Recipes for high-class cookery

Wash the green salads carefully, taking care not to bruise the leaves, and drain well on a cloth. Dip the tomatoes in boiling water ; remove the skin, and cut one in sections and one in slices. Peel and chop the cucumber roughly. Cut one egg in neat pieces and chop the others. Set aside the heart of the lettuce, one or two sprigs of cress, etc., for decoration. Arrange one or two leaves of lettuce, torn small, in a salad bowl ; add the remainder of the lettuce, cress, cucumber, one egg, and one tomato to the dressing, and pile high on the dish. Decorate with the neatly cut pieces of tomato and egg, the lettuce and watercress. N.B.— Any salad in season may be used. [95] TOMATO SALAD. 3 large firm tomatoes. 3 sticks celery, or 1 bunch watercress or small cress. French dressing. Dip the tomatoes into boiling water ; skin and cut them across into thin slices. Shred the celery and leave in cold water for half an hour ; wash the cress well. Arrange the tomatoes in a neat circle in a salad dish, pour the dressing over. Pile the celery or cress in the centre. s. arr «waT, - ~ ^ rV-r T<.^fia<I^’> -v';« ■ ‘'^^V « - w.w-¥'«Mr»t^wA- !• ■ ,. .k’S® \ •• v;. * • j<^ *»;n& M(a, ; ;-v ’i«mIh aba^bdt . ■'•■ r — ^ .»-? • \ » - * ^ .9 'V Tur- ■ - jr* •** ^ ( HOT SWEETS. [99] ALMOND TARTLETS. Mixture. 2 oz. almonds. 1 oz. butter. 1 oz. sugar. ^egg. ^ teaspoonful lemon juice. A little grated lemon rind. Short Crust Pastry. — 2 oz. flour, etc. Blanch the almonds and chop them finely. Cream the butter and sugar, and beat in the egg with the almonds, lemon juice, and rind. Make the pastry and roll it very thinly ; cut in rounds, turn them, and line some greased patty tins evenly. Half fill the tins with the mixture. Put the tartlets in a hot oven till the pastry is set, then reduce the heat and cook the mixture more slowly. Cook from thirty to forty minutes, till firm and a pale brown colour. [100] CHOCOLATE TARTLETS. Mixture. ^ stick chocolate (| oz.). ^ gill milk. ^ teaspoonful cornflour. ^ „ butter. 1 teaspoonful sutrar. 1 yolk. Vanilla essence. Pinch of cinnamon- Short Crust Pastry. — 1^ oz. flour, etc. Meringue. — 1 white. 2 oz. sugar. Decoration. — Cherries. Angelica Dissolve the chocolate in half the milk, add the cornflour mixed with the remainder of the milk, and boil till thick. Cool, and stir in the rest of the ingredients. Line some greased tartlet tins with the pastry and half fill with the mixture. Place in a hot oven till the pastry is set and the mixture risen and firm, from twelve to fifteen minutes. Pipe the meringue on the top, dust with sugar, and decorate with the cherries and angelica cut in small pieces. Dry off in a very cool oven till crisp without browning, fi-om three-quarters to one hour. [101] BAKED COCOANUT PUDDING. 4 oz. cocoanut ^ pint milk. 2 oz. cake-crumbs. 1 oz. sugar. 1 oz. butter 3 eggs. Lemon juice. 3 oz. short crust pastry Meringue. — 3 whites of eggs. 6 oz. sugar. Line and decorate a pie-dish with the pastry. Cook the cocoanut in the milk till softened, stir in the crumbs, butter and sugar, the yolks and lemon juice. Pour into the pie-dish and bake in a moderately hot oven till firngi, about forty minutes. Pile the meringue, stiffly beaten, on the top, and bake in a cool oven till crisp.