The thorough good cook

Put two pounds of butter in some warm place overnight, where it will gradually become soft without at the same time melting. Take two quarterns of flour, and mix with half a pound of loaf-sugar in powder ; add these to the butter, and knead the whole till it appears like a dough; then add a tablespoonful or two of yeast ; again knead it, and roll out into cakes the proper size and thickness. Ornament the edges with comfits, having previously pricked the cakes with a fork. 104. Sweetmeat Tarts (Puits d' Amour). Roll and cut puff-paste, as patties, Avith a scollop-cutter, but much smaller ; when baked, put marmalade, jam, jelly, custards, or cream into them. Or you may line a tart pan with puff-paste, put in marmalade or sweetmeat, and cover it over with slips of paste, according to fancy. In general the paste is made like basket-work. Bake and glaze with French glazing. 105. Swiss Pudding. Beat to a strong froth six eggs with six ounces of powdered sugar, and then stir in a pint of good cream. Place the mixture in a buttered mould with a buttered paper over it, tie it down closely, and steam it for half an hour. Let it stand a little before it is turned out. It should bo served cold, with any kind of good preserve or flavoured syrup put round it. 106. Tapioca Pudding. Boil two ounces of tapioca tender in a pint of milk ; beat up five yolks and one whole egg with half a pint of cream ; two ounces of butter, melted ; two ounces of sugar; one lemon-peel grated; bake half an hour in a dish lined with tart-paste. Another Way. Boil four tablespoonfuls of tapioca in a pint of new milk ; when thick, pour it on about two ounces of butter, stirring till cold ; add four eggs, two whites, brandy and sugar to your taste. All to be well baked in a crust. 107. Transparent Pudding. Put eight eggs, well beaten, into a stew-pan with half a pound of sugar pounded fine, half a pound of butter, and some nutmeg grated. Set on the fire and keep constantly stirring till it thickens. Then place it in a basin to cool ; put a rich puff-paste round the edge of the dish, pour in the pudding, and bake it in a moderate oven. It will cut light and clear. Candied orange and citron may be added if you think proper. 108. Transparent Tarts. Take one pound of flour ; beat up an egg till it is quite thin, then melt three-quarters of a pound of clarified fresh butter to mix with the egg, and as soon as the mixture is cool, i^our into the centre of the flour and form the paste. Roll it thin, make up the tarts, and on setting them in the oven, wet them over with a little water and grate on them a small quantity of sugar. 109. Trifle.