The Pytchley book of refined cookery and bills of fare

Cover a good-sized glass dish with sponge biscuits, over them place a layer of macaroons and ratafias mixed ; pour over this a tumbler of sherry and a wine-glassful of brandy mixed, and let it soak for an hour ; pour some custard over it, and on the custard place a layer of apricot jam, over this put another layer of sponge cakes soaked in sherry and brandy, and another dressing of custard and another layer of apricot jam, and finish with a whip of good cream. The custard should be made of four ounces of sugar, three-quarters of a pint of milk, yolks of six eggs, and an ounce of arrowroot stirred over the fire until it thickens; let it cool before using. TARTS. APPLE. No. 475. Wet and line the top of a tart-dish with Pastry (No. 369), divide into four parts, cut out the core, and throw in water two pounds of good baking apples, fill the dish with these in an oval shape, scatter three ounces of sifted sugar, the grated rind of half a lemon, and one large quince sliced amongst it, wet the lining and cover with the same pastry rolled thin, baste the top when baked, which will be in about half an hour, with some Syrup (No. 400), put in the oven again for a short time to dry, and serve either hot or cold. APRICOT. No. 476. Peel, cut in half, stone, and arrange as above sufficient apiicots to fill the dish ; sprinkle three ounces of sugar and a gill of water over, then cover with pastry ; bake, etc., as in directions for Apple Tart. 240 THE PYTCHLEY COOKERY BOOK. BLACK CURRANT. No. 477. Strip and cut off the snouts of two pounds of black currants, stew with four ounces of sugar, then put in the dish and cover with pastry ; bake and serve as in directions for Apple Tart. BARBERRY. No. 478. Strip two pounds of barberries and mix with six ounces of sugar, fill the dish, cover, bake, and serve as in directions for Apple Tart. CHERRY. No. 479. Stone sufficient cherries to fill the dish, sprinkle with four ounces of sugar — if Morelia cherries, two ounces extra; cover, bake, and serve as in directions for Apple Tart (No. 475)- CURRANT AND RASPBERRY. No. 480. Strip in equal proportions red currants and raspberries sufficient to fill the dish, strew four ounces of sugar over them, cover, bake, and serve as in directions for Apple Tart. DAMSON No. 481. Fill the dish with damsons and cover with four ounces of sugar and pastry; bake and serve as in directions for Apple Tart. GREENGAGE. No. 482. Stone, and fill the dish with greengages ; sprinkle with three or four ounces of sugar, cover with pastry, bake and serve as in directions for Apple Tart. SWEET DISHES. 241 GOOSEBERRY. No. 483. Pick and snout sufficient young green gooseberries, and fill the dish ; sprinkle with six ounces of sifted sugar ; cover with pastry. Bake and serve as in directions for Apple Tart. MULBERRY. No. 484. Fill a dish with ripe mulberries, put on top of them five ounces of sifted white sugar, cover with pastry j bake and serve as in directions for Apple Tart. ORANGE. No. 485. Peel with a sharp knife and cut the oranges into quarters; fill a dish, cover with four ounces of sifted sugar, and bake as in Apple Tart. PEACH. No. 486. Peel, cut in half, take out the stones, and fill the dish with ripe peaches, sprinkle over with three ounces of sugar and cover with pastry; bake and serve as in direc- tions for Apple Tart. PLUM.