Cassell's dictionary of cookery

Toulouse Ragout (for garnishing large or small dishes). — Cook separately equal quantities of the following ingredients, as many as may be required for the dish it is intended to garnish : — Button mushrooms, cockscombs, sliced truffles, quenelles, and scallops of sweetbread. Pour over these as much nicely-flavoured white sauce as will cover them, and when they are quite hot the garnish will be ready for use. Time to simmer the whole together, three minutes. Town Pudding. — Shred six ounces of suet very finely, and free it from skin. Mix with it a small pinch of salt, six ounces of moist sugar, half a pound of chopped apples (weighed after being pared and cored), half a pound of finely-grated bread-crumbs, and half a teaspoonful of finely-cut lemon-rind. Mix these ingredients thoroughly, and press them very tightly into a buttered basin which they will quite fill. Tie a floured cloth over the pudding, and boil it four hours. It will not require any moisture. Turn it out carefully, and send sweet sauce or wine sauce to table with it. Time to boil, four hours. Probable cost, 9d. Sufficient for haK a dozen persons. Transparent Dessert Cakes.— Take a large cake (almost anj- kind wUl do), cut it into shces about the third of an inch thick, and stamp these into anj^ fancy shapes, such as diamonds, squares, hearts, stars, rounds, &c. Spread a little good jam over them, having previously hollowed the surface a little to keep the jam from running over the sides. Boil half a pound of refined loaf sugar with half a pint of water to the second degree. When this TRA ( 988 ) TEE point is reached, take it from the fire and set the bottom of the saucepan in a basin of cold water : as soon as the sugar begins to thicken beat it from the middle against the side of the pan for a minute or two, and add very gradually half a quarter of a pint of maraschino or cura^oa and two or three spoonfuls of clear syrup. Spread a little of this preparation over the jam upon the cakes, and as each cake is masked lay it on a drainer in a dish, and when this is full place it in an open screen for a few minutes to dry. In order to ascertain when the sugar has reached the second degree, skim it carefully, dip a perforated spoon into it, and blow the sugar off into the pan. When it has boiled long enough, large bubbles will form on the holes of the skimmer. Transparent Paste for Tarts, &c. {see Paste, Transparent). Transparent Pie 'Crust.— Take three quarters of a pound of sweet fresh butter, break it into little pieces, and put it into a jar until it is quite melted without being oiled. Let it cool, and mix with it a well-beaten fresh egg and one pojind of dried and sifted flour. EoU the paste very thin, line the tartlet tins as quickly as possible, and bake the tarts in a well-heated oven. Just before putting them in "brush them over with cold water, and sift a little powdered sugar over them. Time to bake, ten to fifteen minutes. Probable cost. Is. lOd. for this quantit}'. Sufficient for two dishes of tarts. Transparent Pudding.— "VMiisk eight