The Pytchley book of refined cookery and bills of fare

No. 394. Make some Beignet Batter (No. 373) and mix with three ounces of pounded sugar, throw the mixture in lumps the size of a cobnut in a stewpan of hot lard and let them fry a nice light brown ; the lard should not be too hot, they should take from ten to fifteen minutes to fry and expand to six times the size; sift some powdered sugar over them and serve. B EIGNE TS A L’ABRICOT. No. 395. The same process, only when fried force two tablespoon- fuls of apricot pulp, thus prepared, inside them. Peel, slice, and melt in a saucepan a dozen apricots, adding four ounces of pounded sugar, rub through a white hair sieve into a basin ; make a hole in the top of each beignet, and force in the apricot mixture. BEIGNET S A LA MARMALADE. No. 396. The same, only use some marmalade of orange, warmed up, instead of apricot pulp. SWEET DISHES. 221 CHARLOTTE H APRICOT. No. 397. Line the bottom of a copper Charlotte mould with a round thin slice of stale bread dipped in lukewarm clarified butter, line the sides with slices of bread similarly prepared an inch wide and cut very evenly at both ends, fill it with a pulp of apricots thus prepared ; peel, stone, and cut in half three pounds of ripe apricots, put them in a stewpan with six ounces of butter, three-quarters of a pound of pounded sugar, and stir over the fire until quite smooth, let it cool ; fill the mould and place on the top of the fruit a thin slice of bread made to fit the other upright pieces, having first dipped it in clarified butter. Bake in a quick oven until a nice light brown, from thirty to forty minutes, take it out of the oven and turn it with the mould on, on to a dish and let it remain until the butter has run off; wipe away the butter which has run out, take off the mould, and pour into the dish a sauce made of some of the apricot pulp mixed with Syrup (No. 400). CHARLOTTE DE POMMES. No. 398. The same, only use apples peeled (the core taken out) and one quince ; use the same sauce as in Apricot Charlotte. CHARLOTTE DE P&CHES. No. 399. The same, only use peaches instead of apricots, and flavour the syrup with brandy or sherry. SYRUP FOR COMPOTE OF FRUIT. No. 400. Put four pounds of white lump sugar in a sugar boiler and add to it one quart of water whisked up with half the white of an egg, allow the sugar to dissolve, stirring it up ; then put the pan on the fire and stir it with a sugar spoon until it boils, put it on the side of the fire and as it boils 222 THE PYTCHLEY COOKERY BOOK. add at different times another pint of water, this will make the egg come to the top, and after a minute or two boiling, the syrup will become quite clear and bright; strain it through a napkin for use. WHIP OF CREAM. No. 401. Mix an ounce of pounded sugar in a pint of good cream and whip it with a whisk until it becomes frothy, but be careful not to overdo it or it will become butter, strain, and flavour it with whatever essence is to be used. COMPOTE OF APRICOTS A LA CR&ME. No. 402. Peel and split one dozen apricots, simmer them in a pint of above syrup for about three minutes, let them get cold, arrange them in a circular pyramid in a glass dish, pour some syrup over them and cover with a pint of Whipped Cream (No. 401) ; put on ice, if to be had. COMPOTE OF APPLES. No. 403.