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PASTBT—BICH Tooth paste. 119

one large spoonful of cream, another of t wine, a squeeze of lemon, and a little nutmeg. Beat this batter half an hour at least. It will be extremely light. Put a good quantity of fine lard in a stew-pan, and drop a spoonful of the batter at a time into it. Fry them: and serve as a sauce a glass of white wine, the juice of a lemon, one dessert-spoonful of peach leaf or almond water, and some white sugar warmed together, not to be served in the dish.

Another way.—Slice potatoes thin, dip them in a fine batter, and fry them. Serve with white sugar sifted over them. Lemon peel, and a spoonful of orange-flower water should be added to the butter.

Bookings.—Mix three ounces of buck-wheat flour with a teacupful of warm milk, and a spoonful of yeast; let it rise before the fire about an hour; then mix four eggs well beaten, and as much milk as will make the batter the usual thickness for pancakes, and fry them the same.

PASTRY.—Rich Puff Paste.—Puffs may be made of any sort of fruit, but it should be prepared first with sugar.

Weigh any quantity of butter with as much fine flour as you judge necessary; mix a little of the former with the latter, and wet with as little water as will make it into a stiff paste. Roll it out, and put all the butter over it in slices, turn in the ends, and roll it thin; do this twice, and touch it no more than can be avoided. The butter may be added at twice; and to those who are not accustomed to make paste it may be better to do so.

A quicker oven than for a short crust.

A less rich Paste.—Weigh a pound of flour, and a quarter of the pound of butter, rub them together, and mix into a paste with a little water, and an egg well beaten—of the former as little as will suffice, or the paste will be tough. Roll, and fold it three or four times.

Hub extremely fine in one pound of dried flour, six ounces of butter, and a spoonful of white sugar; work up the whole into a stiff paste with as little hot water as possible.

Crust for Venison Pasty.—To a quarter of a peck of fine flour use two pounds and a half of butter, and four eggs; mix into paste with warm water, and work it smooth and to a good consistence. Put a paste round the inside, but not to the bottom of the dish, and let the cover be pretty thick, to bear the tlong continuance in the oven.

Rice Paste for Sweets.—Boil a quarter of apound of ground rice in the smallest quantity of water: strain from it all the moisture as well as you can; beat it in a mortar with half an ounce of butter, and one egg well beaten, and it will make an excellent Paste for tarts, &c.

Rich Paste for relishing things- Clean, and put some rice, with an onion and a little water and milk, or milk only, into a saucepan, and simmer till it swell. Put seasoned chops into a


dish, and cover it with the rice; by the addition of an egg the rice will adhere better.

Rabbits fricasseed, and covered thus, are very good.

Potato Paste.—Pound boiled potatoes very fine, and add, while warm, a sufficiency of butter to make the mash hold together, or you may mix with it an egg; then, before it gets cold, flour the board pretty well to prevent it from sticking, and roll it to the thickness wanted.

If it has become quite cold before it be put on the dish, it will be apt to crack.

Raised Crusts for custards or Fruit.—Put four ounces of butter into a saucepan with water, and when it boils pour it into as much flour as you choose; knead and beat it till smooth; cover it, as at page 108. Raise it; and if for custard, put a paper within to keep out the sides till half done, then fill with a cold mixture of milk, egg, sugar, and add a little peach water, lemon peel, or nutmeg. By cold is meant that the egg is not to be warmed, but the milk should be warmed by itself—not to spoil the crust.

The above butter will make a great deal of raised crust, which must not be rich, or it will be difficult to prevent the sides from falling.

Excellent short cuts.— Take two ounces of fine white sugar, pounded and sifted, quite dry, then mix it with a pound of flour well dried; rub into it three ounces of butter so fine as not to be seen—into some cream put the yolks of two eggs, beaten, and mix the above into a smooth paste; roll it thin, and bake it in a moderate oven.

Another.—Mix with a pound of fine flour dried, an ounce of sugar pounded and sifted; then crumble three ounces of butter in it till it looks all like flour, and with a gill of boiling cream work it up to a fine paste.

Another, not sweet but rich.—Hub six ounces of butter in eight ounces of fine flour; mix into a stiffisk paste, with as little water as possible; beat it well, and roll it thin. This, as well as the former, is fit for tarts of fresh or preserved fruits. Bake in a moderate oven.

A very fine Crust for Orange Cheesecakes, or Sweetmeats, when to be particularly nice.—Dry a pound of fine flour, mix with it three ounces of refined sugar; then work half a pound of butter with your hand till it come to froth; put the flour into it by degrees, and work into it, well beaten and strained, the yolks of three, and whites of two eggs. If too limber, put some flour aud sugar to make it fit to roll. Line your patty-pans, and fill. A little above fifteen minutes will bake them. Against they come out, have ready some refined sugar beat up with the white of an egg as thick as you can; ice them all over, set them in the oven to harden, and serve cold. Use fresh butter.

salt butter will make a very fine flaky crust; but if for mincepies, or any sweet things, should be washed.


Observations on Pastry.—An adept in pastry never leaves any part of it adhering to the board or dish used in making. It is best when rolled on marble, or a very large slate. In very hot weather the butter should be put into eold water to keep it as firm as possible, and if made early in the morning, and preserved from the air until it is to be baked, the cook will find it much better. A good hand at pastry will use much less butter, and produco lighter crust than others. Salt butter, if very good and well washed, makes a fine flaky crust.

Remarks on Using Preserved Fruits in Pastry.—Preserved fruits should not bo baked long; those that have been done with their full proportion of sugar, need no baking; the crust should be baked in a tin shape, and the fruit be afterwards added; or it may be put into a small dish, or tart-pans, and the covers be baked on a tin cut out according to your taste.

Apple Pie.—Pare and core the fruit, having wiped the outside, which, with the cores, boil with a little water till it tastes well; strain, and put a little sugar and a bit of bruised cinnamon, and simmer again. In the meantime place the apples in a dish, a paste being put round the edge; when one layer is in, sprinkle half the sugar, and shred lemon peel, and squeeze some juice, or a glass of cyder if the apples have lost their spirit; put in the rest of the apples, sugar, and the liquor that you have boiled. Cover with paste. You may add some butter when cut, if eaten hot, or put quince-marmalade, orange-paste, or cloves, to flavour.

Hot Apple Pie.—Make with the fruit, sugar, and a clove, and put a bit of butter in when cut open.

Cherry Pie should have a mixture of other fruit,—currants or raspberries, or both.

Currant Pie, with or without raspberries.

Mince Pie.—Of scraped beef free from skin and strings, weigh two pounds, four pounds of suet picked and chopped, then add six pounds of currants nicely cleaned and perfectly dry, three pounds of chopped apples, the peel and juice of two lemons, a pint of sweet wine, a nutmeg, and a quarter of an ounce of cloves, ditto mace, ditto pimento, in finest powder; press the whole into a deep pan when well mixed, and keep it covered in a dry cool place.

Half the quantity is enough, unless for a very large family.

Have citron, orange, and lemon peel ready, and put some of each in the pies when made.

Mince Pies without Meat. — Of best apples six pounds, pared, cored, and minced; of fresh suet and raisins stoned, each three pounds, both likewise minced: to these add of mace and cinnamon a quarter of an ounce each, and eight cloves, in finest powder, three pounds of the finest powdered sugar, three quarters of an ounce of salt, the rinds of four and juice of two lemons, half a pint of port, the same of brandy. Mix well and put into a deep pan.

Have ready washed and dried four pounds of currants, and add as you make the pies, with candied fruit.


Steak or Kidney Pudding.—If kidney, split and soak it, and season that or the meat. Make a paste of suet, flour, and milk; roll it, and line a basin with some; put the kidney or steaks in, cover with paste and pinch round the edge. Cover with a cloth, and boil a considerable time.

Beaf Steak Pudding.—Prepare some fine steaks as in page 44; roll them with fat between, and if you approve shred onion, add a very little. Lay a paste of suet in a basin, and put in the rollers of steaks; cover the basin with a paste, and pinch the edges to keep the gravy in. Cover with a cloth tied close, and let the pudding boil slowly, but for a length of time.

Baked Beef Steak Pudding.—Make a batter of milk, two eggs and flour, or, which is much better, potatoes boiled and mashed through a colander; lay a little of it at the bottom of the dish, then put in the steaks prepared as above, and very well seasoned; pour the remainder of the batter over them, and bake it.

Mutton Pudding.—Season with salt, pepper, and a bit of onion; lay one layer of steaks at the bottom of the dish, and pour a batter of potatoes boiled and pressed through a colander, and mixed with milk and an egg over them; then putting the rest of the steaks and batter, bake it.

Batter with flour, instead of potatoes, eats well, but requires more egg, and is not so good.

Another.—Cut slices off a leg that has been underdone, and put them into a basin lined with a fine suet crust, Season with pepper, salt, and finely-shred onion or shalot.

Suet Pudding.—Shred a pound of suet, mix with a pound and a quarter of flour, two eggs beaten separately, a little salt, and. as little milk as will make it. Boil four hours. It eats well next day cut in slices and broiled.

The outward fat of loins or necks of mutton finely shred, makes a more delicate pudding than suet.

Veal Suet Pudding.—Cut the crumb of a threepenny loaf into slices; boil and sweeten two quarts of new milk and pour over it. When soaked, pour out a little of the milk, and mix with six eggs well beaten, and half a nutmeg. Lay the slices of bread into a dish, with layers of currants and veal-suet shred, a pound of each. Butter the dish well, and bake; or you may boil it in a basin, if you prefer it.

Hunter's Pudding.—Mix a pound of suet, ditto flour, ditto currants, ditto raisins stoned and a little cut, the rind of half a lemon shred as fine as possible, six Jamaica peppers in fine powder, four eggs, a glass of brandy, a little salt, and as little milk as will make it of a proper consistence; boil it in a floured cloth, or a melon mould, eight or nine hours. Serve with sweet sauce. Add sometimes a spoonful of peach-water for change of flavour.

This pudding will keep, after it has been boiled, six months, if kept tied up in the same cloth, and hung up folded in a sheet of


cap-paper to preserve it from dust, being first cold. When to be used it must boil a full hour.

Common Plum Pudding.—The same proportions of flour and suet, and half the quantity of fruit, with spice, lemon, a glass of wine or not, and one egg and milk, will make an excellent pudding if long boiled.

Custard Pudding.—Mix by degrees a pint of good milk with a large spoonful of flour, yolks of five eggs, some orange-flower water, and a little pounded cinnamon. Butter a basin that will exactly hold it, pour the batter in, and tie a floured cloth over. Put in boiling water over the fire, and turn it about a few minutes to prevent the egg going to one side, _ Half an hour will boil it.

Red currant jelly on it, and serve with sweet sauce.

Macaroni Pudding.—Simmer an ounce or two of the pipe sort in a pint of milk, with a bit of lemon and cinnamon till tender; put it into a dish, with milk, two or three eggs, but only one white, sugar, nutmeg, a spoonful of peach-water, and half a glass of raisin-wine. Sake with a paste round the edge.

A layer of orange-marmalade, or raspberry-jam, in a macearoni pudding, for change, is a great improvement; in which case omit the almond-water, or ratafia, which you would otherwise flavour it with.

Millet Pudding.—Wash three spoonfuls of the seed; put it into the dish with a crust round the edges; pour over it as much new milk as will nearly fill the dish, two ounces of butter warmed with it, sugar, shred lemon, and a little scrape of ginger and nutmeg. As you put it in the oven, stir in two eggs beaten, and a spoonful of shred suet.

Carrot Pudding.—Boil a large carrot tender; then bruise it in a marble mortar, and mix with it a spoonful of biscuit-powder, or three or four little sweet biscuits without seeds, four yolks and . two whites of eggs, a pint of cream either raw or scalded, a little ratafia, a large spoonful of orange or rosewater, a quarter of a nutmeg, and two ounces of sugar. Bake it in a shallow dish lined with paste, and turn it out to serve, with a little sugar dusted over.

An excellent Apricot Pudding. — Halve twelve large apricots, give them a scald till they are soft; meantime' s on the grated crumbs of a penny loaf, a pint of boiling cream,' when half cold, four ounces of sugar, the yolks of four beaten eggs, and a glass of white wine. Pound the apricots in a mortar with some or all of the kernels; then mix the fruit and other ingredients together; put a paste round a dish, and bake the pudding half, aft hour. A ll -I ,

Baked Gooseberry Pro gooseberries in a jar over a hot hearth, or in a saucepan of water till they will pulp. Take a pint of the juice pressed through a, coarse sieve, the yolks and whites of three eggs beaten and strained, arid one ounce and a half of butter; sweeten it well, and put a crust round the dish. A few crumbs of rolls should be mixed with the above to give a little consistence, or four ounces of Naples biscuits.

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