Soyer's standard cookery

METHOD. — Roll the paste out thinly, and cut it into rounds about four inches in diameter. Place a little fruit or jam in the center of each round, moisten the edges with water, and fold the paste over on three sides in the form of a triangle. Seal the join carefully, turn them over, brush lightly with cold water, and dredge well with castor sugar. Bake in a moderate oven. Geneva Pudding. INGREDIENTS. — Four pounds of sour cooking apples, six ounces of rice, two ounces of butter, sugar, about three pints of milk, one-half of a teaspoonful of ground cinnamon, salt. METHOD. — Wash and drain the rice, place it in a stewpan with two pints of milk, and two good pinches of salt, cook until tender, adding more milk as required, and sweeten to taste. While the rice is cooking, pare, core and slice the apples, place them with the butter, cinnamon, and two good tablespoonfuls of sugar in a jar, stand the jar in a saucepan half full of boiling water, cook until tender, then rub through a fine sieve. Butter a fireproof china souffle dish, arrange the rice and apple puree in alternate layers, letting rice form the bottom and top layers, and bake in a moderate oven from thirty-five to forty minutes. Gingerbread Pudding. INGREDIENTS. — One pound of flour, one-half pound of finelychopped suet, one pound of treacle, two eggs, two teaspoonfuls of baking-powder, two teaspoonfuls of ground ginger, one-half pint of milk, salt. METHOD. — Mix the flour, suet, ginger, baking-powder, and a good pinch of salt well together. Add the milk, treacle and well-beaten egg, mix thoroughly, then turn into a well-greased mold or bowl, and steam from two and a half to three hours. Serve with a suitable sauce. Golden Pudding. INGREDIENTS. — Eight ounces of breadcrumbs, eight ounces of finely-chopped suet, eight ounces of marmalade, four ounces of sugar, four eggs, milk, salt. METHOD. — Mix the breadcrumbs, suet, sugar, and two good pinches of salt well together. Beat the eggs well, add the marmalade and milk, stir into the dry ingredients, and when well mixed turn into a greased mold or bowl. Cover with a greased paper, steam from two to two and a quarter hours, and serve with cornflour, marmalade or other suitable sauce. Gooseberry Pudding, Baked. INGREDIENTS. — Three pints of gooseberries, one pint of bread- crumbs, four ounces of sugar, or to taste, three ounces of butter, six eggs. METHOD. — Cut off the tops and tails of the gooseberries, cook them until tender in a jar placed in a saucepan containing boiling water, then rub through a fine sieve. Add to the gooseberry puree the breadcrumbs, butter, sugar, and the eggs well beaten. Have ready a pie-dish with the edge lined with paste, pour in the preparation, bake for about forty minutes, or until set, then dredge well with castor sugar, and serve hot. Gooseberry Tart. INGREDIENTS. — Three pints of gooseberries, one-half pound of short crust, one-half pound of moist sugar. METHOD. — With a pair of scissors cut off the tops and tails of the gooseberries ; put them into a deep pie-dish, pile the fruit high in the center, and put in the sugar; line the edge of the dish with short crust, put on the cover, and ornament the edges of the tart; bake in a good oven for about three-quarters of an hour, and before serving dredge with castor sugar. Granville Tartlets.