The new practical cookery guide

Tartlet tins lined with puff paste filled with mince meat, a layer of same paste over, egged and bake. Mince meat: 61b. beef suet, 61b. currants, 81b. chopped apples, 51b. raisins, 31b. sugar, 31b. mixed peel, 2oz. salt, Joz. ground ginger, 21b. skinned grapes, three oranges, rind and juice, eight lemons, rind and juice, lib. ground almonds, 2oz. ground mixed spice, one large nutmeg, half a bottle of brandy, one bottle of sherry, all finely minced, moistened with syrup if necessary. Plum Pudding or Christmas Pudding. 151b. of beef suet, 121b. currants, 71b. raisins, 51b. sultanas, 71b. sugar, 101b. breadcrumbs, 51b. mixed peel, 71b. flour, lib. ground almonds, thirty eggs, four quarts of old Burton ale, one bottle of rum, three nutmegs, loz. ginger, 2oz. mixed spice, 2oz. salt, eight oranges, rind and juice, 41b. chopped French plums (prunes). Require four to six hours Entremets {Sweets'). -149 cooking. They are best to cook several weeks before wanted, and reheated for two or three hours in steam when required. Vegetarian Christmas Pudding. lib. of fresh breadcrumbs, lib. stoned raisins, lib. sultanas, lib. currants, Jib. flour, Jib. Demerara sugar, Jib. minced mixed peel, Jib. sweet almonds, ground, Jib.' shelled and ground Brazil nuts, Jib. ground pine kernels, Jib. glace cherries, Jib. warmed butter, six eggs, juice and rind of three lemons, about eight bitter almonds, finely ground, mixed thoroughly, and steam in a buttered mould six hours. Gateaux et Patisserie (Cakes and Pastries). Abricotine — Brioche cake with dice of preserved A I apricots, served with apricot syrup. Aloxa — Genoise cake containing honey, and iced with honey fondant and decorated. Anglais — Is a plum cake : lib. sugar, eight eggs, lib. flour, lib. warmed butter, Jib. currants, Jib. citron, finely shredded, and a glass of rum. Baba — lib. flour, a little yeast, Jib. butter, 2oz. sugar, eight eggs. Jib. dried fruit. Barcelonnette — Jib. sugar, three yolks of eggs, Jib. pounded almonds with two eggs, Jib. flour and eight whipped whites of eggs, rum icing over. Baton de Jacob — Are eclairs. Biscuits de Reims — lib. sugar with ten eggs (slightly warmed), lib. flour, and a little carbonate of soda. G G 450 [illustration: page 449] Biscuits de Savoie — lib. sugar with fourteen yolks and two eggs, fib. flour, fourteen whipped whites of eggs, baked in warmed moulds. Breton — lib. sugar and sixteen eggs, lib. flour, fib. warmed butter, baked in Breton moulds, threecoloured butter icing. Brioche — lib. flour, a little yeast, fib. butter, 3oz. sugar, six eggs. Calvados — 21b. flour, fib. sugar, fib. butter, fib. angelica, six eggs, cinnamon flavour, baked in flan rings, iced. Caprice — Tartlets filled with a mixture of fib. ground almonds, fib. sugar, 2oz. flour, 2oz. chopped citron, and four whipped whites of eggs. Champigny — As Dartois with apricot marmalade filling. Chateaubriand — lib. flour, fib. sugar, fib. ground almonds, fib. butter, six eggs baked in rings, iced together with apricot sauce reduced, served with Chantilly cream. Compiegne — A brioche paste made pound to pound ingredients and sixteen eggs, vanilla syrup. Compostella — fib. of almonds pounded with six eggs, lib. sugar, fib. flour, fib. butter, fib. angelica added, baked in flan rings. Conversation — Almond tartlet, iced and decorated lattice fashion.