Part 5

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.

The pies should be made in shallow tins about 8 to 9 inches in diameter. Puff paste may be used; but No. II. pastry (see p. 125) is very satisfactory. It should be rolled very thin.

Where a covering of pastry is used, it should be slit across the centre in three places, about two inches long, to allow the steam to escape.

Apple Pie

1 lb. sour apples 7 ozs. brown sugar

Roll out pie crust No. II. very thin. Line a tin with it. Pare and core the apples and cut them in thin sections. Arrange them symmetrically on the undercrust. Add the sugar. Cover with a thin overcrust, moistening it with water at the edges and pressing down. Make three slits about two inches long in the centre of the crust to allow the steam to escape. Bake in a moderate oven.

Wellington apples should be used, if possible.

Cocoanut Pie

¹⁄₂ lb. grated cocoanut ³⁄₄ lb. powdered sugar 6 ozs. butter 5 whites of eggs 2 table-spoons rose water 1 gill white wine

Cream the butter and sugar. Beat for fifteen minutes with the rosewater and wine. Stir in the cocoanut and then the whites, beaten to a stiff froth, lightly and quickly. Pour into a tin lined with No. II. pastry or puff pastry. Serve cold, sprinkled with powdered sugar.

Custard Pie

3 eggs 1 table-spoon sifted flour 3 table-spoons powdered sugar 1 tea-spoon vanilla 1 pint scalded milk

Beat the yolks till light and creamy. Sift the sugar and flour together. Add it to the yolks. Add a little salt and the vanilla. Beat the whites to a stiff froth. Whip them in. Add the cold scalded milk gradually. Put into a tin lined with puff pastry. Bake thirty minutes.

Lemon Pie--I

2 lemons 3 eggs 2 table-spoons flour 12 ozs. powdered sugar 1 pint water 1 oz. butter

Grate the rind of the lemons. Pare off with a sharp knife all the white skin. Cut the lemons into very small pieces, removing all skin and pips. Put them in an enamelled saucepan. Add the sugar, flour and two-thirds of the grated rind and the water. When hot, stir in the beaten eggs. Remove from the fire when just below boiling point. Stir in the butter. When cold, pour into a tin lined with thin pastry. Cover with pastry and bake.

Lemon Pie--II

2 lemons 1¹⁄₂ cups powdered sugar 1 table-spoon corn-flour 3 eggs 2 cups of water Butter size of a walnut

Mix the sugar, flour and grated rind of the lemons thoroughly. Beat the yolks till light and creamy. Add to the sugar and beat well. Stir in the water. Set on the fire in a double boiler. Stir continually. When hot, add the butter. Stir till thick but do not allow it to boil. When cool pour it into a rather deep tin lined with No. II. pastry or puff pastry, and bake. Whip the whites to a froth, adding gradually three table-spoons powdered sugar. Spread on the pie when cold. Put in the oven to brown a little. Serve cold.

Mincemeat

³⁄₄ lb. meat 1 lb. suet 2 lbs. raisins 1 lb. currants 4¹⁄₂ lbs. chopped apples 1 lb. golden syrup 2¹⁄₂ lbs. brown sugar ¹⁄₂ lb. mixed peel ¹⁄₂ table-spoon salt ¹⁄₂ tea-spoon white pepper 1 nutmeg, grated ¹⁄₂ tea-spoon ground cloves 1 tea-spoon ground cinnamon 1 bottle sherry ¹⁄₂ pint brandy

Use lean beef. Chop very fine and remove all gristle and fat. Mix all well together, adding the wine and brandy last.

Bake as directed for apple pie or in small covered tarts, using No. II. pastry.

Add a little lemon-juice to the mincemeat each time it is used.

Mock Mincemeat

6 toast biscuits ¹⁄₂ pint molasses or syrup ¹⁄₂ pint brown sugar ¹⁄₂ pint cider vinegar ³⁄₄ pint melted butter ¹⁄₂ pint chopped raisins ¹⁄₂ pint currants 2 well beaten eggs 1 dessert-spoon allspice ¹⁄₂ tea-spoon grated nutmeg ¹⁄₂ tea-spoon cloves 1 tea-spoon salt ¹⁄₂ tea-spoon black pepper 1 gill brandy

Crush the biscuits. Mix all well together, adding the brandy last of all.

Pine-Apple Pie

¹⁄₂ lb. grated pine-apple ¹⁄₂ lb. powdered sugar ¹⁄₄ lb. butter 1 gill thick cream 3 eggs

Beat the butter until creamy. Add the sugar and beaten yolks, beating all till very light. Whip the cream. Add it to the grated pine-apple. Beat the whites to a stiff froth. Stir them lightly in. Mix altogether. Bake with an undercrust of puff pastry or a short crust.

Ices

General Directions

If a machine is used (and the best should be obtained) it will take about half an hour to freeze a cream or water ice. The cylinder should be set in the pail filled with finely crushed ice and _rock_ salt, in the proportion of one part of salt to three or four of ice. To break the ice, wrap carefully in a flannel and pound it with a hammer or flat iron until it is broken into very small pieces. Pack it solidly round the cylinder in layers of about three inches, divided by layers of salt. As it is most important that there should be sufficient salt, it is best to measure both ice and salt accurately with a saucer. The cylinder should be turned slowly for the first ten minutes, then quickly. When the mixture is frozen take out the metal beater, scrape the ice from the sides of the cylinder, beat it well and pack it firmly down. Put on the cover, fix the cylinder down into the pail, and cover with a piece of old felt or carpeting which has been wetted with salt and water. Leave until it is required.

Water should not be drawn off from the pail until there is so much that the cylinder begins to float. When it does, draw off the water and add more salt and ice.

If the ice is to be put into a mould, beat it well and pack firmly into the mould. Cover closely and pack in ice.

Care must be taken in removing the cover of a cylinder or mould that none of the salt mixture falls into the ice.

Ices can easily be made without a machine. The cylinder is replaced by a long round biscuit or coffee tin, about four inches in diameter. Put the tin in a pail. Pack it round with ice and salt as above. Pour the mixture which is to be frozen into the tin and beat it hard for ten minutes. Put on the lid firmly. Cover it with ice and then cover the whole thing with a thick blanket or piece of carpet. Leave it for an hour. Remove the ice on lid of the tin, wipe it and take it off. Scrape off the frozen mixture at the sides and beat very hard again for ten minutes. Replace the cover, ice, salt and blanket, and leave for five or six hours, only looking occasionally to see if the water must be drawn off and more ice and salt added. This, although a lengthy process, is very simple and inexpensive and most successful.

For beating, a long wooden spatula, thin at the end and about the size of a carving knife, should be used.

It is essential that rock salt and not common salt be used. Snow can be used instead of ice, but is not quite so good.

To take out ice, dip the cylinder quickly in hot water and shake it gently.

Scald the tins in which ices are made directly they are emptied, and dry in the oven.

If cream ices are to be put in moulds it will be found more satisfactory to add to them a little dissolved gelatine in the proportion of ¹⁄₂ oz. of gelatine to two quarts of cream.

Cream ices are excellent served with a hot chocolate, fruit, or wine sauce. The sauce should be served separately.

Cream Ices

PAGE

Cream Ice--I. 146

” ” II. 146

Brown Bread Cream Ice 147

Caramel Cream Ice 147

Chestnut Cream Ice 148

Coffee Cream Ice 148

Fruit Cream Ice 148

Strawberry Cream Ice 149

Tutti Frutti 149

*Cream Ice--I

1 quart cream 1 cup powdered sugar 1 table-spoon vanilla

Scald the cream. Add the sugar. When it is melted set aside to cool. Flavour when cold. Freeze.

The whites of three eggs beaten to a foam, but not stiff, may be added to the cream just before it is put into the freezer.

Cream Ice--II

(Frozen Custard)

1 quart milk 6 yolks 1¹⁄₄ cups powdered sugar 1-2 pints thick cream 1-2 table-spoons vanilla

Make a custard (see p. 15) with the milk, sugar and yolks. Strain and, when cold, add the cream, flavouring, etc. If the larger quantity of cream has been used add more sugar. Freeze.

The custard can be made with cream instead of milk.

To these two creams, fruit, nuts, pounded macaroons, lemon juice, pounded ginger and rum, and any liqueur, can be added.

Brown Bread Cream Ice

1 quart cream 1 tea-cup brown bread-crumbs ¹⁄₂ lb. sugar

Dry the brown bread and crumble and sift to very fine crumbs. Add them to the cream and sugar. When the sugar has melted, mix well together and freeze.

*Caramel Cream Ice

8 ozs. powdered sugar 6 yolks of eggs 1 pint milk 1 pint cream 1 dessert-spoon vanilla

Put the sugar in an iron sauce-pan with a very little water, and leave it until it becomes a rich brown. Let it become cold. Pound it and add the milk and yolks. Stir the mixture in a double boiler until it thickens. Strain, and when cold add the vanilla and cream.

*Chestnut Cream Ice

6 ozs. chestnuts 10 ozs. powdered sugar 1¹⁄₂ pints cream Yolks of 8 eggs 1 dessert-spoon vanilla ¹⁄₂ pint whipped cream

Boil, peel and rub through a fine sieve some chestnuts, measuring after they have been sifted. Beat all well together for ten minutes. Stir over the fire in a double boiler till thick. Strain through a coarse hair sieve. Add another ¹⁄₂ pint rich whipped cream. Freeze in a mould.

Coffee Cream Ice

2 ozs. best whole coffee, green or roasted 4 yolks of eggs 1 quart cream ¹⁄₂ lb. powdered sugar

Mix all together. Put in a double boiler and cook until the mixture thickens but does not boil. Strain through a sieve and freeze.

Fruit Cream Ice

To a cream ice (No. I. or II.) add, when partly frozen, any well-sweetened ripe or tinned fruits cut into small pieces. Beat well together, and cover tightly to freeze.

*Strawberry Cream Ice

¹⁄₂ pint strawberry juice 1 quart cream Powdered sugar

Mash a sufficient quantity of strawberries to fill, when put through a sieve, a ¹⁄₂ pint measure. Add them to the cream. Add sugar until the mixture is very sweet. When the sugar is melted, freeze.

Tutti Frutti

1 quart cream ice (I. or II.) 2 table-spoons maraschino ¹⁄₂ lb. candied fruit, finely chopped

Add the maraschino to the cream. When partly frozen, add the fruit and beat well together. Cover closely.

Water Ices

PAGE

Syrup 151

Cherry Water Ice 151

Frozen Macedoine of Fruit 151

Frozen Punch 152

Fruit Water Ice 152

Lemon Water Ice 153

Maraschino Punch 153

Orange Water Ice 154

Pine Apple Water Ice 154

Raspberry Water Ice 155

Strawberry Punch 155

Syrup

(For Water Ices, etc.)

3 lbs. loaf sugar 1 quart water 1 dessert-spoon white of egg

Mix the egg with the water. Add the sugar. Let it melt. Boil and skim until perfectly clear. Set aside to cool.

*Cherry Water Ice

1 pint cherry juice ¹⁄₂ pint water 1 pint syrup (see above) 1 tea-spoon lemon juice

Prepare the juice by pounding the cherries and putting them through a sieve, adding the water gradually whilst doing this so that all the juice may be carried through. Add the syrup and lemon juice.

Frozen Macedoine of Fruit with Champagne

Carefully prepare some fruit as for fruit salad (see p. 33), sweetening it well with sugar. Pour over the fruit a bottle of champagne. Leave for four hours. Pack in ice for two hours. Serve in glasses.

*Frozen Punch

1 pint lemon juice 1 pint syrup ¹⁄₂ pint water 1 gill brandy 1 gill rum 5 whites of eggs

Mix the lemon juice, syrup, water, brandy and rum together. Put in a freezer. When nearly frozen add the whites beaten to a stiff froth. When well mixed serve in glasses.

Fruit Water Ice

1 quart fruit 1 cup cold water 2 cups powdered sugar 3 whites of eggs

Crush the fruit and rub it through a sieve. Add the sugar. Stir until it is dissolved. Add the water and unbeaten whites. Freeze in a freezing machine, turning the mixture until it is frozen.

Lemon Water Ice

6 lemons ¹⁄₂ lb. lump sugar 1 quart water 1 lb. powdered sugar Whites of 4 eggs

Rub off the peel of the lemons on to lump sugar. Make a syrup with the lump sugar, powdered sugar and water (see p. 151). Add the juice of the lemons. Strain. When cool add the whites beaten to a froth, and freeze.

Maraschino Punch

¹⁄₂ lb. powdered sugar 1 quart water ¹⁄₂ pint maraschino 1 lemon 1 orange

Make a syrup of the sugar and water (see p. 151). When cold add the maraschino and the juice of the lemon and orange. Strain. Freeze.

Orange Water Ice

1 table-spoon gelatine ¹⁄₂ cup boiling water 1 cup sugar 1 cup cold water 1 pint orange juice

Soak the gelatine. Dissolve it in the boiling water. When dissolved add the sugar, cold water and orange juice. Stir till the sugar is dissolved. Strain. Freeze.

*Pine-Apple Water Ice

1¹⁄₄ lbs. pine apple ¹⁄₂ pint water 1 pint prepared syrup 2 lemons

Grate and mash one pound of pine-apple, fresh if possible. Add the syrup (see p. 151), the juice of the lemons and the water. Put through a sieve. Cut the rest of the pine-apple into very small pieces. Stir it into the mixture and freeze.

Raspberry Water Ice

1 pint juice 1 pint sugar 1 pint water Juice of 2 lemons 1 table-spoon gelatine

Follow directions for orange water ice.

*Strawberry Punch

1 quart strawberries 2¹⁄₂ cups powdered sugar ³⁄₄ cup sweet white wine or champagne 1¹⁄₂ cups water

Put the strawberries in a dish and cover with the sugar. Let them stand for an hour. Put through a hair sieve. Add the wine and water. Put into a freezer. Stir till well mixed, then leave till frozen.

Iced Puddings, Mousses, Parfaits, etc.

PAGE

Caramel Mousse 157

Chestnut Mousse 157

Frozen Fruit 158

Nesselrode Pudding 158

Parfait (Chocolate) 159

” (Coffee) 159

Strawberry Ice 160

Strawberry Mousse 160

Vanilla and Chocolate Soufflé 161

Cream Ice enclosed in a hot Soufflé 161

*Caramel Mousse

9 yolks of eggs ³⁄₄ lb. powdered sugar 1¹⁄₂ pints milk 1 pint whipped cream

Make a custard (see p. 15) of the yolks, milk and quarter a pound of sugar. Strain it and set to cool.

Stir half a pound sugar over the fire in an iron saucepan until a rich brown. Add a little water and boil for three minutes. Beat the custard over ice for ten minutes. Add the syrup slowly and the whipped cream. Beat well together. Fill a mould with it. Cover with a sheet of paper and a lid. Pack in ice and salt. Leave for an hour.

*Chestnut Mousse

6 ozs. prepared chestnuts 6 ozs. powdered sugar 1 tea-spoon vanilla ¹⁄₂ pint whipped cream

Boil, peel and pound some chestnuts. Put them through a fine sieve. Take six ounces of sifted chestnuts and mix with the sugar and vanilla. Beat till smooth. Add the cream and more sugar if required. Pour into a mould. Cover with a lid and seal the joints with a paste of flour and water. Pack in ice and leave for one hour.

*Frozen Fruit

1 tin apricots or peaches 2 cups powdered sugar 1 quart water

Cut the fruit in small pieces. Add the sugar and water. When the sugar is dissolved, freeze.

One pint whipped cream can be added to the fruit when partly frozen.

Any tinned or fresh fruit can be used. Apricots, peaches, pine-apple and strawberries are best.

Nesselrode Pudding

40 chestnuts 4 yolks ¹⁄₂ cup powdered sugar 1 pint milk ¹⁄₂ pint cream 1 tea-spoon vanilla ¹⁄₄ lb. shredded candied pine apple ¹⁄₂ tea-cup maraschino