The "A1" cookery book

Tasty Turnovers. — 2 oz. butter, 2 oz. castor sugar, 1 small tablespoon flour, 3 eggs, 1 lemon, pint milk. Beat the butter to a cream and add the sugar, and the yolks of the eggs (beaten) and juice of the lemon, and a little of the grated rind, and the milk. Mix well, and then add the stiffly beaten whites of the eggs. It is best to use a silver fork for mixing. Butter five saucers, and pour some of the mixture into each one. Bake for about twenty minutes in a brisk oven. Turn the puddings out of the saucers and fold them in half ; put jam between and serve hot. They should be sprinkled with castor sugar. Tipsy Cake. — 1 sponge cake (pyramid shape is best), 1 wineglass of brandy, sherry sufficient to soak it, juice of half a lemon, 3 oz. sweet almonds, 1 pint rich custard. Place the cake in the dish in which it is to be served, make a small hole in the centre, and pour in over the cake the wine, brandy, and lemon juice sufficient to soak it thoroughly. Blanch the almonds, cut them into spikes, stick all over the cake, and pour round it the custard (page 85). Trifle.— According to the size of the dish you require take small sponge cakes ; about six is a good number. Cut them lengthways and spread them with jam ; raspberry is the best. Put them together again and arrange in a dish, first three at the bottom, then two more, and on the top one, so that they form a small pile. Prick and pour over them as much sherry or marsala as they will soak up. Make a rich thick custard and pour over the cakes, and last of all cover with a high whip of rich cream, slightly sweetened. A few ratafias can be used as well as the sponge cakes, and are a great improvement, and these must also be soaked with wine. Vanilla Cream. — 3 pint milk, 3 pint cream, 1 oz. gelatine, 2 oz. sugar, 3 eggs, 1 teaspoon of vanilla flavouring. Mix the yolks of three eggs and the whites of two with half pint milk, put in a jug, and place in a saucepan of boiling water; stir till it thickens, then stand on one side to cool. Put one ounce gelatine in half gill of water on the fire to melt. Take half pint cream in another basin with the castor sugar and a teaspoon of vanilla ; whip into a stiff froth. Strain the gelatine into the custard, add the whipped cream, and pour into a mould previously dipped in cold water. Velvet Cream. — 3 oz. gelatine, i pint sherry, 3 pint castor sugar, rind and juice of 1 lemon, 1 pint of cream. Put the gelatine, sherry, sugar, and lemon into a basin in the oven. As soon as dissolved take it out and leave till nearly cold, then mix in the cream. Dip a china mould in cold water and pour in the mixture. When cold turn out. Victoria Pudding. — I egg, its weight in flour, ground rice, butter and sugar, 1 teaspoon baking powder, a little grated lemon rind. Beat together the egg, butter, and sugar, and then stir in the dry materials. Put some jam at the bottom of a pie-dish, pour in the pudding and bake in a quick oven about half an hour. Serve hot and in the pie-dish.