The Ideal cook book

Beat and sift the sugar,.scrape into it, very finely, the chocolate and mix well together. Beat the white of the egg to a stiff froth and strew in the chocolate and sugar, beat till as stiff as paste. Then sugar the paper, drop them in very small quantities and bake in a slow oven. 735. Lemon Cheesecakes—lIngredients—Boil the peel of 2 large lemons, pound well in a mortar, with a ½ of a pound of loaf — sugar, the yolks of 6 eggs, % a lb. of fresh butter, and some eggs beaten fine. _ Mix all together, lay a puff paste on the pattypans, fill them half full, and bake them. Orange cheesecakes are done the same way ; but the peel must be boiled in two or three waters, to take off its bitter taste before it is put in. 736. Curd Cheesecakes—Ingredients—2 qts. of milk, 1% Ib. of butter, salt, sugar, 3 rolled biscuits, a little spice and cloves, 8 eggs (using only 4 whites), 2 spoonfuls of orange flower water, 4 lb. of currants. Turn the milk; then dry the curd by pouring it through a sieve; put itin the pan and rub in the butter, add the salt, sugar, biscuits, spice, cloves and eggs, well beaten up in the orange flower water; wash all well together through a coarse sieve, adding the currants. 737. Maids of Honour—Ingredients—Puff paste, 1 Ib. of sugar (white), yolks of 12 eggs, I oz. of sweet blanched almonds, 9 bitter almonds, 4 tablespoonfuls of orange flower water. Line small tartlet tins with puff paste and fill with this mixture; beat the sugar with the yolks in a mortar, adding the almonds and orange flower water just before filling the tarts. Bake in a moderately heated oven. 738. Almond Tarts--Ingredients—Sweet almonds, sugar (1 Ib. of sugar to I lb. of almonds), grated bread, nutmeg, cream, and the juice of some spinach to color. Blanch and beat fine the almonds with the other ingredients. Bake in a gentle oven, and when done ornament with sliced candied orange or citron. 739. Greengage Tart—Ingredients—Some greengages, sugar, 4 a glass of water, short paste, 2 whites and 3 yolks of eggs, 1 oz. of butter, oz. of sugar, a pinch of salt, flour, rice. Stone the fruit and stew them for an hour, with plenty of sugar and the water. Make a short paste with one of the whites and the three yolks of the eggs, the butter, sugar, salt, water and flour guant. suff. Roll it out to the thickness of a penny piece, line a Zourvte mould with it uniting the joints with white of egg, fill it with rice and bake it. When done remove the rice, put in the stewed fruit, and serve. 740. Raspberry and Currant Tartiets— Ingredients—Short pee white of 1 and yolks of three eggs, I oz. of sugar, I oz. of utter, a pinch of salt, and flour guamnz. suff., uncooked rice, pao berries and currants, syrup, sugar. Make the short paste in the above proportions; work it PIO THE Dominion Cook Book. lightly, roll out to the thickness of a quarter of an inch. Line some pattypans with it, fill them with uncooked rice to keep their shape, and bake them in a moderate oven till done. Remove the stalks from the raspberries and currants, add some syrup made with the sugar, empty the tartlets of the rice, fill each with the fruit, put them into the oven to get hot, and serve. They may also be served cold. 741. Cherry Tart—IngredientsShort paste as above; 1% lbs. of stewing cherries, sugar, a few drops of cochineal, rice. Work the paste lightly, roll it out to the thickness of a quarter of an inch; linea flat mould with the paste, uniting the joints carefully with the white of egg, fill the mould with rice and bake it. Stone the cherries and cook them with the sugar, and cochineal to give them a nice color. Remove the rice and put in the stewed cherries. Serve hot or cold.