Harper's cook book encyclopædia

Gooseberry T urnovers. — Make a good, light crust. Roll it out two or three times, then leave it a quarter of an inch in thickness. Stamp it out in rounds with a cup, plate, or small basin, and lay a few gooseberries, which have been stewed with sugar, on one-half of each round. Turn the other half over the fruit, fasten the edges securely, and bake on buttered tins in a moderate oven. Serve on a napkin, with sifted sugar. Time, about a quarter of an hour to bake. Graham Tarts. — Mix Graham flour plentifully with grated cocoanut ; pour into the mixture ice -water enough to make a stiff dough ; knead it hard, roll very thin, and cut into round cakes two or three inches in diameter ; cut out the centre of a part of them, leaving a narrow rim ; put three layers of these rims on one centre or round piece, wetting them so as to make them unite ; prick the centre with a fork and bake in a quick oven, yet not so as to brown them. They should be crisp and tender when done. When wanted for use they have only to be filled with some kind of fruit sauce, as stewed English currants, pineapple, marmalade, etc. Jam Tart, Open. — Roll out the pastry to the thickness of a quarter of an inch. Butter an ornamented tart-pan and line it with the pastry. Trim the edges neatly, and prick a few holes in the bottom with a fork. Bake in a moderate oven until lightly browned, then take the tart out, let it cool a little, spread the jam on it, and ornament the top with a few leaves or stars of pastry which have been baked separately. Time, about half an hour to bake. Jam Tarts. — Butter a dozen pattypans, and line them with pastry rolled out to a quarter of an inch in thickness. Put them into a quick oven, and when nearly baked take them out and put a little jam in the centre of each, then return them to the oven and finish baking. An ornament already baked should be placed upon each, or a little whipped cream. Time, a few minutes to bake. Jelly-custard Tartlets. — Dissolve two table-spoonfuls of strawberry or red- currant jelly over the fire. Let it get quite cool, then mix with it gradually three well - beaten . eggs. Three parts fill some tartlet tins, lined with puff paste, and bake in a quick oven for ten minutes. Lemon Pie. — For one crust take three table-spoonfuls of sifted flour, a little salt, and one table-spoonful of lard chopped with the flour; add a little water at a time until it will stick together; put on a floured board and roll out. Line a pie-plate with the Lemon Tarts Mince Pies paste and bake in a quick oven. Prick the crust with a fork to prevent its rising in the centre. Put one cupful of sugar in a double boiler or saucepan, add a salt-spoonful of salt, one lemon, grated (large), the wellbeaten yolk of an egg, and one rounded table-spoonful of corn-starch dissolved in a little cold water. Mix well, then pour into it one cupful of boiling water; cook at once until it thickens, which will usually be when it begins to boil, as continued boiling thins instead of thickening it. When the mixture begins to cool, turn into the crust ; pile over it the white of the egg, beaten to a stiff froth, to which has been added a little powdered sugar. Set in oven and color a light brown.