Cookery for every household

Strain off most of the syrup, add to the pears the apricot puree and a little kirsch or other liqueur, and allow the compote to cool. The compote must not be liquid, as the custard is already soft. To Serve. — Turn out the custard, place some of the pieces of pear in the centre, and the rest round the dish. Garnish the top with a little whipped and sweetened cream put through a forcing bag. Note. — Other fruits may be used in place of the pears. Sufficient for 5 or 6 persons. Probable cost. Is. 6 d. 2073. Pistachio Nut Souffles, Cold (Souffles froids aux Pistaches) J pt. double cream. 3 whites of eggs. 1 lb. pistachio nuts. 2 oz. sugar. | oz. gelatine. 1 table-sp. brandy. 2 tea-sps. orange-flower water. I gill water. A little clear jelly. Green colouring. Prepare eight or nine small souffle cases with a band of paper pinned round the outside (see p. 486). Pastry. I- lb. sugar. 3} oz. flour. 4 eggs. | lb. almond paste. 1 gill double cream, sugar, and flavouring, or I gill thick custard, I I oz. grated chocolate, l| oz. fine sugar. To Make the Pastry. — Put the yolks, of eggs into a basin and add the sugar finely sieved. Beat these two together with a whisk or wooden spoon until of a creamy consistency. Whip up the whites of eggs to a stiff froth, and sieve and dry the flour. Add the flour and beaten whites alternately to the yolks and sugar, and mix all very lightly. Spread out on a greased and papered tin, and bake in a good oven from 10 to 15 minutes. Turn the pastry out on to sugared paper and allow it to cool. To Make the Potatoes. — Stamp out this pastry into small oval-shaped pieces, and hollow the centre of each with a tea-spoon. Fill up with thick whipped cream, sweetened and flavoured, or with thick custard, and put another piece on the top. Roll out the almond paste (see Recipe 2852) very thinly, and cut it in square pieces. Coat each piece of pastry with this, and roll in the hands until smooth. Then roll in chocolate and sugar mixed, and make small indentations to represent the eyes of the potato. Do not make the potatoes too regular in form. Serve them on a lace-edged paper. 2075. Another Method 6 oz. chocolate cakecrumbs. 1 table-sp. sieved apricot jam. 2 oz. sugar. 1 tea-sp. lemon juice. 1 table-sp. any liqueur. k lb. almond paste. 1£ oz. grated chocolate. H oz. castor sugar. Glace cherries. Put the cake-crumbs into a basin, and add the sugar, lemon juice, and jam. Flavour with some liqueur, and mix into a paste. Divide this into small portions, and put a glac6 cherry into the centre of each. Then coat with almond paste, forming them into potato-shaped pieces, and finish as in last recipe. 2076. Rice a la Royale (Riz a la Roy ale) 3 oz. Carolina rice. | pt. milk. 2 oz. sugar. Custard. 4 yolks of eggs. b pt. milk. \ tea-sp. cornflour. Vanilla. 1 gill double cream. 2 sheets gelatine. Stewed or tinned pears. Chopped pistachio nuts.