The confectioner's and pastry-cook's guide, or, Confectionery made easy ...

Put a quart of new milk into a clean pan, and set it by the side of the fire so that it will keep blood warm; put a table-spoonful of rennet into it, too much will make the curd hard and the whey very salt; in a short time, it will be separated into curd and whey, which cut into small pieces with a knife. Or, put in a small piece of alum, about the size of a nutmeg, into the milk, and let it boil. Strain the curd from the whey by means of a hair sieve, either let it drain, or press it dry; pass the curd through the sieve, by squeezing it into a basin. Melt three ounces of good butter, and mix with the curd, also two or three eggs, or else one egg and four yolks. Add sugar to your palate; with a little grated nutmeg, and a few currants if approved of; mix the whole together, and fill the cases. POTATOE CHEESE CURD. Boil or roast half a pound of good mealy potatoes; take off their skins, and press them line. Then reduce a quarter of a pound of good butter to a cream: mix with this the yolks of three eggs, three ounces of powdered loaf sugar, a piece of stale savoy cake, or poundcake crumbled, and a little essence of lemon; mix as )ou would for pound-cake, adding the potatoe pulp after the butter and sugar. A few currants may be used. POTATOE CHEESE CURD. (No. 2.) Half a pound of mealy potatoes bruised fine, a quarter of a pound of butter, two eggs, a little stale savoy cake, and one pound of flour ; mix as before. LEMON CHEESE CURD. Make it as directed for Cheesecake curd, but instead of using nutmegs and currants, add some lemon juice; with the peels of three lemons rubbed off on a piece of loaf sugar, scrape off the yellow part which has imbibed the oil, and put it into the curd; add some candied lemon peel cut into small pieces, and mix the whole together; ornament the top with thin slices of peel. ORANGE CHEESE CURD Is made as the preceding, using orange peel and juice instead of lemon. ALMOND CHEESE CURD. Pound six bitter and twelve sweet almonds fine in a mortar, and cut six more sweet ones into different sized pieces. Then proceed as Curd for Cheesecakes, only instead of using lemon peel, nutmeg, and currants, put in your almonds, with, if you wish, half a glass of brandy. Use sliced almonds for ornament. A PYRAMID OF PASTRY. Make some paste as for mince pies, roll it in a sheet half an inch thick, cut it out, either with round or oval cutters, into pieces each a size or two smaller than the other, bake them in a moderate oven, spread some jam or marmalade over each piece, but do not put so much as will run down the sides and disfigure them, put them one on the other ; each slice or piece may be spread with a diilerent sort of preserve. SWISS PASTE. FRENCH PASTE. Roll out a piece of puff paste about an inch and a half thick, and three inches wide; cut it into slices about a quarter of an inch thick; lay them, with their flat sides on a baking-plate, three or four inches distant from each other. Bake in a moderately quick oven. When done, spread a thin layer of raspberry jam oa the flat side of one of the pieces, and lay on another piece to cover it. APPLE, GOOSEBERRY, AND OTHER FRUIT PUFFS.