The pudding and pastry book

Beat the yolks of the eggs. Add to them the sugar, the juice of three lemons, and grated rind of two. Pour into a double-boiler, and whisk continually until the mixture thickens. Do not let it boil. Strain and set aside to cool. Melt the gelatine in the water, and add it to the cold egg mixture. Add the cream and the whites whipped to a stiff froth. Whip lightly together, and when beginning to set, pour into a mould. Garnish with crystallised violets or rose-leaves. Pastry Plain Pastry — I. » » ' II. • „ „ (Short) Puff Pastry . Rich Crust . Short Crust for Tartlets Biscuit Paste for Tartlets . General Directions In making pastry, the colder the hands of the maker, the water and the room, the better. A marble slab is the best thing on which to make it : otherwise a hard board which is kept for pastry only should be used. Use iced water for mixing, when possible. Pastry will be flakier if set on ice before it is finally rolled out for use. The flour used should be very dry and should be sifted with a little salt. Use the best flour onlv and fresh butter, or half butter, half lard. Use as little water as possible. Never knead pastry. Use the hands as little as possible. Mix with a knife unless otherwise specified. Bake in a moderate or quick oven. Baking powder, in the proportion of one teaspoon to each quart of flour, may be added when eggs are not used. The baking powder should be sifted twice with the flour before mixing. It is better to bake pastry separately from the fruit when possible. It will thus be much crisper. To do this till the dish which is to be used with stiff crumpled paper, over which a smooth and well-buttered piece should be laid. Cover with the pastry and bake. Remove the pastry and 12T The Pudding Book fill the dish with well-sweetened stewed fruit. Moisten the edges of the disli with white of egg and replace the crust. In making open tarts and tartlets, when the tin is lined with pastry it can be filled with rice and baked. This is in order to keep the crust crisp. The rice must be taken out and the fruit or jam put in its place just before serving. Plain Pastry — I 12 ozs. Hour 3 ozs. butter 3 ozs. lard Salt Cut up the lard and butter, very finely, in the Hour. With a knife, mix with a little water. Roll and fold up three or four times. Plain Pastry — II 1 lb. flour b lb. butter Cold water Rub the butter into the flour. Add eold water gradually to make a stiff paste, mixing with a knife. Roll out quickly. Plain Pastry Crust — III (For Tarts) 4 ozs. butter 2 ozs. lard 10 ozs. flour Beat the butter to a cream. Rub butter and lard very carefully into the flour, adding a little salt. Mix with as little water as possible. The Pudding and Tuff Pastry ] lb. fresh butter 1 lb. dry sifted flour Salt