Simple recipes

Peel, core and slice the apples, and cook gently with the sugar, a little grated lemon rind, and about 2 tablespoonfuls water till tender, then mash smoothly with a wooden spoon. Simmer the rinds and cores of the apples with a little sugar, lemon rind and juice and about 4 pint water to make a nicely flavoured syrup. Colour with 2 or 3 drops of Cochineal. A little sherry is an improvement. Cut the sponge cakes in half, spread with apple puree and pile in a glass dish. Soak with the apple syrup, and cover with the rest of the apple. Coat thoroughly with the custard, and when quite cold decorate the top with the cream whipped and sweetened and pieces of angelica and glace cherries. Simple Trifle 1 pint boiled Custard. 6 Sponge Cakes. 1 oz. Ratafias. 2 tablespoonfuls Jam. 4 gill Sherry, or Fruit Syrup. + pint Cream. A few Almonds. Cut the sponge cakes in half, spread with jam, and pile in a glass dish. Soak with the sherry or fruit syrup. Pour the custard over, and put aside till cold. Whip the cream stiffly and arrange tastefully over the trifle, decorating with ratafias and almonds blanched and shredded. Page 38 Custards Baked Apples with Custard Sauce 6 medium sized cooking Apples. 1 oz. Sugar. Raspberry Jam. 6 Cloves. $ pint boiled Custard. Peel and core the apples, keeping them whole. Put in a deep baking dish, and into the centre of each put 1 teaspoonful sugar and one clove. Barely cover the bottom of the dish with water. Cover the top with an inverted dish, and bake gently tilltender. Lift carefully on toa hot dish, fill the cavities with jam and pour the custard round. Gooseberry Custard Tartlets 4 ozs. Short Pastry. % pint Milk. 3 oz. Custard Powder. 4 pint Gooseberries. 3 ozs. Sugar. Pick the gooseberries, put in a saucepan with the sugar and a very little water, and simmer till soft, then rub through a sieve. Mix the Custard Powder with a little cold milk, boil the rest of _ the milk and add to the mixed powder, return to the saucepan, and stir till thick, then mix with the gooseberry puree. Roll out the pastry and line some deep patty tins, fill with the custard mixture, and bake in a fairly hot oven about 15 minutes. Rice Custard Pudding 3 oz. Custard Powder. 14 ozs. Rice. 14 pints Milk. 1 oz. Sugar. 1 oz. Butter. Boil 1 pint milk, stir in rice, and simmer till the vice is soft. Add the sugar, butter, and Custard Powder mixed with the other + pint milk. Stir till thick, then turn into a greased pie-dish and bake in a moderate oven for about 4 an hour. Page 39 Useful Hints Useful Hints on Baking The first requisites for successful and wholesome baking are :— The utmost cleanliness of all utensils and of the hands when mixing ; The soundness and sweetness of all the ingredients ; Judgment and attention to the directions. Utensils Below we give a list of the utensils required for baking. Most of these will be found in an ordinary kitchen. SCALES OR SPRING BALANCE. GILL AND Print MEASURES. Failing these, the Table of Equivalent Weights and Measures shown at the end of book will be found useful. PastRyY BoaRD AND RoLuiIne PIN. ONE OR TWO WOODEN SPOONS. GRIDDLE for baking scones, pancakes, etc. Sucar DrepaGer for sifting sugar over cakes, tarts, puddings, etc. WrreE TRAY on which to cool cakes, etc. SMALL Brusues for greasing tins and brushing pastry. GRATER for grating bread, cocoanut, almonds, orange and lemon rind, etc. Cakk, Patty AND Tart Tins for baking. Pastry Currers for cutting out shapes and ornamenting pastry. Eea WHISK. We supply a few cookery utensils and baking tins, which are specially made for us in large quantities, and, as we take only a nominal profit, the prices are very moderate. ° See separate list accompanying book. Page 40 Useful Hints