Domestic cookery

Roll out the pastry thinly and cut in rounds about 2 inches across, cut some strips of pastry half an inch, paint the rounds of pastry with a little egg, and lay the strips of pastry round the outside, edgeways ; bake 10 minutes ; peel, core, and divide the apples, stew until soft, with the water and cloves, add the sugar and fill each of the cases ; then cover each with the merangue mixture, pointed shape ; set in a slow oven until firm and slightly brown ; have the boiled sugar ready, dip into it quickly each souffle ; sprinkle with chopped Pistachio nuts and serve. No. 221. SLIPPERS A LA CREME. J pint thick cream teaspoonful vanilla Some scraps of puff pastry 1 dessertspoonful sugar A little cochineal or candied fruits for decorating Roll out the pastry very thinly into a length about 16 inches, cut this into 10 or 12 strips one inch wide, wet slightly along one edge of each ; grease some slipper moulds on the outside, and wrap round the pastry, allowing the wetted side to wrap over each fold ; paint over the top with a little beaten egg ; bake 10 minutes, and allow to get quite cold ; whip the cream until stiff, add the sugar, vanilla, and a few drops of cochineal, and with this fill each of the cases ; serve dished in a ring. If preferred the cream may be left white, and sprinkled over with candied fruit. No. 222. SWISS ROLL. 4 oz. flour Grated rind of ^ lemon 4 eggs 6 oz. castor sugar 1 teaspoonful baking powder 2 tablespoonfuls jam Put the eggs and sugar into a basin, set over a pan of hot ■water, and whip briskly 20 minutes ; -when the mixture is | warm remove from the pan ; mix the baking powder "with the flour, and sift to the eggs and sugar; stir in very lightly, taking care not to beat the mixture after the flour is added ; lastly stir in the lemon rind ; line a large flat tin "with buttered paper, and dust it over with castor sugar ; pour in the mixture ; it should cover the tin, and be about one third inch deep ; bake in a moderate oven 8 to 10 minutes; warm the jam, spread over the top, and roll as quickly as possible after it is taken from the oven ; cover with castor sugar and serve hot or cold. Put some castor sugar into a brass pan ; cover it with water, and boil it until the sugar begins to turn light brown ; while hot dip anything into it that is to be decorated; allow this to cool, and serve. _ Whip up the whites very stiffly, add part of the sugar, sifted, whip again, add the remainder, and stir in lightly, also the essence and lemon juice ; put into a forcing bag and squeeze into egg or steeple shape, according to taste ; set in a cool oven two hours to dry ; remove from the tin carefully and scoop out the centres, fill with whipped cream nicely flavoured, or with jam ; paint with white of egg and stick two together, and serve ; if liked the merangue mixture may be coloured by adding a few drops of cochineal. No. 223. SUGAR (Boiled). No. 224. MERANGUES. 4 whites of eggs A few drops lemon juice ^ lb. castor sugar ^ teaspoonful vanilla CREAMS, JELLIES, TRIFLES, &c.