The Pytchley book of refined cookery and bills of fare

ECLAIRS. ECLAIR OF APRICOT. No. 41S. Prepare some Beignet Batter (No. 373), add to it three ounces of sugar, work up with a wooden spoon twelve rolls of this mixture about four inches long and half an inch wide and deep, place them carefully on a baking sheet ; cover the whole with pounded sugar and shake it all off, the paste will not leave the sheet, bake until a nice light brown. Make a pulp of apricot thus prepared : Peel, slice, and melt in a saucepan a dozen apricots and add four ounces of pounded sugar, rub through a white hair sieve into a basin, make a hole in one end of the eclair and force in two table-spoonfuls of the mixture and put a neat layer down the centre on the top of each eclair. ECLAIR OF CHOCOLATE. No. 419. The same, only make a mixture, of chocolate eight ounces, pounded sugar an ounce, a gill of cream ; put the ingredients in a saucepan until melted and well mixed, insert inside and put layers outside as in Apricot Eclairs (No. 418). r 226 THE PYTCHLEY COOKERY BOOK. ECLAIR OF CHOCOLATE , ICED. No. 420. The same, only when finished put the eclair in an ice cave. ECLAIR OF PEACH. No. 421. Prepare as for Apricot and in the same way. FRITTERS. APPLE FRITTERS. No. 422. Prepare some Frying Batter (No. 371), slice some good- sized apples about a quarter of an inch thick, steep them in a basin with a gill of brandy and half a pound of pounded sugar for an hour, dip them into the batter and fry in lard a nice light brown, drain and serve, sifting some pounded sugar over them before being dished up. APRICOT FRITTERS. No. 423. Cut in half six apricots, skin, take out the stone, dip in sugar and brandy, cook and serve as Apple Fritters (No. 422). ORANGE FRITTERS. No. 424. The same as Apple Fritters (No. 422). PEACH FRITTERS. No. 425. The same as Apricot Fritters (No. 423). SWEET DISHES. 227 ICES. My only remark on the making of ice is that it should be quite smooth and not too much frozen. I do not think you ever get ice better than at Gunter’s shop, where it is taken out of the freezing-pot and put into no shapes. It must be somewhat over-frozen to retain the shape, so unless you have a very good cook, I should strongly advise that all ices should be taken out of the freezing-pot just before they are sent to table and put into a glass dish in spoonfuls as they are taken out. Ice should be quite smooth, and soft enough to cut with a spoon. APRICOT CREAM ICE. No. 426. Peel, split, extract the stones of twelve apricots, put them in a stewpan with six ounces of pounded sugar and half a pint of water, stir this mixture on the fire until entirely dissolved and pass through a white hair sieve, add a pint of cream and freeze. APPLE CREAM ICE. No. 427. The same process. BARBERRY CREAM ICE. No. 428. The same process. BROWN BREAD ICE. No. 429. Mix eight ounces of stale brown bread-crumbs with a pint of whipped cream, sweeten with six ounces of pounded white sugar, flavour with three or four drops of essence of vanilla and freeze. 228 THE PYTCHLEY COOKERY BOOK. BISCUIT ICE. No. 430.