Domestic and economical cookery recipes

Half fill a pie dish with fruit, apples, pared and sliced, or any fruit that may be in season, then sprinkle the fruit over with moist sugar, allowing 3 ozs. of sugar to 2 lbs. of fruit. Pour over the fruit about \ pint of water. Cover the fruit with a lid of nice pastry, brush over with white of egg and dust with castor sugar ; or, brush over with sugar and milk, or sugar and water, one teaspoonful of sugar dissolved in two teaspoonfuls of either milk or water. Bake in a quick oven at first for about ten minutes, then lower the gas and bake moderately for another 20 or 30 minutes, according to the nature of the fruit. No. 316. OPEN TARTS. Line a tin plate, or open tart mould, with pastry about a quarter of an inch in thickness. Cover the bottom of the pastry with preserve, or with stoned cherries, or apricots, placed close together. Sprinkle well with sugar, and bake in a quick oven from 20 to 30 minutes. Apples, peeled, cored and sliced may be used in this manner, and almost any fruit is suitable. No. 317. MINCE PIES. Puff or other pastry | Mincemeat Castor sugar j White of egg Roll out the pastry to a quarter of an inch in thickness, and stamp out into rounds with a fluted cutter. The cutter should be a size larger than the patty pans. Place half of the rounds upon patty -pans, and put a little mincemeat in the centre of each round. Wet round the edges of the pastry, and cover with the remaining rounds, pressing the edges lightly together. Glaze with white of egg, and dust with castor sugar. Bake in a quick oven about twenty minutes. No. 318. MINCEMEAT. 1 lb. apples, peeled, cored, & chopped 1 lb. raisins, stoned and chopped fib. of currants, washed, dried, & picked \ lb. of suet, very finely chopped 1 lb. of moist sugar £ lb. of candied peel, finely shredded & and chopped 2 lemons, grated rind and juice Mix all the prepared ingredients well, tie down in jars, and keep in a dry place. PUDDINGS & VARIOUS SWEETS. No. 319. THORNTON PUDDINGS. 2 eggs 2 tablespoonsful of strawberry 1| oz. of butter jam 3 ozs. of flour \ teaspoonful of carbonate of soda, dissolved in a little lukewarm milk Rub the butter lightly into the flour, add the sugar, beat in the eggs, stir in the jam, and lastly add the dissolved carbonate of soda. Well grease some small dariole moulds with a little of Hugon’s Refined Reef Suet, and three parts fill them with the mixture, allowing plenty of room in the moulds for the puddings to rise. Steam for three-quarters of an hour, and serve with a good pudding sauce. If desired, this pudding may be steamed in a 1 pint pudding mould, and will then take about one hour to steam. Richmond’s Cookers- all wearing parts removable. Richmond’s Cookers, all wearing1 parts renewable. No. 320. SHERLOCK, OR MYSTERIOUS PUDDING. May be made as in foregoing recipe, using marmalade instead of jam, and adding H ozs. of dried cherries, cut in halves. Also use “ Coomb’s Flour,” and no soda. No. 321. GENOESE FLOWER BASKETS. Stale sponge or Genoese cake Apricot & raspberry preserve Strips of angelica, 4 ins. long and £ ins. wide | pint whipped cream A few crystallized violets ,, ,, rose leaves