Cassell's dictionary of cookery

Puff Paste Tartlets.— Take half a pound of puff paste and give it eight turns; roll it out to the thickness of a quarter of an inch. Dip a plain or fluted cutter, an inch and three-quarters in diameter, into hot water, and stamp out as many rounds as will be required. Gather the trimmings of the paste together, and roll it to the thickness of the sixth of an inch. Dip the cutter again in hot ■water, stamp out again the same number of rounds, and form them into rings, by pressing a smaller cutter, an inch in diameter, quite through them. Moisten the edges of the rounds, and lay the rings upon them to form the rims of the tartlets. Bake in a moderate oven, and whilst they are warm fill them with good jam. Place upon this a little ornament of pastry, made of the remnants. If the tartlets are wanted hot, put them into the oven for a minute before sending them to table. They are, however, generally served cold. Time to bake, ten to twelve minutes. Sufficient, a dozen for a dish. Puff Puddings. — Beat four ounces of butter to a cream, and mix with it four tablespoonfuls of flour, the yolks of four eggs, two table-spoonfuls of sugar, a pint of cream or milk, and a little almond flavoring A minute or two before the puddings are to be baked, add the whites of the eggs, beaten to a firm froth. Butter some large patty-pans, and threeparts fill them with the mixture. If liked, a few currants may be sprinkled over the puddings. Bake in a well-heated oven, and serve the puddings as soon as they are done enough, -with white sugar sifted over them ; send wine sauce to table with them. Time to bake, half an hour. Probable cost, if made with milk. Is. 2d. Sufficient for five or six jiersons. Puffed Eggs. — Beat four eggs lightly, and mix with them a pint and a half of cream or milk. Season with salt and pepper. Butter a mould, and pour in the mixture ; cover ' it, and set it on a plate turned upside down in a saucepan, with boiling water two inches deep; Let the mixture steam until it is set. Turn it upon a hot dish, and pour round it a little good brown gravy. Time to steam, twenty minutes or more. Probable cost, lOd., if made with, milk. Sufficient for two or three persons. Puffs. — Recipes for the following puffs will be found under their respective headings : — Almond Irish Apple Jam Austrian Lady Abbess, Claret Lemon Clifton Parmesan German Raspberry German, Almond Spanish Ginger Tunbridge. Hasty Puffs of Larks.— Make half a pound of puff paste, according to the recipe already given. Pluck and draw three or four larks, and brown them equally all over in a stewpan with a little butter. Take them up, drain them, and put into the body of each bird a small lump of fresh butter, a little piece of truffle, a little pepper and salt, and a tablespoonful of thick cream. Truss each lark firmly, and wrap it in slices of fat bacon. Cover it with the puff paste, rolled out to the thickness of a quarter of an inch, and shape it as neatly as possible. Put the puff's side by side on a buttered tin, and bake in a brisk oven for about ten minutes. Probable cost of larks. Is. 6d. Sufficient, four or five for a dish.