Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Mode: Roll some good puff-paste out thin, and cut it into two and a half inch squares; brush each square over with the white of an egg, then fold down the corners, so that they all meet in the middle of each piece of paste; 178 Mother's Cook Boor. slightly press the two pieces together, brush them over with the egg, sift over sugar, and bake in a nice quick oven for about a quarter of an hour. When they are done, make a little hole in the middle of the paste, and fill it np with apricot jam, marmalade, or rod-currant jelly. Pile them high in the centre of a dish, on a napkin, and garnish with the same preserve the tartlets are filled with. PEACH PIE. Line a pie-tin with puff-paste, fill with pared peaches in halves or quarters, well covered with sugar; put on upper crust and bake; or make as above without upper crust, bake until done, remove from the oven, and cover with a meringue made of the whites of two eggs, beaten to a stiff froth with two tablespoons powdered sugar; return to oven and brown slightly. Canned peaches may be used instead of fresh, in the same way. TART SHELLS. Roll out thin a nice puff-paste, cut out with a glass or biscuit cutter, with a wine-glass or smaller cup cut out the centre of two out of three of these, lay the rings thus made on the third, and bake immediately; or shells may be made by lining patty-pans with paste. If the paste is light, the shell will be fine, and may be used for tarts or oyster patties. Filled with jelly and covered with meringue (tablespoon sugar to white of one egg) and browned in oven, they are very nice to serve for tea. PUMPKIN PIE. One quart of stewed pumpkin, pressed through a sieve; nine eggs, whites and yolks beaten separately; two scant quarts of milk, one teaspoonful of mace, one teaspoonful of cinnamon, and the same of nutmeg; one and a half cups Mother's Cook Book. 1W ol white sugar, or very light brown. Beat all well together, and bake in crust without cover. MINCE PIES. Three pounds of raisins, stone and chop them a little; three pounds of currants, three pounds of sugar, three pounds of suet chopped very fine, two ounces candied lemon-peel, two ounces of candied orange-peel, six large apples grated, one ounce of cinnamon, two nutmegs, the juice of three lemons and the rinds grated, and half a pint of brandy. Excellent.* Mother's Cook Book. CAKES. WHITE LADY-CAKE. Beat the whites of eight eggs to a high froth, add gradually a pound of white sugar finely ground, beat quarter of a pound of batter to a cream, add a teacup of sweet milk with a small teaspoonful of powdered volatile salts or saleratns dissolved in it; put the eggs to butter and milk, add as much sifted wheat flour as will make it as thick as pound cake mature, and a teaspoon of orange-Sower water or lemon extract, then add a quarter of a pound of shelled almonds, blanched and beaten to a paste with a little white of egg; beat the whole together until light and white; line a square tin pan with buttered paper, put in the "mixture an inch deep, and bake half an hour in a quick oven. When done take it from the pan; when cold take the paper off, turn it upside down on the bottom of the pan and ice the side which was down; when the icing is nearly bard mark it in slices the width of a finger, and two inches and a half long. MACAROONS. One-half pound of sweet almonds, one-half pound of sifted loaf sugar, the whites of three eggs, wafer-paper. Blanch, akin, and dry the almonds, and pound them well with a little orange-flower water or plain water; then add to them the sifted sugar and the whites of the eggs, which should be beaten to a stiff froth, and mix all the ingredients well to* Mothebs Cook Boos. 181