A second Dudley book of cookery and other recipes

The yolks of two eggs, one ounce of sugar and one ounce of chopped walnut, well mixed. Bake in a moderate oven, unmould, and, when cold, ice the tops of the tartlets with French Mocha icing and place a quarter of a dried walnut on each tartlet. Be careful when icing not to cover the edges of the pastry. A GOOD RECIPE FOR LEMON CHEESECAKES PUT on to boil one pint and a quarter of new milk, with the juice of one lemon, one wineglassful of vinegar and two well-beaten eggs. Bring slowly to the boil to form a curd. Strain through muslin. When cold, add to the curd one whole egg, one dessertspoonful of thick cream, a quarter of a pound of ground almonds, the rind and juice of one lemon and one dessertspoonful of sugar. Pound well together and pass through sieve. Make your tartlets of light puff pastry, fill with the mixture, and bake. ROD GROD A DANISH FRUIT SWEET PUT one bottle of raspberries (strawberries, red currants or cherries, or any other bottled or fresh fruit) with enough sugar to sweeten, and boil for half an hour. Then strain all the syrup through a muslin ; put on to boil again, and mix with it two tablespoonfuls of rice flour ; let this boil until clear and as thick as cream ; then strain into a silver or china souffle dish, and serve cold with whipped or iced cream. % A FRUIT SALAD IN GLASSES PUT into small tumblers, or goblet glasses, layers of strawberries, thin slices of bananas and stoneless cherries. Pour into each glass a tablespoonful of the following mixture : — Half a gill of syrup, the juice of one lemon, strained, one liqueur glass of Maraschino and one liqueur glass of cognac brandy. Mix the remainder with a gill or more of sweet, clear jelly ; divide this into equal parts, and pour over the fruit in the glasses. Keep on ice until required for table. A few fancy gateaux or Genoese fingers should be handed round with this dish. '« A FRUIT SALAD FT1HIS delicious and ever-welcome dish is made by slicing various kinds of fruit, fresh or preserved, such as peaches, apricots, bananas, pineapple, oranges, etc. Arrange the fruit in layers in a salad bowl or deep glass dish ; sprinkle each layer of fruit with castor sugar and pour over a quarter to half a pint of sherry or Madeira, according to the quantity of fruit used, also a small quantity of plain syrup. Place the bowl on ice for about two hours. Just before serving, add a small glass of liqueur — such as Kirschwasser, Curaçoa, Benedictine or Chartreuse. A FRUIT SWEET TNTO a pint of cream whisk well three eggs, six stale sponge cakes, crumbled, six tablespoonfuls of the syrup of preserved strawberries, three ounces of sifted sugar and three ounces of ground almonds. This should all be well mixed to the consistency of a custard, or a little thicker. Butter a mould and pour in half the mixture, then a layer of preserved strawberries, and fill up with the remaining half of the mixture. Bake in a brisk oven until it becomes a golden yellow. This sweet is equally good hot or cold. COMPER PUDDING