The new century cookery book

Without dwelling upon the fact that the cook’s skill and taste can be displayed to advantage by the delicate manner in which the sweets are prepared, it must be admitted that in an ordinary household of moderate means it is economical to serve sweets with a meal, for when these are not provided a greater quantity of meat must be consumed to satisfy nature’s demands. Moreover the majority of people require a certain amount of sugar and starch in their diet, and both of these are very largely represented in these dishes. Children always welcome * sweets ’ and puddings, and these are generally wholesome and nourishing ; it is as well not to deprive the young people of this pleasure. Even the poorer classes will find it economical to provide a simple pudding &c. When planning a dinner which contains one or more substantial dishes of meat it must be borne in mind that the first principle regulating the ‘ sweets ’ course should be that the dishes must be at once light and elegant. On the other hand, if the main portion of a. SWEET ENTREMETS meal is to be light the sweets may be of a more substantial kind, though elegance of appearance is always to be aimed at. In a recherche meal the sweets should show the touch of a masterhand both as regards the quality and the artistic finish. Like the final touches of a picture the sweet should convey to the palate what the completed picture does to the eye, a certain sense of pleasurable satisfaction. Any suggestion of solidity is out of place in the scheme of a high-class repast. If several sweets are served at one meal the order of service must be from the solid to the light. Sweets are divided into two groups, Hot Sweets and Cold Sweets. PLAIN SWEETS. There are many plain puddings which come under the heading of ‘ Invalid Dietary,’ because they are so simple that they cannot hurt even a delicate constitution. These plain puddings can be made of milk and rice, tapioca, semolina, sago, corn-flour, vermicelli, macaroni, flour, &c. &c. If properly prepared they are both tasty and nourishing. Fruit, apples especially, are largely used for simple dishes. Both milk and fruit puddings are inexpensive and wholesome. The drawback in all simple dishes, speaking generally, is that the uneducated cook does not consider them worthy of careful treatment, merely because they are so simple. An intelligent educated cook knows that careful attention is quite as essential in the simplest operation of cooking as it is in the most elaborate. This is a truth which must be grasped by all who wish to succeed. Hot sweets may be further classified as follows : puddings, boiled, steamed, and baked, comprising souffle puddings, fruit puddings, custards, caramels, savarins, fruit fritters (beignets de fruits), pancakes, omelets, beignets, fruit tarts, charlottes, dumplings, &c. &c. 1561. Ponding d V Autricliienne . — 4 eggs, 2 oz. caster sugar, 2 oz. ground almonds, 4 oz. cake-cr umbs, £ gill cream, 2 oz. glace cherries, | pint fresh or preserved raspberries.