Puddings and pastry à la mode

r third upon it; let the paste rest for ten minutes, then give it two more turns; then let it rest and give it two more turns, making in all five turns. The paste should be baked as soon as possible ; for patties and volau-vent six or seven turns will be required. Short Crust. Take a quarter of a pound of flour and three ounces of butter ; mix them well ; lightly rub them with the hands till no lumps are left and it all looks crumbly ; mix about a tablespoonful of castor sugar with the flour, heap it all up on the board and make a hole in the centre; take the yolk of an egg and sprinkle a little salt over it, then add a few drops of strained lemon-juice; mix all these till they become a stiff paste; roll out the paste once to the size and thickness required. This paste will take from half an hour to three-quarters of an hour to bake, according to the size of the tart ; it should become a pale brown colour. Pastry Dummies. To keep tartlets and cheesecakes a good shape a dummy should always be placed in each; they are made by boiling two ounces of lard in a pint of water, then adding two pounds of flour, and mixing into a smooth and rather stiff paste; mix with a wooden spoon to begin and finish with the hands, and divide it into equal portions the size of the thickest half of an egg, and squeeze the centre into a point about a quarter of an inch long; bake them and keep them ready for placing one in each tartlet before baking, and remove them when the tartlets are baked. F ■ '- -■ V- •■";T7r; M ' '■ v^.": ■ -I'Oi ■•! ..i _ j ;. - -L. ► K ■ *' ' -V, ^i-V - '■'u,.'^ )" /' '» • ■ ' '■l*i^.v^'''''‘^“v: ■"'j ,-^^j , .-i . ,■ *» '-A - ' . ■ • . ^■:>.:■ : ■ , '' ^r.SiW v‘;-3 V V ■■', i 1^ ' .:-., ' ii';,' _ ■ ' VV ''^4. '■.'■> V^i’i, .-. •> , '■ _“.' .■ * i . .;,i4^'.‘>i|i- ■ ■ v.r->^'-^<‘'v'S' , J '.•■■'"S : / .C;‘v -W ^-*^-1 ; - t ■t ; ♦iiw V^' .t.'.’ • V' l' ■ V .t.i V ;4* / -if t ■ ; -- ‘ \ . JK f * " ^ ..' *-1 'i' 'O .Lm V.,,: r/ INDEX Albert pudding, i Alena pudding, i Almond pudding, 2 — tartlets, 2 Amber pudding, 2 Apple balls, boiled, 1 1 — charlotte, 3 — fancy, 3 — hedgehog, 3 — meringue, 4 — pudding, baked, 8 — and rice souffle, 4 — and tapioca pudding, 5 — tartlets with cream, 5 Apricot fritters, 5 • — pudding, 6 a la royale, 6 Ascot tartlet, 6 Baba a St. Jacques, 7 Baked apple pudding, 8 Bakewell pudding, 7 Ball fritters, 8 Batter pudding, 8 Beignets souffles, 9 Bengal custards, 9 Berkeley pudding, 9 Berlin pancakes, 10 Bird’s-nest pudding, 10 Blackberry tart, 1 1 Boiled apple balls, 1 1 Bread and butter pudding, 1 1 Bread cheesecakes, 12 — fritters, 12 Brown bread pudding, 13 Buckingham pudding, 13 Cabinet pudding, cold, 14 iced, 14 Calfs-foot pudding, 14 Camp pudding, 15 Canary pudding, 15 Capital pudding, 15 Caramel pudding, 16 Chocolate fingers, 16 — pudding, 17 cold, 16 — souffle, 17 Citron pudding, 18 — tartlets, 18 Clarence pudding, 18 Coburg pudding, 19 Cocoa-nut pudding, 19 — tartlets, 20 College pudding, 20 Compote of chestnuts, 20 Countess pudding, 21 Cranberry and apple tart, 2i Cream pastry, 62 Crust, flaky, 63 — light, 63 — short, 64 Curates’ puddings, 21 Custard and brandy puddings, 22 — puddings, 22 F 2 68 PUDDINGS AND PASTRY A LA MODE.