bowl containing the mixture in boiling water, stir it till thick, then take it out, and stir in half a cup of sugar, and either a cup of grated cocoanut, or a cup of dessi- cated cocoanut, with a teaspoonful of yanilla✪ Cocoanut Pie, No. 1 or the grated rind of half a lemon. COCOANUT PIE, NO. 2. Mix two eggs well beaten with a cup of milk and the milk of the nut, if it is quite sweet; take off the brown skin of the nut, and grate it as finely as possible; mix with it three tablespoonfuls of bread-crumbs, three tablespoonfuls of sifted sugar, two ounces of butter beaten to cream, six ounces of Muscatel raisins stoned and chopped and the grated rind of a lemon; mix and fill the pies, bake in a moderate oyen thoroughly. This also makes a good boiled pudding. SWEET PATTIES. Take a pound of fine puff or rough puff paste✪ Sweet Patties ; roll it the third of an inch thick, and cut with a biscuit cutter three rounds; put one on the other; then with a smaller biscuit cutter dipped in flour press on the top, cutting only one-third through. When you have as many as you want, glaze with white of Q.gg ; bake them in a quick oven. These are the shells to be filled with jam or preserve, and will rise to three inches. Delicious patties are simply filled with thick cream twenty-four hours' old, sweetened, flavored with vanilla and whipped till firm; when prepared as directed above, remove the centre piece of the patties, which is the cover, scoop out the soft dough, leaving half an inch of crust ; put the cream or preserve in with a spoon, pile it high, and lay on the cover. Pies and Tarts. 2 I 3 FKANGIPANI CREAM PATTIES. Prepare the pastry ^shells as directed ; take off the centre piece, which is the cover ; scoop out the soft inside, leaving half an inch of crust, and fill with Fran- gipani cream, made as follows : One gill of cream, one tablespoonful of flour, one tablespoonful of orange flour water, two of brandy or one of sherry and one of brandy, mix and put in a small saucepan, boil till the mixture leaves the sides of the pan ; if it becomes thicker than very thick cream, add more cream or milk ; beat in the yolks of four eggs, six macaroons crumbled, four tablespoonfuls of sugar, the peel of a lemon✪ Frangipani Cream Patties grated and a tablespoonful of any can- died fruit, or ginger or citron, cut very fine ; set the saucepan in boiling water after the eggs are added, and stir till very thick; when cool it is ready for use. It will keep a long time if put into jars and covered with but- tered paper. TARTLETS. As these need not rise so much, you can use the trimmings from patties to make them. Roll the paste quite thin ; double it without rolling it again, and cover patty pans with it, pressing the bottom as thin as you can, but not the sides or edges ; cut pieces of bread the size of the bottom of the patty pans and put one in each. Bake in a quick oven. When done take out the bread and put jam or preserve in its place. You may, when cool, if you choose, put a spoonful of stiff whipped cream on them ; or instead of the jam fill them with frangipani cream. In this case only let them color very lightly in the oven, and when filled with the cream return them to the oven to brown. 214 Practical Recipes, OMELETTE SOUFFLEE. ( JULES GOUFFE.) ✪ Omelette Soufflée

AI-modernized reading of the original text

bowl containing the mixture in boiling water, stir it till thick, then take it out, and stir in half a cup of sugar, and either a cup of grated cocoanut, or a cup of dessicated cocoanut, with a teaspoonful of vanilla or the grated rind of half a lemon. COCOANUT PIE, NO. 2. Mix two eggs well beaten with a cup of milk and the milk of the nut, if it is quite sweet; take off the brown skin of the nut, and grate it as finely as possible; mix with it three tablespoonfuls of bread-crumbs, three tablespoonfuls of sifted sugar, two ounces of butter beaten to cream, six ounces of Muscatel raisins stoned and chopped and the grated rind of a lemon; mix and fill the pies, bake in a moderate oven thoroughly. This also makes a good boiled pudding. SWEET PATTIES. Take a pound of fine puff or rough puff paste ; roll it the third of an inch thick, and cut with a biscuit cutter three rounds; put one on the other; then with a smaller biscuit cutter dipped in flour press on the top, cutting only one-third through. When you have as many as you want, glaze with white of Q.gg ; bake them in a quick oven. These are the shells to be filled with jam or preserve, and will rise to three inches. Delicious patties are simply filled with thick cream twenty-four hours' old, sweetened, flavored with vanilla and whipped till firm; when prepared as directed above, remove the centre piece of the patties, which is the cover, scoop out the soft dough, leaving half an inch of crust ; put the cream or preserve in with a spoon, pile it high, and lay on the cover. Pies and Tarts, 213 FRANGIPANI CREAM PATTIES. Prepare the pastry ^shells as directed ; take off the centre piece, which is the cover ; scoop out the soft inside, leaving half an inch of crust, and fill with Frangipani cream, made as follows : One gill of cream, one tablespoonful of flour, one tablespoonful of orange flour water, two of brandy or one of sherry and one of brandy, mix and put in a small saucepan, boil till the mixture leaves the sides of the pan ; if it becomes thicker than very thick cream, add more cream or milk ; beat in the yolks of four eggs, six macaroons crumbled, four tablespoonfuls of sugar, the peel of a lemon grated and a tablespoonful of any candied fruit, or ginger or citron, cut very fine ; set the saucepan in boiling water after the eggs are added, and stir till very thick; when cool it is ready for use. It will keep a long time if put into jars and covered with buttered paper. TARTLETS. As these need not rise so much, you can use the trimmings from patties to make them. Roll the paste quite thin ; double it without rolling it again, and cover patty pans with it, pressing the bottom as thin as you can, but not the sides or edges ; cut pieces of bread the size of the bottom of the patty pans and put one in each. Bake in a quick oven. When done take out the bread and put jam or preserve in its place. You may, when cool, if you choose, put a spoonful of stiff whipped cream on them ; or instead of the jam fill them with frangipani cream. In this case only let them color very lightly in the oven, and when filled with the cream return them to the oven to brown. 214 Practical Recipes, OMELETTE SOUFFLEE. ( JULES GOUFFE.)

Records on this page

Cocoanut Pie, No. 1Sweet PattiesFrangipani Cream PattiesFrangipani Cream TartletsOmelette Soufflée

Catherine Owen's new cook book ..