Soyer's standard cookery

INGREDIENTS. — Short paste, six ounces of castor sugar, four ounces of butter, four ounces of currants, cleaned and picked, two ounces of ground rice, two ounces of finely-shredded candied peel, six ounces of cakecrumbs, two ounces of desiccated cocoanut, four whites of eggs, two tablespoonfuls of cream, lemon essence, transparent icing. METHOD. — Cream the butter and sugar together until thick and smooth, add the currants, ground rice, peel, cakecrumbs, cream, eight or ten drops of lemon essence, and lastly, the stiffly-whipped whites of eggs. Line eighteen small oval tartlet molds with paste, fill them with the preparation, and bake from fifteen to twenty minutes in a moderate oven. When cool, mask the tartlets with icing, and sprinkle them with desiccated cocoanut. Italian Pudding. Crush a quarter of a pound of any sweet biscuits with six macaroons, and mince finely two ounces of candied peel, an ounce of sultanas, and one ounce of pistachio nuts or almonds. Bind thoroughly with the yolks of ten eggs, and the whites of three, and add half a pint of cream and a small glass of rum. When thoroughly mixed place the whole in a buttered mold and cook in a bain-marie for about an hour. With this should be served a sauce made in the following manner : — Mix in an enameled saucepan half a pound of sugar, a quarter of a pint of rum, a little grated lemon peel, and a few drops of essence of vanilla. When thoroughly hot set it on fire, and about five seconds afterwards extinguish by putting the lid on the saucepan. Then add the juice of one orange and pass the whole through a strainer. Jam Profiterolles. Heat without boiling half a pint of milk, two ounces of butter and an ounce of sugar. When thoroughly blended stir in a spoonful of orange-flower water and sufficient flour to make a moderately stiff paste. Next add three beaten eggs, then form the paste into balls as large as a small orange, and bake them in a cool oven. When crisp take them out, and after cooling split each ball and fill the interior with jam or whipped cream. Kleiner. Beat two whole eggs with the yolks of six others and a quarter of a pound of sifted sugar. When thoroughly blended stir in an ounce of melted butter with two tablespoonfuls of cream, and then work in nearly one pound of flour. If the eggs happen to be very small it will not be practical to use so much flour. Thoroughly knead and then roll out very thin, sprinkling a little more flour as you roll the paste. Cut into oblong pieces from three to four inches in length, make a slit in the middle of each and twist one end through it. Throw into boiling fat and cook until they are a golden brown. Lemon Cheesecakes. INGREDIENTS. — Short paste, two pounds of loaf sugar, onehalf pound of butter, twelve eggs, the grated rind of four lemons and the juice of six, finely-shredded candied peel. METHOD. — Put the sugar, butter, lemon rind and strained lemon juice into a stewpan, and stir until the sugar is dissolved. Beat the yolks of eggs, add them to the contents of the stewpan, and stir and cook slowly until the mixture thickens. Let it remain in a cool dry place until required. Line the patty-pans with paste, three-quarters fill them with the preparation, add a few strips of candied peel, and bake for about twenty minutes in a moderately hot oven. Lemon Pudding, Baked.