Cookery for every household

Sufficient for 1 dozen tartlets. Probable cost, Id. each. 1558. Chestnut Tartlets (Petltes Tartes aux Marrons) i gill milk or cream. A little jam. Whipped cream. 1 egg — its weight in butter, castor sugar, and chestnut flour. Grated rind £ lemon. Line about a dozen patty tins with pastry, and bake them lightly in a quick oven. Meanwhile prepare the following mixture : Take the weight of a large egg in butter, sugar, and chestnut flour (Groult’s preparation, sold in £ lb. packets). Melt the butter in a small stewpan, add the sugar, chestnut flour, and milk or cream, and stir over the fire for two or three minutes. Then add the egg well beaten and a little grated lemon rind, and cook a few minutes longer. Place a small spoonful of jam into each patty case, and fill up with the mixture. Bake in a moderate oven until set. Take out, leave till cold, and serve either with or without a little whipped cream on the top of each. Time to bake, about £ hour in all. Probable cost, Id. to lid. each. 1559. Chocolate Tartlets (Petites Tartes au Chocolat) 2 yolks of eggs. Castor sugar. A few drops of vanilla. Pastry. Make about a dozen tartlet cases, but do not bake them. Melt the chocolate in a small quantity of the milk until it is perfectly smooth, then add the remainder of the milk with the biscuit crumbs and let them simmer for about ten minutes over the fire. Remove the pan from the fire, and add sugar to taste, flavouring, and yolks of eggs. Mix well, and fill the lined tins with this mixture. Lay some narrow strips of pastry in a trelliswork pattern over the top, wetting one edge of pastry wherever a join is made. Bake in a good oven until the mixture feels firm to the touch and the pastry is thoroughly cooked. Then brush the tartlets over with slightly beaten white of egg, and sprinkle them with sugar. Time to bake, 20 minutes. Sufficient for from 12 to 15 tartlets. Probable cost, 10d. 3 macaroon biscuits. 2 table-sps. grated chocolate. I nt. milk. 1560. Cornucopias with Cream Some scraps of pastry. I Sugar. Double cream. | Flavouring. Decorations. " Roll out some scraps of pastry rather thinly, and cut it into strips 1 inch wide. Grease the out- Cornet Mould side of some cornucopia or cornet-shaped moulds and twist the strips of pastry round them. Let the twists overlap each other slightly, and wet Cornucopias with Cream the joins with cold water, or white of egg, to make the pieces stick together. Place them on a greased baking tin, and bake in a good oven until the pastry is nicely browned. When slightly cooled, carefully remove the mould, and let the pastry become quite cold on a sieve or wire draining stand. Whip up some double cream until quite thick, sweeten to taste, and add a few drops of any flavouring that is liked. Put the cream into a forcing bag, and fill the cornucopias with it. Sprinkle with sugar, and serve on a fancy dish paper. Notes. — These may be decorated more fancifully with some pink royal icing put through a forcing bag with small pipe. Or some of the cream may be coloured pink, and used alternately with the white. A little jam may be put into the cases before the cream. Time to bake, 15 to 20 minutes. Probable cost, 1 \d. to 2d. each. 1561. Custard Tartlets \ pt. milk. 3 yolks and 1 white of egg- 1 dessert-sp. sugar Flavouring. Short crust.