Choice cookery

£ inch thick, and cut out a sufficient number of leaves to cover the top thickly ; make a hole in the centre, form a rose with the paste, and insert it. Bake the pie in a moderate oven for half-an-hour, or until a nice fawn colour ; then let it remain in a cool oven 1 J hours longer. It will require about two hours to bake it through. Put the bones from the birds into a saucepan with one pint of cold water, a little salt and pepper, and simmer slowly hours; strain the liquid, remove the fat, add half-pint of aspic jelly, and boil until reduced to one-half. Allow this to get cold and firm. When the pie is quite cold remove the mould and the rose at the top ; put the gravy from the bones into a forcing bag with a tube and force through the hole all over the top of the pie, so as to fill it, as the meat will shrink ; replace the rose, and dish the pie, and garnish it prettily with chopped aspic jelly, cut leaves, minced parsley, lobster coral, and hard-boiled yolk of egg passed through a sieve. The top of the pie maybe painted over with a little cold but liquid jelly, then ornamented with a little jelly put into a forcing bag with a rose pipe. This pie may also be made with veal or pork. No. 104a. BROWN CRUMBS. Put some white crumbs into the oven, and, when a nice gold, put into a pan with a good piece of butter, a dust of salt and pepper ; shake well, then serve. PUDDINGS N o. 105. ARPLEY PUDDING. 1 lb. apples £ lb. sugar 2 eggs 3 oz. bread crumbs 1£ oz. of suet 5 pint milk 2 or 3 cloves Short paste A little nutmeg Make a short paste of 6 oz. of flour (page 105), roll out as thinly as possible, and with this line a pie dish, which must be greased at the sides, and wetted on the very edge, to prevent the pastry from slipping inside ; ornament the edge with cut leaves. Meanwhile peel, core, and cut in slices the apples ; put them into an enamelled pan, with two tablespoonfuls of water, and two cloves, stew gently until soft ; rub the pulp through a wire sieve, and sweeten ; mix with the bread crumbs the suet finely minced, one tablespoonful of sugar, and a little grated nutmeg. Put a layer of crumbs, then a layer of apple, in the dish, continuing this until the dish is filled within one inch of the top ; bake in a moderate oven half-an-hour. Beat up the eggs, add to them the milk (boiling), a little sugar, and a few drops of essence of vanilla. Put the pan containing the custard into a pan of boiling water, and stir until it thickens ; pour this on the top of the pudding, and bake very gently 10 or 15 minutes, or until the custard is set. Lift carefully out of the dish, and serve plain, hot or cold ; or cream or custard sauce may be served with it. No. 106. 2 oz. flour 2 oz. butter \ teaspoonful of ginger £ pint cream BRANDY SNAPS A LA CREME. 2 oz. Demerara sugar 2 oz. golden syrup £ teaspoonful lemon juice \ teaspoonsful vanilla