699.Custard Pie.— Stir 5 eggs with 5 tablespoonfuls sugar to a cream and add 2 tablespoonfuls essence of vanilla or lemon and 1 quart milk; line a large, deep pie plate with crust, brush the surface of crust all over with the beaten white of egg and sprinkle over 2 tablespoonfuls finely sifted bread or cracker crumbs; pour in the custard, grate over the top some nutmeg and bake in a hot oven till custard is firm. Care must be taken to remove the pie as soon as done, otherwise it will curdle. To ascertain when pie is done stick the handle of a teaspoon into center of custard. If no milk is to be seen and the custard is thick the pie is baked. Remove at once and serve ice cold.700.Cocoanut Pie.— To make 2 large pies take 3 pints milk, 6 eggs, 3 cups freshly grated cocoanut, a pinch of salt, 1½ cupssugar and 1½ teaspoonfuls essence of vanilla; stir sugar and eggs to a cream and add the milk, salt and flavoring; take a large cocoanut, remove the shell without breaking the cocoanut, pare off the brown skin and grate the cocoanut; add 3 cups of the grated cocoanut to the other ingredients; line 2 large, deep pie plates with crust, brush the surface of crust over with the beaten white of egg and sprinkle over 2 tablespoonfuls fine bread or cracker crumbs; fill the plates with the cocoanut mixture and bake in a hot oven till firm and a light brown on top; when done remove it from oven and serve cold.701.Lemon Cocoanut Pie.— 1 pint milk, 4 large eggs, 1½ cups sugar, the grated rind and juice of 1 large lemon, 2 cups freshly grated cocoanut and ½ tablespoonful butter; put milk and butter in a saucepan to boil; stir the 4 yolks and sugar to a cream and add the grated rind and juice of lemon; when this is well mixed add gradually, stirring constantly, the boiling milk; when cold add the grated cocoanut; in the meantime line a large, deep pie plate with pie crust, ornament the edge with a strip of crust cut into scallops, brush the surface of crust all over with beaten egg and sprinkle over 2 tablespoonfuls fine bread or cracker crumbs; pour in the cocoanut mixture and bake in a hot oven. While the pie is baking prepare the following meringue:—Beat the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar and a little essence of lemon; as soon as the pie is done take it from the oven, spread over the meringue, make it smooth with a broad-bladed knife dipped in water and return the pie to the oven for 2 minutes; then set it in a cool place and serve very cold.702.Chocolate Cream Pie.— Place a saucepan with 2 tablespoonfuls grated chocolate, 1 pint milk and ½ cup sugar over the fire; add 2 tablespoonfuls cornstarch and stir and boil for a few minutes; remove from the fire and add 1 teaspoonful essence of vanilla, when cold mix it with the yolks of 4 eggs and finish the same as Vanilla Cream Pie.703.Vanilla Cream Pie.— Line a large, deep pie plate with crust, lay over it a piece of buttered paper, fill the plate with drypeas or pieces of stale bread and bake till crust is a light brown; in the meantime boil 1 cup milk with 1 tablespoonful butter and a pinch of salt; mix 2 tablespoonfuls sifted flour with 1 cup cold milk to a smooth batter and stir it into the boiling milk; continue stirring and boiling for a few minutes; remove it from fire and let it cool a little; stir the yolks of 4 eggs to a cream with 3½ tablespoonfuls sugar; stir this into the above mixture and flavor with 1½ teaspoonfuls essence of vanilla; when the crust is done remove paper and peas, fill in the mixture and bake 10 minutes; in the meantime beat the 4 whites to a stiff froth and mix it with 1 tablespoonful powdered sugar; draw the pie to front of oven and spread over the meringue; set the pie for a few minutes in the oven and serve when cold.704.Orange Cream Pie.— 1½ cups milk, ¾ cup sugar, 1½ tablespoonfuls cornstarch, ½ tablespoonful butter, 4 eggs, the juice of 3 oranges, the grated rind of 1 and a pinch of salt; put cornstarch, butter, milk and salt in a small saucepan, set it in a vessel of boiling water and stir over the fire till the contents of saucepan thicken; then remove it from fire and set aside; stir the yolks of 4 eggs with the ¾ cup sugar to a cream, add it to the boiled cornstarch and lastly stir in gradually the juice and grated rind of oranges; line a deep pie plate with fine pie crust, lay over it a piece of buttered brown paper, fill the plate with dry peas or pieces of stale bread and bake till crust is a light brown; remove the paper and peas, fill in the cream and bake till’ done; in the meantime beat the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar and a little essence of vanilla; when pie is done draw it to front of oven and spread over the meringue; return it for a few minutes to oven; then set the pie in a cool place and serve ice cold.705.Lemon Cream Pie.— Boil 1 cup milk with ½ tablespoonful butter and a pinch of salt; mix 1½ tablespoonfuls cornstarch with ½ cup cold milk and stir it into the boiling milk; continue stirring and boil for a few minutes; remove it from fire and set aside to cool; stir the yolks of 4 eggs with 1 cup sugar to acream and add the grated rind of 1 lemon and the juice of 2; stir this into the cold cream; line a deep pie plate with fine pie crust, ornament the edge with a border, cover it with buttered brown paper, fill the plate with dry peas or pieces of stale bread and bake till crust is a light brown; remove the paper and peas, put in the cream mixture and bake about 10 minutes; in the meantime beat the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar and a little essence of lemon; when the pie is done draw it to front of oven and spread over the meringue; return the pie for a few minutes to oven; then set it in a cool place and serve cold.706.Fine Lemon Pie (with an Upper Crust).— The yolks of 3 eggs, 1 whole egg, 1 cup sugar, the juice and grated rind of 1 large lemon and ½ tablespoonful butter; stir the 3 yolks to a cream and add the grated peel and juice of lemon; put the butter in a small saucepan over the fire; as soon as melted add the yolks and stir the whole over the fire to a creamy thickness; then remove from fire; when cold mix it with the sugar and the whole egg; line a pie plate (one which is not very deep) with fine pie crust, brush the surface of crust over with the beaten white of egg, sprinkle over 2 tablespoonfuls fine bread crumbs and put in the lemon mixture; cover with a thin crust and bake in a medium hot oven to a light brown; serve when cold.707.Lemon Pie (plain).— Mix 1 tablespoonful cornstarch with ½ cup cold water, add ½ cup boiling water, ¾ cup sugar and boil for a few minutes; remove from fire, add the juice of 1 lemon, ½ the grated rind, 1 egg and set aside to cool; line a pie plate with crust, put in the mixture, cover with a thin, rich crust and bake a light brown; serve cold dusted with sugar.708.Lemon Meringue Pie.— 5 large eggs, ½ tablespoonful butter, 1 cup sugar and the juice and grated rind of 1 large lemon; beat 4 yolks to a cream and add the grated rind and juice of lemon; put the butter in a small saucepan over the fire; as soon as melted add the beaten yolks and stir over the fire to a creamy thickness; remove it from fire and when cold mix with 1 cup sugar and 1 wholeegg; next line a large (not too deep) pie plate with fine pie crust, ornament the edge either with the pastry wheel or lay strips of paste around the edge cut on one side into scallops, brush the surface of crust all over with beaten egg and sprinkle over a little finely sifted bread or cracker crumbs; put in the lemon mixture, put the pie into a medium hot oven and bake till done; in the meantime beat the 4 remaining whites to a stiff froth and add 2 tablespoonfuls sifted powdered sugar and a little grated lemon peel; when the pie is done take it from the oven just long enough to spread over the meringue; return it again to oven for a few minutes and serve when cold.709.D’Artois (or Pie of Marmalade).— Divide ½ pound puff paste into 2 parts; roll one part out into a thin square piece and spread over it, ½ inch thick, apple marmalade ½ inch from the edge; roll out the remaining half into a piece of same size, hold it on the rolling pin and lay over the marmalade; wet the edge of first paste and press the 2 edges together; cut the top paste with a sharp knife into strips, first lengthwise, then crosswise, like lattice work; put in a tin pan and bake in a medium hot oven to a delicate brown; when done dust powdered sugar over and let it remain for a few minutes in the oven to glaze; then remove and serve when cold. Any kind of marmalade or cream may be used.710.Allnumettes.— Roll out 1 pound puff paste 16 inches long and 5 inches wide and spread over a clear icing made as follows:—Beat the white of 1 egg to a froth, add 4 tablespoonfuls powdered sugar, 2 drops lemon juice and beat it for 5 minutes; spread this over the rolled out paste, let it lay for a few minutes, cut it into 8 pieces and bake in a quick oven from 45 to 50 minutes.711.Jelly Tarts.— Roll the puff paste 1 inch in thickness and cut it into rounds with a biscuit cutter; brush a long tin pan over with water, so as just to dampen the pan, and then lay the rounds in the pan with the side which was rolled towards the pan and not too close together; brush the top over with beaten egg, being careful not to let any of the egg run down the sides: then dip a smaller cake cutter into hot water, press it on each round ⅛ of an inch deepto form the cover; the cake cutter must be dipped in the hot water each time for each round; then bake them in a hot oven to a golden color; when the tarts are done take them out, cut the cover loose with a pointed knife and lift it off; hollow the tarts out a little with your finger; when ready to serve fill them with jelly. These tarts may be filled with stewed oysters or clams. They are then called Oyster or Clam Patties.712.Tarts.— Line some small patty pans with rich pie crust or puff paste and fill them with either fruit marmalade of peaches, apricots, cherries or any kind of preserved or stewed fruit; roll the paste which is left out thin and cut it into strips ¼ inch in width; lay them over the tarts like lattice work, brush over with beaten egg and bake in a hot oven.713.Peach Tarts.— Pare and cut some nice, ripe peaches into halves and boil them for 5 minutes in sugar syrup; take them out and set aside to cool; boil the syrup 5 minutes longer; line some patty pans with rich puff paste or pie crust, put into each a piece of buttered paper, fill them with dry peas and bake in a hot oven till nearly done; remove the paper and peas and fill each one with the peaches and a little syrup; return them to the oven again and bake till done; serve when cold.714.Apple Tarts.— Pare and cut into fine slices ½ dozen large tart apples and put them in a small saucepan with 1 tablespoonful butter, 3 tablespoonfuls sugar, ½ cup seedless raisins, currants and finely cut citron; mix, cover and let it simmer over the fire till apples are soft, but not broken; remove them from fire; add 2 tablespoonfuls currant or apple jelly, mix it with the apples and finish the same as Cranberry Tarts.715.Rice Tarts.— Line 12 small forms with rich pie crust or puff paste; put ½ pound rice with cold water over the fire and boil a few minutes; drain the rice in a colander and rinse with cold water; return the rice to saucepan; cover with sweet cream or milk, add 1 tablespoonful butter and boil till tender; remove itfrom the fire and mix the rice with the yolks of 4 eggs, 3 tablespoonfuls sugar, 1 teaspoonful vanilla extract and lastly the 4 whites beaten to a stiff froth; fill the rice into the small forms and bake in a medium hot oven 20 minutes; when done take them out of the forms, arrange on a long dish with a napkin, dust over with powdered sugar and serve either hot or cold.716.Tartelettes of Cherries.— Roll out 1 pound short paste ¼ inch in thickness and cut out with a tumbler or round cake cutter 20 rounds about 2 inches in diameter; roll out the remaining paste and cut it into long strips ½ inch wide and ⅛ inch thick; lay these strips around the top edge of each round and ornament them with the pastry wheel by pressing small dents in it with the wheel; lay around each a strip of white paper, fasten the two ends with the white of egg (to keep it in its place) and set them in shallow tins; remove the pits from 2 pounds cherries, mix the fruit with sugar and fill them into the tartelettes; then bake in a hot oven; in the meantime crack the pits of cherries, put them over the fire with a little water and boil 5 minutes; then strain; mix in a bowl 1 cup sour cream with 2 rolled zwiebacks, the yolks of 2 eggs, 2 tablespoonfuls sugar and 2 tablespoonfuls of the strained water from the pits; when the tartelettes are nearly done fill 1 spoonful of the above mixture into each one and return them to oven again until the cream is firm; take them from oven, remove the paper and serve when cold dusted with sugar.717.Tartelettesof peaches, plums or apricots are made the same as cherries, but without the cream.718.Tartelettes d’apricots.— Line ½ dozen small patty pans with puff paste or fine pie crust and fill them half full with apricot marmalade; cut 9 apricots in halves, peel them and remove the pits; boil the apricots for 2 minutes in sugar syrup, lay a half apricot into each tartelette and bake in hot oven; in the meantime boil the syrup until thick; crack the pits, take out the kernels, scald them in boiling water, remove the brown skins and divide them intohalves; when the tartelettes are done take them out of the form, lay onto each one 2 halves of the kernels and pour a little of the cold syrup into each one; serve when cold.719.Tartelettesof peaches, plums, apples, cherries, currants, raspberries or gooseberries are made the same way as apricots.720.Tartelettes of Strawberries.— Roll out ½ pound puff paste about ⅛ inch in thickness and cut out with a round cake cutter 10 rounds; lay them into 10 small buttered patty pans and press the paste in evenly; let the paste stand a little higher than the pan; mix flour and water to a stiff dough, divide it into 10 equal parts the size of a walnut, roll it out into balls and put into each form a ball; press them in firmly and bake in a hot oven; when done draw them to front of oven, dust over with sugar and return them to oven again so they obtain a glaze; then remove the inside water dough and set the tarts aside to cool; roll out thin the remaining puff paste and cut out small rings; lay them on shallow buttered tins, dust them with sugar and bake in a slow oven; press ½ pint strawberries through a sieve and mix them with 3 tablespoonfuls powdered sugar; wash and drain ½ quart strawberries, put them in a dish, pour the mashed strawberries over the whole fruit and fill them into the tartelettes; lay onto each one 2 rings and serve them on a napkin. Raspberries and currants stewed together may be used instead of strawberries. Stewed cherries, peaches, apricots, plums or any kind of preserved fruit may also be used.721.Fleurons of Puff Paste.— Roll the puff paste out ⅛ inch in thickness, cut it with a cake cutter into shapes of half moons, lay them on tins, brush over with beaten egg and bake in a quick oven. Fleurons are used for garnishing dishes.722.Fanchonnettes de creme.— Line 12 small patty forms with short paste (Mürber Teig) and put into each one a thin layer of fruit marmalade; put 4 whole eggs into a saucepan and beat them to a froth; add 1 pint sweet cream or milk, 3 tablespoonfuls sifted flour, a pinch of salt, 1 heaping tablespoonful butter and 4 tablespoonfulssugar; stir this over the fire till it boils; then add 10 macaroons rolled fine; fill the patty forms ½ full with the boiled cream when cold and bake in a medium hot oven; when done take them out of the form and fill them full with the remaining cream; when cold spread over some marmalade, squirt over the top a little meringue and serve on a napkin.723.D’Artois Meringues.— Prepare ½ pound puff paste, roll out and fold over 10 times; line a large pie plate with it, spread over a thick layer of pineapple marmalade and bake in a medium hot oven; when done draw it to front of oven and spread over a thick meringue; cut the pie into pieces, move them a little apart, lay on each one a few strips of blanched almonds, dust over some sugar and set for 15 minutes into a cool oven to dry.724.Condés.— Chop fine 6 ounces blanched almonds and mix them with 3 tablespoonfuls powdered sugar and the beaten whites of 1 or 2 eggs; roll out some rich puff paste very thin, spread over the almond mixture and dust over some powdered sugar; cut them into finger lengths 2 inches wide and bake in a slow oven.725.Small Royal Cakes.— Prepare a puff paste and roll it out thin about ¼ of an inch in thickness; mix 6 ounces powdered sugar with the beaten whites of 2 eggs; spread this over the rolled out paste, cut it into strips of 1½ inches wide and 3½ inches long, lay them in shallow tin pans and bake in a slow oven to a delicate brown.726.Paté à choux.— Place a saucepan over the fire with 1 pint water or milk, ½ pound butter, 1½ tablespoonfuls sugar, the grated rind of 1 lemon and a pinch of salt; as soon as it boils add slowly ½ pound sifted flour, stirring constantly; stir until it forms into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish and when cooled off a little mix it by degrees with 6 or 8 eggs. This paste should be soft, but must not run apart when dropped on a tin.727.Chocolate Eclairs.— Prepare a pâté à choux, put it into a pastry bag or paper funnel and squirt it upon buttered tins in long narrow cakes 4 inches long and 1 inch wide; brush over with beaten egg and bake in a medium hot oven; when done brush them over with boiled chocolate glaze and set for a few minutes in oven again; then set them aside in a cool place; shortly before serving cut each one open on the side and fill with vanilla cream. For cream cakes drop this mixture (by tablespoonfuls) onto buttered tins, not too close together and in the form of round cake; when cold slit them open on one side and fill with vanilla cream.728.Canapes.— Prepare a puff paste and roll it out ½ inch in thickness; cut it out into square pieces of 2 inches wide, cut these again into strips of ½ inch wide, lay them with the cut side in a shallow tin pan, not too close together, and bake in a hot oven;when done draw them to front of oven, dust with sugar and let them remain in oven a few minutes longer to glaze; put two and two together with jelly between; or they may be served single.729.Cannelous.— Prepare 1 pound puff paste and roll it out 8 times, instead of 6; then take about 18 connelonghölzer (they consist of round pieces of wood about 5 inches long and a finger thick, and can be bought at wholesale confectioneries) and rub each piece of wood over with butter; roll the paste out very thin and cut it into strips of about 1 inch wide and 9 inches long; wind a strip of the paste around each piece of wood, snake-like, brush them over with beaten egg, lay them in shallow tins and bake in a quick oven; when done remove the pieces of wood and when cold fill the cannelous with whipped cream flavored with vanilla and sweetened with sugar.730.Vole-au-vent.— Carefully prepare 1 pound puff paste and roll and fold it 6 times; great care must be taken in doing this, as the whole result depends upon it; after the last rolling let it lay in summer ½ hour on ice, in winter in a cold place; when ready to use roll the paste out 1 inch in thickness, place the dish on which the vol-au-veut is to be served upside down onto thepaste and cut off the paste from the dish; turn the paste around and lay it on a tin which has been dampened with water; make with the back of a knife a few dents in it around the edge, brush the top over with beaten egg and make with the point of a knife a slight incision in the paste all round the top about 1½ inches from the edge; this forms the cover; bake in a very hot oven; do not open the oven for 10 minutes; then open and if the vol-au-veut is a light brown cover with paper and bake from ¾ to 1 hour; when done remove the cover, put the vol-au-veut onto the dish it was made to fit and set it for a few minutes in the oven to dry; then fill with either ragouts or fricasseed chickens, birds, rabbits or pigeons, put on the cover and serve; or fill it with fresh or preserved fruit and serve as a dessert.731.Vole-au-vent (with Strawberries and Whipped Cream).— Roll out some carefully made puff paste ¾ inch in thickness and cut it out with a fluted cutter the desired shape, either round or oval; make a slight incision in the paste 1 inch from the edge and bake in a very hot oven; when nearly done brush it over with white of egg, dust with sugar and put it back in the oven to glaze; when done remove the interior, or soft crumbs, and fill the vol-au-veut shortly before serving with fresh strawberries sweetened with sugar and cover them with whipped cream.732.Vole-au-vent (with Currants and Raspberries.)—Prepare a vol-au-veut the same as in foregoing recipe; strip some large, ripe, cherry currants from their stems, put them in a colander with the same quantity of raspberries, let cold water run over and drain them well; put the fruit into a dish with plenty of sugar, mix them up with 2 silver forks and let it stand in a cool place for several hours; shortly before serving put the fruit into the vol-au-veut, put over the cover, again dust with sugar and serve.733.Vole-au-vent (with Peaches and Cream)is made the same as strawberries. Preserved pineapples, apricots, cherries or plums may be used in the same manner; also oranges peeled and cut into slices, freed from their pits and well sugared. Put intothe vol-au-veut and serve either covered with its own cover or whipped cream. Makes an excellent dish for dessert.734.Neapolitan Breads.— Mix a finely chopped orange peel (only the yellow part) with ½ pound neapolitan paste; divide it into small pieces the size of a walnut, roll these lengthwise about ½ finger thick, bread 3 together, brush them over with beaten egg and bake in a medium hot oven; or the paste may be rolled into long, thin rolls, breaded together and then cut into lengths 2½ inches long.735.Viennoises.— Stir ½ cup butter with ½ cup powdered sugar to a cream and add the yolks of 5 eggs, 1 teaspoonful vanilla extract, 1½ cups sifted flour, ¼ cup cornstarch and lastly the beaten whites of 2 eggs; spread this over a sheet of buttered paper ½ inch in thickness, lay the paper in a shallow tin and bake in a slow oven; when done cut the cake into 2 pieces; cover one piece with pineapple or peach marmalade and lay the other piece over it; also cover the top with marmalade and glaze the whole with wine glaze; then cut the cake at once into small, long pieces and set them in the oven again for a few minutes.736.Almond Tartelettes.— Pound ¼ pound blanched almonds with ¼ cup water in a mortar to a paste and press it through a sieve; mix it with ¼ pound powdered sugar; next add the beaten whites of 4 eggs and the juice of ¼ orange; have ½ pound puff paste prepared, rolled out and folded 10 times; line 8 or 10 small tin patty forms with the paste, fill them ¾ full with the above almond mixture and bake in a medium hot oven; when nearly done draw them to front of oven, dust over some fine sugar and bake till done.737.Puites d’amour.— Prepare 10 ounces puff paste and roll it out ½ inch in thickness; cut out into 20 rounds, about 2 inches in diameter, with a scalloped tin cake cutter; cut a round piece out of the center of each one, so that only a ring remains; roll out the remaining paste the same way, cut out 20 rounds, laythem in a tin pan and brush over with the white of egg; put on the rings, brush the top over with beaten egg and bake in a hot oven; when done dust them over with sugar and let them remain for a few minutes longer in oven to glaze; remove and shortly before serving fill them either with whipped cream sweetened and flavored with vanilla or some preserved fruit.Note.—Care must be taken not to get any egg on the outside of tart, as this will prevent the rising.738.Neapolitans.— Take neapolitan paste, roll it out thin, brush over with egg and bake in buttered tins to a light brown color; when done cut the cake into two pieces; spread one piece with fruit marmalade or jelly and lay the other over it; cut the whole into small pieces, pour over a wine or maraschino glaze and set them for a few minutes in the oven.739.D’Artois Grilles.— Prepare ½ pound puff paste, roll it out and fold over 10 times; roll out one-half into a thin, square piece; put this into a square, shallow tin pan, wet the edge with beaten white of egg, spread over a thick layer of apricot or peach marmalade and over this a thick layer of apple marmalade 1 inch from edge; roll out the remaining paste, cut into strips, lay it over the marmalade like lattice work, brush over with beaten egg and bake; when done dust over some sugar, let it remain for a few minutes longer in the oven and cut into pieces when cold. Another way is to line a pie plate with puff paste, spread over a layer of apple marmalade flavored with vanilla and bake; when done spread over a thin layer of apricot marmalade and pour over this a sugar glaze; make it smooth with a knife and cut into pieces before the glaze becomes hard.740.Cream Tarts.— Line small patty forms with short paste (Mürber Teig), fill them with vanilla cream (see Cream) and bake in a hot oven; when done spread a thin layer of peach marmalade over the cream, pour over the marmalade a little lemon glaze and let them dry for a few minutes in front of oven; mix the beaten white of 1egg with ¾ cup sugar and 3 drops lemon juice; put this into a paper funnel, squirt a wreath over the glaze and put ½ teaspoonful apple jelly in the center.741.Fine Pineapple Tarts.— Line some small patty forms with neapolitan paste and bake in a quick oven to a delicate brown; when done squirt round the edge a rim of meringue, sprinkle finely chopped almonds or pistachio nuts over and let them dry for a few minutes in oven; shortly before serving fill the tarts with finely cut preserved pineapple and pour a little pineapple syrup over them.742.Gooseberry Tarts.— Remove the tops and ends of 1 quart gooseberries, put them in a saucepan, cover with boiling water and let them boil 3 minutes; pour them into a colander, drain off the water and put them into a dish; sprinkle over 1 cup sugar, add a little white wine and let them stand till cold; then finish the same as Cranberry Tarts.743.Grape Tartsare made the same as Cranberry Tarts.744.Cranberry Tarts.— Boil 1 quart cranberries with 1 cup water till they are soft; then press them through a coarse sieve, put the pulp into a saucepan and boil 5 minutes, stirring constantly; then add 1 pound brown sugar and stir until it is dissolved; line 1½ dozen patty pans with puff paste, put into each one a small piece of buttered paper, fill them with dry peas and bake in a hot oven till nearly done; then take them from the oven, remove paper and peas, fill each tart with the stewed cranberries, return them to the oven again and bake till done; serve cold.745.Fanchonnettes de pommes.— Line 12 patty forms with short paste (Mürber Teig), fill them half full with apricot marmalade mixed with apple marmalade and bake in a medium hot oven till done; when done take them out of the form, fill evenly with marmalade and put over the top a meringue; set them in a long, shallow pan and return for a few minutes longer to oven; arrange them on a long dish with napkin and just before serving put a little currant jelly on top of each; serve cold.746.Darioles à la vanille.— Line 10 small patty forms with puff paste which has been rolled out 10 times; mix 1 tablespoonful flour and 1 tablespoonful cornstarch with 1½ cups milk or cream and add 1 whole egg, the yolks of 3, 2 tablespoonfuls sugar and 1 teaspoonful vanilla extract; when this is well mixed press it through a sieve and add 6 macaroons broken into small pieces; 20 minutes before serving fill the forms ¾ full with this cream and bake in a hot oven; as soon as the cream is firm draw them to front of oven and dust with sugar; let them remain a minute longer in oven; then remove, take them out of the form and serve at once on a napkin. Grated orange peel may be substituted for vanilla, lemon or almond flavor.747.Flan de fruits printaniers.— Roll out ½ pound short paste (Mürber Teig) ⅛ of an inch thick and lay over it a large pie plate or round tin cover 12 inches in diameter; cut the paste off close to the edge of plate, lift off the plate and put the round piece of paste onto a large buttered tin or thick brown paper; next prepare a warm paste (pâté à choux), put it into a paper funnel and squirt a border 1 inch high on the surface on top of the round close to the edge; then squirt small rills towards the center of round, so that the flau can be cut by these rills and each piece has a border of the paste; then squirt into each compartment 2 rills, so that each piece has 2 compartments; brush the whole over with beaten egg and bake a light brown; take an equal quantity of currants, raspberries and strawberries, sprinkle them thickly with sugar and set in a cool place; then cut some preserved peaches into pieces and add finely cut preserved pineapple and preserved pitted cherries; reduce the liquor of the 3 preserves by boiling it down; then set it aside to cool; when the flau is done remove it from oven and set aside to cool; shortly before serving cut the flau into pieces, lay them on a large, round plate on a napkin (or take a round teatray) andarrangethe pieces so that the flau has its original form again; next put into each compartment the fruit; arrange it tastily, pour a little syrup over each one, brush the border over with syrup and serve.748.Flan de Cerises à la creme.— Line a deep jelly cake tin or pie plate with short paste and fill it with pitted red cherries; sprinkle over some sugar and set the flau in a medium hot oven to bake; in the meantime mix together the yolks of 3 eggs, ½ cup sour cream, 6 finely chopped almonds and 2 tablespoonfuls finely rolled zwieback; when the flau is nearly done pour the mixture over and let it bake till done; serve cold dusted with fine sugar.749.Flan de frangipane.— Line a large, deep pie plate with fine pie crust or short paste, fill it half full of cream frangipane flavored with a little grated rind and juice of orange and bake in a medium hot oven; when done slip the flau onto a large plate; remove the brown crust on top of cream and spread over a layer of marmalade or jelly; fill up the plate with cream, spread over this a thin layer of marmalade and pour over the top a maraschino or wine jelly glaze.750.Flan de pommes à l’anglaise.— Line a deep pie plate with short paste (Mürber Teig), spread over a thick layer of apricot marmalade, fill up the plate with finely cut tart apples, sprinkle over some sugar and bake in a medium hot oven; when done remove from oven, spread over the top another layer of apricot marmalade and serve cold.751.Flan de pommes.— Line a deep pie plate or jelly cake tin with short paste (Mürber Teig) and ornament the edge with a pastry wheel; the paste should be about ¼ inch in thickness; pound 6 ounces blanched almonds with the yolks of 3 eggs, put the almonds in a dish and add 4 more yolks, 4 tablespoonfuls sugar, ¼ pound finely rolled macaroons, 1½ tablespoonfuls melted butter and ¼ pound finely cut citron and orange peel mixed; stir this to a cream and add the beaten whites of 6 eggs; fill this mixture into the lined plate and bake 30 minutes in a medium hot oven; as soon as it begins to brown a little on top cover with buttered paper; in the meantime pare, core and cut into quarters 1 dozen pippin or greening apples; place a kettle with ¼ pound sugar, ½ bottle Malaga wine and 1½ cups cherry syrup over the fire; as soon as itboils put in the apples and continue the boiling until they are soft, but not broken; take out the apples carefully and boil the syrup a little longer; when the flau is done take from the oven and when cold lay the apples over it; arrange them nicely, pour the syrup, half warm, over the apples and serve. Flau of Bartlett pears or quinces are made the same way.752.Flan d’apricots à la creme meringue.— Line a large, deep jelly cake tin with short paste (Mürber Teig), ornament the edge with a pastry wheel, fill it half full of cream frangipane flavored with vanilla and bake in a medium hot oven; when done carefully take it out of the pan, lay it on a flat tin and put a layer of preserved apricots over; cover them with cream frangipane, so the flau is evenly full, spread over a thin layer of apricot marmalade and over this a thin meringue; take some meringue in a paper funnel and squirt rills in small squares over the top like lattice work; dust over some fine sugar and place in a slow oven to bake till a light brown; when cold put a little currant jelly into each small square and serve on a napkin.753.Flan de peches.— Line a large, deep jelly cake tin with short paste (Mürber Teig); roll some paste out and cut it into strips of about 1 inch wide and ¼ inch thick; set this around the inside against the rim of tin and ornament it with a pastry wheel; or cut and scallop the strips before putting into the tin so the points of scallops stand a little over the tin.754.Flan de peches.— Roll out ½ pound short paste ⅛ of an inch in thickness, lay a deep jelly cake tin upside down onto the crust and cut the paste off close to the tin with a knife; remove the tin and lay the round piece of paste into the bottom of tin; roll out the remaining paste and cut it into strips a little wider than the rim of the jelly tins, ornament them with a pastry wheel or scallop one side of the strips; fit the strips in neatly inside the rim so the points of scallops stand a little above the edge of tin; fill the tin half full of apricot marmalade mixed with apple marmalade and also spread some of the marmalade on the sides; put the flau in a hot oven andbake till done; in the meantime pare and cut into halves 12 large, ripe peaches and boil them 5 minutes in sugar syrup; remove the peaches and boil the syrup till it begins to thicken; lay the peaches into the syrup again, add 1 teaspoonful vanilla extract and boil them for a few minutes; when the flau is done take it from the oven; remove the brown crust of marmalade and spread over a little fresh marmalade; take the flau out of the jelly tin, slip it onto a large plate and put in the peaches; have the peach kernels blanched and freed from the brown skins, divide in halves and lay them over the peaches; put little bits of currant jelly over the peaches; boil the peach syrup down a little more and pour when cold, just before serving, over the peaches. This may be made of apples, cherries, apricots, plums, pears or any kind of preserved fruit.STRUDEL, STRAWBERRY SHORT CAKES, BABA, SOLEIL, ETC.754a.Strudel Paste.— Put ½ teaspoonful butter with ½ cup warm milk, a little salt and the yolk of 1 egg into a bowl and mix it with sufficient sifted flour to make a soft dough; put the dough on to a floured board and work it with the hands for 10 minutes; it should be soft, but not stick to the hands; brush the paste over with a little warm water; rinse out a bowl with boiling water and put it over the paste; let it lay ½ hour; after that time has elapsed cover a kitchen table with a white cloth, dust with flour, put the dough in center of table and pull it out as thin as possible, like paper; when one side is pulled out lay a rolling pin on it while you pull out the other side; then pull out the edges all around, brush it over with melted butter and spread over a filling of stewed preserved or fresh fruit or fruit marmalade; rice, farina, chocolate or creams may also be used; after the filling is put on lift the cloth up at one end and roll the strudel up like a music roll; butter a large, round pan (not too deep) thickly with butter, put one end of the strudel in the center of pan and turn the other end around it so as to give it the shape of a snake curledup; brush the strudel over with melted butter and bake till a light brown and well done in a medium hot oven; when ready slip the strudel into a dish, sprinkle thickly with sugar and serve. It may be eaten hot or cold, with or without sauce. If 2 small strudels are to be made of this quantity the paste should be divided into 2 parts before pulling it apart. It may also be baked in the pan straight.755.Rice Strudel.— Put ½ cup rice with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan again with a little salt and 1 cup milk and boil till soft; when done mix it with 1 ounce butter, the yolks of 2 eggs, 2 tablespoonfuls sugar, ¼ teaspoonful cinnamon and 3 ounces seedless raisins; have the strudel paste pulled out on table as directed, brush over with melted butter, spread over the rice, roll it up and finish as directed in foregoing recipe. Serve with the following sauce:—Boil ½ cup sugar with a little water until it begins to turn yellow; remove from the fire and mix it slowly with the whites of 2 eggs, previously beaten to a stiff froth, and add 1 tablespoonful wine and a little vanilla.756.Small Rice Strudels.— Prepare a dough from 1 tablespoonful butter, 3 eggs, a little salt and sufficient flour to make a stiff dough; roll it out very thin and cut into rounds the size of a tea plate; parboil ½ cup rice in water, drain in a colander and rinse with cold water; return the rice to saucepan again, add 1 pint cream or milk, a little salt, sugar to taste and boil till tender; stir 1 tablespoonful butter to a cream and add the yolks of 3 eggs, the grated rind of 1 lemon, the cooled off rice and lastly the whites beaten to a stiff froth; spread a layer of rice over each of the rounds of dough, roll them up like omelets, lay them into a buttered pan or dish, pour 1 cup of boiling cream or milk over and bake the strudels in a medium hot oven to a light brown; serve them sprinkled with sugar as a dessert.757.Rice Strudel (with Jelly).— Put little pieces of apple or currant jelly over the rice before rolling it up, otherwise the same as in foregoing recipe.758.Farina Strudel.— Boil 1 pint milk with a little salt, sprinkle in slowly ½ cup farina and continue boiling for 10 minutes; when nearly cold stir 1 tablespoonful butter to a cream, add 2 tablespoonfuls sugar, the yolks of 4 eggs, the farina and lastly the whites beaten to a stiff froth; finish the same as Rice Strudel; serve with snow sauce. These quantities will make 2 medium sized strudels, sufficient for 12 persons; serve as dessert.759.Farina Strudel (with Cocoanut).— Prepare the farina the same as in foregoing recipe; spread the farina over the prepared strudel paste and sprinkle over some grated cocoanut; roll up as directed and bake in a buttered pan; serve with cocoanut snow sauce made as follows:—Boil 1 cup sugar with 1 cup water until it begins to turn yellow; remove from fire, add a little boiling water and mix it slowly with the whites of 4 eggs previously beaten to a stiff froth; add 1 teaspoonful vanilla, ½ cup white wine and 1 cup grated cocoanut.760.Citron Strudel.— Stir the yolks of 6 eggs with 4 tablespoonfuls sugar to a cream and add the beaten whites of 3 eggs; have the prepared strudel paste pulled out on a table, brush over first with butter and then spread over the mixture of eggs and sugar; over this spread the remaining 3 whites beaten to a stiff froth; next sprinkle over ¼ pound well washed and dried currants, ¼ pound finely cut citron and roll the strudel up; have ready a buttered pan, put one end of strudel in center of pan and turn the other end around it as directed; brush over with beaten white of egg, sprinkle with sugar and bake till done; serve either with or without wine cream sauce.761.Lemon Strudel.— Mix 6 ounces finely cut citron with ½ pound finely chopped almonds and add 1 cup of sugar, the juice of 3 lemons and the grated rind of 1; let this stand for 1 hour; prepare a strudel paste as directed, pull it out on a table over floured board or tablecloth, brush over with butter, put on the lemon mixture and roll it up; lay the strudel in a buttered pan, twist it around,brush over with water and sprinkle as much sugar over till it lays dry on top; then bake. This strudel is eaten cold and will keep for weeks.762.Almond Strudel.— Stir 2 eggs with ½ cup sugar and the grated rind of ½ lemon to a cream; pull out the strudel paste over a tablecloth, brush over with melted butter, spread over the egg mixture and sprinkle over this ¼ pound grated almonds and ½ cup currants and seedless raisins; roll it up, put into a buttered pan, brush over with melted butter, sprinkle with sugar, pour ½ cup milk or cream into the pan and bake a light brown; serve with wine cream sauce.763.Chocolate Almond Strudel.— Prepare a strudel paste as directed; stir the yolks of 3 eggs with 2 tablespoonfuls sugar to a cream and add the whites beaten to a stiff froth; brush the pulled out strudel paste over with melted butter and then spread over the egg mixture; next sprinkle over 3 ounces finely grated chocolate and 2 ounces finely cut almonds; roll it up and lay into a buttered pan, brush over with beaten egg and bake in a medium hot oven to a light brown; when done sprinkle over some grated chocolate and sugar; serve cold with cream sweetened with sugar.764.Chocolate Cream Strudel.— Boil 2 tablespoonfuls sugar in ½ cup water and add 2 tablespoonfuls grated chocolate which has been melted in oven; stir this over the fire until chocolate is well dissolved and add ½ pint cream and the yolks of 4 eggs; beat this with an egg beater until nearly boiling; remove and set aside to cool; then mix it with the beaten whites; pull out a strudel paste, brush over with melted butter, spread over the chocolate cream and sprinkle over ½ cup finely cut almonds and 2 tablespoonfuls sugar; roll it up, brush over with melted butter and sprinkle with sugar; then bake in a buttered pan. This strudel is best eaten cold. 1 tablespoonful cocoa may be used instead of chocolate.765.Apple Strudel.— Pare, quarter and cut into fine slices ½ dozen greenings, put them in a saucepan with 1 tablespoonfulbutter, 3 tablespoonfuls sugar and cover and let them stew for a few minutes till apples begin to get soft; then add 2 tablespoonfuls currants, the same quantity of seedless raisins and finely cut citron, a little grated orange peel and 1 tablespoonful apple or any other kind of fruit jelly; mix all together and set aside; when cold have the strudel paste pulled out over a tablecloth, brush over with melted butter, spread the apples all over it, roll up and finish as directed.766.Cherry Strudel.— Remove the pits from 1 pound ripe cherries, put them over the prepared strudel paste, sprinkle over some sugar, a little finely rolled zwieback and finish the same as directed; serve dusted with sugar.767.Plum Strudel.— Remove the pits from 1 pound ripe plums, cut them fine, put them over the strudel paste, sprinkle thickly with sugar, dust over a little flour and finish as directed; serve without sauce and dusted thickly with sugar. Peach strudel is made the same way.768.Plain Strawberry Shortcake.— 1 quart flour, ½ teaspoonful salt, ½ cup butter, 2 cups milk and 2 teaspoonfuls baking powder; sift flour, powder and salt into a bowl, add the butter and chop it very fine with a chopper in the flour; then mix it with the milk into a soft dough; divide it into two equal parts and roll them out to the size of a jelly plate; butter a deep jelly tin, put in 1 layer and brush it over with melted butter, put on the other layer and bake in a quick oven; when done remove it from oven, separate the 2 layers with a broad-bladed knife and spread them with butter; mash some fresh strawberries with a silver spoon, cover the bottom layer with the mashed strawberries and sprinkle thickly with powdered sugar; lay on the other layer with the crust side downward, cover with a thick layer of strawberries, sprinkle with sugar and serve with vanilla sauce, sweet cream or the following sauce:—Beat 2 eggs until they foam, add 2 small cups milk, stirring constantly, sweeten to taste and flavor with vanilla extract.769.Strawberry Shortcake, No. 1.— ½ cup butter, 1 cup sugar, 2 eggs, ¾ cup milk and 2 cups prepared flour; stir butter and sugar to a cream and add the eggs 1 at a time; next add the sifted flour and milk alternately; bake in two well buttered jelly tins in a medium hot oven; when done remove and lay them on a napkin which has been dusted with sugar; when cold put a layer onto a plate and cover the cake with fresh strawberries; sprinkle over some sugar, lay over the other layer, cover the top with strawberries, dust with sugar and serve with cold cream or vanilla sauce.770.Strawberry Shortcake, No. 2.— 1 cup powdered sugar, 3 eggs and 1 cup sifted flour mixed with 1 teaspoonful baking powder and 2 tablespoonfuls water; stir the yolks and sugar to a cream, add water and flour and lastly the beaten whites; bake in 3 layers; when done lay them over one another with strawberries between, sprinkle top well with sugar and serve with cream or vanilla sauce.771.Peach Shortcakeis made the same as Strawberry Shortcake. In place of berries take peaches pared and cut into slices. Or this cake may be made of all kinds of preserved fruit and served either with sweet cream or vanilla sauce.772.Vienna Bröselcake.— 4 eggs, 5 tablespoonfuls sugar, 3 cups flour, 1 cup warm milk, ½ cup butter, the grated rind of ½ lemon, 1 yeast cake, ¼ teaspoonful salt and a little vanilla; dissolve the yeast in 1 cup milk, add 1 cup sifted flour and mix it into a batter; set it in a warm place to rise; as soon as the sponge is very light stir butter and sugar to a cream and add by degrees the eggs, 1 at a time, stirring a few minutes between each addition; next add salt, lemon or vanilla and lastly the remaining 2 cups sifted flour and the sponge alternately; beat the whole thoroughly with a wooden spoon and set it aside to rise; when light beat it again with a spoon and fill it into a cake mould with tube in center, which should be well buttered and dusted with fine bread, cracker or zwieback crumbs; let it rise again to double its height; in the meantime cut 1 handful almonds into small pieces without removing thebrown skin and mix them with 1 handful sugar, a little cinnamon, a little grated lemon peel and some melted butter; work this with a fork briskly into the dough; when the cake is ready to bake press little dents in it with the handle of a silver spoon, brush over with beaten egg, spread the almond mixture over the top and bake in a medium hot oven 1 hour.773.Brioche Cake.— ¾ pound sifted flour, ½ pound butter, 4 eggs, 2 tablespoonfuls sugar, 1 yeast cake dissolved in ½ cup warm milk and ½ teaspoonful salt; mix ½ cup flour with the salt, yeast and milk into a batter and set it in a warm place to rise until very light; then stir the butter to a cream and add the sugar, the eggs, 1 at a time, stirring a few minutes between each addition; as soon as the batter is light add it gradually to the butter and egg mixture, add the flour and work it with your hands on a floured board into a soft dough; cover and let it rise to double its height; work it thoroughly and let it rise again; when the dough has attained double its size butter a deep, round cake mould and cover the bottom with a round piece of buttered paper; take one-sixth of the dough off and lay it aside; shape the remaining dough into a round loaf and put it into the buttered pan; make a hollow in center; form the small piece of dough into the shape of a pear and put the pointed end into the center of cake; set it to rise to double its size; brush over with the yolk of 1 egg mixed with 1 tablespoonful water and bake in a medium hot oven.774.Small Brioche.— Take the same dough as in foregoing recipe and roll it into small round balls the size of an egg; make a small opening in center of each with a wet finger; put a small ball of dough the size of a hazel nut into each one and set the brioche into a buttered pan; let them rise to double their size; brush over with the yolk of egg diluted with a little cold water and bake in a hot oven; when done brush them over with melted butter.775.Baba.— ¾ pound flour, ½ pound butter, 5 eggs, 2 ounces sugar, the finely chopped peel of ½ lemon, ¼ teaspoonful salt, 1yeast cake dissolved in ¼ cup warm milk, 2 ounces well washed and dried currants, 1½ ounces seedless raisins, 1½ ounces finely cut citron and a little finely cut candied orange peel; mix yeast, milk and ½ cup flour together and set it in a warm place to rise; stir the butter to a cream, add the sugar and next the eggs, 1 at a time, stirring a few minutes between each addition; next add the yeast which was set in a warm place to rise, then the flour and fruit; beat the whole thoroughly with the right hand for 15 minutes; cover with a clean cloth and let it rise to double its size; press it down and let it rise again; then put it into a well buttered form with a tube in center, which should be ¾ full; let it rise till form is full; paste with the white of egg a strip of buttered paper around the top edge of form and bake the cake about 1 hour; when done turn the cake out of form and set it for a few minutes in the oven to dry; in the meantime put ½ cup sugar with ¾ cup Madeira wine over the fire; let it get hot and pour all over the baba; serve either hot or cold on a napkin. Small babas are made of the same dough and baked in small deep forms, otherwise treated the same as above. Instead of Madeira any other kind of wine may be used; also vanilla or pineapple syrup.776.Savarin Cake.— 1 cup lukewarm cream or milk, 2 yeast cake, 3 ounces butter, 4 eggs, ¼ teaspoonful salt, ½ gill Cognac, 2 tablespoonfuls powdered sugar and 10 ounces sifted flour; dissolve the yeast in half the milk and mix it with half the sifted flour into a smooth batter; cover and set it in a warm place to rise, which will take about ½ hour; in the meantime stir butter and sugar to a cream and add the eggs, 1 at a time, stirring a few minutes between each addition; next add alternately the remaining milk, brandy, flour and lastly the batter which has been set in a warm place to rise; beat the whole with the right hand for 15 minutes; then cover with a napkin and let it rise in a warm place; butter a round mould which holds about 1½ to 2 quarts and dust with flour; turn the mould upside down, so the loose flour may fall out; when the dough is very light mix it with 2 ounces finely cut almonds and carefully fill it into the mould; set again in a warm place to rise to double itssize; bake in a medium hot oven for ½ hour; to ascertain whether the cake is done or not thrust one end of a knitting needle into center of cake; if the needle comes out clean it is done; if any dough adheres to it the cake must be baked a few minutes longer; as soon as the cake is done turn it onto a round wire grate or sieve and prepare the following glaze:—Place a saucepan with 1 cup sugar and ½ pint cold water over the fire and boil 5 minutes; add 1 glass Jamaica rum, Cognac, sherry wine, kirsch or any other kind of liquor; set the cake with the grate or sieve onto a dish and pour the syrup evenly all over it; pour the syrup which drops from the cake onto the dish back to saucepan again, boil it up and pour over the cake; lift the grate on one side and slide the cake onto a dessert dish; the top may be decorated with preserved cherries or other fruit. The savarin is served as dessert, either hot or cold. Small savarins are baked in small, deep forms and dipped in hot syrup when done.777.Soleil.— 1 pound sifted flour, 10 ounces butter, 2 ounces sugar, the grated rind of 1 lemon, ¼ pound sweet almonds, 2 yeast cake, 8 eggs, a pinch of salt and ½ cup cream; dissolve the yeast in a little warm milk; take 1 cup sifted flour and mix it with the yeast into a soft dough; lay this in a bowl with a little warm cream and set it in a warm place to rise to double its size; sift the remaining flour, sugar and salt into a mixing bowl and make a hollow in center; put in by degrees the well beaten eggs and butter and mix and beat the whole with the hands for 15 minutes; pound the almonds with 2 eggs and press them through a sieve; add them with the yeast dough to the above mixture and mix the whole thoroughly together; dust over some flour and set in a warm place to rise to double its size; then fill it into a paper-lined form, which should be ½ filled, and set it to rise till form is nearly full; take a large tin plate and cover the bottom with salt; onto this set the pan with cake and bake in a medium hot oven about 40 minutes; try the cake with a larding or knitting needle; when done remove it from the oven, turn onto a sieve and pour hot vanilla syrup all over it; when cold boil 1 cup sugar with ½ cup water till it forms a thread between 2 fingers; remove from the fire, add 1 tablespoonful raspberry syrupand stir till nearly cold; pour it over the cake and set in oven for 2 minutes; remove instantly and lay a slice of pineapple in center of cake; cut the pineapple into 4 parts without altering its form and lay long strips of citron around it to imitate the sun.778.Compiegne.— 1 pound sifted flour, 10 ounces butter, 4 whole eggs, the yolks of 4, 2 tablespoonfuls sugar, ½ cup cream, ¼ teaspoonful salt and 2 yeast cake; dissolve the yeast in ½ cup warm milk, add a few spoonfuls of the flour and mix it into a batter; set this in a warm place to rise; in the meantime stir the butter to a cream and add the sugar, salt and eggs by degrees; next the yeast and sifted flour; beat the whole with your hand for 15 minutes; then add the cream, which should be whipped to a stiff froth; butter a large, deep tin form and cover the bottom with a round piece of buttered paper; fill in the cake mixture, which should fill the form ¾ full, paste a piece of paper around top edge of form and let it rise till form is nearly full; bake in a moderate oven; serve either hot or cold. Smallcompiegnesare baked in small forms and dipped in sugar syrup mixed with wine or liquor.779.Damp Nudels.— 3 cups sifted flour, 1 tablespoonful sugar, ¼ teaspoonful salt, ½ tablespoonful butter, the yolks of 2 eggs, 2 yeast cake and 1 cup warm milk; put flour into a bowl and make a hollow in the center; mix the yeast with ½ cup warm milk, put it into the hollow of flour and mix with a little of the flour to a thick batter; sprinkle a little of the flour over and cover and set in a warm place to rise, which will take about ¾ hour; then add salt, sugar, the yolks and butter, which has been melted in the remaining ½ cup milk; mix the whole into a soft dough and set it in a warm place; when it has risen to double its height cut pieces off with a tablespoon and form them with your hands into round balls; set these onto a floured board covered with a napkin and let them rise to double their size; then brush them over with melted butter; put 1 cup milk, ½ tablespoonful butter and 1 tablespoonful sugar in a pan which is large enough to hold the nudels without touching each other and can be covered tightly; put the pan on top of stoveand as soon as the milk boils put in the nudels, cover tightly and let them boil slowly; when the milk has boiled away and the nudels begin to fry in the butter (which can be heard and smelt) draw them to side of stove and let them remain for a few minutes; transfer them to a deep dish and serve with vanilla or snow sauce; the above will make 20 nudels and will take about ½ hour to cook.Note.—If the nudels are not all wanted for dessert the remaining ones can be baked in the oven and served for tea as a substitute for biscuits.FRUIT DUMPLINGS.(TO BE SERVED AS DESSERT.)780.Baked Apple Dumplings, No. 1.— 1 cup butter, 4 cups sifted flour, ½ teaspoonful salt, the yolks of 3 eggs and ½ cup cold water; put the flour and salt onto a paste board, make a hollow in center and put in the yolks and butter; work this into a stiff paste, adding the water by degrees; roll it out ½ inch in thickness and then fold it up so that 3 layers lay on top of one another; lay the paste onto a plate and let it stand in a cool place or on ice for 1 hour; pare 9 greening or pippin apples and remove the cores without breaking the fruit; next roll out the paste very thin and cut it in 9 squares; put an apple in center of each square and put into each apple 1 teaspoonful apple jelly; bring the corners of the square together, brush the tips with a little white of egg and press them lightly together; set the dumplings into a long tin pan and bake until apples are done; if the oven is too hot cover them with paper; in serving put 1 dumpling for each person onto a tea plate, pour a few spoonfuls cherry wine or lemon sauce around it and put 1 spoonful hard sauce on top of each apple; or they may be served without sauce and dusted with sugar. Baked apple dumplings may be made of pie crust the same way.781.Baked Apple Dumplings, No. 2.— 2 cups sifted flour, ¼ pound lard, 3 ounces butter, ½ teaspoonful salt, the yolk of 1egg and ½ cup ice water; put the flour and ½ the lard and salt into a bowl and chop the lard fine with a knife; beat the yolk and ice water till it foams, add to the flour and mix it with the knife into a smooth, stiff paste; roll it out on a board into a square, put the remaining lard and butter in the center, inclose it with the paste and set for ½ hour on ice or in a cool place; then roll it out 3 times as long as wide, fold together so that 3 layers lay over one another and let it rest for 15 minutes; roll and fold it twice more; then roll it out to ⅛ of an inch in thickness, cut into square pieces and set in the center of each square a peeled and cored tart apple; bring the 4 corners of square together on top, brush the dumplings over with beaten eggs and bake till a light brown and done; serve with hard and wine or lemon sauce. These quantities will make 5 dumplings.782.Baked Apple Dumplings, No. 3.— 1 pint flour, ½ teaspoonful salt, ½ cup cold water and ¾ cup lard; mix flour, salt and water to a paste and work it for a little while on a board; roll it out into a square piece 1 inch in thickness; also shape the lard into a square piece, but smaller than the paste; fold the paste over the lard and set it for a little while in a cool place; then roll it out ½ inch in thickness and fold together so that it is 3 double; roll and fold it twice more; then roll it out ⅛ of an inch in thickness, cut into squares and finish the same as in foregoing recipe.783.Baked Apple Dumplings(with Baking Powder).—2 cups flour, 1 teaspoonful baking powder, ½ cup water or milk, ½ cup butter or lard and ¼ teaspoonful salt; sift flour, salt and baking powder into a bowl, put in the butter and chop it fine; then mix the whole into a soft dough; roll it out ⅛ of an inch in thickness and cut it into squares; put a tart apple, pared and cored, onto each square and put into each apple a small piece of butter and a little sugar; bring the 4 corners of paste together on top of the apple, fasten them with a little white of egg, put in a long, shallow pan and set in a medium hot oven to bake till done; serve with hard or wine sauce; if the oven is too hot cover them with paper.To ascertain when dumplings are done thrust a knitting needle into them. If it penetrates through the apples easily they are done; if not, the baking must be continued until they are done.784.Apple Dumplings (bain-Marie).— 1 pound flour, 1 teaspoonful baking powder, ½ teaspoonful salt, 1 cup cream or milk and ¾ cup butter; sift flour, salt and powder into a bowl, add the milk and mix it into a paste; roll it out on a floured board into a square piece about 1½ inches in thickness; form the butter into a square piece and lay it in the center of paste; fold the paste over it, first from the right and left side, then from you and towards you; put it on a tin plate and set in a cool place for ½ hour; next roll it out 3 times as long as wide, fold it together and lay one end over the middle; then the other end over that, so the paste is 3 double; roll and fold it twice more the same way; then roll it out thin, butter and dust 8 cups with flour and line them with the crust; fill them with finely sliced tart apples and sugar, cover them with the same paste and set the cups in a pan of hot water; put them in the oven to bake; when done turn them onto a dish, dust with sugar and serve with 2 sauces—a wine or nutmeg sauce and a hard sauce. These dumplings can be made with any kind of fruit.785.Steamed Apple Dumplings.— Prepare a fine puff paste, cut it into squares and inclose in each square a nice peeled and cored, juicy apple; lay the dumplings into a steamer, cover tightly, set the steamer over boiling water and let them steam till done, which will take from 1 to 1½ hours; serve with brandy, hard or sherry wine sauce. Instead of puff paste a fine pie crust may be used.786.Boiled Apple Dumplings, No. 1.— 1 cup finely chopped suet, 2 cups prepared flour, 1 egg and ¾ cup water; mix this into a stiff dough, roll it out ⅛ of an inch in thickness and cut into squares; brush each square over with beaten egg and sprinkle over some finely sifted bread crumbs; put in the center of each a nice pared and cored juicy, tart apple; bring the 4 corners of thepaste together on top of apple and press them together; brush the dumplings over with beaten egg and dust over them some fine bread crumbs; wring out some small, square pieces of muslin in hot water and dust them with flour; inclose each dumpling in a cloth, pin the 4 corners together, drop them into slightly salted boiling water and boil ¾ hour; serve with cherry wine or nutmeg sauce, or hard or brandy sauce. Dumplings boiled in this way are dry and light. ½ cup of lard may be substituted for the suet.787.Boiled Apple Dumplings, No. 2.— ½ pound lard, 1 pound sifted flour, 1 teaspoonful salt and ½ cup cold water; put flour, lard and salt in a bowl and chop the lard fine with a knife in the flour; add the water and mix it with the knife into a stiff paste; put the paste on a floured board and roll it out about ½ inch in thickness; fold it up and roll it out again about ⅛ of an inch thick; cut into squares and lay in the center of each a pared and cored juicy, tart apple; bring the corners of the squares neatly together and press them lightly; inclose each dumpling in a small square cloth, bring the 4 corners together and fasten with a pin; each cloth should be previously dipped in hot water, wrung out and dusted with flour on the inside before the dumpling is put into it; drop them into boiling water which is slightly salted, boil ½ hour and serve with cherry wine sauce.Note.—A good pie crust can also be used for this purpose. Peach, plum and cherry dumplings are made the same way. The above ingredients will make about 8 dumplings. ½ pound finely chopped suet may be used instead of lard.788.Lemon Dumplings.— Mix 2 cups prepared flour with 2 eggs, 1 tablespoonful butter or ½ cup finely chopped suet, 1½ tablespoonfuls sugar, the juice and half the grated rind of 1 lemon and finish the same as Orange Dumplings; serve with cherry wine sauce or prepare a sauce the same as for Orange Dumplings and flavor with lemon instead of oranges.789.Orange Dumplings.— 2 cups prepared flour, 2 eggs, 2 teaspoonfuls butter, 1 tablespoonful sugar and 1 cup water; mixthis into a thick batter; pare 3 nice oranges, cut them into small pieces and remove the pits and all the skin, so that there is nothing left but the meat of the oranges; stir this into the batter; have a kettle of boiling water on the stove with a little salt; next drop the mixture with a tablespoon into the boiling water, taking care not to put too much in at once; cover the kettle and boil the dumplings just 10 minutes; remove them with a skimmer to a warm dish and serve at once with the following sauce:—Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream and add by degrees 1 egg, 2 tablespoonfuls brandy or wine, the juice of 1 orange and a little grated rind. These dumplings should be removed from the water as soon as done, otherwise they will become heavy.790.Fruit Dumplings.— Stir 1 ounce butter to a cream and add by degrees 3 eggs, 2 tablespoonfuls sugar, 2 tablespoonfuls finely chopped almonds, a little grated lemon peel, 4 large apples peeled and cut into small slices and ¼ pound bread that has been previously soaked in water and pressed out in a napkin; add cup of bread crumbs, mix all together, drop with a spoon dumplings from this mixture into slightly salted boiling water, boil until done and serve with wine sauce. Cherries, peaches, pears, plums, blackberries or huckleberries may be used instead of apples.791.Strawberry Dumplings.— 1 cup beef suet freed from strings and chopped fine, 3 cups sifted prepared flour, 1 tablespoonful sugar and 2 eggs; mix with ¾ cup cold water to a soft dough; shape into large balls with floured hands, put into a dumpling cloth that is buttered and floured on the inside and fasten the 4 corners of the cloth together with a pin; drop into slightly salted boiling water and boil till done, which will take about ½ hour. The best way to ascertain if dumplings are done is to thrust a knitting needle into them. If no dough clings to it and the needle comes out clean they are done and must be instantly removed from fire, taken from the cloth, laid on a warm dish and served at once; serve with the same sauce as the following recipe.792.Strawberry Dumplings (another way).— 2 cups prepared flour, 2 eggs, 1 tablespoonful butter, 1 tablespoonful sugar and 1 cup milk or water; mix this into a stiff batter and stir in lastly 1 cup well washed and drained berries and finish the same as Orange Dumplings; serve with the following sauce:—Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream and add the yolks of 2 eggs and 3 tablespoonfuls white wine; when this is well mixed stir 1 cup nice, ripe strawberries into it; put sauce into a glass dish; have the whites beaten to a stiff froth, spread it over the top of sauce and set nice, large strawberries around the edge of dish. These dumplings may be made of all kinds of fruit—peaches, cherries, plums, pears or apricots.793.Fine Fruit Dumplings.— Pare and quarter some peaches, apples or pears and boil them in sugar syrup until done, but in such a way that the pieces stay whole; then take them out with a skimmer and lay on a long dish; in the meantime prepare some dumplings as follows:—Place 1 cup milk with 1 tablespoonful butter over the fire; as soon as it boils stir in 1 cup sifted flour and stir constantly until it has formed into a smooth dough and loosens itself from the bottom of saucepan; after the dough has cooled stir 1 tablespoonful butter to a cream and add by degrees the yolks of 3 eggs, the dough, 1 tablespoonful dry farina and lastly the whites beaten to a stiff froth; form the mixture with a tablespoon into dumplings and drop them into the boiling syrup in which the fruit was boiled; when done take them out with a skimmer and lay in a circle around the fruit; pour the syrup over them and serve. These dumplings may also be made with dried fruit.794.Plain Suet Dumplings.— 1 pint bread crumbs soaked in 1 cup milk, ½ pound suet freed from strings and chopped fine, 4 eggs (whites and yolks beaten separately), 1 tablespoonful sugar, 1 teaspoonful salt and 1 cup prepared flour or flour with ½ teaspoonful Royal baking powder; work into a smooth dough and shape with floured hands into dumplings; boil them inclosed in little, square pieces of muslin or dumpling cloths that have beenpreviously dipped in hot water, wrung out and floured on the inside; boil 40 minutes and serve with strawberry, cherry or wine sauce; or stir any kind of fresh fruit into ½ pint hard sauce and serve it with the dumplings.795.Plain Dumplings (with stewed Apples).— Pare, core and cut into quarters 6 tart apples; boil 1 cup sugar with 2 cups water to a syrup, put in the apples and boil till tender, but do not allow them to break; when done take the apples out with a skimmer and lay them on a dish; mix 1 cup prepared flour with 1 egg, 1 teaspoonful butter and a little water into a thick batter, drop a small portion of the mixture with a teaspoon into the boiling apple syrup and boil 5 minutes; remove them, lay in a circle around the apples and pour the syrup over them. A few slices of lemon may be boiled with the syrup. This dish can also be made of pears, dried apples or apricots.
699.Custard Pie.— Stir 5 eggs with 5 tablespoonfuls sugar to a cream and add 2 tablespoonfuls essence of vanilla or lemon and 1 quart milk; line a large, deep pie plate with crust, brush the surface of crust all over with the beaten white of egg and sprinkle over 2 tablespoonfuls finely sifted bread or cracker crumbs; pour in the custard, grate over the top some nutmeg and bake in a hot oven till custard is firm. Care must be taken to remove the pie as soon as done, otherwise it will curdle. To ascertain when pie is done stick the handle of a teaspoon into center of custard. If no milk is to be seen and the custard is thick the pie is baked. Remove at once and serve ice cold.
700.Cocoanut Pie.— To make 2 large pies take 3 pints milk, 6 eggs, 3 cups freshly grated cocoanut, a pinch of salt, 1½ cupssugar and 1½ teaspoonfuls essence of vanilla; stir sugar and eggs to a cream and add the milk, salt and flavoring; take a large cocoanut, remove the shell without breaking the cocoanut, pare off the brown skin and grate the cocoanut; add 3 cups of the grated cocoanut to the other ingredients; line 2 large, deep pie plates with crust, brush the surface of crust over with the beaten white of egg and sprinkle over 2 tablespoonfuls fine bread or cracker crumbs; fill the plates with the cocoanut mixture and bake in a hot oven till firm and a light brown on top; when done remove it from oven and serve cold.
701.Lemon Cocoanut Pie.— 1 pint milk, 4 large eggs, 1½ cups sugar, the grated rind and juice of 1 large lemon, 2 cups freshly grated cocoanut and ½ tablespoonful butter; put milk and butter in a saucepan to boil; stir the 4 yolks and sugar to a cream and add the grated rind and juice of lemon; when this is well mixed add gradually, stirring constantly, the boiling milk; when cold add the grated cocoanut; in the meantime line a large, deep pie plate with pie crust, ornament the edge with a strip of crust cut into scallops, brush the surface of crust all over with beaten egg and sprinkle over 2 tablespoonfuls fine bread or cracker crumbs; pour in the cocoanut mixture and bake in a hot oven. While the pie is baking prepare the following meringue:—Beat the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar and a little essence of lemon; as soon as the pie is done take it from the oven, spread over the meringue, make it smooth with a broad-bladed knife dipped in water and return the pie to the oven for 2 minutes; then set it in a cool place and serve very cold.
702.Chocolate Cream Pie.— Place a saucepan with 2 tablespoonfuls grated chocolate, 1 pint milk and ½ cup sugar over the fire; add 2 tablespoonfuls cornstarch and stir and boil for a few minutes; remove from the fire and add 1 teaspoonful essence of vanilla, when cold mix it with the yolks of 4 eggs and finish the same as Vanilla Cream Pie.
703.Vanilla Cream Pie.— Line a large, deep pie plate with crust, lay over it a piece of buttered paper, fill the plate with drypeas or pieces of stale bread and bake till crust is a light brown; in the meantime boil 1 cup milk with 1 tablespoonful butter and a pinch of salt; mix 2 tablespoonfuls sifted flour with 1 cup cold milk to a smooth batter and stir it into the boiling milk; continue stirring and boiling for a few minutes; remove it from fire and let it cool a little; stir the yolks of 4 eggs to a cream with 3½ tablespoonfuls sugar; stir this into the above mixture and flavor with 1½ teaspoonfuls essence of vanilla; when the crust is done remove paper and peas, fill in the mixture and bake 10 minutes; in the meantime beat the 4 whites to a stiff froth and mix it with 1 tablespoonful powdered sugar; draw the pie to front of oven and spread over the meringue; set the pie for a few minutes in the oven and serve when cold.
704.Orange Cream Pie.— 1½ cups milk, ¾ cup sugar, 1½ tablespoonfuls cornstarch, ½ tablespoonful butter, 4 eggs, the juice of 3 oranges, the grated rind of 1 and a pinch of salt; put cornstarch, butter, milk and salt in a small saucepan, set it in a vessel of boiling water and stir over the fire till the contents of saucepan thicken; then remove it from fire and set aside; stir the yolks of 4 eggs with the ¾ cup sugar to a cream, add it to the boiled cornstarch and lastly stir in gradually the juice and grated rind of oranges; line a deep pie plate with fine pie crust, lay over it a piece of buttered brown paper, fill the plate with dry peas or pieces of stale bread and bake till crust is a light brown; remove the paper and peas, fill in the cream and bake till’ done; in the meantime beat the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar and a little essence of vanilla; when pie is done draw it to front of oven and spread over the meringue; return it for a few minutes to oven; then set the pie in a cool place and serve ice cold.
705.Lemon Cream Pie.— Boil 1 cup milk with ½ tablespoonful butter and a pinch of salt; mix 1½ tablespoonfuls cornstarch with ½ cup cold milk and stir it into the boiling milk; continue stirring and boil for a few minutes; remove it from fire and set aside to cool; stir the yolks of 4 eggs with 1 cup sugar to acream and add the grated rind of 1 lemon and the juice of 2; stir this into the cold cream; line a deep pie plate with fine pie crust, ornament the edge with a border, cover it with buttered brown paper, fill the plate with dry peas or pieces of stale bread and bake till crust is a light brown; remove the paper and peas, put in the cream mixture and bake about 10 minutes; in the meantime beat the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar and a little essence of lemon; when the pie is done draw it to front of oven and spread over the meringue; return the pie for a few minutes to oven; then set it in a cool place and serve cold.
706.Fine Lemon Pie (with an Upper Crust).— The yolks of 3 eggs, 1 whole egg, 1 cup sugar, the juice and grated rind of 1 large lemon and ½ tablespoonful butter; stir the 3 yolks to a cream and add the grated peel and juice of lemon; put the butter in a small saucepan over the fire; as soon as melted add the yolks and stir the whole over the fire to a creamy thickness; then remove from fire; when cold mix it with the sugar and the whole egg; line a pie plate (one which is not very deep) with fine pie crust, brush the surface of crust over with the beaten white of egg, sprinkle over 2 tablespoonfuls fine bread crumbs and put in the lemon mixture; cover with a thin crust and bake in a medium hot oven to a light brown; serve when cold.
707.Lemon Pie (plain).— Mix 1 tablespoonful cornstarch with ½ cup cold water, add ½ cup boiling water, ¾ cup sugar and boil for a few minutes; remove from fire, add the juice of 1 lemon, ½ the grated rind, 1 egg and set aside to cool; line a pie plate with crust, put in the mixture, cover with a thin, rich crust and bake a light brown; serve cold dusted with sugar.
708.Lemon Meringue Pie.— 5 large eggs, ½ tablespoonful butter, 1 cup sugar and the juice and grated rind of 1 large lemon; beat 4 yolks to a cream and add the grated rind and juice of lemon; put the butter in a small saucepan over the fire; as soon as melted add the beaten yolks and stir over the fire to a creamy thickness; remove it from fire and when cold mix with 1 cup sugar and 1 wholeegg; next line a large (not too deep) pie plate with fine pie crust, ornament the edge either with the pastry wheel or lay strips of paste around the edge cut on one side into scallops, brush the surface of crust all over with beaten egg and sprinkle over a little finely sifted bread or cracker crumbs; put in the lemon mixture, put the pie into a medium hot oven and bake till done; in the meantime beat the 4 remaining whites to a stiff froth and add 2 tablespoonfuls sifted powdered sugar and a little grated lemon peel; when the pie is done take it from the oven just long enough to spread over the meringue; return it again to oven for a few minutes and serve when cold.
709.D’Artois (or Pie of Marmalade).— Divide ½ pound puff paste into 2 parts; roll one part out into a thin square piece and spread over it, ½ inch thick, apple marmalade ½ inch from the edge; roll out the remaining half into a piece of same size, hold it on the rolling pin and lay over the marmalade; wet the edge of first paste and press the 2 edges together; cut the top paste with a sharp knife into strips, first lengthwise, then crosswise, like lattice work; put in a tin pan and bake in a medium hot oven to a delicate brown; when done dust powdered sugar over and let it remain for a few minutes in the oven to glaze; then remove and serve when cold. Any kind of marmalade or cream may be used.
710.Allnumettes.— Roll out 1 pound puff paste 16 inches long and 5 inches wide and spread over a clear icing made as follows:—Beat the white of 1 egg to a froth, add 4 tablespoonfuls powdered sugar, 2 drops lemon juice and beat it for 5 minutes; spread this over the rolled out paste, let it lay for a few minutes, cut it into 8 pieces and bake in a quick oven from 45 to 50 minutes.
711.Jelly Tarts.— Roll the puff paste 1 inch in thickness and cut it into rounds with a biscuit cutter; brush a long tin pan over with water, so as just to dampen the pan, and then lay the rounds in the pan with the side which was rolled towards the pan and not too close together; brush the top over with beaten egg, being careful not to let any of the egg run down the sides: then dip a smaller cake cutter into hot water, press it on each round ⅛ of an inch deepto form the cover; the cake cutter must be dipped in the hot water each time for each round; then bake them in a hot oven to a golden color; when the tarts are done take them out, cut the cover loose with a pointed knife and lift it off; hollow the tarts out a little with your finger; when ready to serve fill them with jelly. These tarts may be filled with stewed oysters or clams. They are then called Oyster or Clam Patties.
712.Tarts.— Line some small patty pans with rich pie crust or puff paste and fill them with either fruit marmalade of peaches, apricots, cherries or any kind of preserved or stewed fruit; roll the paste which is left out thin and cut it into strips ¼ inch in width; lay them over the tarts like lattice work, brush over with beaten egg and bake in a hot oven.
713.Peach Tarts.— Pare and cut some nice, ripe peaches into halves and boil them for 5 minutes in sugar syrup; take them out and set aside to cool; boil the syrup 5 minutes longer; line some patty pans with rich puff paste or pie crust, put into each a piece of buttered paper, fill them with dry peas and bake in a hot oven till nearly done; remove the paper and peas and fill each one with the peaches and a little syrup; return them to the oven again and bake till done; serve when cold.
714.Apple Tarts.— Pare and cut into fine slices ½ dozen large tart apples and put them in a small saucepan with 1 tablespoonful butter, 3 tablespoonfuls sugar, ½ cup seedless raisins, currants and finely cut citron; mix, cover and let it simmer over the fire till apples are soft, but not broken; remove them from fire; add 2 tablespoonfuls currant or apple jelly, mix it with the apples and finish the same as Cranberry Tarts.
715.Rice Tarts.— Line 12 small forms with rich pie crust or puff paste; put ½ pound rice with cold water over the fire and boil a few minutes; drain the rice in a colander and rinse with cold water; return the rice to saucepan; cover with sweet cream or milk, add 1 tablespoonful butter and boil till tender; remove itfrom the fire and mix the rice with the yolks of 4 eggs, 3 tablespoonfuls sugar, 1 teaspoonful vanilla extract and lastly the 4 whites beaten to a stiff froth; fill the rice into the small forms and bake in a medium hot oven 20 minutes; when done take them out of the forms, arrange on a long dish with a napkin, dust over with powdered sugar and serve either hot or cold.
716.Tartelettes of Cherries.— Roll out 1 pound short paste ¼ inch in thickness and cut out with a tumbler or round cake cutter 20 rounds about 2 inches in diameter; roll out the remaining paste and cut it into long strips ½ inch wide and ⅛ inch thick; lay these strips around the top edge of each round and ornament them with the pastry wheel by pressing small dents in it with the wheel; lay around each a strip of white paper, fasten the two ends with the white of egg (to keep it in its place) and set them in shallow tins; remove the pits from 2 pounds cherries, mix the fruit with sugar and fill them into the tartelettes; then bake in a hot oven; in the meantime crack the pits of cherries, put them over the fire with a little water and boil 5 minutes; then strain; mix in a bowl 1 cup sour cream with 2 rolled zwiebacks, the yolks of 2 eggs, 2 tablespoonfuls sugar and 2 tablespoonfuls of the strained water from the pits; when the tartelettes are nearly done fill 1 spoonful of the above mixture into each one and return them to oven again until the cream is firm; take them from oven, remove the paper and serve when cold dusted with sugar.
717.Tartelettesof peaches, plums or apricots are made the same as cherries, but without the cream.
718.Tartelettes d’apricots.— Line ½ dozen small patty pans with puff paste or fine pie crust and fill them half full with apricot marmalade; cut 9 apricots in halves, peel them and remove the pits; boil the apricots for 2 minutes in sugar syrup, lay a half apricot into each tartelette and bake in hot oven; in the meantime boil the syrup until thick; crack the pits, take out the kernels, scald them in boiling water, remove the brown skins and divide them intohalves; when the tartelettes are done take them out of the form, lay onto each one 2 halves of the kernels and pour a little of the cold syrup into each one; serve when cold.
719.Tartelettesof peaches, plums, apples, cherries, currants, raspberries or gooseberries are made the same way as apricots.
720.Tartelettes of Strawberries.— Roll out ½ pound puff paste about ⅛ inch in thickness and cut out with a round cake cutter 10 rounds; lay them into 10 small buttered patty pans and press the paste in evenly; let the paste stand a little higher than the pan; mix flour and water to a stiff dough, divide it into 10 equal parts the size of a walnut, roll it out into balls and put into each form a ball; press them in firmly and bake in a hot oven; when done draw them to front of oven, dust over with sugar and return them to oven again so they obtain a glaze; then remove the inside water dough and set the tarts aside to cool; roll out thin the remaining puff paste and cut out small rings; lay them on shallow buttered tins, dust them with sugar and bake in a slow oven; press ½ pint strawberries through a sieve and mix them with 3 tablespoonfuls powdered sugar; wash and drain ½ quart strawberries, put them in a dish, pour the mashed strawberries over the whole fruit and fill them into the tartelettes; lay onto each one 2 rings and serve them on a napkin. Raspberries and currants stewed together may be used instead of strawberries. Stewed cherries, peaches, apricots, plums or any kind of preserved fruit may also be used.
721.Fleurons of Puff Paste.— Roll the puff paste out ⅛ inch in thickness, cut it with a cake cutter into shapes of half moons, lay them on tins, brush over with beaten egg and bake in a quick oven. Fleurons are used for garnishing dishes.
722.Fanchonnettes de creme.— Line 12 small patty forms with short paste (Mürber Teig) and put into each one a thin layer of fruit marmalade; put 4 whole eggs into a saucepan and beat them to a froth; add 1 pint sweet cream or milk, 3 tablespoonfuls sifted flour, a pinch of salt, 1 heaping tablespoonful butter and 4 tablespoonfulssugar; stir this over the fire till it boils; then add 10 macaroons rolled fine; fill the patty forms ½ full with the boiled cream when cold and bake in a medium hot oven; when done take them out of the form and fill them full with the remaining cream; when cold spread over some marmalade, squirt over the top a little meringue and serve on a napkin.
723.D’Artois Meringues.— Prepare ½ pound puff paste, roll out and fold over 10 times; line a large pie plate with it, spread over a thick layer of pineapple marmalade and bake in a medium hot oven; when done draw it to front of oven and spread over a thick meringue; cut the pie into pieces, move them a little apart, lay on each one a few strips of blanched almonds, dust over some sugar and set for 15 minutes into a cool oven to dry.
724.Condés.— Chop fine 6 ounces blanched almonds and mix them with 3 tablespoonfuls powdered sugar and the beaten whites of 1 or 2 eggs; roll out some rich puff paste very thin, spread over the almond mixture and dust over some powdered sugar; cut them into finger lengths 2 inches wide and bake in a slow oven.
725.Small Royal Cakes.— Prepare a puff paste and roll it out thin about ¼ of an inch in thickness; mix 6 ounces powdered sugar with the beaten whites of 2 eggs; spread this over the rolled out paste, cut it into strips of 1½ inches wide and 3½ inches long, lay them in shallow tin pans and bake in a slow oven to a delicate brown.
726.Paté à choux.— Place a saucepan over the fire with 1 pint water or milk, ½ pound butter, 1½ tablespoonfuls sugar, the grated rind of 1 lemon and a pinch of salt; as soon as it boils add slowly ½ pound sifted flour, stirring constantly; stir until it forms into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish and when cooled off a little mix it by degrees with 6 or 8 eggs. This paste should be soft, but must not run apart when dropped on a tin.
727.Chocolate Eclairs.— Prepare a pâté à choux, put it into a pastry bag or paper funnel and squirt it upon buttered tins in long narrow cakes 4 inches long and 1 inch wide; brush over with beaten egg and bake in a medium hot oven; when done brush them over with boiled chocolate glaze and set for a few minutes in oven again; then set them aside in a cool place; shortly before serving cut each one open on the side and fill with vanilla cream. For cream cakes drop this mixture (by tablespoonfuls) onto buttered tins, not too close together and in the form of round cake; when cold slit them open on one side and fill with vanilla cream.
728.Canapes.— Prepare a puff paste and roll it out ½ inch in thickness; cut it out into square pieces of 2 inches wide, cut these again into strips of ½ inch wide, lay them with the cut side in a shallow tin pan, not too close together, and bake in a hot oven;when done draw them to front of oven, dust with sugar and let them remain in oven a few minutes longer to glaze; put two and two together with jelly between; or they may be served single.
729.Cannelous.— Prepare 1 pound puff paste and roll it out 8 times, instead of 6; then take about 18 connelonghölzer (they consist of round pieces of wood about 5 inches long and a finger thick, and can be bought at wholesale confectioneries) and rub each piece of wood over with butter; roll the paste out very thin and cut it into strips of about 1 inch wide and 9 inches long; wind a strip of the paste around each piece of wood, snake-like, brush them over with beaten egg, lay them in shallow tins and bake in a quick oven; when done remove the pieces of wood and when cold fill the cannelous with whipped cream flavored with vanilla and sweetened with sugar.
730.Vole-au-vent.— Carefully prepare 1 pound puff paste and roll and fold it 6 times; great care must be taken in doing this, as the whole result depends upon it; after the last rolling let it lay in summer ½ hour on ice, in winter in a cold place; when ready to use roll the paste out 1 inch in thickness, place the dish on which the vol-au-veut is to be served upside down onto thepaste and cut off the paste from the dish; turn the paste around and lay it on a tin which has been dampened with water; make with the back of a knife a few dents in it around the edge, brush the top over with beaten egg and make with the point of a knife a slight incision in the paste all round the top about 1½ inches from the edge; this forms the cover; bake in a very hot oven; do not open the oven for 10 minutes; then open and if the vol-au-veut is a light brown cover with paper and bake from ¾ to 1 hour; when done remove the cover, put the vol-au-veut onto the dish it was made to fit and set it for a few minutes in the oven to dry; then fill with either ragouts or fricasseed chickens, birds, rabbits or pigeons, put on the cover and serve; or fill it with fresh or preserved fruit and serve as a dessert.
731.Vole-au-vent (with Strawberries and Whipped Cream).— Roll out some carefully made puff paste ¾ inch in thickness and cut it out with a fluted cutter the desired shape, either round or oval; make a slight incision in the paste 1 inch from the edge and bake in a very hot oven; when nearly done brush it over with white of egg, dust with sugar and put it back in the oven to glaze; when done remove the interior, or soft crumbs, and fill the vol-au-veut shortly before serving with fresh strawberries sweetened with sugar and cover them with whipped cream.
732.Vole-au-vent (with Currants and Raspberries.)—Prepare a vol-au-veut the same as in foregoing recipe; strip some large, ripe, cherry currants from their stems, put them in a colander with the same quantity of raspberries, let cold water run over and drain them well; put the fruit into a dish with plenty of sugar, mix them up with 2 silver forks and let it stand in a cool place for several hours; shortly before serving put the fruit into the vol-au-veut, put over the cover, again dust with sugar and serve.
733.Vole-au-vent (with Peaches and Cream)is made the same as strawberries. Preserved pineapples, apricots, cherries or plums may be used in the same manner; also oranges peeled and cut into slices, freed from their pits and well sugared. Put intothe vol-au-veut and serve either covered with its own cover or whipped cream. Makes an excellent dish for dessert.
734.Neapolitan Breads.— Mix a finely chopped orange peel (only the yellow part) with ½ pound neapolitan paste; divide it into small pieces the size of a walnut, roll these lengthwise about ½ finger thick, bread 3 together, brush them over with beaten egg and bake in a medium hot oven; or the paste may be rolled into long, thin rolls, breaded together and then cut into lengths 2½ inches long.
735.Viennoises.— Stir ½ cup butter with ½ cup powdered sugar to a cream and add the yolks of 5 eggs, 1 teaspoonful vanilla extract, 1½ cups sifted flour, ¼ cup cornstarch and lastly the beaten whites of 2 eggs; spread this over a sheet of buttered paper ½ inch in thickness, lay the paper in a shallow tin and bake in a slow oven; when done cut the cake into 2 pieces; cover one piece with pineapple or peach marmalade and lay the other piece over it; also cover the top with marmalade and glaze the whole with wine glaze; then cut the cake at once into small, long pieces and set them in the oven again for a few minutes.
736.Almond Tartelettes.— Pound ¼ pound blanched almonds with ¼ cup water in a mortar to a paste and press it through a sieve; mix it with ¼ pound powdered sugar; next add the beaten whites of 4 eggs and the juice of ¼ orange; have ½ pound puff paste prepared, rolled out and folded 10 times; line 8 or 10 small tin patty forms with the paste, fill them ¾ full with the above almond mixture and bake in a medium hot oven; when nearly done draw them to front of oven, dust over some fine sugar and bake till done.
737.Puites d’amour.— Prepare 10 ounces puff paste and roll it out ½ inch in thickness; cut out into 20 rounds, about 2 inches in diameter, with a scalloped tin cake cutter; cut a round piece out of the center of each one, so that only a ring remains; roll out the remaining paste the same way, cut out 20 rounds, laythem in a tin pan and brush over with the white of egg; put on the rings, brush the top over with beaten egg and bake in a hot oven; when done dust them over with sugar and let them remain for a few minutes longer in oven to glaze; remove and shortly before serving fill them either with whipped cream sweetened and flavored with vanilla or some preserved fruit.Note.—Care must be taken not to get any egg on the outside of tart, as this will prevent the rising.
738.Neapolitans.— Take neapolitan paste, roll it out thin, brush over with egg and bake in buttered tins to a light brown color; when done cut the cake into two pieces; spread one piece with fruit marmalade or jelly and lay the other over it; cut the whole into small pieces, pour over a wine or maraschino glaze and set them for a few minutes in the oven.
739.D’Artois Grilles.— Prepare ½ pound puff paste, roll it out and fold over 10 times; roll out one-half into a thin, square piece; put this into a square, shallow tin pan, wet the edge with beaten white of egg, spread over a thick layer of apricot or peach marmalade and over this a thick layer of apple marmalade 1 inch from edge; roll out the remaining paste, cut into strips, lay it over the marmalade like lattice work, brush over with beaten egg and bake; when done dust over some sugar, let it remain for a few minutes longer in the oven and cut into pieces when cold. Another way is to line a pie plate with puff paste, spread over a layer of apple marmalade flavored with vanilla and bake; when done spread over a thin layer of apricot marmalade and pour over this a sugar glaze; make it smooth with a knife and cut into pieces before the glaze becomes hard.
740.Cream Tarts.— Line small patty forms with short paste (Mürber Teig), fill them with vanilla cream (see Cream) and bake in a hot oven; when done spread a thin layer of peach marmalade over the cream, pour over the marmalade a little lemon glaze and let them dry for a few minutes in front of oven; mix the beaten white of 1egg with ¾ cup sugar and 3 drops lemon juice; put this into a paper funnel, squirt a wreath over the glaze and put ½ teaspoonful apple jelly in the center.
741.Fine Pineapple Tarts.— Line some small patty forms with neapolitan paste and bake in a quick oven to a delicate brown; when done squirt round the edge a rim of meringue, sprinkle finely chopped almonds or pistachio nuts over and let them dry for a few minutes in oven; shortly before serving fill the tarts with finely cut preserved pineapple and pour a little pineapple syrup over them.
742.Gooseberry Tarts.— Remove the tops and ends of 1 quart gooseberries, put them in a saucepan, cover with boiling water and let them boil 3 minutes; pour them into a colander, drain off the water and put them into a dish; sprinkle over 1 cup sugar, add a little white wine and let them stand till cold; then finish the same as Cranberry Tarts.
743.Grape Tartsare made the same as Cranberry Tarts.
744.Cranberry Tarts.— Boil 1 quart cranberries with 1 cup water till they are soft; then press them through a coarse sieve, put the pulp into a saucepan and boil 5 minutes, stirring constantly; then add 1 pound brown sugar and stir until it is dissolved; line 1½ dozen patty pans with puff paste, put into each one a small piece of buttered paper, fill them with dry peas and bake in a hot oven till nearly done; then take them from the oven, remove paper and peas, fill each tart with the stewed cranberries, return them to the oven again and bake till done; serve cold.
745.Fanchonnettes de pommes.— Line 12 patty forms with short paste (Mürber Teig), fill them half full with apricot marmalade mixed with apple marmalade and bake in a medium hot oven till done; when done take them out of the form, fill evenly with marmalade and put over the top a meringue; set them in a long, shallow pan and return for a few minutes longer to oven; arrange them on a long dish with napkin and just before serving put a little currant jelly on top of each; serve cold.
746.Darioles à la vanille.— Line 10 small patty forms with puff paste which has been rolled out 10 times; mix 1 tablespoonful flour and 1 tablespoonful cornstarch with 1½ cups milk or cream and add 1 whole egg, the yolks of 3, 2 tablespoonfuls sugar and 1 teaspoonful vanilla extract; when this is well mixed press it through a sieve and add 6 macaroons broken into small pieces; 20 minutes before serving fill the forms ¾ full with this cream and bake in a hot oven; as soon as the cream is firm draw them to front of oven and dust with sugar; let them remain a minute longer in oven; then remove, take them out of the form and serve at once on a napkin. Grated orange peel may be substituted for vanilla, lemon or almond flavor.
747.Flan de fruits printaniers.— Roll out ½ pound short paste (Mürber Teig) ⅛ of an inch thick and lay over it a large pie plate or round tin cover 12 inches in diameter; cut the paste off close to the edge of plate, lift off the plate and put the round piece of paste onto a large buttered tin or thick brown paper; next prepare a warm paste (pâté à choux), put it into a paper funnel and squirt a border 1 inch high on the surface on top of the round close to the edge; then squirt small rills towards the center of round, so that the flau can be cut by these rills and each piece has a border of the paste; then squirt into each compartment 2 rills, so that each piece has 2 compartments; brush the whole over with beaten egg and bake a light brown; take an equal quantity of currants, raspberries and strawberries, sprinkle them thickly with sugar and set in a cool place; then cut some preserved peaches into pieces and add finely cut preserved pineapple and preserved pitted cherries; reduce the liquor of the 3 preserves by boiling it down; then set it aside to cool; when the flau is done remove it from oven and set aside to cool; shortly before serving cut the flau into pieces, lay them on a large, round plate on a napkin (or take a round teatray) andarrangethe pieces so that the flau has its original form again; next put into each compartment the fruit; arrange it tastily, pour a little syrup over each one, brush the border over with syrup and serve.
748.Flan de Cerises à la creme.— Line a deep jelly cake tin or pie plate with short paste and fill it with pitted red cherries; sprinkle over some sugar and set the flau in a medium hot oven to bake; in the meantime mix together the yolks of 3 eggs, ½ cup sour cream, 6 finely chopped almonds and 2 tablespoonfuls finely rolled zwieback; when the flau is nearly done pour the mixture over and let it bake till done; serve cold dusted with fine sugar.
749.Flan de frangipane.— Line a large, deep pie plate with fine pie crust or short paste, fill it half full of cream frangipane flavored with a little grated rind and juice of orange and bake in a medium hot oven; when done slip the flau onto a large plate; remove the brown crust on top of cream and spread over a layer of marmalade or jelly; fill up the plate with cream, spread over this a thin layer of marmalade and pour over the top a maraschino or wine jelly glaze.
750.Flan de pommes à l’anglaise.— Line a deep pie plate with short paste (Mürber Teig), spread over a thick layer of apricot marmalade, fill up the plate with finely cut tart apples, sprinkle over some sugar and bake in a medium hot oven; when done remove from oven, spread over the top another layer of apricot marmalade and serve cold.
751.Flan de pommes.— Line a deep pie plate or jelly cake tin with short paste (Mürber Teig) and ornament the edge with a pastry wheel; the paste should be about ¼ inch in thickness; pound 6 ounces blanched almonds with the yolks of 3 eggs, put the almonds in a dish and add 4 more yolks, 4 tablespoonfuls sugar, ¼ pound finely rolled macaroons, 1½ tablespoonfuls melted butter and ¼ pound finely cut citron and orange peel mixed; stir this to a cream and add the beaten whites of 6 eggs; fill this mixture into the lined plate and bake 30 minutes in a medium hot oven; as soon as it begins to brown a little on top cover with buttered paper; in the meantime pare, core and cut into quarters 1 dozen pippin or greening apples; place a kettle with ¼ pound sugar, ½ bottle Malaga wine and 1½ cups cherry syrup over the fire; as soon as itboils put in the apples and continue the boiling until they are soft, but not broken; take out the apples carefully and boil the syrup a little longer; when the flau is done take from the oven and when cold lay the apples over it; arrange them nicely, pour the syrup, half warm, over the apples and serve. Flau of Bartlett pears or quinces are made the same way.
752.Flan d’apricots à la creme meringue.— Line a large, deep jelly cake tin with short paste (Mürber Teig), ornament the edge with a pastry wheel, fill it half full of cream frangipane flavored with vanilla and bake in a medium hot oven; when done carefully take it out of the pan, lay it on a flat tin and put a layer of preserved apricots over; cover them with cream frangipane, so the flau is evenly full, spread over a thin layer of apricot marmalade and over this a thin meringue; take some meringue in a paper funnel and squirt rills in small squares over the top like lattice work; dust over some fine sugar and place in a slow oven to bake till a light brown; when cold put a little currant jelly into each small square and serve on a napkin.
753.Flan de peches.— Line a large, deep jelly cake tin with short paste (Mürber Teig); roll some paste out and cut it into strips of about 1 inch wide and ¼ inch thick; set this around the inside against the rim of tin and ornament it with a pastry wheel; or cut and scallop the strips before putting into the tin so the points of scallops stand a little over the tin.
754.Flan de peches.— Roll out ½ pound short paste ⅛ of an inch in thickness, lay a deep jelly cake tin upside down onto the crust and cut the paste off close to the tin with a knife; remove the tin and lay the round piece of paste into the bottom of tin; roll out the remaining paste and cut it into strips a little wider than the rim of the jelly tins, ornament them with a pastry wheel or scallop one side of the strips; fit the strips in neatly inside the rim so the points of scallops stand a little above the edge of tin; fill the tin half full of apricot marmalade mixed with apple marmalade and also spread some of the marmalade on the sides; put the flau in a hot oven andbake till done; in the meantime pare and cut into halves 12 large, ripe peaches and boil them 5 minutes in sugar syrup; remove the peaches and boil the syrup till it begins to thicken; lay the peaches into the syrup again, add 1 teaspoonful vanilla extract and boil them for a few minutes; when the flau is done take it from the oven; remove the brown crust of marmalade and spread over a little fresh marmalade; take the flau out of the jelly tin, slip it onto a large plate and put in the peaches; have the peach kernels blanched and freed from the brown skins, divide in halves and lay them over the peaches; put little bits of currant jelly over the peaches; boil the peach syrup down a little more and pour when cold, just before serving, over the peaches. This may be made of apples, cherries, apricots, plums, pears or any kind of preserved fruit.
754a.Strudel Paste.— Put ½ teaspoonful butter with ½ cup warm milk, a little salt and the yolk of 1 egg into a bowl and mix it with sufficient sifted flour to make a soft dough; put the dough on to a floured board and work it with the hands for 10 minutes; it should be soft, but not stick to the hands; brush the paste over with a little warm water; rinse out a bowl with boiling water and put it over the paste; let it lay ½ hour; after that time has elapsed cover a kitchen table with a white cloth, dust with flour, put the dough in center of table and pull it out as thin as possible, like paper; when one side is pulled out lay a rolling pin on it while you pull out the other side; then pull out the edges all around, brush it over with melted butter and spread over a filling of stewed preserved or fresh fruit or fruit marmalade; rice, farina, chocolate or creams may also be used; after the filling is put on lift the cloth up at one end and roll the strudel up like a music roll; butter a large, round pan (not too deep) thickly with butter, put one end of the strudel in the center of pan and turn the other end around it so as to give it the shape of a snake curledup; brush the strudel over with melted butter and bake till a light brown and well done in a medium hot oven; when ready slip the strudel into a dish, sprinkle thickly with sugar and serve. It may be eaten hot or cold, with or without sauce. If 2 small strudels are to be made of this quantity the paste should be divided into 2 parts before pulling it apart. It may also be baked in the pan straight.
755.Rice Strudel.— Put ½ cup rice with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan again with a little salt and 1 cup milk and boil till soft; when done mix it with 1 ounce butter, the yolks of 2 eggs, 2 tablespoonfuls sugar, ¼ teaspoonful cinnamon and 3 ounces seedless raisins; have the strudel paste pulled out on table as directed, brush over with melted butter, spread over the rice, roll it up and finish as directed in foregoing recipe. Serve with the following sauce:—Boil ½ cup sugar with a little water until it begins to turn yellow; remove from the fire and mix it slowly with the whites of 2 eggs, previously beaten to a stiff froth, and add 1 tablespoonful wine and a little vanilla.
756.Small Rice Strudels.— Prepare a dough from 1 tablespoonful butter, 3 eggs, a little salt and sufficient flour to make a stiff dough; roll it out very thin and cut into rounds the size of a tea plate; parboil ½ cup rice in water, drain in a colander and rinse with cold water; return the rice to saucepan again, add 1 pint cream or milk, a little salt, sugar to taste and boil till tender; stir 1 tablespoonful butter to a cream and add the yolks of 3 eggs, the grated rind of 1 lemon, the cooled off rice and lastly the whites beaten to a stiff froth; spread a layer of rice over each of the rounds of dough, roll them up like omelets, lay them into a buttered pan or dish, pour 1 cup of boiling cream or milk over and bake the strudels in a medium hot oven to a light brown; serve them sprinkled with sugar as a dessert.
757.Rice Strudel (with Jelly).— Put little pieces of apple or currant jelly over the rice before rolling it up, otherwise the same as in foregoing recipe.
758.Farina Strudel.— Boil 1 pint milk with a little salt, sprinkle in slowly ½ cup farina and continue boiling for 10 minutes; when nearly cold stir 1 tablespoonful butter to a cream, add 2 tablespoonfuls sugar, the yolks of 4 eggs, the farina and lastly the whites beaten to a stiff froth; finish the same as Rice Strudel; serve with snow sauce. These quantities will make 2 medium sized strudels, sufficient for 12 persons; serve as dessert.
759.Farina Strudel (with Cocoanut).— Prepare the farina the same as in foregoing recipe; spread the farina over the prepared strudel paste and sprinkle over some grated cocoanut; roll up as directed and bake in a buttered pan; serve with cocoanut snow sauce made as follows:—Boil 1 cup sugar with 1 cup water until it begins to turn yellow; remove from fire, add a little boiling water and mix it slowly with the whites of 4 eggs previously beaten to a stiff froth; add 1 teaspoonful vanilla, ½ cup white wine and 1 cup grated cocoanut.
760.Citron Strudel.— Stir the yolks of 6 eggs with 4 tablespoonfuls sugar to a cream and add the beaten whites of 3 eggs; have the prepared strudel paste pulled out on a table, brush over first with butter and then spread over the mixture of eggs and sugar; over this spread the remaining 3 whites beaten to a stiff froth; next sprinkle over ¼ pound well washed and dried currants, ¼ pound finely cut citron and roll the strudel up; have ready a buttered pan, put one end of strudel in center of pan and turn the other end around it as directed; brush over with beaten white of egg, sprinkle with sugar and bake till done; serve either with or without wine cream sauce.
761.Lemon Strudel.— Mix 6 ounces finely cut citron with ½ pound finely chopped almonds and add 1 cup of sugar, the juice of 3 lemons and the grated rind of 1; let this stand for 1 hour; prepare a strudel paste as directed, pull it out on a table over floured board or tablecloth, brush over with butter, put on the lemon mixture and roll it up; lay the strudel in a buttered pan, twist it around,brush over with water and sprinkle as much sugar over till it lays dry on top; then bake. This strudel is eaten cold and will keep for weeks.
762.Almond Strudel.— Stir 2 eggs with ½ cup sugar and the grated rind of ½ lemon to a cream; pull out the strudel paste over a tablecloth, brush over with melted butter, spread over the egg mixture and sprinkle over this ¼ pound grated almonds and ½ cup currants and seedless raisins; roll it up, put into a buttered pan, brush over with melted butter, sprinkle with sugar, pour ½ cup milk or cream into the pan and bake a light brown; serve with wine cream sauce.
763.Chocolate Almond Strudel.— Prepare a strudel paste as directed; stir the yolks of 3 eggs with 2 tablespoonfuls sugar to a cream and add the whites beaten to a stiff froth; brush the pulled out strudel paste over with melted butter and then spread over the egg mixture; next sprinkle over 3 ounces finely grated chocolate and 2 ounces finely cut almonds; roll it up and lay into a buttered pan, brush over with beaten egg and bake in a medium hot oven to a light brown; when done sprinkle over some grated chocolate and sugar; serve cold with cream sweetened with sugar.
764.Chocolate Cream Strudel.— Boil 2 tablespoonfuls sugar in ½ cup water and add 2 tablespoonfuls grated chocolate which has been melted in oven; stir this over the fire until chocolate is well dissolved and add ½ pint cream and the yolks of 4 eggs; beat this with an egg beater until nearly boiling; remove and set aside to cool; then mix it with the beaten whites; pull out a strudel paste, brush over with melted butter, spread over the chocolate cream and sprinkle over ½ cup finely cut almonds and 2 tablespoonfuls sugar; roll it up, brush over with melted butter and sprinkle with sugar; then bake in a buttered pan. This strudel is best eaten cold. 1 tablespoonful cocoa may be used instead of chocolate.
765.Apple Strudel.— Pare, quarter and cut into fine slices ½ dozen greenings, put them in a saucepan with 1 tablespoonfulbutter, 3 tablespoonfuls sugar and cover and let them stew for a few minutes till apples begin to get soft; then add 2 tablespoonfuls currants, the same quantity of seedless raisins and finely cut citron, a little grated orange peel and 1 tablespoonful apple or any other kind of fruit jelly; mix all together and set aside; when cold have the strudel paste pulled out over a tablecloth, brush over with melted butter, spread the apples all over it, roll up and finish as directed.
766.Cherry Strudel.— Remove the pits from 1 pound ripe cherries, put them over the prepared strudel paste, sprinkle over some sugar, a little finely rolled zwieback and finish the same as directed; serve dusted with sugar.
767.Plum Strudel.— Remove the pits from 1 pound ripe plums, cut them fine, put them over the strudel paste, sprinkle thickly with sugar, dust over a little flour and finish as directed; serve without sauce and dusted thickly with sugar. Peach strudel is made the same way.
768.Plain Strawberry Shortcake.— 1 quart flour, ½ teaspoonful salt, ½ cup butter, 2 cups milk and 2 teaspoonfuls baking powder; sift flour, powder and salt into a bowl, add the butter and chop it very fine with a chopper in the flour; then mix it with the milk into a soft dough; divide it into two equal parts and roll them out to the size of a jelly plate; butter a deep jelly tin, put in 1 layer and brush it over with melted butter, put on the other layer and bake in a quick oven; when done remove it from oven, separate the 2 layers with a broad-bladed knife and spread them with butter; mash some fresh strawberries with a silver spoon, cover the bottom layer with the mashed strawberries and sprinkle thickly with powdered sugar; lay on the other layer with the crust side downward, cover with a thick layer of strawberries, sprinkle with sugar and serve with vanilla sauce, sweet cream or the following sauce:—Beat 2 eggs until they foam, add 2 small cups milk, stirring constantly, sweeten to taste and flavor with vanilla extract.
769.Strawberry Shortcake, No. 1.— ½ cup butter, 1 cup sugar, 2 eggs, ¾ cup milk and 2 cups prepared flour; stir butter and sugar to a cream and add the eggs 1 at a time; next add the sifted flour and milk alternately; bake in two well buttered jelly tins in a medium hot oven; when done remove and lay them on a napkin which has been dusted with sugar; when cold put a layer onto a plate and cover the cake with fresh strawberries; sprinkle over some sugar, lay over the other layer, cover the top with strawberries, dust with sugar and serve with cold cream or vanilla sauce.
770.Strawberry Shortcake, No. 2.— 1 cup powdered sugar, 3 eggs and 1 cup sifted flour mixed with 1 teaspoonful baking powder and 2 tablespoonfuls water; stir the yolks and sugar to a cream, add water and flour and lastly the beaten whites; bake in 3 layers; when done lay them over one another with strawberries between, sprinkle top well with sugar and serve with cream or vanilla sauce.
771.Peach Shortcakeis made the same as Strawberry Shortcake. In place of berries take peaches pared and cut into slices. Or this cake may be made of all kinds of preserved fruit and served either with sweet cream or vanilla sauce.
772.Vienna Bröselcake.— 4 eggs, 5 tablespoonfuls sugar, 3 cups flour, 1 cup warm milk, ½ cup butter, the grated rind of ½ lemon, 1 yeast cake, ¼ teaspoonful salt and a little vanilla; dissolve the yeast in 1 cup milk, add 1 cup sifted flour and mix it into a batter; set it in a warm place to rise; as soon as the sponge is very light stir butter and sugar to a cream and add by degrees the eggs, 1 at a time, stirring a few minutes between each addition; next add salt, lemon or vanilla and lastly the remaining 2 cups sifted flour and the sponge alternately; beat the whole thoroughly with a wooden spoon and set it aside to rise; when light beat it again with a spoon and fill it into a cake mould with tube in center, which should be well buttered and dusted with fine bread, cracker or zwieback crumbs; let it rise again to double its height; in the meantime cut 1 handful almonds into small pieces without removing thebrown skin and mix them with 1 handful sugar, a little cinnamon, a little grated lemon peel and some melted butter; work this with a fork briskly into the dough; when the cake is ready to bake press little dents in it with the handle of a silver spoon, brush over with beaten egg, spread the almond mixture over the top and bake in a medium hot oven 1 hour.
773.Brioche Cake.— ¾ pound sifted flour, ½ pound butter, 4 eggs, 2 tablespoonfuls sugar, 1 yeast cake dissolved in ½ cup warm milk and ½ teaspoonful salt; mix ½ cup flour with the salt, yeast and milk into a batter and set it in a warm place to rise until very light; then stir the butter to a cream and add the sugar, the eggs, 1 at a time, stirring a few minutes between each addition; as soon as the batter is light add it gradually to the butter and egg mixture, add the flour and work it with your hands on a floured board into a soft dough; cover and let it rise to double its height; work it thoroughly and let it rise again; when the dough has attained double its size butter a deep, round cake mould and cover the bottom with a round piece of buttered paper; take one-sixth of the dough off and lay it aside; shape the remaining dough into a round loaf and put it into the buttered pan; make a hollow in center; form the small piece of dough into the shape of a pear and put the pointed end into the center of cake; set it to rise to double its size; brush over with the yolk of 1 egg mixed with 1 tablespoonful water and bake in a medium hot oven.
774.Small Brioche.— Take the same dough as in foregoing recipe and roll it into small round balls the size of an egg; make a small opening in center of each with a wet finger; put a small ball of dough the size of a hazel nut into each one and set the brioche into a buttered pan; let them rise to double their size; brush over with the yolk of egg diluted with a little cold water and bake in a hot oven; when done brush them over with melted butter.
775.Baba.— ¾ pound flour, ½ pound butter, 5 eggs, 2 ounces sugar, the finely chopped peel of ½ lemon, ¼ teaspoonful salt, 1yeast cake dissolved in ¼ cup warm milk, 2 ounces well washed and dried currants, 1½ ounces seedless raisins, 1½ ounces finely cut citron and a little finely cut candied orange peel; mix yeast, milk and ½ cup flour together and set it in a warm place to rise; stir the butter to a cream, add the sugar and next the eggs, 1 at a time, stirring a few minutes between each addition; next add the yeast which was set in a warm place to rise, then the flour and fruit; beat the whole thoroughly with the right hand for 15 minutes; cover with a clean cloth and let it rise to double its size; press it down and let it rise again; then put it into a well buttered form with a tube in center, which should be ¾ full; let it rise till form is full; paste with the white of egg a strip of buttered paper around the top edge of form and bake the cake about 1 hour; when done turn the cake out of form and set it for a few minutes in the oven to dry; in the meantime put ½ cup sugar with ¾ cup Madeira wine over the fire; let it get hot and pour all over the baba; serve either hot or cold on a napkin. Small babas are made of the same dough and baked in small deep forms, otherwise treated the same as above. Instead of Madeira any other kind of wine may be used; also vanilla or pineapple syrup.
776.Savarin Cake.— 1 cup lukewarm cream or milk, 2 yeast cake, 3 ounces butter, 4 eggs, ¼ teaspoonful salt, ½ gill Cognac, 2 tablespoonfuls powdered sugar and 10 ounces sifted flour; dissolve the yeast in half the milk and mix it with half the sifted flour into a smooth batter; cover and set it in a warm place to rise, which will take about ½ hour; in the meantime stir butter and sugar to a cream and add the eggs, 1 at a time, stirring a few minutes between each addition; next add alternately the remaining milk, brandy, flour and lastly the batter which has been set in a warm place to rise; beat the whole with the right hand for 15 minutes; then cover with a napkin and let it rise in a warm place; butter a round mould which holds about 1½ to 2 quarts and dust with flour; turn the mould upside down, so the loose flour may fall out; when the dough is very light mix it with 2 ounces finely cut almonds and carefully fill it into the mould; set again in a warm place to rise to double itssize; bake in a medium hot oven for ½ hour; to ascertain whether the cake is done or not thrust one end of a knitting needle into center of cake; if the needle comes out clean it is done; if any dough adheres to it the cake must be baked a few minutes longer; as soon as the cake is done turn it onto a round wire grate or sieve and prepare the following glaze:—Place a saucepan with 1 cup sugar and ½ pint cold water over the fire and boil 5 minutes; add 1 glass Jamaica rum, Cognac, sherry wine, kirsch or any other kind of liquor; set the cake with the grate or sieve onto a dish and pour the syrup evenly all over it; pour the syrup which drops from the cake onto the dish back to saucepan again, boil it up and pour over the cake; lift the grate on one side and slide the cake onto a dessert dish; the top may be decorated with preserved cherries or other fruit. The savarin is served as dessert, either hot or cold. Small savarins are baked in small, deep forms and dipped in hot syrup when done.
777.Soleil.— 1 pound sifted flour, 10 ounces butter, 2 ounces sugar, the grated rind of 1 lemon, ¼ pound sweet almonds, 2 yeast cake, 8 eggs, a pinch of salt and ½ cup cream; dissolve the yeast in a little warm milk; take 1 cup sifted flour and mix it with the yeast into a soft dough; lay this in a bowl with a little warm cream and set it in a warm place to rise to double its size; sift the remaining flour, sugar and salt into a mixing bowl and make a hollow in center; put in by degrees the well beaten eggs and butter and mix and beat the whole with the hands for 15 minutes; pound the almonds with 2 eggs and press them through a sieve; add them with the yeast dough to the above mixture and mix the whole thoroughly together; dust over some flour and set in a warm place to rise to double its size; then fill it into a paper-lined form, which should be ½ filled, and set it to rise till form is nearly full; take a large tin plate and cover the bottom with salt; onto this set the pan with cake and bake in a medium hot oven about 40 minutes; try the cake with a larding or knitting needle; when done remove it from the oven, turn onto a sieve and pour hot vanilla syrup all over it; when cold boil 1 cup sugar with ½ cup water till it forms a thread between 2 fingers; remove from the fire, add 1 tablespoonful raspberry syrupand stir till nearly cold; pour it over the cake and set in oven for 2 minutes; remove instantly and lay a slice of pineapple in center of cake; cut the pineapple into 4 parts without altering its form and lay long strips of citron around it to imitate the sun.
778.Compiegne.— 1 pound sifted flour, 10 ounces butter, 4 whole eggs, the yolks of 4, 2 tablespoonfuls sugar, ½ cup cream, ¼ teaspoonful salt and 2 yeast cake; dissolve the yeast in ½ cup warm milk, add a few spoonfuls of the flour and mix it into a batter; set this in a warm place to rise; in the meantime stir the butter to a cream and add the sugar, salt and eggs by degrees; next the yeast and sifted flour; beat the whole with your hand for 15 minutes; then add the cream, which should be whipped to a stiff froth; butter a large, deep tin form and cover the bottom with a round piece of buttered paper; fill in the cake mixture, which should fill the form ¾ full, paste a piece of paper around top edge of form and let it rise till form is nearly full; bake in a moderate oven; serve either hot or cold. Smallcompiegnesare baked in small forms and dipped in sugar syrup mixed with wine or liquor.
779.Damp Nudels.— 3 cups sifted flour, 1 tablespoonful sugar, ¼ teaspoonful salt, ½ tablespoonful butter, the yolks of 2 eggs, 2 yeast cake and 1 cup warm milk; put flour into a bowl and make a hollow in the center; mix the yeast with ½ cup warm milk, put it into the hollow of flour and mix with a little of the flour to a thick batter; sprinkle a little of the flour over and cover and set in a warm place to rise, which will take about ¾ hour; then add salt, sugar, the yolks and butter, which has been melted in the remaining ½ cup milk; mix the whole into a soft dough and set it in a warm place; when it has risen to double its height cut pieces off with a tablespoon and form them with your hands into round balls; set these onto a floured board covered with a napkin and let them rise to double their size; then brush them over with melted butter; put 1 cup milk, ½ tablespoonful butter and 1 tablespoonful sugar in a pan which is large enough to hold the nudels without touching each other and can be covered tightly; put the pan on top of stoveand as soon as the milk boils put in the nudels, cover tightly and let them boil slowly; when the milk has boiled away and the nudels begin to fry in the butter (which can be heard and smelt) draw them to side of stove and let them remain for a few minutes; transfer them to a deep dish and serve with vanilla or snow sauce; the above will make 20 nudels and will take about ½ hour to cook.Note.—If the nudels are not all wanted for dessert the remaining ones can be baked in the oven and served for tea as a substitute for biscuits.
780.Baked Apple Dumplings, No. 1.— 1 cup butter, 4 cups sifted flour, ½ teaspoonful salt, the yolks of 3 eggs and ½ cup cold water; put the flour and salt onto a paste board, make a hollow in center and put in the yolks and butter; work this into a stiff paste, adding the water by degrees; roll it out ½ inch in thickness and then fold it up so that 3 layers lay on top of one another; lay the paste onto a plate and let it stand in a cool place or on ice for 1 hour; pare 9 greening or pippin apples and remove the cores without breaking the fruit; next roll out the paste very thin and cut it in 9 squares; put an apple in center of each square and put into each apple 1 teaspoonful apple jelly; bring the corners of the square together, brush the tips with a little white of egg and press them lightly together; set the dumplings into a long tin pan and bake until apples are done; if the oven is too hot cover them with paper; in serving put 1 dumpling for each person onto a tea plate, pour a few spoonfuls cherry wine or lemon sauce around it and put 1 spoonful hard sauce on top of each apple; or they may be served without sauce and dusted with sugar. Baked apple dumplings may be made of pie crust the same way.
781.Baked Apple Dumplings, No. 2.— 2 cups sifted flour, ¼ pound lard, 3 ounces butter, ½ teaspoonful salt, the yolk of 1egg and ½ cup ice water; put the flour and ½ the lard and salt into a bowl and chop the lard fine with a knife; beat the yolk and ice water till it foams, add to the flour and mix it with the knife into a smooth, stiff paste; roll it out on a board into a square, put the remaining lard and butter in the center, inclose it with the paste and set for ½ hour on ice or in a cool place; then roll it out 3 times as long as wide, fold together so that 3 layers lay over one another and let it rest for 15 minutes; roll and fold it twice more; then roll it out to ⅛ of an inch in thickness, cut into square pieces and set in the center of each square a peeled and cored tart apple; bring the 4 corners of square together on top, brush the dumplings over with beaten eggs and bake till a light brown and done; serve with hard and wine or lemon sauce. These quantities will make 5 dumplings.
782.Baked Apple Dumplings, No. 3.— 1 pint flour, ½ teaspoonful salt, ½ cup cold water and ¾ cup lard; mix flour, salt and water to a paste and work it for a little while on a board; roll it out into a square piece 1 inch in thickness; also shape the lard into a square piece, but smaller than the paste; fold the paste over the lard and set it for a little while in a cool place; then roll it out ½ inch in thickness and fold together so that it is 3 double; roll and fold it twice more; then roll it out ⅛ of an inch in thickness, cut into squares and finish the same as in foregoing recipe.
783.Baked Apple Dumplings(with Baking Powder).—2 cups flour, 1 teaspoonful baking powder, ½ cup water or milk, ½ cup butter or lard and ¼ teaspoonful salt; sift flour, salt and baking powder into a bowl, put in the butter and chop it fine; then mix the whole into a soft dough; roll it out ⅛ of an inch in thickness and cut it into squares; put a tart apple, pared and cored, onto each square and put into each apple a small piece of butter and a little sugar; bring the 4 corners of paste together on top of the apple, fasten them with a little white of egg, put in a long, shallow pan and set in a medium hot oven to bake till done; serve with hard or wine sauce; if the oven is too hot cover them with paper.To ascertain when dumplings are done thrust a knitting needle into them. If it penetrates through the apples easily they are done; if not, the baking must be continued until they are done.
784.Apple Dumplings (bain-Marie).— 1 pound flour, 1 teaspoonful baking powder, ½ teaspoonful salt, 1 cup cream or milk and ¾ cup butter; sift flour, salt and powder into a bowl, add the milk and mix it into a paste; roll it out on a floured board into a square piece about 1½ inches in thickness; form the butter into a square piece and lay it in the center of paste; fold the paste over it, first from the right and left side, then from you and towards you; put it on a tin plate and set in a cool place for ½ hour; next roll it out 3 times as long as wide, fold it together and lay one end over the middle; then the other end over that, so the paste is 3 double; roll and fold it twice more the same way; then roll it out thin, butter and dust 8 cups with flour and line them with the crust; fill them with finely sliced tart apples and sugar, cover them with the same paste and set the cups in a pan of hot water; put them in the oven to bake; when done turn them onto a dish, dust with sugar and serve with 2 sauces—a wine or nutmeg sauce and a hard sauce. These dumplings can be made with any kind of fruit.
785.Steamed Apple Dumplings.— Prepare a fine puff paste, cut it into squares and inclose in each square a nice peeled and cored, juicy apple; lay the dumplings into a steamer, cover tightly, set the steamer over boiling water and let them steam till done, which will take from 1 to 1½ hours; serve with brandy, hard or sherry wine sauce. Instead of puff paste a fine pie crust may be used.
786.Boiled Apple Dumplings, No. 1.— 1 cup finely chopped suet, 2 cups prepared flour, 1 egg and ¾ cup water; mix this into a stiff dough, roll it out ⅛ of an inch in thickness and cut into squares; brush each square over with beaten egg and sprinkle over some finely sifted bread crumbs; put in the center of each a nice pared and cored juicy, tart apple; bring the 4 corners of thepaste together on top of apple and press them together; brush the dumplings over with beaten egg and dust over them some fine bread crumbs; wring out some small, square pieces of muslin in hot water and dust them with flour; inclose each dumpling in a cloth, pin the 4 corners together, drop them into slightly salted boiling water and boil ¾ hour; serve with cherry wine or nutmeg sauce, or hard or brandy sauce. Dumplings boiled in this way are dry and light. ½ cup of lard may be substituted for the suet.
787.Boiled Apple Dumplings, No. 2.— ½ pound lard, 1 pound sifted flour, 1 teaspoonful salt and ½ cup cold water; put flour, lard and salt in a bowl and chop the lard fine with a knife in the flour; add the water and mix it with the knife into a stiff paste; put the paste on a floured board and roll it out about ½ inch in thickness; fold it up and roll it out again about ⅛ of an inch thick; cut into squares and lay in the center of each a pared and cored juicy, tart apple; bring the corners of the squares neatly together and press them lightly; inclose each dumpling in a small square cloth, bring the 4 corners together and fasten with a pin; each cloth should be previously dipped in hot water, wrung out and dusted with flour on the inside before the dumpling is put into it; drop them into boiling water which is slightly salted, boil ½ hour and serve with cherry wine sauce.Note.—A good pie crust can also be used for this purpose. Peach, plum and cherry dumplings are made the same way. The above ingredients will make about 8 dumplings. ½ pound finely chopped suet may be used instead of lard.
788.Lemon Dumplings.— Mix 2 cups prepared flour with 2 eggs, 1 tablespoonful butter or ½ cup finely chopped suet, 1½ tablespoonfuls sugar, the juice and half the grated rind of 1 lemon and finish the same as Orange Dumplings; serve with cherry wine sauce or prepare a sauce the same as for Orange Dumplings and flavor with lemon instead of oranges.
789.Orange Dumplings.— 2 cups prepared flour, 2 eggs, 2 teaspoonfuls butter, 1 tablespoonful sugar and 1 cup water; mixthis into a thick batter; pare 3 nice oranges, cut them into small pieces and remove the pits and all the skin, so that there is nothing left but the meat of the oranges; stir this into the batter; have a kettle of boiling water on the stove with a little salt; next drop the mixture with a tablespoon into the boiling water, taking care not to put too much in at once; cover the kettle and boil the dumplings just 10 minutes; remove them with a skimmer to a warm dish and serve at once with the following sauce:—Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream and add by degrees 1 egg, 2 tablespoonfuls brandy or wine, the juice of 1 orange and a little grated rind. These dumplings should be removed from the water as soon as done, otherwise they will become heavy.
790.Fruit Dumplings.— Stir 1 ounce butter to a cream and add by degrees 3 eggs, 2 tablespoonfuls sugar, 2 tablespoonfuls finely chopped almonds, a little grated lemon peel, 4 large apples peeled and cut into small slices and ¼ pound bread that has been previously soaked in water and pressed out in a napkin; add cup of bread crumbs, mix all together, drop with a spoon dumplings from this mixture into slightly salted boiling water, boil until done and serve with wine sauce. Cherries, peaches, pears, plums, blackberries or huckleberries may be used instead of apples.
791.Strawberry Dumplings.— 1 cup beef suet freed from strings and chopped fine, 3 cups sifted prepared flour, 1 tablespoonful sugar and 2 eggs; mix with ¾ cup cold water to a soft dough; shape into large balls with floured hands, put into a dumpling cloth that is buttered and floured on the inside and fasten the 4 corners of the cloth together with a pin; drop into slightly salted boiling water and boil till done, which will take about ½ hour. The best way to ascertain if dumplings are done is to thrust a knitting needle into them. If no dough clings to it and the needle comes out clean they are done and must be instantly removed from fire, taken from the cloth, laid on a warm dish and served at once; serve with the same sauce as the following recipe.
792.Strawberry Dumplings (another way).— 2 cups prepared flour, 2 eggs, 1 tablespoonful butter, 1 tablespoonful sugar and 1 cup milk or water; mix this into a stiff batter and stir in lastly 1 cup well washed and drained berries and finish the same as Orange Dumplings; serve with the following sauce:—Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream and add the yolks of 2 eggs and 3 tablespoonfuls white wine; when this is well mixed stir 1 cup nice, ripe strawberries into it; put sauce into a glass dish; have the whites beaten to a stiff froth, spread it over the top of sauce and set nice, large strawberries around the edge of dish. These dumplings may be made of all kinds of fruit—peaches, cherries, plums, pears or apricots.
793.Fine Fruit Dumplings.— Pare and quarter some peaches, apples or pears and boil them in sugar syrup until done, but in such a way that the pieces stay whole; then take them out with a skimmer and lay on a long dish; in the meantime prepare some dumplings as follows:—Place 1 cup milk with 1 tablespoonful butter over the fire; as soon as it boils stir in 1 cup sifted flour and stir constantly until it has formed into a smooth dough and loosens itself from the bottom of saucepan; after the dough has cooled stir 1 tablespoonful butter to a cream and add by degrees the yolks of 3 eggs, the dough, 1 tablespoonful dry farina and lastly the whites beaten to a stiff froth; form the mixture with a tablespoon into dumplings and drop them into the boiling syrup in which the fruit was boiled; when done take them out with a skimmer and lay in a circle around the fruit; pour the syrup over them and serve. These dumplings may also be made with dried fruit.
794.Plain Suet Dumplings.— 1 pint bread crumbs soaked in 1 cup milk, ½ pound suet freed from strings and chopped fine, 4 eggs (whites and yolks beaten separately), 1 tablespoonful sugar, 1 teaspoonful salt and 1 cup prepared flour or flour with ½ teaspoonful Royal baking powder; work into a smooth dough and shape with floured hands into dumplings; boil them inclosed in little, square pieces of muslin or dumpling cloths that have beenpreviously dipped in hot water, wrung out and floured on the inside; boil 40 minutes and serve with strawberry, cherry or wine sauce; or stir any kind of fresh fruit into ½ pint hard sauce and serve it with the dumplings.
795.Plain Dumplings (with stewed Apples).— Pare, core and cut into quarters 6 tart apples; boil 1 cup sugar with 2 cups water to a syrup, put in the apples and boil till tender, but do not allow them to break; when done take the apples out with a skimmer and lay them on a dish; mix 1 cup prepared flour with 1 egg, 1 teaspoonful butter and a little water into a thick batter, drop a small portion of the mixture with a teaspoon into the boiling apple syrup and boil 5 minutes; remove them, lay in a circle around the apples and pour the syrup over them. A few slices of lemon may be boiled with the syrup. This dish can also be made of pears, dried apples or apricots.