The Ideal cook book

692. Irish Pancakes—Ingredients—8 eggs, 1 pt. of cream, nutmeg and sugar to taste, 3 oz. of butter, 4 pt. of flour. Beat eight yolks and four whites of eggs, strain them into the cream, put in grated nutmeg and sugar to taste; set three ounces of fresh butter on the fire, stir it, and as it warms pour it to the cream, which should be warm when the eggs are put to it; then mix smooth almost half a pint of flour. Fry the pancakes very thin; the first with a piece of butter, but not the others. Serve several on one another. 693. English Pancakes—Ingredients—4 oz. flour, 2 eggs, a little more than 4 pt. of milk, a pinch of salt, 2 oz. of lard, a few drops of lemon juice, 2 oz. of sugar. Add the salt to the flour, break the eggs into the flour with a spoonful of milk, and mix well; then add slowly the rest of the milk, mixing all the time ; grease the pan with a small piece of lard, and proceed to fry them (they should be very thin) ; and as they are done put two or three drops of lemon juice and a sprinkling of sugar on each. 694. Apple Pie—Ingredients—Some nice cooking apples, sugar, some shred lemon peel, juice or a glass of cider. Pare and core the fruit having wiped the outsides with a damp cloth. Then boil the apples in a little water with the cores until it tastes well, strain, and put a little sugar, and a piece of bruised cinnamon, and simmer again. In the meantime place the apples in a dish, a paste being put round the edge ; when one layer is in, sprinkle half the sugar, and shred lemon peel, and squeeze some juice over, put in the rest of the apples, sugar, and the liquor that you have boiled. Cover with paste. You may add some butter when cut, if eaten hot; or put quince-marmalade, orange paste, or cloves, to flavor. 695. Another Apple Pie —Ingredients—Puff paste, apples, sugar (brown will do), a small quantity of finely minced lemon peel, and lemon juice. Prepare the paste (See Recipe No. 710), spread a narrow strip round the edge of your baking dish, and put in the fruit which you have previously peeled, cored and cut into convenient slices. Sweeten according to taste and add the flavoring. Cover with a pie crust, making a small hole in the middle, and place in the oven to bake. When nearly done ice the crust with the white of an egg, beaten to a froth and spread lightly until done. SA" 696. Orange and Apple Pie—Ingredients—Puff paste, oranges, apples, sugar. Cover a tin plate with puff pastry and place a layer of sliced oranges, with the pips removed, on it, and scatter sugar over them. Then put a layer of sliced apples, with sugar,and cover with slices of oranges and sugar. Put an upper crust of — nice pastry over the pie, and bake it for half an hour, or until the apples are perfectly soft. Take the pie from the tin plate while it is warm, put into a china plate and scatter sugar over the top. 697. Apple Tart —-Ingredients—Puff paste, apple marmalade, 1 egg. Lay a disc of puff paste on a round tin, spread a layer (about _ three-eighths of an inch thick) of apple marmalade over it, leaving a rim an inch wide clear all round; rollout and cut some of the paste ia strips the size of a straw ; form a trellis work with them over the marmalade, then put a border of paste all round over the rim. Glaze the top of the border and trellis with beaten-up egg, and bake in quick oven. 698. Rice Paste for Tartlets—Ingredients—7 oz. of rice, I tablespoonful of butter, 2 eggs. Simmer the rice until tender, drain, place in a marble mortar with the butter and well whisked eggs; beat thoroughly, and with the hands make into paste. 699. To lce or Glaze Pastry—Ingredients—The whites of 3 eggs, 4 oz. sugar.