INCLUDING ENTREES, SWEETS, REMOVES, SAVOURIES, ETC

["Vol-au-Vent a la Prince George Vol-au-Vent a la Prince George", "Prepare some puff paste (vol. i.) — say three-quarters of a pound for a vol-au-vent for eight persons — and roll it out about half an inch thick ; stamp out four pieces with a vol-au-vent cutter which has been dipped in boiling water, so that it cuts the paste evenly. Wet a baking-tin all over with cold water, place the pieces of paste on it, leaving two pieces whole, and removing the centres from the other two pieces by means of a smaller-sized vol-au-vent cutter ; put the centre pieces likewise on the baking-tin ; brush the paste over with the whole beaten-up egg, and", "bake in a quick oven for fifteen to twenty minutes ; take up, place the two whole pieces one on the other, and fasten them together with the luting paste (vol. i. p. 40), and then on top of them place the two pieces from which the centres were removed, and fasten them together with the paste. Whip three or four whites of eggs stiff with a pinch of salt, put it into a forcing bag with a rose pipe, and ornament the vol-au- vent with it, as shown in the engraving, in lines up the sides and on the top, and on the whipped egg arrange alternately little bunches of", "518 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "chopped cooked ham or tongue and blanched and chopped pistachios ; put the vol-au-vent in a very moderate oven for about fifteen minutes to dry the white of egg and fixing paste ; then dish up on a hot dish on a dish-paper or napkin, fill up the hollow centre with the ragout (as below), place one of the centre pieces of paste on the ragout, and serve either hot or cold.", "KagoUt for Vol-au-vent a la Prince George. — Take three-quarters of a pound altogether of cooked chicken, rabbit, sweetbread, cooked ham or tongue, calves' brains left from any previous meal, cut all in pieces about the size of a sixpence, and mix them with a thick Veloute sauce (vol. i.) ; make all hot in the bain-marie, and fill in the vol-an-vent case with it.", "Vol -au- Vent with Tendons a la Creme Vol-mi-Vent aux Tendons d la Creme", "Prepare a vol-au-vent case (see ' Vol-au-Vent a la Prince George '), and when garnished with egg mixture and dried, place it on a hot dish on a paper, and fill it up with a ragout of tendons from calves' feet or breast of veal, as below, and serve for a hot entree for dinner or luncheon.", "To Prepare the Tendons for Vol-au-Vent. — Take one or two well- cleansed calves' feet, put them in a clean cloth and plunge them into cold water with a little salt ; bring to the boil on a quick fire and then strain off and well wash the feet in cold water ; then return to the saucepan and cover with light stock or water, flavour with a plateful of cleansed vegetables, such as carrot, onion, turnip, celery, leek, herbs, a tea- spoonful of black and white peppercorns, six or eight cloves. Boil gently for three to four hours, then take up on a dish, remove the cloth and open the feet ; then remove the tendons and cut them up in little pieces about one inch long, and mix with sufficient thick boiling Veloute sauce (vol. i.) to well moisten it ; rewarm in the bain-marie and then fill up the case with it. Any pieces of the feet that are left can be used up for another dish, either in kromeskies or fritots, &c, and the liquor can be used up for soups.", "Little Croustades of Calf s Brains Petites Croustades de Cervelles de Veau", "Take some little corbeille moulds and line them with short paste (vol. i.) about one-eighth of an inclrthick, pressing the paste well to the", "OF EXTKA RECIPES— DISHES WITH PASTRIES, ETC. 519", "bottom of the moulds, to get them into a nice shape ; prick the bottoms well with a fork, to prevent it blistering ; trim the edges evenly, and line the paste with a buttered paper, putting the buttered side next the paste ; fill up the insides quite full with raw rice or flour, place the moulds on a baking-tin, and cook the paste in a moderate oven for twenty to thirty minutes, when it should be a pretty fawn colour and", "perfectly crisp ; then take out the papers and rice, remove the cases from the moulds, and return them to the oven for a few minutes to dry ; when ready to serve, fill them with a ragout prepared as below ; cover over each croustade with a lid of puff paste (vol. i.), and bake a light fawn colour, and dish up on a paper as shown in the engraving. Serve for an entree.", "Ragout for Croustades ok Calf's Brains. — Take a set of calfs brains and prepare them as in recipe vol. i. p. 33, then cut them into neat pieces about the size of a sixpenny-piece ; mix them into a good hot, thick, creamy Veloute sauce (vol. i.), add a little chopped parsley, and use as directed above.", "Little Patties of Chicken a la Mancelle Petites Bouckees de Vclailld d I\" Mancelle", "Take some puff paste (vol. i.) that has been rolled six times, and stamp it out with a cutter about one and a half inches in diameter and one inch thick ; place the rounds on a cold, wet baking-tin, brush them over with a whole raw beaten-up egg, using a paste brush for the purpose ; then, with a plain round cutter, that is made hot by being dipped into boiling water, pierce a circle on each piece of paste to a quarter of an inch deep, and bake them in a quick oven for fifteen minutes ; then take them from the oven, remove the small circle of paste, scoop out the insides, and fill up the spaces with a puree of chicken as below, using a forcing bag and pipe for the purpose ; make a little well in the centre of this puree with a spoon, which should be occasionally dipped into hot water, and fill these wells up with the ragout as below.", "520 MRS. A. B. MARSHALL'S LARC4ER COOKERY BOOK", "Put two stiffly-whipped whites of eggs, seasoned with a pinch of salt and coralline pepper, into a forcing bag with a large rose pipe, and with it ornament the tops of the patties ; sprinkle over this a little", "grated Parmesan cheese, and put them into a moderate oven for twelve to fifteen minutes ; then take up and dish in a pile, as in engraving, on a bed of fried parsley, on a hot dish, and serve for an entree for dinner or luncheon.", "Puree of Chicken for Patties a la Mancelle. — Take for ten to twelve patties half a pound of cooked chicken and pound it till smooth with one ounce of fresh butter, a little coralline pepper and salt, two tablespoonfuls of thick Bechamel sauce (vol. i.), two hard-boiled yolks of eggs, six raw bearded oysters and a tablespoonful of cream ; rub all together through a fine wire sieve, make hot in the bain-marie and use as directed above.", "Ragout for Patties A la Mancelle. — Put into a stewpan two raw fresh eggs, a tablespoonful of Tomato butter (vol. i.), half an ounce of fresh butter, a little salt and pepper ; stir over the fire in the bain- marie till the mixture thickens, then mix with it three or four cooked button mushrooms, one truffle, five or six raw bearded oysters that are cut up in dice shapes, and a few drops of strained lemon juice ; then use.", "Rissoles a la Richmond Rissoles a la Richmond", "Blanch half a set of Calf's Brains (vol. i.), drain and rub them through a wire sieve, mix them with four ounces of cooked chicken that has been pounded with an ounce of fresh butter and rubbed through a wire sieve, add to it a tablespoonful of Bechamel sauce (vol. i.), the same of grated Parmesan cheese, a teaspoonful of raw green chopped parsley, a good pinch of Marshall's Coralline Pepper, a teaspoonful of Liebig Company's Extract of Meat or warm glaze, a pinch of salt, and one small peeled and finely-chopped eschalot, and mix all together into a smooth paste. Make some rounds of puff paste as for ' Rissoles of", "OF EXTRA EECIPES— DISHES WITH PASTRIES, ETC. 521", "Mutton,' and put about a teaspoonful of the prepared mixture on a round of paste ; cover with another round of paste, and finish as for ' Rissoles of Mutton/ putting sufficient in a frying-basket to cover the bottom, and fry them in clean hot fat till a nice brown colour and quite crisp, which will take about ten minutes. Dish up in a pile on a dish- paper, garnish with Fried Parsley (vol. i.), and serve for an entree for dinner or luncheon.", "Rissoles of Mutton Rissoles de Mouton", "Take about a quarter of a pound of tender cold roast mutton — the remains of a joint will do — cut it up in very tiny dice shapes ; put four good tablespoonfuls of Brown sauce (vol. i.) in a stewpan with a small eschalot chopped up fine, and half an ounce of glaze ; boil these together till reduced about a quarter part, then mix in the chopped meat and set it aside to get cold. Roll out a quarter-pound of puff paste (vol. i.) about the eighth of an inch thick, and cut it in rounds about two inches in diameter ; lightly brush each piece over on one side with cold water ; place on half the rounds about a teaspoonful of the prepared meat, cover these over with the other rounds of paste, putting the wetted sides towards each other ; press the edges together with the fingers, which should first be dipped in a little dry flour ; dip each rissole in whole beaten-up egg, and then into freshly-made white bread- crumbs ; fry in hot, clean mutton fat till a nice brown colour, and the paste is well puffed up. Take up and dish in a circle on a napkin or dish-paper, and fill up the centre with fried parsley (vol. i.) and serve hot.", "Oyster Rissoles a la Grand Hotel Rissoles aux Huitres d la Grand Hotel", "Take some bearded raw oysters for these, allowing one to each person ; put four large tablespoonfuls of thick Brown sauce (vol. i.) into a stewpan with half an eschalot chopped fine, and season with a dust of pepper and half a wineglass of sherry or white wine, half an ounce of glaze, and reduce this to half the quantity, keeping it skimmed while boiling, then tammy, and mix with it the oysters and put away to cool ; take some thin slices of fat cooked bacon or ham, stamp out some little rounds by means of a plain round cutter two inches in diameter ; place one oyster with a little of the sauce on a piece of the bacon, and then put another piece of the bacon on the top, press the edges well together ; roll out some puff paste (vol. i.) very thinly, and cut it out by means of", "522 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "a plain round cutter somewhat larger than the one used for the bacon, and place the bacon with the oyster between two pieces of the paste, wetting the edges with whole beaten-up egg, and pressing them both well together to prevent the sauce running out ; put the rissoles into enough very clean hot fat to cover them, let them fry for eight to ten minutes till a pretty golden colour, take them up and dust over with grated Parmesan cheese, and then brown the cheese with the salamander and dish on a paper, and garnish with lemon cut in quarters, and serve for an entree for dinner or luncheon.", "Little Croustades a la Creme Montglas Petites Croustades a la Creme Montglas", "Prepare some little pastry cases formed of puff paste as in vol. i. page 363, and bake them till a nice golden colour and quite crisp, then remove the insides and set away till cold, and by means of a forcing bag and large plain pipe fill up with a ragout mixture as below ; place", "on each the little top strip of paste that was removed from the centre, and then dish them on a paper on a flat or entree dish and use, serving one to each person for ball supper, &c.", "Ragout for Croustades A la Creme Montglas. — Take the breast or some other pieces of cold cooked chicken, and some pieces of cooked sweetbread or calf's brains, about two tablespoonfuls, two or three truffles and button mushrooms, all cut up in dice shapes, and then mixed with half a pint of stiffly- whipped cream that has been seasoned with salt and a dust of cayenne pepper, and then use.", "Little Lobster Patties a la Creme Petites Bouchees de Homard a la Crdme", "Take some little pastry cases (vol. i. page 155) and fill them when cold with the ragout of lobster, as below, using a forcing bag and large plain pipe for the purpose ; dish up on a dish -paper, garnish with raw green parsley just before serving, -place on the top of each a litcle", "OF EXTRA RECIPES— DISHES WITH PASTRIES, ETC. 523", "tarragon and chervil, and serve for an entree or second-course dish, or for any cold collation.", "RagoCt for Lobster Patties a la Creme. — Take the meat from a small cooked lobster, cut it into small square pieces, put it into a pan with a quarter-pint of stiffly-whipped cream, a quarter-pint of stiff Mayonnaise sauce (vol. i.), half a pint of liquid aspic jelly, and a little chopped tarragon and chervil ; stir together on ice till beginning to set, season with a teaspoon ful of tarragon vinegar, a dust of Marshall's Coralline Pepper, and use.", "Fleur \"with Meringue Fie in- an Meringue", "Have a plain or fancy fleur ring buttered and place it on a buttered paper on a baking-tin, line the ring with short paste (vol. i. page 39), prick it well on the bottom to prevent it blistering, trim it off evenly round the edge of the ring with a knife, and partly fill up the inside with a pastry custard (vol. i. page 41) ; put a few little pieces of butter here and there on the top to keep it moist, and bake in a moderate oven for twenty-five to thirty minutes, when the custard should be a pretty golden", "colour, then remove the fleur ring, and mask the top of the custard over with a layer of any nice jam ; fill up the fleur with a stiff Meringue mixture (vol. i. page 325), putting it on ornamentally by means of a forcing bag and pipe, then dust over with icing sugar from a dredger, and place it in a moderate oven for twelve to fifteen minutes to dry ; then arrange neatly on the top some nice dried or fresh fruits such as strawberries or cherries, dish on a paper or napkin, and serve for a dinner or luncheon sweet, or for any cold collation.", "Fleur with Pistachios", "Fleur aux Pistaches", "Line a fleur ring with paste as for Fleur of Apples, and before baking fill it with a custard (as below), then bake it for about thirty", "524 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "minutes; remove the fleur ring and place a band of buttered paper round the fleur, pour in the souffle mixture (as below) and bake again in a moderate oven for twenty to twenty-five minutes. Take it up, remove the paper, and serve at once with a few finely-chopped pistachio kernels sprinkled on the top and a good Apricot sauce (vol. i.) round it. This is a very good sweet for dinner or luncheon, and any left will be nice when cold, cut in slices and served with whipped cream sweetened and flavoured with vanilla or other essence.", "Custard for Fleur with Pistachios. — Mix together one ounce of fine flour, two ounces of butter, one raw yolk of egg, one and a half ounces of castor sugar, and a quarter of a pint of milk, and stir this over the fire until it boils ; then mix into it a tablespoonful of orange- flower water, a dessertspoonful of Maraschino liqueur or syrup, and one ounce of pistachio nuts which have been blanched and chopped.", "Souffle Mixture for Fleur with Pistachios. — Put into a stewpan one and a half ounces of fine flour, one and a half ounces of butter, one and a half tablespoonfuls of castor sugar, barely half a pint of new milk, and two raw yolks of eggs ; mix well together, and stir over the fire until it boils ; then add a few drops of vanilla essence, a tablespoonful of orange-flower water, two ounces of blanched and chopped pistachio nuts, and three large or four small whites of egg which have been whipped till very smooth ; when well mixed together, use.", "Pastry with. Preserve D'Artois au Confiture", "Take half a pound of puff paste (vol. i.), give it six turns, then roll it out about a quarter of an inch thick, and cut from it two strips about half a yard long by four and a half to five inches wide ; place one strip of the paste on a well-wetted cold baking-tin, and brush over the top side with cold water ; then place straight down the centre of one slice a layer of any nice jam about one inch think and one and a half inches wide ; place the other strip of paste on the top of the one with the jam, arranging the two evenly together, and pressing the edges well to prevent the jam escaping ; mark the edges of the paste in Vandyke shapes with a small sharp-pointed knife, and, with a pastry brush, brush all over the paste with whole raw beaten -up egg. Make some incisions in the top of the paste from one side to the other, taking care that the incisions are not more than the eighth of an inch deep, and arranging the cuts so that the space between each is about one inch ; any pretty design can be drawn by the knife on--each of these pieces. When ready", "OF EXTRA RECIPES— DISHES WITH PASTRIES, ETC. 525", "put the paste into a quick oven, and let it remain for about ten minutes, when the baking-tin must be drawn to the mouth of the oven, and the paste dusted over with icing sugar by means of a dredger, as this will give the pastry a glazed appearance. Ee-close the oven door, and allow the paste to bake for about twenty to thirty minutes, when it should have risen about four times its original size ; leave it till somewhat cool, then cut through each strip with a sharp-pointed knife, and dish up the portions in a pile or en couronne on a dish on a paper or napkin, and serve for luncheon, &c.", "Boll Jam Pudding", "Ponding an Confiture", "Make a pound of suet paste (vol. i. page 39), roll it out into a square about a quarter-inch thick, and spread over it a layer of any nice thick jam ; roll up the paste into a neat form, put it into a wet floured cloth, tie it up at each end and in the centre, and put it into a saucepan of boiling water that has been seasoned with a little salt ; let it simmer for about two and a half hours, then take it up, remove the cloth, and turn the pudding on to a hot dish. Serve for a sweet for luncheon whilst quite hot.", "Pastry Artichokes a la d'Estrees ArtichcwU Patisseries d la cPUktrSes", "Take some artichoke moulds of two sizes and line them very thinly with wafer paste (prepared as for Pompadours), place a piece of buttered paper in each and fill them up with raw .rice or any other dry grain, and bake in a moderate oven till the paste is a nice golden colour ; then remove the papers and rice and place one of the smaller cases inside a", "large one, joining them together at the bottom with a little Royal icing (vol. i.) ; place a small cone of Almond icing (vol. i. page 41) in the centre of each, mask these over with meringue mixture, as below, using bags and rose pipes for the purpose, sprinkle with a little finely-chopped pistachio nuts, and dish up the artichokes on a fancy paper. Serve for a sweet for dinner, luncheon, or any cold collation.", "526 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "Meringue Mixture for Pastry Artichokes A la d'Estrees. — Take four raw whites of eggs and a pinch of salt and whip them together till quite stiff, then mix with boiling syrup prepared as below ; divide into three parts, colour one part with a few drops of carmine and another with enough sap green to make it the colour of pistachio, and leave the other part white ; then use as instructed above.", "Syrup for Pastry Artichokes A la d'Estrees. — Put half a pound of loaf sugar to cook with a quarter-pound of water, keep it well skimmed and boil to a thick syrup ; whip four whites of eggs very stiffly with a pinch of salt, add this to the boiled sugar, and use by means of a large forcing bag and rose pipe.", "Little Baden-Baden Cakes Petits Gateaux a la Baden-Baden", "Take some little fluted bouche cups or tartlet tins, line them about one-eighth of an inch thick with puff paste (vol. i.), pressing the same well into the shape of the moulds. Prepare a custard mixture by mixing in a stewpan three raw yolks of eggs, with two and a half ounces of castor sugar, a quarter of an ounce of butter, a few drops of vanilla or other flavouring, and four tablespoonfuls of cream or milk ; stir over the stove till quite thick, but do not let it boil ; then gently add to it three whites of eggs which have been whipped stiff with a pinch of salt, add a large tablespoonful of finely-chopped blanched almonds ; put a little of this mixture into each of the tins, and bake for fifteen to twenty minutes till the custard is a nice brown on the top. Take up, remove the cakes from the moulds, stand them on the pastry rack, and when cold mask them with Maraschino glace (vol. i. page 42), and sprinkle the top of each with a little chopped pistachio; when the icing is cold, dish up the little cakes on a fancy paper, and serve.", "Fleur of Apricots Fleur aux Abricots", "Prepare a pastry fleur case as in recipe ' Fleur of Apples a la Creme,' and when cold fill up the centre with apricots (tinned apricots can be used if liked). If fresh apricots are used prepare some syrup (vol. i. page 42), put the apricots into it, allow it to come to the boil, and let them simmer for about fifteen minutes ; then remove the apricots and reduce the syrup in which they were cooked to the consistency of thick cream, strain it, and when cool pour-- it over the fruit. Prepare some", "OF EXTRA RECIPES— DISHES WITH PASTRIES, ETC. 527", "Royal icing (vol. i.), put it into a forcing bag with a rose pipe, and with it ornament the edge of the fleur as shown in the engraving, also", "ornament between the apricots. Dish up the fleur and serve. Any other fruit can be used in the same way.", "Fleur of Apples a la Creme Fleur de Pommes d la Creme", "Take a plain round fleur ring, lightly butter it, and place it on a baking-tin on a buttered paper ; then line it about a quarter of an inch thick with paste for tarts (vol. i. page 39), pressing it well to the side of the ring ; trim the paste evenly, prick the bottom well with a fork to prevent it blistering, line the paste with a buttered paper, and fill up with raw rice or any dry grain ; bake it in a moderate oven from thirty to forty minutes. Then remove the paper and rice, dust over the inside of the fleur with a little castor sugar, and put it again into the oven for", "about fifteen minutes to dry. When cooked take up the fleur, remove the ring, and set the paste on one side. When cold fill it up with the apple puree (as below), cover this over with the uncoloured whipped cream (as below), smooth it over with a cold wet palette-knife, and with the rose-coloured cream ornament the top of the fleur in any pretty design, using a forcing bag and small rose pipe for the purpose. Form a little border round the edge of the fleur with some blanched and shredded pistachio nuts, and dish up on a dish-paper as in the illustra- tion. Serve for a sweet for dinner, luncheon, or for any cold collation.", "528 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "Puree for Fleur of Apples A la Creme. — Take one and a half pounds of good cooking apples, peel and slice them, and put them into a stewpan with half a pint of water, three ounces of castor sugar, the peel of one lemon, two bayleaves, and one ounce of butter ; boil till into a pulp, then rub through a fine hair sieve, and use.", "Cream for Fleur of Apples A la Creme. — Take half a pint of double cream, whip it very stiff, sweeten it with a little castor sugar, flavour with a few drops of vanilla essence, and use. To make it rose colour, add a few drops of Marshall's Liquid Carmine.", "Fleur of Apples and Almonds a la Vienne Fleur de Pommes mix Amandes a la Vienne", "Prepare a pastry fleur case with paste as below and cook it as for Fleur of Apples, and when it is baked fill up the inside with the puree of apples (vol. i. page 33) to within a quarter of an inch of the top, then cover this puree with almond paste (vol. i.), and place the fleur again in a moderate oven for about twenty minutes, when the top should be a pretty brown colour ; ornament the edges of the fleur by means of a bag and small plain pipe with a little Royal icing (vol. i.) coloured pink with Marshall's Liquid Carmine, and dish up on a dish- paper. Serve for a dinner or luncheon sweet or for any cold collation. The above quantities are sufficient for six to eight persons.", "Paste for Fleur of Apples and Almonds A la Vienne. — Take four ounces of fine flour and rub into it one and a half ounces of butter, one and a half ounces of castor sugar, two ounces of finely-chopped blanched almonds, and one raw yolk of egg ; stir all together, and then mix with orange-flower water into a stiff smooth paste, roll out about a quarter of an inch thick, and use.", "Gooseberry Tartlets a la Creme", "Tartelettes de Groseilles Vertes d la Crdme", "Take about a pint of gooseberries, top and tail them, and then put them in a nice thick sugar syrup to boil till the skins begin to crack, then tip them out in a vessel to cool. Prepare some tartlet paste cases as for Tartlets a la Princesse ; dust the cases inside with castor sugar, and put them again in the oven for about eight minutes ; take them out, and when they are cool partly fill them with the gooseberries. Have some thickly- whipped cream that is sweetened, mask the tartlets entirely with it, and smooth it over with the palette-knife ; put a little of the", "OF EXTRA RECIPES— DISHES WITH PASTRIES, ETC. 529", "same cream into a bag with a little fancy pipe, and garnish the tartlets round the edge in the shape of little roses ; sprinkle a little coloured sugar over, and serve on a dish-paper.", "Lemon Cheese Cakes", "Gateaux de Fromage au Citron", "Work four ounces of butter in a basin till quite like a cream, then mix into it five ounces of castor sugar, and work together for about ten minutes ; now add two raw yolks of eggs, the finely-chopped peel of three lemons and the juice of the same, one stale penny sponge cake made into crumbs, and six or eight finely-chopped sweet almonds ; work these into a perfectly smooth paste, and add one tablespoonful of orange-flower water, two tablespoon fu Is of brandy or any liqueur or syrup, and the whites of two eggs that have been whipped stiff with a pinch of salt ; the mixture must not be worked much after the whipped whites are added. Prepare a paste as follows : — Rub six ounces of butter into a half-pound of fine flour till quite smooth ; add one and a half ounce of castor sugar and one raw yolk of egg, and mix into a stiff paste with cold water ; roll it out about one-eighth of an inch thick, line some little bouche or tartlet cups with it, then pour in the above mixture, and bake in a moderate oven for twenty-five to thirty minutes ; when the cakes have been in the oven for ten minutes dust over the tops with a little icing or fine castor sugar to glaze them, When cooked, remove them from the tins and garnish round the edges of the custard mixture with little pieces of cut candied lemon and citron peel and dried uncrystallised cherries cut in diamond shapes ; dish the cakes on a dish- paper or napkin, and serve for a sweet for dinner, luncheon, or supper. The above quantity will make about sixteen to eighteen cakes.", "Maids of Honour Filles d'Howneur", "Line some small patty pans that have rather deep bottoms about a quarter of an inch thick with puff paste, trim off the edges and prick the bottom well to prevent it blistering ; then fill up with a mixture prepared as below, and bake in a moderate oven for about twenty-five minutes ; when cooked remove from the tins, dish up on a dish-paper, and serve for a sweet for dinner, luncheon, or cold collation.", "Custard for Maids of Honour. — Break three fresh eggs in a basin and mix them with not quite a quart of new milk ; then whip these", "530 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "together for two or three minutes, add the strained juice of two lemons, and then pour into one quart of boiling water ; let this stand for about ten minutes, then remove the curds which have formed, and to them add five raw yolks of eggs, half a pint of clotted cream, the finely-chopped peel of a lemon, a pinch of grated nutmeg and cinnamon, a large wineglassful of brandy, a tablespoonful of orange-flower water, eight drops of vanilla essence, two ounces of castor sugar, and six ounces of washed and dried currants ; beat these ingredients up with a whisk, and then use as di- rected above.", "Marguerite Pastry Patisserie d la Marguerite", "Take some puff paste, roll it out about a quarter of an inch thick, and cut it out with a heart-shaped cutter which has been made hot by being dipped into boiling water; place the pieces on a wetted baking-tin, brush each all over with whole beaten-up egg, and then make an incision on the top of each with another hot wet heart-shaped cutter, about one inch from the edge, making the incision about a quarter of an inch deep ; bake in a rather quick oven for twenty-five to thirty minutes, when they", "should be a pretty pale brown colour ; when cooked take up and remove the little tops and scoop out the insides, so as to form a little case ; fill these with a cream of chestnuts by means of a forcing bag and plain pipe ; replace the little tops on the cases, and then glaze the outsides with Vanilla and Maraschino glaces (vol. i.), sprinkle the tops with a little finely-chopped pistachio, and place on the top of each a crystallised violet ; when the glace is set, dish up on a dish on a paper or napkin and serve for a sweet for dinner, &c.", "Chestnut Cream for Marguerite Pastry. — For ten to twelve per- sons prepare half a pound of sound chestnuts that have been weighed after being skinned (see recipe { Timbal a la Christina '), then put them into a stewpan with half a pint of cream, two and a half gills of milk, a tablespoonful of brandy, a few drops of essence of vanilla, two tablespoonfuls of orange-flower water, four ounces of castor sugar, and", "OF EXTRA RECIPES— DISHES WITH PASTRIES, ETC. 53l", "one ounce of fresh butter. Cover the pan over with the lid, place it on the stove, and let the nuts cook till tender, which will take about one to one and a half hours ; then rub through a fine wire sieve, and mix with a tablespoonful of Maraschino, half a pint of stiffly-whipped cream, and a few drops of carmine ; mix into a nice smooth paste, then fill up the cases as directed above.", "Mince Pie a la Francaise", "Prepare one pound of puff paste (vol. i.), roll it out about half an inch thick, and cut it into two pieces ; place one piece on a wetted baking-tin, brush it over with cold water, and place in the centre of it about one pound of mincemeat (vol. i. page 339), forming this in a round, flat shape ; then place the other piece of paste on the top, press both pieces together, put a meat plate on the top face downwards, and with a, sharp-pointed knife cut the paste to the size ; remove the plate, brush the", "pie over with raw beaten-up whole egg, and mark round the edge and in the centre with a pretty design similar to that shown in the engraving ; put the pie into a quick oven for about ten minutes, then take up, dust it all over with icing sugar with a dredger, return it to the oven, and bake for about thirty-five to forty minutes, when the pie should be a pretty, bright golden colour. Dish up on a hot dish on a dish-paper, and use for luncheon or dinner. The remains of the paste can be used for small mince pies, or any dish where puff paste is needed.", "Pompadours Pompadours", "Put into a basin two ounces of fine flour and one ounce of castor sugar, and rub into it till smooth half an ounce of good butter; mix with this a dessertspoonful of orange-flower water, a saltspoonful of vanilla essence, and one raw yolk of egg, and when perfectly smooth roll it out quite thinly on a floured slab or board ; cut the paste in oblong", "II M 2", "532 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "pieces the length of the moulds, and broad enough to go round them ; fold these pieces round the pompadour tins that have been lightly buttered, place these on a sheet of greased foolscap paper on a greased baking-tin, and bake in a moderate oven for fifteen to twenty minutes, when they should be a pretty fawn colour. Take them up, and when somewhat cool", "detach the cases from the tins and set them aside till cold; then, by means of a forcing bag with a plain pipe, fill them with cream, as for meringue (vol. i. page 328), stand them on a pastry rack on a dish, and mask them in three divisions with Coffee glace (vol. i.), Maraschino glace (vol. i.), and red glace, coloured by means of a little liquid carmine; let these set, then dish up the pompadours as shown in the engraving on a fancy dish- paper, and serve for a sweet for dinner, luncheon, or ball supper.", "Meringue Tartlets Tartelettes Meriwjues", "Take some very small bouche or tartlet moulds and line them about one-eighth of an inch thick with short paste (vol. i.) ; prick the paste at the bottom and trim off the edges, then place a piece of buttered paper in each, and fill up the centres with rice or any dry grain ; put them on a baking-tin and cook in a moderate oven for fifteen minutes ; then remove the grain and the papers, and partly fill the paste cases with the preserve (as for Princess Tartlets), and by means of a forcing bag and a plain pipe fill them up with a Meringue mixture (vol. i. page 41) ; dust over the tops with icing sugar, and put them into a rather cool oven to dry. When a pretty fawn colour and quite crisp remove from the oven, dish them on a paper or napkin, and serve for dinner, luncheon, or for any cold collation.", "Princess Tartlets Tartelettes a la Princesse", "Take some tartlet or small bouche tins and thinly line them with short paste (vol. i.), place a little buttered paper inside each, fill them with rice or any other dry grain, and bake them in a moderate oven for fifteen to twenty minutes ; then remove tne papers and grain and partly fill", "OF EXTRA RECIPES— DISHES WITH PASTRIES, ETC. 533", "each case with a mixture of preserve (as below), cover this over with Meringue mixture (vol. i.), using a forcing bag and pipe for the purpose ; dust over the tops with icing sugar, place them on a baking-tin and dry them in a moderate oven for about fifteen minutes, let them cool, glaze them over with Coffee glace (vol. i.), and serve when cold on a dish- paper for dinner or luncheon.", "Preserve for Princess Tartlets. —Take two tablespoonfuls of apricot jam, and mix it with a quarter-pound of any dried fruits cut into dice shapes, flavour with four or five drops of pineapple or vanilla essence, mix well together, and use.", "Tagliarini a la Florence Tagliarini d la Florence", "Take five ounces of fine flour, a pinch of salt, one ounce of butter rubbed together till smooth, a dust of Marshall's Coralline Pepper, the strained juice of one lemon, two raw whole eggs ; mix together into a smooth stiff paste with enough white wine to moisten, then roll out wafer thin on a well-floured slab, and frequently turn the paste over during the rolling ; then cut up into three-inch square pieces, put it into a stewpan containing boiling water seasoned with a little salt, simmer for half an hour, then drain and place on a dish on a layer of cooked sliced tomatoes as used for garnishing, and on the tomatoes sprinkle a little grated Parmesan cheese ; then place a layer of the Tagliai'ini, repeat the layers till the dish is nearly full, and, lastly, the tomatoes; then cover with Cheese Cream sauce (see recipe), and stand the dish in a tin containing boiling water and cook in a quick oven for about fifteen minutes ; then place on a dish on a paper or napkin, and serve in a boiling state for luncheon or second course, or as a meagre dish.", "Vol -au- Vent with Fruits YoUaw-Vent mix Fruits", "Prepare a vol-au-vent case of puff paste as for ' Vol-au- Vent a la Prince George,' place it on a baking-tin in the oven to dry, then place it on the dish on which it is to be served. Take some cooked fruits, such as cherries, grapes, or any nice dried fruits ; dip each piece into sugar boiled to the crack, and stick them all over the outside of the vol-au-vent ; fill up the centre with a macedoine of fruits (see recipes), garnish the outside with spun sugar, and, if liked, the syrup in which the fruits were cooked can be served round the dish. This dish can be served either hot or cold.", "534 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "Veal Pie a la Savoyarcle Pate de Veau a la Savoyarcle", "Take two and a half to three pounds of lean veal (the fillet for preference) and cut it into neat thin slices about two inches in diameter, bat these out with a cold wet chopping-knife, season them with coralline pepper and salt, and sprinkle with finely-chopped raw parsley, bayleaf, thyme, and washed and dried fresh chopped mushroom and eschalot ; place on top of each piece of veal a thinly-cut piece of fat and lean raw bacon of the same size as the veal, and on the bacon put a raw bearded oyster ; then roll up the fillets into cylinder shapes, and arrange them in a pie dish so that they form a conical shape in the centre. Sprinkle over a little flour, pour into it the strained liquor from the oysters and some nice", "light stock, and when the dish is full wet the edge of the dish and place a layer of puff paste (vol. i.) about one inch thick and the same width as the rim round it ; then wet this paste and cover over the top of the pie with a layer of puff paste about half an inch thick ; press the edges well together, trim them, and scallop them with a knife, and brush the top over with whole raw beaten-up egg ; mark it with a small pointed knife, as in engraving, place the pie on a baking-tin, and bake in a moderate oven for about two hours ; then take up and serve on a hot dish on a napkin or dish-paper, for luncheon, breakfast, or for a remove for dinner. The pie may also be served cold.", "Pork Pie Pate de Pore", "Free some fresh pork from bone and skin, then pass it through a sausage machine ; season it with salt and pepper, and mix with each pound a quarter-pint of light gravy or water, and, if liked, a tablespoonful of finely-chopped sage that has been rubbed through a fine wire sieve. Butter a square fleur mould, and line it with short paste (vol. i.) about a quarter-inch thick ; press this well to the side of the mould, prick the bottom with a fork, then fill in with the prepared meat. Cover over the", "OF EXTRA RECIPES— DISHES WITH PASTRIES, ETC. 535", "top with some of the same paste, making a small hole in the centre ; wet the edges with cold water, and press them well together. Ornament the top in any pretty design with paste of the thickness of a wafer, place round the outside of the mould a well-greased paper, and put in a mode- rate oven to bake for one and a half to two hours. When cold, fill up the pie with light clarified stock made from pork bones or from veal or rabbit boilings ; remove the mould and paper, arrange the pie on a dish on a dish-paper, and garnish with little blocks of aspic jelly or little sprigs of fresh parsley (see engraving of Pheasant Pie & hi Francaise).", "Raised Fisli Pie a lTniperiale", "1'iifr dc Poi880n d V ' iiiljirr'mlr", "Prepare a paste (see Raised Pie Paste, vol. i. page 39), roll it out rather better than a quarter of an inch thick, and with it line a buttered French raised-pie mould ; press the paste well to the inside of the mould to take the impression well, line the inside of the paste with a fish farce (vol. i.) about half an inch thick, wetting the hands with cold water whilst arranging it; place small fillets of raw salmon or mullet or trout, sole, &c, round on the farce, and set them with another thin lining of the farce. Arrange in the centre of the pie some raw sliced salmon,", "cooked lobster, raw bearded oysters, truffle, mushrooms, picked cooked shrimps, or some prepared crayfish bodies (in bottle), and some little pieces of fillets of soles, or any other nice white fish ; place a layer of the fish farce on the top, cover over with the paste, ornament the paste in any pretty design, leave a little opening in the top, surround it with a high buttered paper, and cook the pie in a moderate oven for two and a half to three hours, or longer if the pie is very large. When cooked, set it aside till cold, remove the paper and tin, and through the hole in", "536 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "the paste fill up the pie with some good clarified fish stock (as below), using a funnel ; leave till set, dish the pie on a dish-paper, garnish it with aspic jelly, cut in any pretty design or chopped finely, and serve with Mayonnaise, Suedoise, or Tartare sauce (vol. i.) handed in a sauce- boat. This pie is* excellent either for ball suppers, luncheons, hunt breakfasts, &c.", "The quantities sufficient for a No. 2 size mould will be one and a half pound of whiting, haddock, or cod, one pound of salmon to be cut in thin slices, a small lobster, six large or twelve small oysters, a quarter- pint of picked shrimps or one small bottle of crayfish bodies, four sliced truffles, and eight large sliced cooked button mushrooms.", "Clarified Stock for Raised Fish Pie A l'Imferiale. — Take the bones from the white fish, and the beards and liquor from the oysters, as well as the inside from the head of the lobster, and put all together into a stewpan with two sliced onions, a bunch of herbs, six peppercorns, two cloves, a pinch of salt, two wineglassfuls of white wine, and one ounce of glaze ; cover with a little light stock or water, and boil for about one hour, then strain it, and add for each quart one ounce of Marshall's Finest Gelatine ; clear with four raw whites and shells of eggs beaten up together ; let it boil up and then strain it through a cloth; when it begins to set use as above.", "Fish Pudding Ponding de Poisso/i", "Line a well-buttered pudding basin with suet paste (vol. i. page 39), fill up the inside with any nice pieces of cold cooked fish, slices of hard-boiled eggs that are seasoned with chopped raw parsle}^, eschalots, mignonette pepper, and salt, and washed and finely-chopped fresh mushrooms ; fill up the basin with the sauce prepared as below, wet the edges of the paste with cold water, and cover over the top with some more of the paste ; trim the edges evenly, tie up the basin in a cloth, and cook the pudding in a saucepan of boiling water for about three hours ; then take up, remove the cloth, turn out the pudding on to a hot dish, sprinkle over with a little raw parsley and lobster coral, and serve while quite hot for luncheon.", "Sauce for Fish Pudding. — Put one and a half ounces of butter into a stewpan with one and a half ounces of fine flour, stir together till well mixed, then add half a pint of water, the juice of a lemon, half a gill of cream ; stir till it boils, tammy ,^nd use.", "OF EXTRA RECIPES— DISHES WITH PASTRIES, ETC. 537", "Pheasant Pie a la Francaise Pcite <Ie Faisan a la Thrangaise", "Take a square fleur mould, butter it inside, and place it on a bakiug- tiu on a double fold of foolscap paper that is buttered ; then line the mould about a quarter of an inch thick with short paste (vol. i.), pressing the paste well into the shape of the tin ; take a picked, singed, cleansed and boned pheasant, cut it up in neat joints, lay these open and season them with a little mignonette pepper, a very little salt, and washed and chopped fresh mushroom, a little eschalot, thyme, bay leaf, parsley, and the livers of the pheasants finely chopped ; place a little piece ofpdM defou' grew about the size of a Spanish nut in each piece of pheasant, and then roll up the pieces in cylinder shapes, and place these pieces one on the other in the pie until it is full. Wet the edge of the paste and roll out some more paste about half the thickness of that used for the lining of the mould, cover the pie over, and trim the edges; roll", "out the remainder of the paste perfectly thin like a wafer, and stamp it out in rounds about one and a half inches in diameter, and by means of a knife work out the rounds of paste in the form of small shells. Wet the top of the pie paste over with a little cold water, using a paste brush for the purpose, and then place the little shells on the top until it is quite covered ; make a little hole in the centre of the top so as to be able to fill the pie up with gravy when cold ; place a band of buttered paper round, so as to stand about three inches above the pie, and put it into a moderate oven, and bake for one and a half to two hours ; during the baking keep the top of the pie covered over with a wetted paper to pre- vent the paste getting browned, as it should be a pretty fawn colour when cooked. Put it away till cold, then fill up with gravy made from the bones as below, and then remove the tin from it ; place the pie on a dish on a dish-paper, and garnish it round with nice blocks of cut Aspic Jelly", "538 MRS. A. B. MARSHALL'S LARGER COOKERY ROOK", "(vol. i.), and serve for any cold collation, such as for supper, luncheon, race meetings, &c.", "Gravy for filling up Pheasant Pie. — Take the bones of the birds, chop them up finely, and put them in a stewpan with an ounce of butter, a sliced onion, two bayleaves, a sprig of thyme and parsley, a sprig of marjoram, and a pinch of mignonette pepper ; put the cover on the pan, and fry the contents for about fifteen minutes, giving the pan an occasional shake while frying ; then add about one quart of good stock, and let it simmer gently on the side of the stove for about three- quarters of an hour ; strain and remove the fat, and dissolve in the liquor a quarter of an ounce of Marshall's Leaf Gelatine, and use when cooling and when about the consistency of cream.", "Italian Pie Pate a TItalienne", "Take two and a half to three pounds of lean fillet of veal, cut it into thin slices, bat them out with a cold wet chopping-knife and cut them into squares about two inches in diameter ; season one side with pepper, salt, chopped fresh mushroom, bayleaf, thyme, parsley, eschalot, and a little sage ; roll each into cylinder shapes, and arrange in the bottom of a pie-dish closely together. Place on the meat some very finely cut slices of ham or bacon also cut in small squares, place on the bacon a layer of herb farce balls (vol. i. page 36) made about the size of a yolk of egg, alternating these with hard-boiled yolks of eggs ; arrange on this another layer of the fillets, then another of the bacon and farce balls and yolks, and continue this till the dish is nearly full, then fill up with good warm white stock, made from veal, rabbit, or chicken, and leave till the gravy is set and firm ; cover the top over with a good puff paste (vol. i.), ornament it with any prettily-cut pieces of the same paste. Bake for two to two and a half hours in a moderately hot oven, when the paste should be a pretty golden colour ; make a hole in the top of the paste, and by means of a funnel pour in some of the above-mentioned white stock, and serve hot or cold for hunt or ordinary breakfasts, luncheon, or ball supper, or for shooting parties.", "Little Pies a la Dejeuner Petits Pates d la Dejeuner", "Take some pieces of puff paste (vol. i.) about four inches square ; wet the top sides of the paste with cold water, and place in the centre of", "OF EXTRA RECIPES— DISHES WITH PASTRIES, ETC. 539", "each some of the prepared puree as below ; close the paste over, brush over with the whole of a raw egg beaten up, place them on a cold wet baking- tin, and bake them in a quick oven for about twenty minutes, when they should be a pretty golden colour. Dish them up on a dish-paper, garnish with a litble raw green parsley, and serve for luncheons or ball suppers.", "PuEfiE for Pies a la Dejeuner. — Take half a pound of cold cooked white meat, such as chicken, rabbit, or pheasant, half a pound of cooked ham or tongue, three hard-boiled yolks of egg, two large table- spoonfuls of thick Bechamel sauce (vol. i.), and two ounces of fresh butter ; season with a little salt and white pepper, pound together, and rub through a wire sieve ; mix well with a teaspoonful of chopped raw green parsley and one finely-chopped eschalot, and use.", "Little Patties a la Montrose Petite r<ifrs »' la Montrose", "Lightly butter some little barrel moulds, and line them with short paste (vol. i.), fill them with a ragout prepared as below and close the tops in with a little round of the same paste, leaving a small hole in the centre ; put the moulds into a moderate oven and bake till a pale golden colour ; then remove and leave in the moulds till cold. Have some well-", "flavoured cool clarified gravy and fill up each barrel with it, using a small funnel for the purpose, and if served cold, garnish the top of each with chopped aspic jelly. Dish on a paper or napkin, and serve for luncheon, ball supper, races, shooting parties, &c. They can be served as a hot dish if liked, and may also be filled with any kind of cold game or poultry or mutton.", "Ragout for Patties A la Montrose. — Take some cold game or poultry, or roast mutton, beef, or lamb, and cut it into dice shapes, mix with it a very little good stock to moisten it, and a little cooked button mushrooms, truffle, ham, or foie gras may be added.", "Gravy for Patties a la Montrose. — Take one ounce of glaze, mix it with half a pint of aspic jelly or consomme that is in a stiff jelly,", "540 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "boil up with a finely-chopped eschalot, one fresh mushroom chopped, a teaspoonful of chopped parsley, then use when cooling. This may be flavoured with a wineglassful of sherry if liked.", "Potato and Onion Pie", "Pcite de Pommes de Terre et Oignons", "Take some peeled and finely-sliced onions and potatoes, allowing half a pound of onions to one pound of raw potatoes ; fry the onions in butter or dripping till a pale golden colour, and season them with pepper and salt. Take three ounces of finely-chopped beef suet, three ounces of chopped lean ham or bacon, the same of finely-chopped cooked chicken, and mix with this a dessertspoonful of finely-chopped raw parsley. Have a pie dish slightly greased, arrange the potatoes and onions alternately in this, sprinkle over each layer a little of the chopped meat, &c, and continue these layers till they form quite a pile ; fill up the dish with good light gravy or stock ; wet the edges of the dish with cold water, and put a strip of puff paste (vol. i.) the size of the rim round the edges. Wet the upper side of this, then cover the whole of the pie with puff paste about half an inch thick ; press this well to the band of the paste, trim the edges evenly, brush over with whole raw beaten-up egg, mark in any pretty design with a small knife, scallop the edges, stand the pie in a baking-tin, pour water in this to about an inch in depth, and bake the pie in a moderate oven for one and a half to two hours ; then take up and serve hot on a paper or napkin as a remove.", "Twice Laid", "Take a well-buttered pie dish, sprinkle it all over with some finely- chopped eschalot, cooked lean ham, parsley, thyme, and bayleaf. Take some cold cooked fish, such as cod, salmon, &c, pull it into pieces, and for one and a half pounds of fish take six hard-boiled eggs and twelve filleted anchovies cut up in tiny squares. Take a pint and a half of thick Soubise sauce (vol. i.), pour a layer of it on the bottom of the dish, sprinkle over the sauce some grated Parmesan cheese, and on this arrange a layer of the fish and egg, then another of the sauce, and so on until the dish is almost full ; sprinkle over the top seasoning in the same manner as the dish was seasoned, cover over the top with a crust of potatoes (see recipe, ' Poisson a la Creme '), brush over with whole beaten- up raw egg, garnish with little fancy shapes of puff paste (vol. i.), place it on a baking-tin, and cook in a qui&k oven for forty to sixty minutes,", "OF EXTEA EECIPES— DISHES WITH PASTRIES, ETC. 541", "when it should be a nice golden colour. Serve on a dish on a paper or napkin in a perfectly boiling state for dinner or luncheon. Any remains of cold fish, poultry, or meat can be utilised in the same way.", "Little Cases a la Breteuil Fetites Caisses d I\" Breteuil", "Prepare, for six to eight persons, a quarter of a pound of puff paste, and cut it in lengths about two and a half inches by one and a half inches wide and a quarter of an inch thick ; place these pieces on a wetted baking-tin, brush them over with whole beaten-up raw egg, and mark the top of each strip with a pointed knife about half-way through the paste, making a border about a quarter of an inch from the sides all round ; this will allow the oblong inner piece to be removed when cooked ;. put into a moderate oven and bake for fifteen to twenty minutes, then remove the inner portions and fill up the cases thus formed with a ragout prepared as below. Slightly season some stiffly-whipped cream with salt and a dust of coralline pepper, put it into a forcing bag with a rose pipe, and arrange a little of the mixture on the top of each case in the form of a leaf; sprinkle with a little lobster coral and hard-boiled yolk of egg, dish on a hot dish on a dish-paper or napkin, and serve for a luncheon or second-course dish or for a cold collation.", "Eagout for Little Cases a la Breteuil. — Put into a stewpan four large tablespoonfuls of thick cream, one ounce of fresh butter, three raw yolks of eggs, a pinch of salt, a dust of coralline pepper, and a salt- spoonful of French and the same of English mustard mixed with a dessertspoonful of strained lemon juice ; stand the stewpan in the bain- marie and stir the contents until they thicken, then add the hard-boiled yolks of four eggs that have been rubbed through a wire sieve, the half of a cooked lobster that has been chopped fine, and two boned anchovies that have been rubbed through a sieve ; let these ingredients get hot,, put them into a forcing bag with a plain pipe and fill up the cases.", "Gnoccrii a la Francaise", "Gnocci d la Francaise", "Put into a stewpan half a pint of water, four ounces of butter, a good pinch of salt and coralline pepper, a tiny dust of ground mace or cinnamon, two very finely-chopped eschalots ; bring to the boil, then add five ounces of fine flour, and stir quickly into a paste ; then mix into it two large well-beaten-up raw eggs, one ounce of warm glaze, two", "542 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "ounces of grated Parmesan cheese. When well stirred and quite smooth put the mixture into a forcing bag with a large plain pipe and force out, cutting with a knife into lengths of about one inch, and allowing them to drop from the knife into a stewpan containing boiling water seasoned with salt ; bring the contents of the pan to the boil, then draw aside and poach for about fifteen minutes, and drain on a hair sieve. Take an entree dish, butter it, and place a layer of Cheese Bechamel (see recipe) on the bottom of it, then place a layer of the Gnocchi, repeating the layers till the dish is full to within half an inch of the top, lastly putting some sauce ; then cover with Cheese Cream sauce (see recipe), and stand the tin containing the Gnocchi in a tin with boiling water ; put into a hot oven for fifteen to twenty minutes, and when a good brown colour sprinkle over it some French capers, and serve on a dish on a paper or napkin for luncheon or second course while quite boiling.", "Cheese Bechamel for Gnocchi A la Franqaise. — Take one pint of thick Bechamel sauce (vol. i), a quarter of a pint of cream, and a quarter of a pound of grated Parmesan cheese ; mix and use.", "Gnocchi h l'ltalienne Gnocci a Vltalienne", "Take two pounds of hot freshly-boiled potatoes, rub them through a wire sieve, mix with three ounces of warm butter, a pinch of salt and coralline pepper, one and a half ounces of grated Parmesan cheese, four raw yolks of eggs, two ounces of finely-chopped lean cooked ham, a dessertspoonful of finely-chopped raw green parsley, and two large finely-chopped eschalots ; stir into a smooth paste, divide into portions of about a dessertspoonful each, form into little cylinder shapes, using a little flour for the purpose, brush them over with whole beaten-up raw egg, and cook them on a buttered baking-tin in a quick oven till a pretty golden colour. Then take up, arrange them on a well-buttered deep dish, pour over them a layer of sauce prepared as below, place on the sauce another layer of the Gnocchi, then one of the sauce, and so on until the dish is full, arranging it so that a layer of sauce is uppermost ; sprinkle over the top some grated Parmesan cheese, put the dish in another containing boiling water, and put in the oven for about twenty minutes ; then take up and ornament the edge of the dish round with little rings of bread that have been fried a nice golden colour, then brushed over with a little warm glaz^'and dipped alternately into finely-", "OF EXTRA RECIPES— DISHES WITH PASTRIES, ETC. 543", "chopped lean cooked ham and raw green parsley ; serve this dish on another dish on a paper or napkin for a luncheon or second-course dish. Sauce for GrNOCCHl a l'Italienne. — Bring a pint of milk to the boil with two finely-chopped eschalots and a little salt and coralline pepper, and pour it on to a quarter-pound of fine flour and a quarter- pound of butter that have been fried together without browning ; stir over the fire till it boils, add one ounce of grated Gruyere and two ounces of Parmesan cheese, a quarter-pint of cream, a teaspoonful of French mustard and the same of English mustard ; reboil, and mix into it two raw yolks of eggs that have been mixed with the pulp of two large raw ripe tomatoes, stir again till thickened, and use.", "Macaroni a la Casino Macaroni d I\" < ]asino", "Take a quarter-pound of Naples macaroni, put it into boiling water seasoned with a little salt, boil gently for twenty-five to thirty minutes, then strain and cut it up into lengths of about one inch, and put these into some sauce prepared as below ; make quite hot in the bain-marie, then turn it into an entree dish, and pour entirely over it some Cheese Cream sauce (see recipe) ; then brown it at once with a red-hot sala-", "mander, garnish the top of the dish with prettily-cut croutons (that have been fried a pale golden colour, then brushed over with a little raw white of egg and garnished with finely-chopped raw green parsley) and some cooked crayfish bodies (in bottle) that have been warmed in the bain-marie. Serve at once for a second-course or for a luncheon dish while in a boiling state.", "Sauce for Macaroni a la Casino. — Put into a stewpan one and a half pints of new milk and two very finely-chopped eschalots, and boil for about ten minutes. Then stir it on to three ounces of butter and the same quantity of fine flour that have been fried together with- out browning ; stir till boiling, then mix with it one ounce of pounded lobster spawn, the puree of four Christiania anchovies, the pulp of two", "544 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "raw ripe tomatoes, one gill of cream, one ounce of grated Parmesan cheese, the juice of one large lemon, a pinch of salt, and a good dust of Marshall's Coralline Pepper ; reboil, wring through the tammy, and use.", "Macaroni a la Milanaise Macaroni <\"/ la Milanaise", "Put half a pound of Naples macaroni to cook (vol. i. page 31), and cut it into lengths of about one and a half inches ; mix with it a pint of creamy Bechamel sauce (vol. i.), two ounces of fresh butter, five or six cooked button mushrooms cut up, about two ounces of cooked tongue or ham, and two or three truffles ; keep this hot in the bain-marie, then add a quarter of a pound of grated Parmesan cheese, two ounces of grated Gruyere cheese, and reboil. Dish up in a pile on a hot dish, and serve with a little good clear gravy round it for a second-course or luncheon dish, or with braised poulardes, pheasants, beef, &c.", "Macaroni \"with Tomato Butter Macaroni an Beurre de Tomates", "Take some boiled Naples macaroni (vol. i. page 31) — a quarter-pound will make a good dish — drain it in the cullender or on a sieve, then cut it up into lengths of about one inch, and then mix with a good pat of butter, a pinch of salt and coralline pepper, and one ounce of grated Parmesan cheese, and turn out on a hot entree or flat dish ; pour some hot Tomato butter (vol. i. page 25) over, and serve for luncheon or as a second-course dish, or in the place of a vegetable.", "Risot a la Napolitaine Risotto a la Najpolitaine", "Take one pound of the prepared red Pilau rice (see recipe), turn it while boiling hot out on to an entree or flat dish. Have a dozen raw bearded sauce oysters, one bottle of the prepared crayfish bodies, two or three sliced truffles and button mushrooms, just tossed up in a stewpan in one ounce of good butter made hot, but not allowing them to boil, tip these on the top of the rice, and pour round the dish some Cheese Cream sauce (see recipe). Serve at once for luncheon or dinner while quite hot..", "OF EXTRA EECIPES— DISHES WITH PASTRIES, ETC. 545", "Risot a la Piemontaise Risotto d la Piemontaise", "Take two large onions and peel and cut them up in tiny dice shapes, put them in a stewpan with two ounces of good butter, and fry them without discolouring for about fifteen minutes ; then add half a pound of Patna rice that has been blanched and well washed, and one and a half pints of good-flavoured light stock from veal, rabbit, or chicken ; watch the stock come to the boil, then cover the rice over with a well- buttered paper, and let it simmer gently on the side of the stove for about thirty minutes, when the grains of rice should be quite separate ; remove the buttered paper, and pour over the contents of the stewpan a quarter of a pound of fresh butter that has been melted, and two ounces of grated Parmesan cheese ; mix together, then turn out on to a hot dish and serve with some good clear gravy in a sauceboat. This can be served for dinner as a second-course dish or as a luncheon dish.", "Raviolis with. Spinach, a la Grecqne Raviolis anx Epinards <l la QrBcque", "Take a half-pound of Spinach puree (vol. i. page 262) and a quarter- pound of Raviolis paste (vol. i. page 221), roll the latter out in the usual way, and place on some of the pieces about a saltspoonful of the spinach puree ; wet a similar piece of the paste with cold water, and then close it over the pieces with the spinach ; press well together, and then put into boiling water seasoned with a little salt, and simmer on the side of the stove for about forty minutes ; then strain and arrange on a hot dish, pour over them some Cheese Cream sauce (see recipe), and then brown at once with the salamander ; sprinkle over with a little finely-chopped raw green parsley, and serve at once for a second-course or luncheon dish, using while in a boiling state. This forms an ex- cellent meagre dish.", "Sparghetti a la Russe", "Sparghetti a la Russe", "Take a quarter-pound of boiled Sparghetti (see recipe), cut up in lengths of about one inch, mix it with four raw or tinned tomatoes that are chopped up small — if the tinned ones are used the liquor must be drained before using — add two ounces of butter mixed with one ounce of fine flour till smooth, a dust of coralline pepper, a pinch of", "546 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "salt, and a saltspoonful of French mustard; boil together for about fifteen minutes, then add two ounces of grated Parmesan cheese, reboil, then turn out on a hot dish and sprinkle over it a little chopped cooked lobster or prawns or shrimps ; serve while quite boiling for luncheon or second course, or as a meagre dish.", "Pilau a la Grecque Pilau a la Grecque", "Take half a pound of Patna rice, blanch it and wash well in cold water, put it back in the stewpan with two ounces of warm butter and one and a half pints of light stock, put a bunch of herbs on the top, cover with a buttered paper and simmer gently till tender, which will take about an hour, adding a little more stock if needed. Then turn", "out some of the rice to form a border ; put the ragout in the centre, then pour round the edge of the dish a puree of tomatoes (vol. i.), and sprinkle over a little saffron shreds and raw chopped parsley, and some thinly-cut slices of raw lemon all round as a border. Serve for luncheon or dinner.", "Ragout for Pilau a la Grecque. — Take some cold game or poultry, cut in neat dice-shapes, and season with salt and one and a half ounces of grated Parmesan cheese and a dust of Marshall's Coralline Pepper, and mix together. Take four onions, peel and cut them into tiny dice shapes, two ounces butter, two ounces lean raw bacon cut in dice shapes, fry together till a nice golden colour ; mix with one ounce of fine flour, add three-quarters of a pint of good-flavoured stock, and simmer till tender ; add the cut chicken, &c, boil up, and use.", "Veal Pilau a la Bombay Pilau de Veau a la Bombay", "Take a clean stewpan and put about a quarter-pound of butter in it ; put one pound of Patna rice into another stewpan, with enough cold water to cover it, with a pinch of salt, let it come to the boil, then strain", "OF EXTKA EECIPES— DISHES WITH PASTRIES, ETC. 547", "and wash it and put it into the stewpan with the butter and two finely- chopped eschalots, a bunch of herbs (thyme, parsley, and bayleaf), and two blades of mace. Have two pounds of breast or neck of veal cut up in little neat square pieces, season it with salt and ground ginger and coralline pepper, put it on a greased tin and bake it for about half an hour in a rather quick oven, keeping it well basted ; when a nice golden colour put it all into the pan, also half a pound of salt streaky pork or bacon which is cut up in little dice shapes ; add two and a half pints of good-flavoured stock, then let it cook on gently for one and a half hours, taking care that the meat and rice do not stick to the bottom of the pan,", "add about half a pint more stock if needed during the cooking, and, when ready to serve, dish the meat up in the centre and the rice round. Have six or eight Seville oranges peeled and quite free from pith, cut the peel in long thin shreds, put it in cold water with a pinch of salt, let it come to the boil, then strain and use ; cut out the pieces of fruit in natural divisions, garnish the edge of the dish here and there with the orange, and peel, and tarragon, and blanched, shredded lettuce that has been boiled in slightly salted water till tender. Serve while quite hot. This can be served as a remove or for a luncheon dish, and game or poultry can be used instead of veal, in which case the bird should be boned and then cut up into little square pieces.", "Little Pastry Straws a la Verdun Petites Failles de Patisserie a la Verdtm", "Take a quarter of a pound of puff paste (vol. i.) and roll it out about one- eighth of an inch thick, cut it in strips about one and a half inches wide and three inches long, and place them on a wetted baking-tin, then brush over one side of these strips with cold water. Arrange a little roll of puree prepared as below on half the number, leaving about a quarter of an inch of paste all round ; then take the remaining pieces of the plain paste and place them over the pieces with the puree ; close these together and brush all over with a little whole beaten-up raw egg ;", "548 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "mark the top of the paste in any pretty design with a knife ; then put them in a quick oven and bake till a pretty brown colour, which will take twenty-five to thirty minutes. When cooked, dish up on a hot dish on a dish-paper, and serve for a hot savoury. These may also be served when cold for a ball supper, &c.", "Puree for Little Pastry Straws a la Verdun. — For fourteen to sixteen persons, take six well-boned Christiania anchovies and three of Kriiger's marinaded fillets of herrings ; pound them with three hard-boiled yolks of eggs ; then rub them through a fine wire sieve, and put the pre- pared puree into a basin, mixing with it one and a half ounces of freshly- made white breadcrumbs, one and a half ounces of fresh butter, and a teaspoonful of finely-chopped parsley ; when well mixed up together, use as directed above. This puree is also very nice for serving on toast or little croutons of bread.", "Pompadours a la Stanley Pompadours a la Stanley", "Line the outsides of some pompadour tins with puff paste (vol. i.), that is rolled out about an eighth of an inch thick, then stamp out with a round cutter, press the edges well together, and stick with a little cold water ; brush the tops over with a little whole beaten-up raw egg, place them at a good distance from each other on a wet baking- tin, and bake in a moderate oven till a nice golden colour. When cooked, take up and", "let them cool a little, slip out the tins and put the cases on a pastry rack till cold, then fill them with the ragout prepared as below, using a forcing bag with a large plain pipe for the purpose ; when this is set, mask them alternately with brown- and salmon-coloured Chaudfroid (vol. i.), pour over each a little cool aspic jelly ; dish up on a dish- paper, garnish with raw green parsley, and serve for a second-course or luncheon dish, or for any cold collation.", "Ragout for Pompadours A la Stanley. — Put into a stewpan two peeled and finely-sliced onions and fry them with an ounce of butter till a good brown colour, add one ounce of glaze, the same of Marshall's", "OF EXTRA RECIPES— DISHES WITH PASTRIES, ETC. 549", "Curry Powder, and the same of chutney, half a pint of good gravy, and the liquor and beards of twelve sauce oysters ; boil altogether till tender, then mix in four or five sheets of Marshall's gelatine, and when this is dissolved add six boned and pounded Christiania anchovies ; then rub through a tammy or fine Avire sieve. Add to this puree twelve raw bearded sauce oysters that are cut in little dice shapes, half a pint of stiffly-whipped cream, and a dust of Marshall's Coralline Pepper ; when beginning to set put into a forcing bag with a large plain pipe, and use.", "Marinaded Herrings a la Victor Ha/renga Marines <i la Victor", "Take some little boat-shaped tins, line them thinly with puff paste (vol. i.) about the eighth of an inch thick, and trim the edges evenly, place a piece of buttered kitchen paper in each, and fill it up with raw rice ; bake in a moderate oven for about fifteen minutes till a nice golden colour, and quite crisp; when cooked remove the rice and papers and set the cases aside till cold. Take some of Kriiger's marinaded fillets of herrings, cut each into two pieces, place them on a plate with the under side upwards, season them with finely-chopped eschalot, salad oil, coralline pepper, and then roll up into small cylinder shapes, the skin sides outwards ; partly fill up each case with hard-boiled yolk of egg that has been rubbed through a wire sieve, and on this place a roll of the herring and a prepared crayfish (in bottle) or shelled prawn that has been cut open into two portions ; season these similarly to the herring, and place two of the pieces of prawn in each case, one on either side of the herring, also a little fresh sprig of raw green chervil and two farced olives (these are kept prepared in bottle). Arrange a few little beads of crayfish or anchovy butter (vol. i.) at each end, using a forcing bag and rose pipe for the purpose, and serve one to each person on a dish-paper, for savoury, hors-d'oeuvre, or ball-supper dish.", "Little Cheese Patties Petits Pates au Fromage", "Take some puff paste (vol. i.) that has had six turns, roll it out about one inch thick, and stamp out rounds of it with a hot wet cutter about one and a half inch in diameter ; put these rounds on a wetted baking-tin, brush them all over with whole beaten-up raw egg ; then make an inner ring on the top of each with a hot wet cutter about one inch in diameter, cutting into the paste about a quarter of an inch deep.", "550 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "Bake in a quick oven for twenty-five to thirty minutes ; when baked take up, remove the little top, and scoop out the inside so as to form a case, fill them with Cheese Cream sauce (see recipe), sprinkle with a little chopped raw parsley and coralline pepper. Dish up on a dish-paper on a hot dish, and serve for a savoury or for a luncheon dish.", "Cheese Pastry a la Strohl Fromage Patisserie a la Strohl", "Take six ounces of fine flour, three and a half ounces of fresh butter, a good dust of Marshall's Coralline Pepper, a pinch of salt ; rub well together, then add a quarter of an ounce of Cowan's Baking Powder, and four ounces of grated Parmesan cheese, three small or two large whole eggs ; mix with a little cream into a paste, roll out about half an inch thick, cut into four-inch lengths about one inch wide place on a wetted baking-tin, then brush over with raw whole egg, and dust over with a few very pale coloured browned breadcrumbs, prick the paste well with a sharp-pointed knife, sprinkle on the crumbs a few coarse grains of salt, and bake in a moderate oven for thirty-five to forty minutes, when the strips should be quite crisp and a nice brown colour. Serve with freshly-grated Gruyere or Cheddar cheese for luncheon, ball supper, &c, on a paper or napkin. These are also nice to eat with soup, either purees or clear, and can be used hot or cold.", "Little Patties of Cheese a la Torento Petites Bouchees de Fromage a la Torento", "Make some puff paste patty cases as for Patties a la Montglas (vol. i. page 155), and leave till cold; then fill up the insides with stamped-out rounds of cheese mixture, as in recipe ' Little Creams a la Torento,' sprinkle", "over with a little grated Parmesan cheese ; place a ring of tomato puree, as below, on the top of each, as shown in engraving, dish up on a dish-paper, garnish with a little fresh parsley and with little blocks of the tomato", "OF EXTRA RECIPES— DISHES WITH PASTRIES, ETC. 551", "puree, and serve for a savoury or second-course dish, or for ball suppers.", "Tomato Puree for Patties a la Torento. — Pound four or five raw ripe tomatoes till smooth, mix with a few drops of liquid carmine, a dust of coralline pepper, and half a pint of liquid aspic jelly in which is dissolved four sheets of Marshall's gelatine ; rub through a tammy, set on ice till firm, then cut out in rounds and use.", "552 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "CHAPTER XV BUNS, BREADS, CAKES, BISCUITS, AND DESSERT SWEETS", "Little Alexandra Cakes", "Put into a stewpan or egg bowl four large fresh eggs, four ounces of fine castor sugar, twelve drops of essence of vanilla, and one ounce of powdered vanilla chocolate ; whip these over a stewpan containing boiling water until the mixture is just warm, remove from the fire and whip it till cold and thick, then add to it three ounces of fine flour that has been warmed and passed through a wire sieve. Brush over a saute pan with warm butter and line it with a buttered paper, sprinkle over with castor sugar and flour mixed together in equal quantities, and pour the prepared mixture into it to the depth of about half an inch ; put", "the saute pan in a moderate oven and bake the mixture for twenty-five to thirty minutes ; then turn it out, and when cool split it with a knife from the side into two slices. Place a layer of almond icing (vol. i. p. 41) of equal thickness on one of the slices, pressing it well down with a palette knife ; then place the other slice on top of this, and pour over the cake a Maraschino and coffee glace (as below) ; let this get set, and when quite cold dip a knife into boiling water and then cut the cake crosswise into strips about one and a half inches long ; dish up on a dish- paper, and serve for a dinner sweet, to hand with ice or a macedoine of fruits, or for any cold collation, or tney may be served for dessert.", "OF EXTRA RECIPES— BUNS, BREADS, CAKES, ETC. 553", "Maraschino and Coffee Glace for Little Cakes a l'Alexandra. Mix together three-quarters of a pound of Marshall's Icing Sugar, one and a half tablespoonfuls of Maraschino syrup or liqueur, and two tablespoonfuls of warm water ; then just warm over the fire, add about a teaspoonful of coffee essence, and draw a fork through the glace, which will give it a mottled appearance ; then pour it over the cake as described above.", "Adeline Cake", "Take a quarter-pound of butter, work it into a nice creamy state, mix into it three ounces of castor sugar, and work it again for about six to eight minutes ; then stir into it six ounces of fine flour that has been sifted and three whole raw eggs, three tablespoonfuls of cream, the finely- chopped zest of one lemon and one orange ; colour with carmine to a very pale salmon colour, then mix in three ounces of dried cherries that are cut up into little pieces, and three-quarters of an ounce of Cowan's Baking Powder mixed with a pinch of ground clove. Have a plain cake-tin greased and lined with greased paper, sprinkle it all over with finely- shredded blanched almonds, put the mixture into the mould and bake for forty to fifty minutes ; then turn out and remove the paper, and serve for tea, luncheon, &c. This can also be baked in small moulds.", "Rose Almond, Oake", "Take six ounces of Marshall's Icing Sugar, mix it till like cream with three ounces of good butter, add a wineglass of rose water, six ounces of fine sifted flour ; work well together, then mix in six ounces of ground almonds with six raw yolks of eggs, six drops of almond essence, a teaspoonful of vanilla essence ; colour with liquid carmine, and add half an ounce of Cowan's Baking Powder. Whip the whites of the eggs stiffly and add to the former mixture ; put a square fleur mould that has been brushed over with warm butter and then dusted with ground almonds on three or four folds of well-buttered foolscap paper, put in the cake mixture and place in rather a quick oven for forty to sixty minutes ; then take up and leave in the tin till somewhat cooled before turning from the tin, which is done by taking out the pegs when the cake is quite cold. Ice it over with Maraschino glace (vol. i.) coloured red and flavoured with rose water, and sprinkle the top with crystallised rose leaves, and the edge with blanched and shredded pistachio nuts, and serve for ball supper, tea, tennis, &c.", "554 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "American Flannel Cakes", "Put into a basin ten ounces of fine sifted flour, and add two large whole eggs, a pinch of salt, and mix with barely one pint of new milk ; stir well together for about five minutes, making the mixture into a perfectly smooth batter. Have an iron baking-tin perfectly clean and put it on the top of the stove (hot-plate) ; then when quite hot rub it over well with a piece of raw fat bacon, pour the mixture on the tin in quantity of about half a gill at a time, and let it spread about the eighth of an inch in thickness ; let each such cake cook for about three to four minutes, during which time turn them over by means of a palette- knife, allowing each side to take a nice light brown colour. Then take up and arrange on a hot dish one on the other, and spread between each a little maple syrup, or, if liked, brown sugar, and a slight dust of ground ginger. Serve while quite hot for dinner Or luncheon.", "Buckwheat Cream Cakes", "Put in a basin one pound of buckwheat flour, a teaspoonful of salt, a tablespoonful of fine castor sugar, and a pinch of ground cinnamon ; mix this with three gills of cold single cream into a light batter, and add to it half an ounce of Cowan's Baking Powder. Make the griddle or baking-tin hot and well grease it (as in recipe for American Flannel Cakes), place the warmed and greased fleur rings on it, and pour in each about one gill of the mixture ; let this cook on the top of the stove or fire for about fifteen to twenty minutes, when it should be a nice golden colour ; turn it once only during the cooking by means of a palette-knife ; when cooked, take up the cakes and place them one on the other on a hot plate or muffin dish, and pour over them some preserve or warm butter. They may, if wished, be cut into three or four pieces., Serve as a hot dish for breakfast or afternoon tea. The quantities given above are enough to make six cakes cooked in rings of four inches in diameter and one inch deep.", "Bath Tea Cakes", "Work a quarter-pound of butter in a basin with a wooden spoon till like cream, \"then mix in six ounces of castor sugar, a good pinch of ground cinnamon and ground ginger, and stir up together for about five minutes, then add three-quarters of a pound of fine flour that has been sifted and warmed, with four raw whole eggs, adding two tablespoonful s of flour", "OF EXTRA RECIPES— BUNS, BREADS, CAKES, ETC. 555", "to each egg at the time ; take three-quarters of an ounce of Cowan's Baking Powder and two tablespoonfuls of rose water and add to these ingredients, with a quarter-pound of well-washed and dried currants. Have some little fancy cake-tins, brushed over with warm butter, and dusted over with dried sweet cocoanut, and partly fill them with the preparation ; place a dried cherry in the centre of each and two or three halves of blanched split almonds ; bake in a moderate oven for fifteen to twenty minutes, then turn out and use for afternoon tea, &c.", "Bohemian Cake", "Work a quarter-pound of butter till creamy, then add a quarter of a pound of castor sugar, two ounces of grated chocolate, the juice and finely-chopped peel of a lemon, six ounces of fine flour, three raw yolks of eggs, a quarter of a pound of finely-chopped mixed peel, half an ounce of Cowan's Baking Powder, and the stiffly-whipped whites of the eggs. Put the mixture into a well-buttered cake-tin that is lined with a buttered paper, and bake it in a moderate oven for forty to sixty minutes ; then turn out, and use when cold for tea, tennis parties, &c.", "Bartlett Chocolate Tea Cake", "Take half a pound of butter, a good pinch of ground cinnamon, and the same of ground mixed spice, the finely-chopped peel of one lemon, stir together till the mixture presents a fcreamy appearance ; then add six ounces of grated vanilla chocolate, six ounces of castor sugar ; mix up well, and add by degrees eight ounces of fine flour that has been rubbed through a wire sieve, and five whole raw eggs, two ounces of browned breadcrumbs, two ounces of very finely-chopped or ground almonds, half an ounce of Cowan's Baking Powder, and a wineglassful of orange-flower water ; mix up well together, and then put into a cake mould that is buttered and papered, and bake in a moderate oven for about one hour. When cooked turn out, and serve when cold for luncheon, tea, &c.", "Cocoanut Pound Cake", "Mix together till quite white and creamy half a pound of castor sugar and six ounces of good butter ; then add the finely-chopped peel of one lemon, a pinch of ground nutmeg and cinnamon, two tablespoonfuls of rose water, a dessertspoonful of orange-flower water, half a pound of sifted fine flour, and half a pound of cleansed grated cocoanut ; add by", "556 MBS. A. B. MABSHALL'S LABGEB COOKER* BOOK", "degrees six raw yolks of eggs, and mix again for about ten minutes ; then add the whites of the six eggs (that have been whipped stiff with a pinch of salt), half an ounce of Cowan's Baking Powder, and half a gill of cocoanut milk. Butter two cake or fleur tins, and arrange inside each a buttered paper ; dust these over with castor sugar and fine flour that are mixed together in equal quantities ; then sprinkle them well with dried cocoanut, add the prepared mixture, and put to bake in a moderate oven for about one hour ; turn out the cakes when cooked, and serve for tea, luncheon, &c. These are excellent for ball suppers when baked in small moulds to serve as little cakes. If the above mixture is baked in one tin, it will take rather better than one and a half hours to cook.", "Chicago Dough -nuts", "Take one pound of fine flour, and rub into it till smooth four ounces of butter, six ounces of castor sugar, a quarter-ounce of ground cinnamon, three whole well-beaten-up eggs, and half a gill of water ; add to it one ounce of German yeast, mixed with one and a half gills of tepid milk and a pinch of salt, and make into a light dough ; cover it over with a cloth, and set it aside in a cool place till the next morning. Then roll out the paste on a slab, with a little fine flour, stamp it out with a plain round cutter, put the rounds on floured tins, and leave them to rise in a warm place for twenty to thirty minutes ; then drop them into clean boiling lard, and shake the pan about occasionally until they are a nice brown colour ; then take them up, dust them over with castor or icing sugar, dish up in a pile, and serve for tea, dinner, or luncheon.", "Confederate Cake", "Put into a basin half a pound of good butter, and work it with the hand or with a spoon till quite like a cream, then add half a pound of ca