Domestic cookery

Roll out the pastry, cut in rounds, and line some small patty tins ; put the milk and butter into a saucepan, allow it to boil, pour this over the bread crumbs, sugai’, and nutmeg ; add the brandy, cun-ants, and a little grated lemon rind ; beat up the eggs and add also ; put a good teaspoonful of this mixture into each patty case, and bake 10 to 15 minutes. H 92 No. 210. BAKEWELL CHEESECAKES. 1 egg A pinch of baking powder The weight of the egg in castor sugar, butter and flour i teaspoonful grated lemon rind 1 tablespoonful jam Some pastry Line a dozen small patty tins with scraps of short or pufi pastry, put in the centre of each a quarter of a teaspoonful of jam, beat the butter and sugar to a cream, add the egg, beaten, alternately with the flour, lastly add lemon rind and baking powder, put a teaspoonful of this mixture on the top of the jam ; bake in a moderate oven 16 minutes, dish and cover with castor sugar ; serve cold or hot. If pastry has to be made, take ^ lb. of flour for this quantity. No. 211. COCOANUT CHEESECAKES. 3 oz. grated oocoanut or 2 oz. desiccated cocoanut 1 tablespoonful rice flour 1 egg 1^ oz. castor sugar l|- oz. butter Some scraps of pastry, short or puff Roll out the pastry very thinly and line one dozen patty tins, beat the butter and sugar to a cream, add the egg and rice flour, beat well, and lastly add the cocoanut, put a good teaspoonful of this mixture into each patty tin, and bake 10 to 16 minutes. Serve hot or cold. No. 212. GROUND RICE CHEESECAKES. 2 oz. ground rice 1 oz. Valencia raisins 1 oz. castor sugar 1 egg ^ pint milk 1 oz. candied peel, minced 1 oz. currants A little grated lemon rind Some scraps of short and puff pastry Line some small patty tins with the pastry, mix the rice with two tablespoo^uls of milk, boil the remainder and sth 93 to the rice, pour back into saucepan and boil four or five minutes, beat up the egg and pour the milk and rice to it, adding all the above ingredients ; three parts fill each patty- case, and bake 10 to 15 minutes. No, 213. LEMON CHEESECAKES. 2 oz. butter ^ lb. lump sugar Bind and juice of 1 lemon ' Yolks of 3 eggs White of 1 egg Some puff pastry, French (page 82) Boll out the pastry about a quarter of an inch thick, cut in rounds -with a plain or fancy cutter ; cut the centres half -way out with a small cutter ; bake 10 to 15 minutes ; push the centres in -with the finger. Put all tho above ingredients into an enamelled saucepan, and stir over a very gentle beat until the mixture becomes about as ^iak as honey ; fill each patty case ■when cold. This mixture -will keep if put into a jar and covered No, 214. MACAROON CHEESECAKES. If oz. sweet almonds f oz. butter 3 oz. castor sugar Whites of 2 eggs 1 tablespoonful rice flour f teaspoonful of orange flower water Some scraps of puff pastry Roll out the pastry thinly, and cut in rounds ; -with this line some small patty tins ; blanch and pound the almonds, and add the orange flo-vver -water ; beat the whites of the eggs to a stiff froth ; add the sugar, rice, fiour, and almonds ; put a teaspoonful of the mixture into each patty case, and bake 10 to 15 minutes. 94 No. 216. ORANGE CHEESECAKES. 2 oz. Savoy biscuits 2 tablespoonfuls milk or cream 1 dessertspoonful of brandy, if liked 1 ^ oz. butter 1 ®gg The rind (grated) and juice of 1 orange