Myra's cookery book

Warm milk ... 3 table spoonsful i pint ... ( Mix together and then work in part I of the flour in the basin. 5- ... Cover the basin, and let it stand near the fire to rise. 6... Butter ilb. ... Melt over the fire. 7... Egg I Beat and add to the butter. 8... Salt A pinch ... Add. g... bilik ... Mix with the dough and knead well. 10... Add a little if required in working the paste. II... ... ... Roll it out. 12... Butter ... Butter a shallow baking dish, and Fruit put the paste on it. 13- ... Put on a thick layer of fruit. 14... ... ... Let the tart stand for a time. 15... ... ... Bake in a hot oven. 16... Powdered *.* •*. Sprinkle over and serve. sugar plums of all kinds, and apples are the fruits usually employed for nnH nnf are put on whole close together; plums are halved and stoned, paste edgew^s? ^^’ peeled, cored, and cut ns for a tart, and also put on the 278 MYRA’S COOKERY BOOK. lO.-GERMAN PASTE, without yeast. Order. Ingredients. Quantities. Method. I... Flour I lb. ... Put in a large basin. 2... Butter i lb. ... Work into the flour. 3- Powdered su^ar i lb. ... Add by degrees and work in. 4... 2 Beat and add, and mix well. 5... • • • • Roll out the paste and use for open fruit tarts. ll.-PLAIN YEAST PASTE. Order. Ingredients. Quantities. Method. I... Mik J pint ... Make it luke-warm. 2... Butter 2 OZ. Add. 3-” Sugar ^ cupful Add. 4... Yeast I table spoonful Add. 5-" Egg I Add. 6... Flour Work flour into these until 5’ou have a good paste. 7... ... Cover with a cloth and put it aside to rise. 8... When risen roll it out thin and use for open fruit tarts. 12.-PASTE FOR CUSTARDS. 1. Rub 6 oz. of butter into J lb. of flour. 2. Mix it into a paste with 2 beaten eggs and 3 table spoonsful of cream. 3. Let it stand { hour. 4. Work it up and roll it out very thin for use. 13.-TO GLAZE PASTRY. To glaze meat pies beat up the yolk of an egg only, or the yolk and white together if a lighter colour be desired, and brush over the paste with a paste brush before baking. PASTRY. 279 14.-TO ICE PASTRY, Moisten the paste before baking with cold water, and sprinkle finely powdered sugar over it. Another way is to take the tart from the oven when nearly baked, brush it with frothed white of egg, sprinkle sifted sugar over it and a few drops of cold water, and put it back in the oven for a minute or two to set. 15.-GAME PIE. Order. Ingredients. I... Game 2... 3-- Salt 1 4... Pepper 5... Pounded r mace 6... Allspice 7... Veal 8... Forcemeat ... 9... ... 10... Truffles II... Bacon or ham 12... Paste 13... ... 14... 15... Yolk of egg ... 16... ... ... 17... Gravy 18... ... 19... 20... ... Quantities. Method. ... Any kind of game can be used. ... Bone the birds, and stuff them with forcemeat. A few thin slices If liked ... Thin slices I f Mix together, and season the birds ( well with the mixture. Season and put in the buttered mould. Put a layer over the veal. Put in the birds, and fill up all the spaces with forcemeat. Chop and add to fill the corners. Put over the top. Make a good paste to cover the pie. Wet the edges of the mould, put on the cover, and pinch the edges together. Decorate the top with leaves. Brush over the top.