Allied cookery

Take 20 chestnuts and roast them on a slow fire. Remove the shells and put them into a saucepan with i level tablespoon of powdered sugar and yi glass of milk and a little vanilla. Cover the saucepan and let it cook slowly for more than a half-hour. Then drain the chestnuts and pass them through a sieve. Put them back in a bowl with one tablespoon of butter, the yolks of 3 eggs, and mix well without cooking. Allow them to cool, and then take a small portion at a time, the size of a nut, roll them, dip them in egg and in bread-crumbs, and fry in butter and lard, a few at a time. Serve hot with powdered sugar. CHESTNUT CREAM (A favourite Florentine pudding) Cut I lb. of chestnuts lightly with a knife; put them in a saucepan and cover with cold water; boil 5 minutes. The outer and inner skins should now peel easily. 96 Allied CooKery Cover the peeled chestnuts with milk, add a little vanilla, let them boil in a covered pan until tender and the milk reduced. Now crush the chestnuts in the saucepan and add % lb. powdered sugar. If the puree is too thick add a little milk, but it should be stiff enough to form into a border around the dish in which it is to be served. In the centre of the dish heap whipped cream lightly sweetened and flavoured with vanilla. The chestnut border may be made in an ornamental form by a pastry bag and tube. TAPIOCA PUDDING (French) Boil 1yi pints of milk with 3 oz. of sugar and two even tablespoons of butter. Stir in gradually 3 oz. of fine tapioca. Place the saucepan on a slow fire and simmer 15 minutes. Pour the mixture into a basin and add yi cup stoned raisins, the grated rind of i lemon, \yi oz. finely cut candied orange-peel, one whole egg, 3 yolks; mix all together. Beat the 3 whites stiff and add to the mixture. Pour into a mould which has been buttered and well sprinkled with powdered sugar and steam 45 minutes. Serve with any sweet sauce. Allied CooKery 97 With a larger quantity of raisins this resembles an old time ''Whisper Pudding." So called because the plums were close together. GINGER ICE-CREAM (Canadian) Make a pint of custard. When it is cold add yi pint unsweetened condensed milk, ^ pint unsweetened condensed cream, 2 tablespoons of chopped preserved Canton ginger, and 4 tablespoons of the syrup from the ginger jar. Freeze. ALMOND CAKE (Canadian) The ingredients are: Whites of 10 eggs, i cup of flour, 1}2 cups of sugar, i teaspoonful of cream tartar ; the method of mixing similar to angel cake. Bake in 3 layers. For the filling: Yolks of 4 eggs, i tablespoon of sugar, 2 teaspoons of corn-starch mixed in enough milk to moisten, i pint of cream. Heat the cream in a double boiler, then add other ingredients, stir constantly and do not let it thicken too much ; add a few drops of almond flavouring and yi cup of chopped almonds. For the frosting: White of 1 egg beaten stiff. 98 Allied CooKery 1 cup of sugar with enough water to melt it. Boil 2 minutes. Stir half of it into the egg, let the remainder boil thick. Add all together and beat to the right consistency; flavour with sherry or Madeira. QUEEN CAKES (English)