Cookery for every household

Remove both the outer and inner brown skin from at least \ lb. chestnuts, put them into a saucepan with the milk, and allow them to simmer slowly until tender. Then rub them through a fine wire sieve and measure 6 oz. Put this prepared chestnut into a basin, add to it the castor sugar, cake-crumbs, and cream, and flavour with brandy, liqueur, or any other flavouring preferred. Form the mixture into small balls about the size of a walnut, using a little rice flour to prevent its sticking to the hands. Allow these to dry for a short time whilst preparing the caramel. Put the loaf sugar, water, and lemon juice into a saucepan, and let them boil without stirring until they turn a golden brown colour. Dip the bottom of the saucepan at once in cold water to prevent the caramel burning, and then dip the little balls quickly into it. Lay them on a greased plate, and sprinkle with chopped pistachio nuts. When cold, place each one in a small paper case and serve as a dessert. Probable cost, Is. 2048. Petits Choux & la Creme (Cream Cakes) Choux pastry. 'Whipped and flavoured cream. Make the choux pastry (Recipe 1450), and put it into a forcing bag, with a tin pipe or nozzle of at least 1- inch in diameter at the end of it. Grease a baking tin, and force out the pastry on to it in little mounds about the size of half an egg. Hold the bag perpendicularly, the point to begin with almost touching the baking sheet. As each heap is finished, disengage the forcer by giving it a sharp twist and jerk. Be particular to make the choux all one size and not too large. Keep them some distance apart from each other on the tin, as they will rise considerably in baking. Bake in a good oven until well risen and nicely browned. When the choux are ready, remove them from the baking tin, and allow them to cool upon a sieve or draining tray. Make a small hole in the top of each with a sharp-pointed knife, and fill them with whipped and flavoured cream put through a forcing bag. Sprinkle with a little fine sugar. Time to bake, 20 to 30 minutes. Sufficient for 1 dozen choux. Probable cost, Is. 2049. Chocolate Eclairs (Eclairs au Chocolat) Make in the same way as Coffee Eclairs (see below), coating them with chocolate instead of coffee icing. 2050. Coffee Eclairs (Eclairs au Café) Choux pastry. | Pastry custard or Coffee icing. j whipped cream. Put the choux pastry into a forcing bag, with a tin pipe or nozzle J inch in diameter at the end of it. Grease a baking tin, and squeeze out the mixture on it in straight bars 3 to 3i inches in length. In making eclairs, hold the bag obliquely to the baking sheet. Let the end of the bar of paste rest on this, and continue forcing until it is long enough, drawing the bag at the same time slightly backwards. Then, cut oS the paste close to the pipe, and proceed with the next, keeping the eclairs about 2 inches apart so as to allow room for rising. Bake in a good oven until well risen and nicely browned. When ready, allow the eclairs to cool on a sieve or draining tray, then make a small hole at the side, and, by means of a forcing bag, fill them with whipped cream, with pastry custard (see below) or with the two mixed. Then coat each with coffee icing. Time to bake, 20 to 30 minutes. Sufficient for 12 eclairs. Probable cost, Is. 2 d.