Soyer's standard cookery

Make a dough of two pounds of flour, one pound of butter, two eggs, half a pint of milk, and a spoonful of sifted sugar. Add one ounce of yeast and let it rise. When sufficiently risen roll the dough out thin and place it on a buttered plate, spreading over it a little melted butter, and sprinkling freely with powdered sugar and grated cinnamon. Peel, core and slice twenty apples, lay them closely over the dough and bake in a brisk oven. It will take about an hour. Other fruit, such as plums and apricots, can be treated in the same manner. Apple Tart. (Another Method.) INGREDIENTS. — Four pounds of apples, four tablespoonfuls of moist sugar, eight cloves or one-half teaspoonful of grated lemon rind, short paste. METHOD. — Peel, core and cut the apples into thick slices. Roll the paste into an oval form a little larger than the top of the pie-dish, invert the dish in the center of the paste, and cut round, leaving a quarter of an inch margin on all sides. Line the edge of the pie-dish with the trimmings, put in half the apples, add the sugar, and flavoring ingredients, then the remainder of the fruit. Moisten the paste, lining the edge of the dish with water, put on the cover, press the edges together and notch them at intervals of about one-quarter of an inch. Bake in a brisk oven from forty to fifty minutes, and when the paste has risen and set, brush it over lightly with cold water, and dredge well with castor sugar. This must be done quickly, and the tart immediately replaced in the oven. If the tart is to be eaten cold, directly it leaves the oven the crust should be raised gently with a knife, to allow some of the steam to escape, otherwise it may lose some of its crispness. Apple Tart, Creamed. INGREDIENTS. — Short crust, four pounds of apples, four tablespoonfuls of moist sugar, two ounces of butter, two pints of custard. METHOD. — Pare, core and cut the apples into thick slices, put them into a stewpan with the sugar, butter, and two or three tablespoonfuls of water, and cook very gently until tender. Pass the apples through a hair sieve, add more sugar, if necessary, and put the puree into a pie-dish lined with pastry. Bake in a quick oven until the paste has risen and set, then add the prepared custard, and bake more slowly until the pastry is sufficiently cooked and the custard firm. Serve either hot or cold. Apple Timbale. Take a bowl or deep dish, line with good puff paste, and bake till done. Next cook some apples in a syrup flavored with vanilla and reduce until of a somewhat thick consistency. Pour this into the dish, and when quite stiff turn out carefully and serve cold with custard sauce. Arrowroot Pudding, Baked. INGREDIENTS. — Two pints of milk, two tablespoonfuls of arrowroot, two tablespoonfuls of castor sugar, six eggs, two pinches of salt. METHOD. — Mix the arrowroot smoothly with a little milk, boil the remainder and add it to the arrowroot, stirring all the time. Return to the saucepan and boil gently until it thickens, then cool slightly. Add the sugar, yolks of eggs, previously well beaten, and stir by the side of the fire for two or three minutes. Whip the whites to a stiff froth, lightly add them to the rest of the ingredients, pour into a well-buttered pie-dish, and bake slowly for about half an hour. Arrowroot Pudding, Steamed.