A guide to modern cookery

To every pint of the pear-syrup add one lb. of sugar, and cook the mixture to the small-ball stage. This done, reduce it by adding one-sixth pint of very thick almond milk; pour this over the fruit, and simmer very gently for ten minutes. Turn out the border of apples, poached in a bain-marie, upon a dish, and surround it with a border of candied cherries. Complete the macédoine away from the fire with a little very best butter; pour it into the border, and sprinkle on it some peeled and finely-splintered almonds. 2610—SCHALETH A LA JUIVE Line a greased iron saucepan, or a large mould for “ Pommes Anna,” with a thin layer of ordinary noodle paste, and fill it up with the following preparation :—For a utensil large enough to hold one and a half quarts :—one and three quarter lbs. of stiffly stewed russet apples; one and a quarter lbs. in all of pipped Malaga raisins, currants, and sultanas (swelled in tepid water) in equal quantities ; the finely chopped half-zests of an orange and a lemon; a mite of grated nutmeg ; four oz. powdered sugar; four whole eggs and the yolks of six; and a quarter of a pint of Malaga wine. Mix the whole well. Cover with a layer of noodle paste; seal the latter well down round the edges ; gz/d, and make a slit in the top for the escape of steam. Bake it in a moderate oven for fifty minutes, and let it rest ten minutes before turning it out. 2611—ENGLISH TARTS These tarts are made in deep pie or pastry-dishes. Whatever be the fruit used, clean it, peel it, or core it, according to its nature. Some fruits are sliced while others are merely quartered or left whole. Set them in the dish, to within half inch of its brim; sprinkle them with moist or powdered sugar, and (in the case of fruit with firm pulps like apples) with a few tablespoonfuls of water. This addition of water is optional and, in any case, may be dispensed with for aqueous fruits. First cover the edges of the dish, which should be moistened slightly, with a strip of short paste, an inch wide. Then cover the dish with a layer of puff-paste, which seal down well to the strip of paste, already in position and slightly moistened for the purpose. With a brush moisten the layer of paste constituting the cover of the tart ; sprinkle it with sugar, and set the tart to bake in a moderate oven. All English tarts are made in this way, and all fruits may be used with them even when, as in the case of gooseberries, they are green. Accompany these tarts by a sauceboat of raw-cream or bya custard pudding (No. 2406). COLD SWEETS 2612—SAUCES AND ACCOMPANIMENTS OF COLD SWEETS Cold sweets allow of the following sauces :— (1) English Custard (2397), flavoured according to fancy. (2) Syrups of apricot, of mirabelle plums, of greengages, of redcurrant, &c., the particular flavour of which should always be intensified by the addition of a liqueur in keeping with the fruit forming the base of the syrup. Kirsch and Maraschino are admirably suited to this purpose. (3) Purées of fresh fruit, such as strawberries, raspberries, redcurrants, etc., combined with a little powdered sugar, and used plain er mixed with a little whipped cream. (4) Chantilly Cream, flavoured as fancy may suggest. Finally, certain entremets allow of the following sauce :~ | 2613—CHERRY SAUCE Gently melt one lb. of raspberry-flavoured red-currant jelly. Pour it into a cold basin, and add to it an equal quantity of freshly-prepared cherry juice, the juice of two blood-oranges, a little powdered ginger, and a few drops of carmine ; the latter with the view of giving the preparation a sufficiently strong and distinctive colour. Finally add a quarter of a lb. of half-sugared cherries, softened in a tepid, Kirsch-flavoured syrup. BAVAROIS.