Method.—Break the fat into the flour in pieces.
Add a pinch of salt.
Mix with a little cold water.
Turn on to a board.
Roll and fold four times.
Method.—Roll out the dough very thin, and spread with the fat.
Fold in two.
Spread again with fat.
Fold in two, and spread once more with fat.
Fold again, and set aside for one hour.
Then roll out and use.
Method.—Roll the paste to a quarter of an inch in thickness.
Invert the pie-dish, and cut the paste to the size and shape of the under side of it.
Roll out the remainder, and cut a band one inch wide.
Wet the edge of the pie-dish, and place this round it.
Cut the beef into thin strips.
Dip them in flour, and season with pepper and salt.
Roll each of the strips round a tiny piece of fat.
Put them into the pie-dish alternately with pieces of kidney.
Raise them in the middle of the dish in a dome-like form, and pour in the water.
Wet the edges of the paste lining of the dish, and lay the cover over.
Press the edges lightly together, and trim round with a knife.
Make a hole in the middle of the paste to let the gases from the meat escape.
Brush the crust with beaten egg, and decorate with leaves cut from the trimmings.
Bake for about two hours.
The pie should be put into a quick oven until the pastry is cooked; the heat must then be moderated to cook the meat thoroughly without drying up the pastry. If possible, finish cooking the meat on the top of the oven.
Some people prefer stewing the meat before using it inthe pie. If this is done, it must be allowed to get cold before the pie is made.
It is an improvement to the pie to put layers of oysters, bearded, alternately with the rolls of beef.
Method.—Prepare the paste as for beef-steak pie, lining the dish in the same manner.
Cut the rabbit into neat joints.
Season them with pepper and salt.
Put them in the pie-dish alternately with the pork.
Pour in the water, and cover with the paste.
Brush over with beaten egg, and decorate with paste leaves.
Make a hole in the middle of the crust for the gases to escape.
Bake for about an hour, attending to directions given for baking beef-steak pie.
The Mincemeat.
Method.—Chop the suet.
Wash and dry the currants.
Stone and cut the raisins in halves.
Peel, core, and mince the apples.
Chop the candied peel.
Mix all the ingredients well together.
Put them into a stone jar; cover closely and keep for a month.
To Make the Pies.
Roll the paste out, and stamp it into rather large rounds with a fluted cutter dipped in hot water.
Lay half the rounds on patty pans.
Wet the edges of the pastry, and put some mincemeat into the middle of each round.
Cover with the remaining rounds, pressing the edges lightly together.
To glaze, brush them with a little white of egg, and dust with castor sugar.
Bake in a quick oven for ten or fifteen minutes.
Method.—Roll out the paste, and prepare a pie-dish as for beef-steak pie.
Mash the potatoes with butter, pepper, and salt.
Peel the mushrooms, and cut off the ends of the stalks.
Put the potatoes and mushrooms in alternate layers in the pie-dish.
Cover with the paste, and finish off and decorate like a beef-steak pie.
Bake in a quick oven for about three quarters of an hour.
Method.—Prepare the pie-dish, and roll out the paste as for beef-steak pie.
Draw the pigeons, and cut them in halves.
Cut the steak into thin strips, the way of the grain.
Season the steak and pigeons nicely, and put them into the pie-dish with the hard-boiled yolks.
Pour in the water.
Cover with the paste, and finish like a beef-steak pie.
Wash and clean the legs of two of the pigeons, and stick them in the hole in the top of the pie.
Bake for about an hour and a half.
Method.—Roll out the paste, and prepare the dish as for beef-steak pie.
Cut the veal and ham into neat pieces.
Season them well, and sprinkle them with the parsley and lemon juice.
Put them into the pie-dish with the eggs cut in halves.
Pour in the water.
Cover with paste, and decorate like a beef-steak pie.
Bake for about two hours.
Method.—Cut the meat and potatoes into small dice, and mix them with the onion, pepper, and salt.
Roll out the pastry.
Stamp it into rather large rounds with the lid of a small saucepan.
Wet round the edges of the paste, and place a small heap of meat and potatoes in the middle of each round.
Double the paste, bringing the edges to the top.
Goffer round them with the fingers to form a frill.
Place the pasties on a greased baking-sheet, and bake in a quick oven from half an hour to an hour.
Method.—Parboil the sausages.
Skin them, cut them in halves, and let them cool.
Roll out the paste; cut it into squares.
Brush the edges with beaten egg.
Lay a half sausage on each piece of paste, and roll the paste round it, pressing the edges together.
Brush the rolls with beaten egg.
Lay them on a greased baking-sheet.
Bake in a quick oven for fifteen or twenty minutes.
Method.—Make some pastry according to directions given for short crust (the quantity made from ¾ lb. of flour will be sufficient).
Roll out the paste in an oval shape to a quarter of an inch in thickness.
Invert a pint pie-dish, lay the paste over it, and cut it the size and shape of the under side of the dish.
Roll out the remaining pieces, and cut in strips about one inch wide.
Wet the edges of the pie-dish, and lay them evenly round it.
Peel, core, and quarter the apples.
Put them into the pie-dish, mixing them with the sugar.
Pile them up well in the middle of the dish, pressing them to an oval shape with the hands.
Pour in the water, and sprinkle over the lemon rind or cloves.
Wet the edges of the pastry, lining the dish, and put over the piece reserved for the cover.
Press the edges lightly together, and trim with a knife.
Make a small hole with a skewer on either side of the cover to let the steam escape.
To glaze, brush over with the white of an egg, and dust with castor sugar.
Bake from half to three-quarters of an hour. The oven should be very quick at first, and moderate afterwards.
Any Fruit Tart may be made by this recipe. Sugar must be added according to the acidity of the fruit used.
Any Fruit Tart may be made by this recipe. Sugar must be added according to the acidity of the fruit used.
Method.—Melt the butter in a stewpan, and brush over asautépan or shallow cake tin with it.
Line the pan with paper, and brush that also with the melted butter.
Break the eggs into a basin.
Add to them the sugar, and beat with a whisk for about twenty minutes until they rise.
The basin containing them may be placed on a saucepan of hot water; but care must be taken that the heat is not too great, as that would cook the eggs.
When the eggs are sufficiently beaten,stirin the flour and buttervery lightly.
Ifbeatenin, the pastry will not be light.
Pour the mixture into the pan, and bake for about an hour.
Method.—Cut the Genoise pastry into slices.
Spread them with jam.
Lay the slices one on the other, and cut in triangular shapes.
Method.—Stamp out small cakes of Genoise pastry with a round cutter.
Spread the sides thinly with jam.
Roll the cakes in the cocoa-nut.
Ice round the top of the cakes, and put some jam in the middle of the iceing.
Method.—Partly fill small well-buttered dariol moulds with the Genoise mixture, and bake in a moderate oven.
When done, and sufficiently cool, cut a small circular piece from the bottom of the cakes.
Scoop out some of the inside, and fill them with the preserve.
Replace the small circular piece.
Brush the cakes over with the syrup, and roll them in the hundreds and thousands, choppedpistachio, and cocoa-nut.
They should be entirely covered with the decorations.
Pile them prettily on a dish, and decorate them with holly leaves.
Method.—Stamp out the Genoise pastry into small cakes, with round cutters.
Beat the white of egg, mix it with the castor sugar, and spread it over the cakes.
Sprinkle them well with almonds, blanched and chopped.
Put them in a moderate oven to take a pale fawn colour.
Method.—Cream the butter in a basin.
Add to it the castor sugar.
Beat well together, adding one by one the yolks of the eggs.
Then mix in the grated lemon peel, and the lemon juice and the sponge cake, rubbed through a wire sieve.
Lastly, stir in lightly half the white of the egg, beaten to a stiff froth.
Roll out the pastry.
Stamp into rounds with a fluted cutter dipped in hot water.
Lay the rounds in patty pans, and put a little dummy of dough or bread in the middle of each.
Bake them in a quick oven.
When nearly cooked, remove the dummies and fill their places with the cheese-cake mixture.
Return them to the oven until the pastry is cooked and the cheese-cake mixture has taken a pale colour.
Method.—Roll out the paste, and stamp into rounds with a fluted cutter dipped in hot water.
Lay the rounds on patty pans.
Place in the middle of each a dummy, made of dough or bread.
Bake in a quick oven.
When the pastry is cooked remove the dummies, and fill the places with jam.
Plainer tartlets may be made with short, flaky, or other pastry.
Method.—Cream the butter well in a basin.
Beat in the eggs, and add the grated cheese.
Season with pepper, salt, and cayenne.
Divide the pastry into two portions, and roll them out as thinly as possible.
Lay one piece on a greased baking-sheet.
Spread it over with the cheese mixture, and lay the other on the top.
Mark it with the back of a knife in strips, one inch wide and three inches long.
Brush over with beaten egg, and bake in a quick oven, until the paste is cooked. Cut out the strips with a sharp knife.
Dish them on a folded napkin, and sprinkle them with grated cheese.
Method.—Rub the butter lightly into the flour.
Add the grated cheese and seasoning, and mix with the yolk of egg.
If necessary, add another yolk, but no water.
Roll out and cut into fingers about a quarter of an inch wide and two inches long.
Lay them on a greased baking-sheet.
Stamp out with a cutter, the size of an egg-cup, some rounds, and make them into rings by stamping out the middles with a smaller cutter.
Bake the rings and straws a pale fawn colour, and serve them with a bundle of straws placed in each ring.
Method.—Pick off the heads and tails of the gooseberries.
Roll out the paste and cut into rather large rounds.
Wet the edges and put some gooseberries in the middle of each round, with a teaspoonful of sugar.
Fold the paste over and press the edges together.
Decorate the edges with a fork or spoon.
Put the turnovers on a greased baking-sheet, and bake in a quick oven for fifteen minutes.
Method.—Rub the flour through a sieve.
Put the butter and water on to boil.
When boiling, stir in the flour and sugar.
Beat well over the fire, until the mixture leaves the sides of the saucepan, then remove the saucepan from the fire and beat in three eggs.
Shape like eggs, with two dessertspoons and a knife dipped in hot water.
Lay the pastry on a greased baking-sheet, and bake in a moderate oven for one hour.
To serve, open the cakes at the side and insert a little whipped cream or preserve.
Decorate by brushing them over with white of egg, or a syrup of sugar and water, and sprinkle with choppedpistachiokernels, grated cocoa-nut, or hundreds and thousands.
Make like gooseberry turnovers, substituting minced apple for gooseberries.
Method.—Pare the apples and remove the cores; fill the holes with sugar.
Take pieces of paste large enough to cover the apples. Do not roll them, but draw the paste over the apples.
Wet the edges to make them join.
Place the dumplings on a greased tin and bake for about three-quarters of an hour or one hour. The length of time will depend on the kind of apples used.
A puddingwhich is to be boiled should be placed in a well-greased basin, or mould, which it should quite fill. A scalded and floured cloth should be tied securely over it. Some puddings, such as suet, plum, &c., may be cooked without the basin, the mixture being firmly tied in a well-scalded and floured cloth, a little room being allowed for the pudding to swell. When cooked in this way, it is well to put a plate in the saucepan to prevent the pudding sticking to the bottom and burning.
To cook a boiled pudding successfully, the water should be kept briskly boiling during the whole of the time it is cooking, and there should be sufficient water in the saucepan to well cover it. A kettle of boiling water should be at hand to fill up the saucepan as required. In steaming puddings, unless a steamer is used, the water should not be allowed to come more than halfway up the pudding-mould, and must only gently simmer, until the pudding is cooked. The mould used need not be covered with a cloth, but a piece of greased paper should be placed over it to prevent the condensed steam dropping on the pudding. Some puddings require to be steamed very carefully, such as contain custard, for example. A custard pudding will be honeycombed (i.e. full of holes), if the water is allowed to boil; the heat of boiling will curdle the eggs.
Most baked puddings require a moderate oven, particularly such as rice, tapioca, &c.
In preparing suet for puddings, remove the skin, slice the suet, and then chop it finely, using a little flour toprevent it sticking to the knife. Currants must be well washed and dried. Sultanas should be rubbed in flour, and the stalks picked off.
Method.—Chop the suet finely, mix well with the flour, adding a pinch of salt.
Mix to a paste with cold water.
Roll it out, and line a greased quart-basin, reserving one-third for the cover.
Cut the steak into thin strips, and the kidney into slices.
Mix some pepper and salt on a plate, and season the meat nicely.
Roll each piece of meat round a tiny piece of the fat, and place the rolls and the pieces of kidney in the basin.
Pour in rather more than a quarter of a pint of water.
Roll out the remaining piece of paste.
Wet the edges of that in the basin, lay the cover on, and trim round neatly.
Tie over a well-scalded and floured cloth, and boil for four hours.
Oysters are sometimes put in these puddings; they should be bearded, and the hard white part removed.
A rabbit or veal pudding may be made in the same manner. To these add a quarter of a pound of lean ham or bacon.
Where economy must be studied, less suet may be used in making the crust.
Method.—Mix the flour and suet lightly together.
Add the salt.
Mix to a stiff paste with cold water.
Then boil in a well-scalded and floured cloth for three hours.
Method.—Rub the sultanas in flour and pick off the stalks.
Cut the candied peel in small pieces.
Put all the dry ingredients into a basin, and mix with the egg, well beaten, and a little milk.
Boil in a basin or cloth three hours.
Method.—Boil the rice in the milk, with the sugar, fortwenty minutes; if very stiff, add a little more milk or cream.
Flavour with vanilla, and put into a buttered mould with a well in the centre.
Any fruit may be put in the middle, when it is served.
If oranges are used, boil 1½ gill of water with ¼ lb. of lump sugar, until it sticks to a knife like an icicle.
Peel the oranges, and roll them in it.
If apples are used, boil them gently in one pint of water, with ¼ lb. of sugar.
When tender, add a little cochineal.
Take the apples out, and reduce the syrup to less than a quarter of a pint.
Roll the apples in it.
Method.—Put the butter and sugar in a basin.
Cream them well together with a wooden spoon.
Add the yolks of the eggs one by one; then the flour, peel, almonds, and brandy.
Beat the whites of the eggs stiffly, and mix them in lightly.
Put the mixture in a well-buttered mould.
Cover with buttered paper, and steam for three hours.
Method.—Boil the rice in the milk, with the sugar, for half an hour, gently stirring occasionally.
Then remove from the fire and, when cool, beat in the two yolks, and add the lemon essence.
Then spread on a flat dish to cool.
When quite cold, cut into bars.
Brush over with the beaten egg, and cover with bread-crumbs.
Fry in hot fat until lightly coloured.
There should be an equal number of bars.
Spread one half of them with jam, and lay the others on the top.
Put the rice mixtures when hot into well-greased tartlet tins.
Make a small hole in the middle and put in a little jam.
Cover with some more of the rice mixture and let them get cold.
Then egg and bread-crumb them, and fry in hot fat.
Method.—Put the crumbs in a basin, with the sugar.
Add the grated rind of one orange, and the juice of the two.
Beat in the yolks of the three eggs, and add the milk or cream.
Whip the white of one egg to a stiff froth, stir in lightly.
Line a pie-dish with a little good pastry; pour the mixture in.
Bake until set, and of a light brown colour.
Method.—Put all the dry ingredients into a basin.
Add the lemon rind and juice, and mix with the eggs.
Put into a well-greased mould.
Cover with buttered paper, and steam for two hours.
Method.—Cream the yolks and white well together with the castor sugar.
Add cream, milk, and flavouring.
Strain this custard into a greased pudding-basin, and steamvery gently, until firm.
Let it get quite cold; then turn it out.
Cut into slices about one-third of an inch thick.
Stamp into round or fancy shapes.
Egg and cake-crumb them.
Fry in a frying-basket in hot fat.
Serve on a glass dish, and sprinkle with castor sugar.
Method.—Boil the sugar and water; add the lemon and skim well.
Add the cherries (stoned), and stew for a quarter of an hour.
Melt the gelatine in a little water, and add it to the cherries, with enough cochineal to colour brightly.
Pour the mixture into a border mould.
When set, dip it in hot water for a second or two, and turn on to a glass dish.
Serve with whipped cream in the centre.
Method.—Soak the gelatine in the water with the lemon rind.
Then put it in a saucepan with all the other ingredients.
Stir over the fire until the custard thickens; but, on no account, let it boil.
Then strain into a wetted mould.
Method.—Peel and core the apples, and stew them with the sugar, lemon rind, and a quarter pint of water, until reduced to half the quantity.
Take a plain round tin, holding about a pint and a half.
Cut a round of stale bread, about one-eighth of an inch thick; dip it in clarified butter, and lay it in the bottom of the mould.
Line the sides with slices of bread, cut about an inch wide, and one-eighth of an inch thick, and also dipped in butter.
Pour the apple mixture into the mould.
Cover with another round of bread dipped in butter; and bake in a moderately quick oven for three quarters of an hour.
For serving, turn it on to a hot dish, and sprinkle castor sugar over it.
Method.—Put the 1 oz. of lump sugar into an old saucepan, and burn it a dark brown.
Pour in the milk, and stir until it is well coloured and the sugar dissolved.
Beat the eggs well, strain the coloured milk on to them, and add the sherry.
Put all the dry ingredients into a basin, and pour the eggs, milk, and sherry over them.
Let the pudding soak for half an hour.
Then put it into a well-greased pint-mould.
Cover with buttered paper, and steam for one hour and a half.
This pudding is to be served withGerman sauce(seeSauces).
Method.—Put the bread-crumbs into a basin.
Boil the milk, and pour it over them.
Mix in the sugar, one whole egg, and two yolks well beaten, and add the lemon rind.
Line a pint pie-dish with a little pastry.
Spread the jam at the bottom and pour the mixture over.
Bake in a moderate oven until set.
Beat the remaining whites to a stiff froth, with a dessertspoonful of castor sugar; and heap it lightly on the top just before serving.
Method.—Beat the eggs well.
Then stir in, gradually, the castor sugar and ground rice, and add the lemon rind.
Partly fill well-buttered cups, or moulds, with the mixture; and bake in a moderate oven for a quarter of an hour, or twenty minutes.
Serve with awineorsweet sauce(seeSauces).