II. PASTRY.
1. Short Pastry (Rich).
6-ozs. flour.
4-ozs. butter.
1-oz. castor sugar.
Pinch of salt.
Yolk of egg.
Water.
Mix sugar and salt with flour, rub the butter lightly in, add yolk of egg and enough water to make into a stiff paste. Roll out once, and it is ready for use.
2. Ground Rice Cheesecakes.
Breakfast cup of ground rice.
Ditto of castor sugar.
1 egg.
¼-lb. butter.
Almond flavouring.
Cream the butter and sugar, add egg, rice, etc. Mix well and use.
3. Cocoanut Cheesecakes.
2-ozs. cocoanut.
1½-ozs. castor sugar.
1 tablespoonful flour.
1½-ozs. butter.
1 egg.
Cream the butter and sugar, add egg and flour, and lastly cocoanut. Put a spoonful of the mixture into patty pans lined with pastry and bake.
4. Macaroons.
2 eggs (whites).
Pinch of salt.
2-oz. castor sugar.
2-ozs. ground almonds.
Whip the whites to a stiff froth, add sugar and almonds. Fill patty pans and bake.
5. Maids of Honour.
½-lb. castor sugar.
3 eggs.
2-oz. butter.
2 lemons.
Put the butter into a pan, and when melted, stir sugar in, then add grated rind of one lemon and the juice of two. Add beaten eggs, and simmer gently till thick. Fill lined patty pans with the mixture and bake.
6. Lemon Curd.
1-lb. lump sugar.
3 eggs.
¼-lb. butter.
2 lemons.
Melt the butter and sugar in a pan, add juice of lemons and beaten eggs and stir until it is very thick. Put in jars and when cold, tie down. It will keep for months.
7. Welsh Cheesecakes.
Line tart tins with pastry and fill with mixture made of the weight of 1 egg in butter, sugar and flour and 1 teaspoonful baking powder. Put a little jam in bottom of tins and then a spoonful of mixture. Bake in moderate oven.
8. Milk Rolls.
Dissolve ½-oz. yeast in ¾-pint milk. Add pinch of salt and mix to a smooth dough with flour. Set to rise 2 hours, turn on board and form into twists, coils, &c. Set to rise again, brush with milk and bake.
9. Almond Cheesecakes.
4-oz. ground almonds.
1 egg.
4-oz. castor sugar.
2-oz. butter.
Mix well together. Line patty pans and fill with mixture. Place bars of pastry across and bake.
10. Bakewell Cheesecakes.
Weight of 1 egg in butter, sugar and flour.
½ teaspoonful baking powder.
1 egg.
½ grated lemon.
Line patty pans with pastry, put in each a little jam, then the mixture.
11. Pastry Sandwiches.
Make some short crust with 3-oz. butter and ½-lb. flour. Roll out half the pastry, spread with jam, cover with the other half and bake. When cold, ice evenly and dry in a slow oven or near the fire.
12. French Tartlets.
2 eggs.
¼-lb. crushed ratafias.
2-ozs. castor sugar.
Put a spoonful of mixture in each lined tin, then a spoonful of jam, then the mixture on the top and bake.
13. Apple Cheesecakes.
¼-lb. apple pulp.
2-ozs. sugar.
2 yolks.
2-ozs. butter.
Rind and juice of ½ lemon.
1 white of egg.
Melt the butter, and add to the apple with lemon and sugar, and lastly, beaten yolks and stiff white.
14. Good Family Pastry.
To every pound of flour allow ½-lb. of lard and ½ teaspoonful of salt. Rub the lard in, and mix to smooth paste with water. Roll out once altogether, and then use as required. Bake in a quick oven. Add 1-oz. more lard to make extra good.
15. Pie Pastry.
To every pound of flour, allow 3-ozs. of lard, 3-ozs. of dripping, 3 teaspoonsful baking powder, and half a teaspoonful salt. Mix to a stiff dough with cold water and use as required.