Domestic cookery

Scraps of short or puff pastry IJ oz. sugar Roll out the pastry, cut in rounds, and line a dozen patty tins ; beat the butter and sugar to a cream, add the egg and Savoy biscuits, crushed, then the rind of the orange and juice, put a teaspoonful of the mixture into the patty tins, and bake 10 to 15 minutes. * TARTLETS, &c. No. 216. . CREAM TARTLETS. 2 eggs 2 oz. butter i pint thick cream A little red currant jelly 2 oz. biscuit crumbs 2 oz. sugar 4- teaspoonful vanilla Some scraps of puff pastry Lme some small patty tins with the pastry, beat the butter and sugar to a cream, add eggs and crumbs, put a teaspoonful of this into each patty tin, bake 15 minutes, allow to cool ; whip the cream until stiff, add the vanilla and a little sugar, put a thin layer of jelly on the tartlet, then pile a little cream on the top. 4 lb. flour 1 oz. sugar 1 egg teaspoonful salt 1 oz. butter No. 217. DOUGH NUTS. ^ oz. yeast About 2 tablespoonfuls milk i teaspoonful jam for each A little grated lemon riud Some frying fat Rub the butter into the flour, add lemon rind, salt, and sugar ; warm the milk and pour over the yeast with one teaspoonful of sugar and the same of flour, cover and set in a wai’m place 10 minutes ; beat up the egg and mix with the yeast and milk, pour this into the flour and knead like bread, until it leaves the hand quite clean ; set in a warm place to rise one hour; roll out one-eighth of an inch thick, cut in rounds about 2^ inches in diameter, lay half a teaspoonful of jam on half of the rounds, wet the edges slightly, cover with the remaining half of the round and seal the edges thoroughly ; drop these a few at a time into smoking-hot fat, fry about 1 J minutes or until risen about 1^ inches thick and brown, drain and sprinkle with castor sugar, and serve hot. No. 218. JAM TARTLETS. Some puff pastrj (page 82} | A little jam Roll out the pastry a quarter of an inch thick, cut in rounds with a fancy cutter, cut the centres half-way through with a smaller cutter, paint over with egg, and bake 10 to 15 minutes ; when done push the centres down with the finger and fill with jam ; if liked they may be decorated with a little sugar icing (page 130). No. 219. PRINCESS TARTLETS. Some Genoese pastry (page 87) 1 pint thick cream 1 dessertspoonful castor sugar or some candied fruits A little jam A few drops of cochineal i teaspoonful ratafia or vanilla Cut the Genoese pastry into rounds about 1^ inches in diameter, take out the centres with a small cutter and fill with jam ; whip up the cream, add the sugar and essence, and pile on the top of the jam ; the cream may be coloured with the cochineal or sprinkled over with the candied fruits or minced Pistachio nuts, according to taste. No. 220. PETITE APPLE SOUFFLE. 1 lb. apples 3 oz. brown sugar Some scraps of short pastry Some merangue mixture (page 97) Some boiled sugar (page 97) 2 tablespoonfuls water 2 or 3 cloves