Lowney's cook book

Lemon Tarts Fill tarts with Lemon Cream used for Lemon Pie, cooked in double boiler until thick. Peach Tarts Cook two cups peaches cut in eighths, one cup sugar, one tablespoon lemon juice, one tablespoon butter, and a few grains salt, until peaches are tender. Cool and fill tarts. Pineapple Tarts Cook one cup grated pineapple, one fourth cup sugar, two egg yolks, grated rind and juice of one lemon, and few grains of salt, until thick. Chill and fill tarts. Gooseberry Tart For this tart cover the outside of a round agate-ware baking dish, with Chopped Paste. Chill, bake. For filling mix four cups gooseberries, one cup sugar, few gratings lemon rind, few gratings nutmeg. Stew until gooseberries are tender; add two tablespoons butter. Use hot or cold in paste shell. Serve with cream or soft custard. Lemon Crisps Cut Puff Paste in strips four inches long and one inch wide, rolled one fourth inch in thickness. Arrange in pairs with Lemon Filling between. Orange Crisps Prepare the same as Lemon Crisps, using Orange Filling. Chantilly Tarts Fill tarts with strawberry jam; serve with whipped cream. DESSERTS 245 Crisp a la Russe Roll Puff Paste one eighth inch thick. Cut in strips two inches wide and four inches long. Spread one half with jam or jelly, fold over other half, press edges together, bake in hot oven. Brush with white of egg.^ sprinkle with almonds. Brown in oven. CHAPTER XIV Suggestions for making and baking Cake 1st. Get all materials needed together. 2d. Attend to fire, making sure, if it is a coal fire, that there is sufficient coal to last through the baking. 3d. Measure all ingredients with same cup, dry ones first. 4th. Mix and sift all dry ingredients except sugar ; if soda is used, sift through a very fine sieve before sifting with other ingredients. Mixing Butter Cakes Cream Butter. — Cream butter, that is, beat it with a spoon until it is of a creamy consistency ; then add sugar very gradually; when well blended, add yolks of eggs which have been beaten with a Dover ^gg beater until lemon-colored and thick. When the ingredients are thoroughly incorporated, add sifted dry ingredients alternately with the milk. When all milk and flour have been used, beat well ; then cut and fold in the stiffly beaten whites of eggs. Pour into buttered and papered pan, having mixture a little higher on the sides than in the middle. Cutting and Folding. — Cut through and through the mixture with a knife or side of a wooden spoon, fold by turning the spoon completely over, thereby blending the materials without breaking the air bubbles. Never stir or beat after cutting and folding. Mixing Sponge Cake Beat yolks of eggs until lemon-colored and thick ; add sugar and continue beating; add flour; when well blended, cut and fold in the stiffly beaten whites of eggs. Pour into buttered and papered pan; bake in a round pan with a tube in the center. Baking Cake