The art of cookery

Oyster Patties. — Warm puff paste patty cases and fill with creamed oyster. Sweetbread patties are made by filling patty cases with creamed sweetbreads, mushroom patties by filling them with stewed mushrooms, and mock terrapin patties by filling them with mock terrapin. Creamed celery, creamed asparagus, and green peas may also be used for filling patty cases. CHAPTER XVII. PUDDINGS. Puddings can be classified as legitimately as soups, salads, or sauces, and the subject of pudding-making is materially simplified when puddings are divided into three classes, quite different in character, and arranged in the following order : Class I. — Junkets and Blanc-Manges. Class 2. — Custards, Souffles, Batter, Rice, Sago, Tapioca, and Bread Puddings. Class J. — Roly-Polies, Dumplings, Fruit and Mixed Puddings. But even with the aid of such classification one may find difficulty in determining what puddings require the addition of a sauce, and what the character of the sauce should be. This must be decided by the nature and composition of the pudding. If a pudding seems perfect in flavor and complete in itself, it needs no sauce of any kind ; but if it lacks flavor or sweetness or moisture, a spicy, a sweet, or a liquid sauce should be served with it. A pudding sauce should always be in contrast to the pudding. It should either enrich the pudding or relieve it from over-sweetness. A sweet pudding may be improved by a plain cream sauce, or by one composed largely of orange or some other slightly acid fruit juice. This law of contrast may be illustrated by a simple 228 The Art of Cookery. batter pudding, which being a plain pudding with no decided flavor, needs a rich, highly flavored sauce. And as it is neither very dry nor very soft, either a hard or liquid sauce is suitable to serve with it. Such a pudding will also admit of a great variety of flavors. CLASS I. Junket No. i. — Set sweet milk at a temperature of seventy-five degrees until it thickens or becomes ' * clabber. ' ' Then place on ice until perfectly chilled. Serve with sugar, or mace sugar, and thin cream. Junket is frequently called ' ' curds and whey. ' ' Junket No. 2. — Sweeten and flavor to taste a quart of sweet milk. Heat until lukewarm and then add to it the quantity directed on the package of either liquid or powdered rennet. Let the mixture stand in a moderately warm place until it stiffens or "sets," then place on ice till chilled, and serve like Junket No. i. If only the whey is wanted, cut the curds into dice, with a silver knife, and strain ofl" the liquid. Cottage Cheese. — Heat clabber very gently to ninetyeight or 100 degrees, put in a cheese-cloth bag, and hang to drain over night, or for several hours. When well drained season to taste with salt, and enrich with sweet cream, or a little butter, mixing it thoroughly with the curds. Serve cold. Cottage cheese is known in some sections as "smear-case." Sea Moss Blanc-Mange. — Wash a small handful of sea moss, Irish moss, or Iceland moss, free from sand and dust. Soak in cold water for half an hour, then put it in a quart of boiling milk, and let steep at boiling heat Puddings. 229