Boston Cooking-School cook book

SIMPLE PASTRIES Cocktail Pastries. Before baking, sprinkle with grated cheese and paprika (press lightly into pastry), or spread lightly with anchovy paste or other spread. Coconut Tea Cakes. Bake until nearly done. Cool slightly, brush with beaten egg white, sprinkle with shredded coconut, and finish baking. Galettes. Brush with egg white, sprinkle with cinnamon and sugar. Bake. Lemon or Orange Sticks. Bake oblongs. Put together with Lemon or Orange Filling (pp. 672, 673). Nut Pastry Sticks. Bake strips 5 by 1 inch. Cool slightly, brush over with egg white slightly beaten and diluted with 1 teaspoon cold water. Sprinkle generously with chopped pecan nut meats, return to oven, and bake 2 minutes. Orange Pastries. Roll Puff Paste (p. 618) 14 inch thick, cut out, and bake. Split, fill with orange marmalade, cover tops with Orange Frosting (p. 681), and sprinkle around edge a border of chopped, candied orange peel. Pineapple Circles. Bake rounds, size of pineapple slices. Put together with Cream Filling (p. 672). Place a slice of canned pineapple on each and garnish with halves of candied cherries. Pineapple may be cooked in its own sirup until soft. TARTLETS Roll Puff Paste (p. 618), Plain Pastry (p. 621), Cheese or Orange Pastry 14 inch thick. Cut out. Glaze (p. 637), if desired. Bake in hot oven (450° F.). Cool. Fill with jam, jelly, marmalade, or Cream Filling (p. 672), etc. To Shape. 1. Cut out rounds. From half of them remove centers with small biscuit cutter or fancy cooky cutter. Brush plain rounds with cold water, press other rounds on top. 2. Cut out 24-inch squares. Wet corners, fold toward center, and press lightly. When baked, press down centers. 3. Stars. Cut in 3-inch squares. Make a 14-inch cut from each corner toward center and fold alternate corners to center to form star shapes. Bake. Cool, press down centers, and fill with any jelly, jam, or Cream Filling (p. 672). Brush points with egg white and sprinkle with chopped nuts. TART SHELLS I. Cut Puff Paste, Plain Pastry or German Sweet Pastry in rounds of size to cover inverted patty pans. Cover outside of pans, prick several times, and bake in hot oven (450° F.). II. Line patty pans with pastry, prick, line with waxed paper and half fill with rice or barley to keep pastry in shape. Bake. Remove from tins and discard paper and rice. ALMOND TARTS 14 cups Jordan almonds, blanched 3 eggs, slightly beaten and finely chopped 1 cup sugar 2 tablespoons rolled and sifted ¥g teaspoon salt cracker crumbs 2 cups milk V4 teaspoon vanilla Mix and fill patty pans lined with Puff Paste (p. 618), or Plain Pastry (p. 621). Bake. CHEESE CAKES 1 cup sweet milk Juice and grated rind 1 lemon 1 cup sour milk 14 cup almonds, blanched and 1 cup sugar chopped 4 egg yolks, slightly beaten Y4 teaspoon salt Scald sweet and sour milk, strain through cheesecloth. To curd add sugar, egg yolks, lemon, and salt. Line patty pans with pastry, fill with mixture, and sprinkle with chopped almonds. Bake in hot oven (450° F.) for 10 minutes, then reduce to moderate (350° F.). CHERRY TARTS 2 tablespoons sugar ~ 34 cup canned cherry juice 1 tablespoon cornstarch Canned cherries, drained Whipped cream Chopped pecan nut meats Mix sugar and cornstarch, add cherry juice and cook until thick, stirring constantly. Cook 20 minutes longer over hot water. Cool slightly. Fill shells with cherries, pour over mixture, and chill. Top with whipped cream and sprinkle with nut meats. COCONUT CREAM TARTS 1% cup moist coconut 14 cup sugar Y¥ cup milk 1 tablespoon flour 1% tablespoon cornstarch 1% teaspoon salt 1 tablespoon cold water 1 tablespoon butter 1 egg 4 teaspoon vanilla