The pudding and pastry book

Put the cream and milk into a sauce-pan. When they boil, add the sugar, the very finely- Pastry Book pared lemon peel and a little salt. Stir for a few moments. Pour the cream over the well beaten yolks. Set back on the fire. When thick, strain into a basin. Set aside in a cool place till wanted. Line some small tins with puff paste. Fill with uncooked rice. Bake. Take out the rice and fill with custard. Sprinkle with lemon sugar (see p. 104). Cream and Fruit Tartlets For cream : — 1 tea-cup cream or milk 2 whites of eggs 1 table-spoon powdered sugar 4 tea-spoon cornflour Line a dish with short crust. Fill it closely with raspberries, strawberries, cherries or other fruit and sufficient sugar. Cover with crust, but do not press it down round the edges. When baked, lift off the upper crust and fill with cream. Cream. — Scald the milk or cream. Add the whites beaten to a stiff froth, the sugar and the cornflour mixed smooth with a little cold milk. Boil three minutes, stirring continually. Set aside until quite cold. The Pudding and Fruit Tartlets Stew the fruit until tender, taking care to keep it whole, in plenty of water and sugar. Take out the fruit gently with a skimmer when done. Add a few drops of lemon juice to the syrup. Boil it until reduced to a thick syrup. Line several small tins with a short crust (No. IV. or V.). Fill with uncooked rice and bake. Take out the rice. Arrange the fruit in them and pour the syrup over. Lemon Cheesecakes f lb. butter 1 lh. loaf sugar G eggs 3 lemons Melt the sugar in the lemon juice. Add the butter, eggs (taking out the whites of two) and the grated rind of two lemons. Stir until thick and of the consistency of honey. A few pounded almonds may be added. Line small tins with puff or short pastry, fill with the mixture and bake. 1 32 Pastry Book Mincemeat 2 lbs. suet 3 lbs. raisins 2 lbs. sultanas 2 lbs. currants 1 lb. mixed candied peel 2 lbs. moist sugar 1 dozen sour apples 4 lemons, grated peel and juice 2 tea-spoons mixed spice 2 „ ground ginger 1 lb. pounded sweet almonds 2 grated nutmegs I, pint brandy $ pint sherry Mix the sugar, spices and very finely-chopped suet. Chop the fruit, and peel as fine as possible. Mix all well together, adding the brandy and wine last. It is best made several weeks before using. Orange Tartlets 7 oranges 2 pint syrup 1 lemon Puff or short paste Peel six oranges. Scrape off all the white skin with a sharp knife. Divide into sections, removing all the rest of the white and seeds. Drop them very carefully into boiling syrup (seep. 151) The Pudding Book and let them simmer three minutes. Take the pieces out gently, and set them on a sieve to drain over a basin. To the syrup add the juice of an orange and lemon and the juice that drains from the cooked oranges. Reduce it by boiling till very thick. Line some patty pans with short or puff paste. Fill them with uncooked rice and hake quickly. Remove the rice, arrange the oranges on the pastry and pour the syrup over them just before serving. Strawberry Tartlets 1 lb. loaf sugar 1 gill water 1 wine-glass brandy or sherry Strawberries Make a syrup of the sugar and water. Add the brandy or sherry. Reduce until thick. Pour this syrup over a number of fine strawberries.