk, and simmer until the rice is tender and the milk all absorbed.

Beat the butter to a cream. Add the sugar and beat again. Then add the well-beaten yolks. Beat thoroughly together. Add the hot rice gradually, and stir over the fire in a double boiler until the mixture begins to thicken. Do not let it boil. Then pour into a basin and stir occasionally.

Whip the cream (see p. 3). Melt the gelatine in a very little boiling milk. Strain it and when slightly cooled stir it gradually into the rice. Add the cream, mixing it lightly. Stir from time to time until the mixtures begin to set. Then pour into a mould.

To the above a glass of rum or any other flavouring can be added.

Strawberry Cream

Line a basin with fine large strawberries and fill it with Bavarian cream (see p. 98).

Strawberry or Raspberry Cream

Sufficient fruit to make 1 pint of juice
1 cup powdered sugar
1 oz. gelatine
¹⁄₂ cup boiling water
1 pint cream

Soak the gelatine in a little cold water. Mash the fruit and mix the sugar with it. When the sugar has dissolved rub through a fine sieve. Dissolve the gelatine in the boiling water. Strain slowly over the fruit juice, beating it rapidly while doing so, until the mixture begins to set. Stir in the whipped cream (see p. 3) and pour into a porcelain mould.

Instead of fresh fruit the contents of a tin of apricots or peaches mashed, or a grated tinned pine-apple, can be used.

Cold Puddings

PAGE

Charlotte Russe 110

Chocolate Blanc-Mange 110

” Meringue 111

Cornflour Pudding 111

Cream Whip 112

Danish Pudding 112

Ginger Pudding 113

Gooseberry Fool 113

Lemon Soufflé 114

Marrons à la Celestiné 114

Meringues 115

Milk Jelly 116

Mousse aux fruits Givrés 116

Orange Charlotte 117

Pain aux Fruits 117

Pine Apple Meringue 118

Pines on Horseback 118

Queen of Puddings 119

Spanish Cream 120

Strawberry Sponge 120

King’s Soufflé 121

Charlotte Russe

¹⁄₂ oz. gelatine
1 pint cream
12 lady fingers
3 table-spoons powdered sugar
1 tea-spoon vanilla
1 table-spoon sherry or liqueur

Set the gelatine to soak in cold water. Line a mould with lady fingers, leaving a little space between each. Whip the cream (see p. 3). Add the sugar, vanilla, and wine. Dissolve the gelatine in as little boiling water as possible. Strain it very slowly through a fine strainer into the cream, stirring rapidly all the time. Stir until the cream begins to stiffen. Then pour it into the mould and set in a cold place or on ice.

The mould may be lined with plain or rolled wafers instead of lady fingers.

The cream may be flavoured with coffee, chocolate, or any fruit syrup.

Chocolate Blanc-Mange

1¹⁄₂ ozs. gelatine
1 quart milk
¹⁄₂ lb. powdered sugar
4 table-spoons grated chocolate
¹⁄₂ tea-spoon vanilla

Soak the gelatine for two hours. Add it to the warmed milk and sugar. Let it heat gently. When the gelatine is melted, strain. Add the chocolate and boil for five minutes, stirring continually. Take off the fire. When nearly cold, beat for ten minutes with a whisk and add the vanilla. Pour into a mould. Serve with cream.

Chocolate Meringue

6 whites of eggs
1 lb. powdered sugar
1 tea-spoon vanilla
3 ozs. powdered chocolate

Beat three whites with the sugar for fifteen minutes. Then add the rest of the whites one at a time, beating well. Add the vanilla and chocolate. Drop on stiff note-paper which has been well buttered, and place upon a board in a slow oven. Bake until dry.

Cornflour Pudding

1 pint milk
3 table-spoons powdered sugar
3 whites of eggs
¹⁄₂ tea-spoon vanilla
2 heaping table-spoons cornflour

Mix the cornflour to a smooth paste with a little of the milk. Put the rest with the sugar in a double boiler. When boiling add the cornflour. Stir till perfectly smooth and thick. Then leave to cook gently for about twenty minutes. Beat the whites to a stiff froth. Stir them in and continue stirring for two or three minutes. Take off the fire. Add the vanilla. If not perfectly smooth, strain. Pour into a mould.

*Cream Whip

1 pint cream
1 cup sherry
1 lemon
¹⁄₂ cup sugar
2 whites of eggs

Whip the cream lightly. Add the sherry, rind and juice of the lemon, sugar and the whites beaten to a stiff froth. Stir until the sugar is melted. Skim off the froth and set it on a sieve. Fill custard glasses with the cream. Put the froth on the top of each glass.

Danish Pudding

³⁄₄ cup pearl tapioca
1¹⁄₂ pints boiling water
¹⁄₄ cup sugar
¹⁄₂ cup currant jelly
Or fresh fruit juice

Soak the tapioca all night. Boil in the water till tender and transparent. Stir frequently. Add the sugar, a little salt and the jelly or fruit. Stir together till melted. Pour into a dish and set on ice or in a cold place. Serve with cream.

*Ginger Pudding

¹⁄₂ oz. isinglass
¹⁄₂ pint milk
3 ozs. butter
2 ozs. powdered sugar
4 eggs
1 lemon
1 small tea-spoon powdered ginger
Preserved ginger and syrup

Dissolve the isinglass in a very little hot water. Add to it the milk, butter, sugar and well-beaten yolks. Stir over the fire in a double-boiler until it thickens, being careful not to let it boil. Pour into a basin, and when nearly cold, but not set, add the powdered ginger, the whites (beaten to a stiff froth), and the juice of the lemon. Mix lightly together and pour into a buttered pudding basin to set. Serve with a little chopped preserved ginger and syrup.

Gooseberry Fool

1 pint green gooseberries
¹⁄₂ lb. sugar
¹⁄₂ pint cream

Simmer the gooseberries with the sugar in a very little water until tender. Put through a sieve. Whip the cream slightly and beat well with the gooseberry purée.

This can be made with any kind of fruit.

*Lemon Soufflé

4 eggs
7 ozs. powdered sugar
6 leaves gelatine (over ¹⁄₄ of an oz.)
3 lemons
Whipped cream

Soak the gelatine for an hour in a little water. Beat the yolks and sugar for fifteen minutes. Add the juice of two lemons and the grated rind of one and a half. Whip the whites to a stiff froth. Stir them lightly in. Take the gelatine out of the cold water. Dissolve it in a very little hot water. When cooled pour it very gradually into the mixture, which must be beaten all the while. Beat for five minutes in a cold place. Pour into a silver or glass dish. When set, and it will set very quickly, cover with sweetened whipped cream flavoured with a quarter tea-spoon vanilla. Garnish with grated pistachios.

*Marrons à la Celestiné

Boil some chestnuts. Peel them and put them through a fine sieve. Stir over the fire for two or three minutes with sugar to taste and a little cream. Divide into four parts. To one add the yolk of an egg, to another a little melted chocolate, to another a few drops of cochineal, and to the fourth a little sage colouring. Mix each well.

Whip some cream with the white of an egg, and sweeten it and flavour with vanilla. Pile it in the centre of a dish. Put the differently coloured chestnut purées separately through a coarse sieve, and arrange lightly around and on the cream.

This is equally good and simpler to make if colouring is not used. Pile the sweetened and sifted chestnuts on a dish and cover with whipped cream, or garnish with slices of sweetened orange.

Meringues

Whip four whites of eggs and a little salt until frothy, gradually adding while doing so a breakfast-cup of powdered sugar. Beat until perfectly smooth and firm. Cover a board with white paper. Drop the mixture, one and a half table-spoons at a time, in oblong shapes upon the paper. Put the board in a very slack oven. When a crust has been formed, scoop out the soft centre of each meringue and turn it over to dry inside.

If the meringues do not come off the paper easily, moisten it on the under-side.

Milk Jelly

1 oz. gelatine
³⁄₄ cup powdered sugar
1³⁄₄ pints milk
1 tea-spoon vanilla

Soak the gelatine in a little of the milk for an hour. Boil the sugar and the rest of the milk together. Add the gelatine. When dissolved, take from the fire. Add the flavouring and strain into a mould.

*Mousse aux Fruits Givrés

¹⁄₂ lb. sweet almonds
¹⁄₂ tea-spoon lemon juice
3 whites of eggs
3 ozs. powdered sugar
Spinach colouring
¹⁄₂ pint whipped cream
Sugared fruit

Blanch and pound the almonds with the lemon juice. Put through a fine sieve. Add the whites and sugar. Beat well together. Stir over the fire for two or three minutes. Take off and colour with green colouring. Put the whipped cream in the centre of a dish. Put the almond paste through a coarse sieve and arrange it lightly around the cream. Decorate with sugared fruit (see p. 165).

Orange Charlotte

¹⁄₂ oz. gelatine
1 cup powdered sugar
¹⁄₂ pint orange juice
1 scant cup water
4 eggs
Lady fingers

Soak the gelatine. Boil the juice, water and sugar. Skim. Beat the yolks thoroughly. Pour the syrup over them slowly, beating hard all the time. Put into a double boiler and stir the mixture till it thickens. Dissolve the gelatine in as little boiling water as possible. Put the mixture in a good-sized basin and strain the gelatine into it, beating continually. When cool, but not hard, stir in the whites beaten to a stiff froth, and beat altogether till it begins to thicken. Then pour the mixture into moulds lined with lady’s fingers. This Charlotte can be made with the juice of any fruit, tinned or fresh.

*Pain aux Fruits

1 pint of fruit pulp
1 oz. gelatine
1 gill cold water
1 gill hot water

Crush some apricots, strawberries, raspberries, peaches, or pine-apples. Sweeten and add a little liqueur and lemon juice, and, if liked, blanched and chopped almonds. To each pint of fruit use one ounce of gelatine which has been soaked in one gill of cold water and dissolved in one gill of hot water. Stir well together until the mixture begins to set. Pour into a _china_ mould. Serve with a rich custard or cream.

*Pine Apple Meringue

¹⁄₂ pint cream
1 cup grated pine-apple
4 table-spoons sugar
¹⁄₂ oz. gelatine
7 meringue cases

Whip the cream. Dissolve the gelatine in a very little boiling water. Strain it gradually over the cream, whisking it continually while doing so. Stir in the grated pine-apple and the sugar. Beat in a cold place until the mixture begins to set. Then arrange the meringues and cream in layers. Garnish with crystallised fruits.

*Pines on Horseback

Stale cake
Pine apple
Wine or liqueur

Cut the cake, which must be plain, into small rounds. Chop the pine-apple and put it in a basin with plenty of sugar to sweeten. Soak the cake in wine or liqueur. Pile the pine apple into little mounds on each piece. To the juice add a very little wine or liqueur and arrowroot (in the proportion of a tea-spoon to half a pint of juice). Cook until thick and clear. Pour over the pine-apple and cake. Arrange on a dish, covering each with a little whipped cream.

*Queen of Puddings

1 pint of sponge cake
10 ratafias
2 ozs. sugar
2 ozs. butter
¹⁄₂ rind of a lemon grated
1 pint of milk
4 eggs

Crumble the sponge cakes and ratafias finely. Pour the milk over them. Beat the butter and sugar to a cream. Add the yolks and beat again. Mix well with the sponge cake. Beat the whites till frothy and stir them in. When thoroughly mixed, turn into a buttered pudding-dish. Bake half an hour. When cold turn out. Spread with a layer of jam and cover with whipped cream.

*Spanish Cream

1 pint milk
¹⁄₂ oz. gelatine
¹⁄₂ cup sugar
3 eggs
¹⁄₂ tea-spoon vanilla

Soak the gelatine in the milk for two hours. Beat up the eggs till very light. Add the sugar and beat again. Bring the milk and gelatine to the boil. Pour over the eggs and sugar. Strain. Put on the fire in a double boiler and stir till thick; but do not allow it to boil. Add the vanilla and pour into a wet mould.

*Strawberry Sponge

1 quart strawberries
Powdered sugar
4 whites of eggs
¹⁄₂ pint boiling water
1 oz. isinglass

Mash the strawberries with sufficient sugar to sweeten and set them aside for about an hour. Boil the water and two ounces of sugar for twenty minutes. Add the gelatine which has been soaked for an hour in a little cold water. Remove from the fire and strain. Put the strawberries through a fine sieve. Add the syrup gradually, beating hard for five minutes. Beat the whites to a stiff froth. Add them to the strawberries and beat till the mixture begins to set. Put into a wet mould. Serve with whipped cream.

*King’s Soufflé

¹⁄₂ lb. powdered sugar
3 small lemons
3 eggs
¹⁄₂ pint whipped cream
³⁄₄ oz. gelatine
¹⁄₂ gill water

Beat the yolks of the eggs. Add to them the sugar, the juice of three lemons, and grated rind of two. Pour into a double-boiler, and whisk continually until the mixture thickens. Do not let it boil. Strain and set aside to cool. Melt the gelatine in the water, and add it to the cold egg mixture. Add the cream and the whites whipped to a stiff froth. Whip lightly together, and when beginning to set, pour into a mould. Garnish with crystallised violets or rose-leaves.

Pastry

PAGE

Plain Pastry--I. 125

” ” II. 125

” ” (Short) 125

Puff Pastry 126

Rich Crust 126

Short Crust for Tartlets 127

Biscuit Paste for Tartlets 127

General Directions

In making pastry, the colder the hands of the maker, the water and the room, the better. A marble slab is the best thing on which to make it: otherwise a hard board which is kept for pastry only should be used.

Use iced water for mixing, when possible. Pastry will be flakier if set on ice before it is finally rolled out for use. The flour used should be very dry and should be sifted with a little salt. Use the best flour only and fresh butter, or half butter, half lard.

Use as little water as possible.

Never knead pastry.

Use the hands as little as possible. Mix with a knife unless otherwise specified.

Bake in a moderate or quick oven.

Baking powder, in the proportion of one tea-spoon to each quart of flour, may be added when eggs are not used. The baking powder should be sifted twice with the flour before mixing.

It is better to bake pastry separately from the fruit when possible. It will thus be much crisper. To do this fill the dish which is to be used with stiff crumpled paper, over which a smooth and well-buttered piece should be laid. Cover with the pastry and bake. Remove the pastry and fill the dish with well-sweetened stewed fruit. Moisten the edges of the dish with white of egg and replace the crust.

In making open tarts and tartlets, when the tin is lined with pastry it can be filled with rice and baked. This is in order to keep the crust crisp. The rice must be taken out and the fruit or jam put in its place just before serving.

Plain Pastry--I

12 ozs. flour
3 ozs. butter
3 ozs. lard
Salt

Cut up the lard and butter, very finely, in the flour. With a knife, mix with a little water. Roll and fold up three or four times.

Plain Pastry--II

1 lb. flour
¹⁄₂ lb. butter
Cold water

Rub the butter into the flour. Add cold water gradually to make a stiff paste, mixing with a knife. Roll out quickly.

*Plain Pastry Crust--III

(For Tarts)

4 ozs. butter
2 ozs. lard
10 ozs. flour

Beat the butter to a cream. Rub butter and lard very carefully into the flour, adding a little salt. Mix with as little water as possible.

*Puff Pastry

1 lb. fresh butter
1 lb. dry sifted flour
Salt

Work the flour well with a little water into a still dough. Flour the pastry board slightly. Roll out the dough until one inch thick. Flatten the butter and put in the centre of the dough. Fold the edges up over the butter and roll out very lightly five times, always rolling outwards, and using as little flour as possible on the board. The butter must on no account be allowed to work through the paste. Set aside in a cold place, or on ice, for at least an hour. When making tarts, &c., cut off a piece at a time, instead of using the whole quantity, and roll out very lightly. Bake in a rather hot oven. This is a simple and excellent receipt.

*Rich Crust--IV

10 ozs. flour
8 ozs. butter
Juice of a lemon

Rub two ounces of the butter into the flour. Mix with the lemon juice and a little water. Divide the rest of the butter into three parts. Roll out the paste half an inch thick. Cut one lot of butter into small pieces and dab them on the paste. Fold it over three times lengthwise, and then three times the other way. Roll out again. Repeat the process twice, when the butter will be used up.

This receipt may be made with baking powder (see General Directions).

*Short Crust--V

(For Tartlets)

1 lb. flour
³⁄₄ lb. butter
2 table-spoons powdered sugar
Yolks of 3 eggs
Water
Salt

Rub the butter into the flour and sugar. Beat the yolks with a little water. Stir into the flour with a knife until smooth.

Biscuit Paste--VI

(For Open Tarts and Tartlets)

1 lb. flour
¹⁄₄ lb. sugar
6 yolks
Milk

Sift the flour and sugar together. Stir in the eggs with a knife. Make into a stiff paste with some milk (about 1 gill).

Open Tarts and Tartlets

PAGE

Almond Tartlets--I. 129

” ” II. 129

Chocolate Cream Tartlets 130

Cream Tartlets 130

Cream and Fruit Tartlets 131

Fruit Tartlets 132

Lemon Cheesecakes 132

Mincemeat 133

Orange Tartlets 133

Strawberry Tartlets 134

Almond Tartlets--I

¹⁄₄ lb. sweet almonds
5 ozs. powdered sugar
10 drops vanilla
6 whites of eggs
A few drops of lemon juice

Blanch and pound the almonds with the lemon juice. Add the sugar. Whip the whites to a stiff froth. Stir in the almonds, sugar and vanilla. Bake in a moderate oven in patty pans lined with puff pastry.

Almond Tartlets--II

5 ozs. potato flour
8 yolks
3 whites
2¹⁄₂ ozs. butter
2 lemons
2¹⁄₂ ozs. sweet almonds
¹⁄₄ oz. bitter almonds

Blanch and pound the almonds. Melt the butter. Grate the rind of the lemons. Beat the yolks. Mix all thoroughly together except the whites. Beat them to a froth, and stir them in last.

Line two round tins with short crust (see p. 127). Spread it with apricot jam, and pour the almond mixture over it. Bake in a slow oven.

Chocolate Cream Tartlets

1 pint milk
1¹⁄₂ ozs. grated chocolate
1¹⁄₂ ozs. flour
¹⁄₄ lb. powdered sugar
1 oz. butter
4 eggs

Boil the chocolate and milk together. Stir in the flour, mixed smooth in a little cold milk. Stir until it thickens. Strain. Pour over the well beaten yolks. Add the sugar and butter. Stir over the fire until just below boiling point.

Line small tins with a short crust. Fill with the cream and bake. Make a meringue of two whites and two table-spoons of powdered sugar (see p. 4). Put in the oven to brown slightly.

Cream Tartlets

1 pint cream
¹⁄₂ pint milk
2 ozs. powdered sugar
Peel of one lemon
8 yolks

Put the cream and milk into a sauce-pan. When they boil, add the sugar, the very finely-pared lemon peel and a little salt. Stir for a few moments. Pour the cream over the well beaten yolks. Set back on the fire. When thick, strain into a basin. Set aside in a cool place till wanted. Line some small tins with puff paste. Fill with uncooked rice. Bake. Take out the rice and fill with custard. Sprinkle with lemon sugar (see p. 164).

Cream and Fruit Tartlets

For cream:--
1 tea-cup cream or milk
2 whites of eggs
1 table-spoon powdered sugar
¹⁄₂ tea-spoon cornflour

Line a dish with short crust. Fill it closely with raspberries, strawberries, cherries or other fruit and sufficient sugar. Cover with crust, but do not press it down round the edges. When baked, lift off the upper crust and fill with cream.

CREAM.--Scald the milk or cream. Add the whites beaten to a stiff froth, the sugar and the cornflour mixed smooth with a little cold milk. Boil three minutes, stirring continually. Set aside until quite cold.

Fruit Tartlets

Stew the fruit until tender, taking care to keep it whole, in plenty of water and sugar. Take out the fruit gently with a skimmer when done. Add a few drops of lemon juice to the syrup. Boil it until reduced to a thick syrup. Line several small tins with a short crust (No. IV. or V.). Fill with uncooked rice and bake. Take out the rice. Arrange the fruit in them and pour the syrup over.

Lemon Cheesecakes

¹⁄₄ lb. butter
1 lb. loaf sugar
6 eggs
3 lemons

Melt the sugar in the lemon juice. Add the butter, eggs (taking out the whites of two) and the grated rind of two lemons. Stir until thick and of the consistency of honey. A few pounded almonds may be added.

Line small tins with puff or short pastry, fill with the mixture and bake.

Mincemeat

2 lbs. suet
3 lbs. raisins
2 lbs. sultanas
2 lbs. currants
1 lb. mixed candied peel
2 lbs. moist sugar
1 dozen sour apples
4 lemons, grated peel and juice
2 tea-spoons mixed spice
2 ” ground ginger
¹⁄₄ lb. pounded sweet almonds
2 grated nutmegs
¹⁄₂ pint brandy
¹⁄₂ pint sherry

Mix the sugar, spices and very finely-chopped suet. Chop the fruit, and peel as fine as possible. Mix all well together, adding the brandy and wine last. It is best made several weeks before using.

Orange Tartlets

7 oranges
¹⁄₂ pint syrup
1 lemon
Puff or short paste

Peel six oranges. Scrape off all the white skin with a sharp knife. Divide into sections, removing all the rest of the white and seeds. Drop them very carefully into boiling syrup (see p. 151) and let them simmer three minutes. Take the pieces out gently, and set them on a sieve to drain over a basin.

To the syrup add the juice of an orange and lemon and the juice that drains from the cooked oranges. Reduce it by boiling till very thick.

Line some patty pans with short or puff paste. Fill them with uncooked rice and bake quickly. Remove the rice, arrange the oranges on the pastry and pour the syrup over them just before serving.

Strawberry Tartlets

1 lb. loaf sugar
1 gill water
1 wine-glass brandy or sherry
Strawberries

Make a syrup of the sugar and water. Add the brandy or sherry. Reduce until thick. Pour this syrup over a number of fine strawberries.

Line some small tins with short crust (No. 125). Fill them with uncooked rice and bake in a quick oven.

Turn out the rice and fill with the strawberries and syrup. Serve hot.

American Pies

PAGE

Apple Pie 137

Cocoanut Pie 137

Custard Pie 138

Lemon Pie--I. 138

” ” II. 139

Mincemeat 140

Mock Mincemeat 141

Pine-Apple Pie 141

General Directions

The following American receipts are all good. Care, however, must be taken in baking that there is a good bottom heat, or the under crust will be sodden.