Domestic cookery

Take some pastry made with 1 lb. flour according to recipe for French puff pastry (page 82), roll it out § inch thick, take a large oval cutter, about 8 inches by 4 inches, and cut out one piece of pastry ; take a cutter 2 inches smaller, place this in the centre and cut half way through the vol-au-vent, as for patties ; roll out the remainder of the pastry J inch thick, and cut this into an oval shape with a cutter 7 inches by 3 inches ; lay both pieces on a baking sheet, pin round the large piece of pastry a piece of oiled paper about 5 inches deep, to keep it in shape ; bake in a hot oven half to threequarters of an hour; about 15 minutes before removing from the oven paint over the top with a little egg ; when done remove the centre and fill with chicken, veal, lobster, or oyster patties mixture ; place the lid on the top and serve. No. 206* VOL-AU-VENT (Sweet). Puff pastry, French (page 82) 2 tablespoonfuls sugar pint thick cream dessertspoonful castor sugar 1 pintof strawberries, or any fruit in season 2 tablespoonfuls water ^ teaspoonful vanilla Make pastry of f lb. flour, roll out f inch thick, cut with a large oval cutter, 8 inches by 4 inches, place on the centre a cutter 1 inch smaller, and cut half way through, as for patties ; pin round a piece of oiled paper about 5 inches deep, to keep it in shape ; bake in a hot oven half to threequarters of an hour ; about 15 minutes before it is done, paint over with a little egg ; when done, remove the centre. Prepare the fruit as follows : Boil the sugar and the water together 10 minutes, put in the fruit and boil until tender, when cold, pour into the vol-au-vent case ; whip the cream until stiff, add the castor sugar and vanilla ; add if liked a few drops of cochineal or carmine, pile on the top of fruit and serve. The cream may be left white and sprinkled with candied fruit or minced pistachio nuts according to taste. CHEESECAKES. No. 207. ALMOND CHEESECAKES. 2 oz. sweet almonds 4 oz. bitter almonds 1 of a grated lemon rind 2 yolks of eggs Some scraps puff pastry 2 oz. castor sugar 2 oz. butter 1 tablespoonful rice flour 1 white of egg Roll out the paste very thinly and line 1^ dozen patty tins ; blanch the almonds, chop and pound them very finely, beat ■ » the butter and sugar to a cream, add the yolks of the eggs and the rice flour, beat thoroughly, then add the lemon rind and almonds, and last of all the -white of the egg, beaten up to a stifif froth ; put a teaspoonful of this mixture into each patty case, and bake 10 to 15 minutes. No. 208. APPLE CHEESECAKES. i lb. apples 3 cloves 1 oz. butter Some scraps of short or puff pastry 3 oz. brown sugar 2 eggs 1 tablespoonful castor sugar Roll out the pastry, cut in rounds, and line some small patty tins ; peel, core, and cut in quarters the apples, put into an enamelled pan with one tablespoonful of water and the 'cloves ; stew until soft, add sugar and butter, when dissolved rub all through a fine wire sieve ; beat up the eggs and add to apples ; put a teaspoonful of this mixture into each patty case ; bake 10 to 15 minutes. No. 209. BREAD CHEESECAKES. i lb. white bread crumbs 1 oz. butter A dust of nutmeg 1 tablespoonful brandy Some scraps of puff or short pastry ■i pint 01 milk 2 oz. sugar 2 oz. currants 2 eggs A little lemon rind