The art of cooking

When done, take them from the oven, brush each over with a little milk, sprinkle them with a little sugar, and return all to the oven for one minute, and serve them with a hard sauce^ directions for making which, will be found on page i68. Swiss Bissoles. — One-half pound of pears, onequarter pound of raisins, two ounces of sugar, eight ounces of flour, four ounces of butter, one egg, one-half gill of cold water, one-half of a lemon. First pare and core the pears, cut them into small pieces, squeeze into a saucepan the juice of the lemon, add to it half of the cold water and an ounce and a half of the sugar, and placing the saucepan over the fire, let its contents come to the boiling point ; when boiling, throw Into it the pears, also the raisins, and let them cook therein very slowly for half an hour. When done, turn the mixture out upon a plate. When quite cool make up a crust by mixing upon a board the flour and butter, make a hole in the centre of this into which drop the yolk of egg, pour over the remaining cold water, and knead all lightly together. Roll this out to about an inch in thickness, and cut it into pieces about four inches square. Beat the white of the egg lightly, and brush the edges of the crust with it ; put into each of these squares an equal quantity of the cold mixture from the plate, fold the edges together, brush over each a little of the white of egg, sprinkle over each a little of the sugar, and placing the rissoles upon a slightly floured baking tin, bake them in a moderate oven for half an hour. Serve in a folded napkin. Peach-Sago. — One quart of peaches, one-half pound of sago, three ounces of sugar, one pint of cold water. l6o PUDDINGS. Put the sago into a pudding dish, cover it with the cold water and allow it to soak therein for two hours. And when the sago is sufficiently soaked, skin and stone the peaches, place them regularly upright in the sago, sprinkle over all the sugar, and placing the pudding dish into a moderate oven, let the pudding bake for one hour. Serve hot. Com Starch Pudding. — Four tablespoonsfuls of com starch, one quart of milk, two ounces of sugar, one saltspoonful of salt, two bay leaves, two eggs. Put the milk into a saucepan over the fire, and while it is heating, moisten the corn starch with a little cold milk, and beat it smooth. Just before the milk reaches the boiling point, crush the bay leaves in the hands that the flavor may be more readily drawn out, and throw them into the milk, after which stir in the com starch. Stir all constantly until boiling, and when boiling allow this to continue for five minutes, still stirring to prevent scorching, which the com starch and milk are both apt to do. Draw the saucepan then .aside from the fire to let its contents cool a little, and in the time allowed for this beat together the eggs and sugar. Add to the sugar and eggs the salt, and removing the bay leaves from the mixture in the saucepan, stir into it the sugar and eggs, after which all must be poured into a small pudding dish, and this be placed in a moderate oven and permitted to bake for ten minutes. This pudding should be served hot. Note.— Corn starch blanc-mange may be prepared exactly as is the above pudding, except that the eggs must be left out, and in- TWELFTH-DA Y PANCAKES. ^6 1 stead of being baked, the preparation must be poured into moulds and allowed to stand in them until cooled into forms. This blancmange is served with jam or jelly, and sweet cream. Twelfth-Day Pancakes.— Three ounces of flour, two eggs, one-half pint of milk, one ounce of sugar, one saltspoonful of salt, one-half of a lemon, three ounces of butter.