Cookery and housekeeping

Warm in a saucepan half a pint of milk, 2 ozs. of butter, I oz. of sugar, a pinch of salt. Stir in enough flour to make a paste, and some orange-flower water ; then work in two eggs, and form the paste into small balls or buns. Bake on a tin, and serve on a napkin with chocolate sauce in a tureen. Cheese Cakes. Butter some small patty pans ; line with puff paste. Fill with the following custard, and bake in a quick oven : — \ lb, potato flour ] ..•11 just warmed on 1 pmt milk \ •' 2 ozs. butter, stirred to a cream j ' 2 ozs. sugar; 3 eggs yolks and whites stirred in separately Have some currants ready, carefully washed, and make a pattern with them on the top of each ' cheese cake ' Puff Paste. Three cupfuls sifted flour, two cupfuls butter, one yolk of egg, a little salt, i teaspoonful Yeatman's yeast powder. The essentials for making a puff paste are : a cool place to make it in, ice broken up in two shallow cake 390 S EMM EL PUDDING. pans, good flour, and butter, firm, with the salt and buttermilk worked out. Sift the flour with the powder in it on the pastry slab ; form it into a ring with the back of your hand ; place in the centre the yolk of egg and salt ; add a little ice water, and from the inside of the ring gradually take the flour, adding, a little at a time as you require it, more ice water — about a cupful together — until you have a smooth fine paste, very tenacious and lithe. Place in the ice box for fifteen minutes, then roll it out to the size of a dinner plate ; lay on it the butter, and wrap over it the edges of dough, carefully covering it ; turn it upside down, and roll it out very thin ; then turn the face down — the face is the side of the paste next to the rolling pin — folding it in three, squarely. Repeat this three times more, placing it in a thin tin on the broken ice, and the other tin containing ice on it between each turn or operation of folding and rolling. . By this method this difficult puff paste may be made successfully in the hottest weather. Semmel Pudding. (German Recipe.) Work 4 ozs. of butter into a cream. Add the yolks of six eggs, one after the other. Rub the peel of half a lemon into 8 ozs. of white sugar ; pound this and add it. Add also a little of the juice of the lemon, i oz. of pounded almonds, a little pounded spice, a spoonful of rum, a few bits of finely sliced peel. When all the above has been well stirred together, 12 ozs. fineh' grated white roll {semmel) POTATO PUDDIXGS. 391 crumbs or bits of broken biscuit pounded must be added, and very gradually a pint of milk. The six whites of eggs must now be well beaten, and then added to the rest. Put it into a well-buttered mould which has been strewn with grated bread, and bake for one hour. Turn it out, and serve with a fruit sauce [safi). Potato Pudding {Sandtorte), (German Recipe.) Work I lb. of butter into a cream. Rub the peel of a lemon on to some white loaf sugar ; pound it, and add i lb. to the above. Add gradually the yolks of nine eggs. Add, also very gradually, i lb. of homemade potato flour. Lastly, beat up well the whites of six eggs, and add these. Stir the whole for one hour continuously, always the same way. Butter a mould ; strew it with breadcrumbs and put in the mixture Bake for one hour, and turn it out. Serve hot.