The encyclopaedia of practical cookery

Jam Puffs. — (1) Beat Jtlb. each of butter and sugar to a cream, add the yolks of five eggs, and beat well ; then whisk the whites of the five eggs to a froth, and mix them in with the other ingredients, working in lastly jib. of self-raising flour. Lay this batter on a baking-tin in table-spoonfuls as nearly the same size as possible, and far enough apart to prevent them touching, put them into a hot oven, and bake for a quarter of an hour. Let them get cold, and then split Fig. 976. Jam Puffs. nearly but not quite all round with a sharp knife, leaving about lin. uncut at one side, pull them open a little way, slip in a spoonful of Jam, close them again, and sift powdered sugar over before serving. See Fig. 976. (2) Make some rich puff paste, roll it out about iin. thick, or rather thinner, and cut it into rounds with a small saucer or a tin paste-cutter ; lay near one edge of each piece of paste some raspberry or strawberry Jam, stewed apples, or any kind of preserved fruit. Slightly wet the edge of the paste all round, fold the other side over the preserve, and press the edges. Or the paste may be cut into squares and folded diagonally over the preserves so that the puff is threecornered. Bake in a moderately hot oven. Jam Puffs a la Ducliesse. — Put 2oz. of butter and 2 breakfast-cupfuls of water into a saucepan on the fire, bring them to the boil, remove the pan, and work in 6oz. of flour. Dry it over the fire for a few minutes, then add two eggs and the rind of a lemon very finely chopped. Boll out the paste, cut it up into pieces about 3in. in length, put them on a baking-sheet, keeping them apart, brush over with egg, put into a moderate oven, and bake slightly. It can be easily seen when they are done, as they will be firm to the touch. Take out, let them get cold, open at the sides, fill them with Jam, and serve. Jam Roll. — For four eggs, allow an equal weig'ht of caster j sugar, flour, and butter ; slightly warm the butter and beat | it together with the sugar until creamy, then mix in the slightly-beaten yolks of the eggs. Whisk the whites to a stiff froth and mix them with the other ingredients, then stir in the flour very smoothly. Squeeze in a few drops of lemonjuice, and work the whole until thoroughly mixed. Butter a shallow baking-dish, pour tho mixture into it, bake in a quick oven, and take out before it becomes crisp. Sift plenty of caster sugar over a sheet of paper, turn the paste on to it, spread over thickly with any kind of Jam, and roll ( it up carefully. Ornament the top with coloured sugar icing, j preserved fruits and comfits, and serve cold. Jam Roly-Poly Pudding’. — Make a common suet crust, roll it out thin, then spread Jam evenly all over, leaving about lin bare at the edges, excepting the edge which | will be the inner one. Boll the pudding up into a longish roll, I J am — continued. pinch the paste together at the ends, wrap it in a floured cloth, tie at each end, plunge it into boiling water, and boil for an hour and a half or two hours, keeping the water constantly boiling.