Cream Raspberry Tarts {^' cry fine). — Line a dish with paste, and fill with raspberries made very sweet with powdered sugar. Cover with paste, but do not pinch it down at the edges. When done, lift the top crust, which should be thicker than usual, and pour upon the fruit the following mixture : One small cup of milk — half cream, if it is to be had — heated to boiling ; whites of two eggs, beaten light, and stirred into the boiling milk ; one teaspoonful of white sugar, one- half teaspoonful of corn-starch✪ Cream Raspberry Tarts, wet in cold milk; boil these ingredi- ents three minutes ; let them get perfectly cold before putting them into the tart. Replace the top crust, and set the tart aside to cool. Sprinkle sugar over the top before serving. Peach or strawberry tart can be made in the same way. PUDDINGS. The freshness of all pudding ingredients is of much importance, as one bad article will taint the whole mixture. When the freshness of eggs is doubtful, break each one separately in a cup before mixing them together. Should there be a bad one amongst them, it can be thrown away, whereas if mixed with the good ones, the entire quantity would be spoiled. The yolks and 480 THE hearthstone; or, life at home. whites beaten separately make the articles they are put into much lighter. Raisins and dried fruits for puddings should be carefully picked, and in many cases stoned. Currants should be well washed, pressed in a cloth, and placed on a dish before the fire to get thoroughly dry; they should be picked carefully over, and every piece of grit or stone removed from amongst them. To plump them, some cooks pour boiling water over them, and then dry them before the fire. Batter pudding should be smoothly mixed and free from lumps. To insure this, first mix the flour with a very small proportion of milk, and add the remainder by degrees. Should the pudding be very lumpy, it may be strained through a hair-sieve. All boiled puddings should be put on in boiling water, which must not be allowed to stop simmering, and the pudding must always be covered with the water ; if requisite, the saucepan should be kept filled up. For baked or boiled puddings, the moulds, cups or basins should be always buttered before the mixture is put into them, and they should be put into the saucepan directly they are filled. Scrupulous attention should be paid to the cleanliness of pudding- cloths, as from neglect in this particular the outsides of boiled pud- dings frequently taste very disagreeably. As soon as possible after it is taken off the pudding it should be soaked in water, and then well washed, without soap, unless it be very greasy. It should be dried out of doors, then folded up and kept in a dry place. When wanted for use, dip it in boiling water, and dredge it slightly with flour. The dry ingredients for puddings are better for being mixed some time before they are wanted; the liquid portion should only be added just before the pudding is put into the saucepan. A pinch of salt is an improvement to the generality of puddings ; but this ingredient should be added very sparingly, as the flavor should not be detected. Baked Puddings. — When, baked puddings are sufficiently soh"d, COOKERY RECIPES. 48 1 turn them out of the dish they were baked in, bottom uppermost, and strew over them finely sifted sugar.

AI-modernized reading of the original text

Cream Raspberry Tarts (very fine). — Line a dish with paste, and fill with raspberries made very sweet with powdered sugar. Cover with paste, but do not pinch it down at the edges. When done, lift the top crust, which should be thicker than usual, and pour upon the fruit the following mixture : One small cup of milk — half cream, if it is to be had — heated to boiling ; whites of two eggs, beaten light, and stirred into the boiling milk ; one teaspoonful of white sugar, onehalf teaspoonful of corn-starch, wet in cold milk; boil these ingredients three minutes ; let them get perfectly cold before putting them into the tart. Replace the top crust, and set the tart aside to cool. Sprinkle sugar over the top before serving. Peach or strawberry tart can be made in the same way. PUDDINGS. The freshness of all pudding ingredients is of much importance, as one bad article will taint the whole mixture. When the freshness of eggs is doubtful, break each one separately in a cup before mixing them together. Should there be a bad one amongst them, it can be thrown away, whereas if mixed with the good ones, the entire quantity would be spoiled. The yolks and 480 THE hearthstone; or, life at home. whites beaten separately make the articles they are put into much lighter. Raisins and dried fruits for puddings should be carefully picked, and in many cases stoned. Currants should be well washed, pressed in a cloth, and placed on a dish before the fire to get thoroughly dry; they should be picked carefully over, and every piece of grit or stone removed from amongst them. To plump them, some cooks pour boiling water over them, and then dry them before the fire. Batter pudding should be smoothly mixed and free from lumps. To insure this, first mix the flour with a very small proportion of milk, and add the remainder by degrees. Should the pudding be very lumpy, it may be strained through a hair-sieve. All boiled puddings should be put on in boiling water, which must not be allowed to stop simmering, and the pudding must always be covered with the water ; if requisite, the saucepan should be kept filled up. For baked or boiled puddings, the moulds, cups or basins should be always buttered before the mixture is put into them, and they should be put into the saucepan directly they are filled. Scrupulous attention should be paid to the cleanliness of puddingcloths, as from neglect in this particular the outsides of boiled puddings frequently taste very disagreeably. As soon as possible after it is taken off the pudding it should be soaked in water, and then well washed, without soap, unless it be very greasy. It should be dried out of doors, then folded up and kept in a dry place. When wanted for use, dip it in boiling water, and dredge it slightly with flour. The dry ingredients for puddings are better for being mixed some time before they are wanted; the liquid portion should only be added just before the pudding is put into the saucepan. A pinch of salt is an improvement to the generality of puddings ; but this ingredient should be added very sparingly, as the flavor should not be detected. Baked Puddings. — When, baked puddings are sufficiently soh"d, turn them out of the dish they were baked in, bottom uppermost, and strew over them finely sifted sugar.

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Cream Raspberry Tarts

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