Cookery for every household

1 table-sp. wine or brandy. Short crust or other pastry. Line at least a dozen tartlet tins with pastry, but do not bake them. To Make the Mixture. — Mix the ground rice smoothly with the milk, and put them into a small lined saucepan with the butter. Stir over the fire until boiling, and simmer slowly for 5 minutes. Then remove the saucepan from the fire, add the sugar, flavouring, wine or brandy, the currants picked and cleaned, and the egg well beaten. Mix all together, cool slightly, and fill up the tartlet cases. Bake in a moderate oven until the pastry is thoroughly cooked and the mixture nicely browned. Note. — The currants may be omitted and a little jam put at the bottom of the tartlets before pouring in the rice mixture. Time to bake, about 20 minutes. Probable cost, \d. each. 1571. Jam Puffs or Turnovers Pastry. [ White of egg. Jam. | Castor sugar. Almost, any pastry may be used for these, or scraps of the same. Roll out the pastry rather thinly, and with a round cutter 4 or 5 inches in diameter stamp out rounds. Wet half-way round the edges of these with a little cold water, and put a small portion of jam in the centre of each. Double over and press the edges well together, and mark round with the end of a small tea-spoon. Place the puffs on a greased or wetted baking tin, brush them over with some beaten white of egg or water, and dredge with sugar. Bake in a moderate oven until the pastry is cooked and nicely browned. When ready, dredge again with sugar, and serve hot or cold. Notes. — These may be made triangular in shape by cutting the pastry in squares instead of rounds and doubling the pieces over from corner to corner, or round by putting one small round on the top of another with the jam between. Time to bake, 15 to 20 minutes. Probable cost, | d. to Id. each. 1572. Lemon Curd for Cheese Cakes J lb. castor sugar. 3 oz. butter. 2 lemons. 2 finger biscuits or 2 table-sps. spongecake crumbs. 3 yolks and 2 whites of eggs. Sieve the sugar on to a plate, grate the lemon rind on the top of it, and work the two together with the knife until of a uniform yellow colour. Then put this sugar into a saucepan with the butter and eggs slightly beaten, and the finger biscuits made into crumbs. Stir all gently over a slow fire until the mixture thickens and becomes like honey. Then pour into jars, and cover tightly with parchment paper. If stored in a cool place, this will keep for some time. Note. — This mixture is used instead of jam for tartlets or an open tart. Probable cost, lOd. 1573, Lemon Cheese Cakes, 1 Lemon curd. Pastry. Line some patty tins with pastry and bake them in the oven. When cooked, fill them with lemon curd and return them to the oven to warm through, or they may be served cold. Probable cost, \d. to Id. each according to size and the kind of pastry used.