Soyer's standard cookery

INGREDIENTS. — Sixteen ounces of flour, eight ounces of finely-chopped suet, one teaspoonful of baking-powder, two saltspoonfuls of salt, four or six tablespoonfuls of jam. METHOD. — Mix the flour, suet, baking-powder and salt into a stiff paste with a little cold water. Roll it into a long piece about a quarter of an inch thick, spread on the jam to within one inch of the edge, and moisten the sides and far end with water. Roll up lightly, seal the edges, wrap the pudding in a scalded pudding-cloth, and secure the ends with string. Boil from one and a half to two hours, or bake in a quick oven for half that length of time. St. Cloud Tartlets. INGREDIENTS. — Short paste, puff paste or puff paste trimmings, one pound of greengage jam, castor sugar, vanilla sugar, one gill of cream, glace cherries, angelica. METHOD. — Line the patty-pans with short paste, brush the edges lightly over with beaten egg or water, and sprinkle with castor sugar. Fill them with jam, and bake in a moderately hot oven from ten to fifteen minutes. Roll the puff paste out to about one eighth of an inch or less in thickness, and stamp out some rings fully half an inch less in diameter than the tartlets. Brush them over with milk, turn the wet side on to the castor sugar, and place on the baking-sheet sugar side upwards. Bake in a quick oven; when cold, place the rings of paste on the tartlets, and fill the center with cream, stiffly whipped and sweetened with vanilla sugar. Place half a glace cherry in the center of each, and insert a few strips or leaves of angelica to complete the decoration. St. Denis Tartlets. INGREDIENTS. — Pastry, four ounces of butter, four ounces of castor sugar, four ounces of ground almonds, two level tablespoonfuls of cornflour, four yolks of eggs, two whites of eggs, vanilla essence, raspberry jam. METHOD. — Cream the butter and sugar together until thick and smooth, beat in the yolks of eggs, add the ground almonds, cornflour, a few drops of vanilla essence, and lastly, the stifflywhisked whites of eggs. Line twelve tartlet molds with paste, spread a small teaspoonful of jam at the bottom of each one, fill them with the preparation, and fix two narrow strips of paste across the top. Bake in a moderate oven from fifteen to twenty minutes. Savarin. INGREDIENTS. — Sixteen ounces of flour, one ounce of yeast, four ounces of castor sugar, six ounces of butter, eight eggs, two tablespoonfuls of cream, a little milk, salt. METHOD. — Dry and sift the flour, put four ounces of it into a warm bowl, add two pinches of salt, and make a hole in the center. Mix the yeast smoothly with a little tepid milk, add it to the flour, work into a smooth sponge or dough, and let it stand in a warm place until it expands to twice its original size. Put the remainder of the flour into a large bowl, add the sugar, warmed butter, the eggs one at a time, and a little tepid milk if required. Beat well for ten or fifteen minutes,