Part 16 (1/2)
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714. +Apple Tarts.+-- Pare and cut into fine slices dozen large tart apples and put them in a small saucepan with 1 tablespoonful b.u.t.ter, 3 tablespoonfuls sugar, cup seedless raisins, currants and finely cut citron; mix, cover and let it simmer over the fire till apples are soft, but not broken; remove them from fire; add 2 tablespoonfuls currant or apple jelly, mix it with the apples and finish the same as Cranberry Tarts.
715. +Rice Tarts.+-- Line 12 small forms with rich pie crust or puff paste; put pound rice with cold water over the fire and boil a few minutes; drain the rice in a colander and rinse with cold water; return the rice to saucepan; cover with sweet cream or milk, add 1 tablespoonful b.u.t.ter and boil till tender; remove it from the fire and mix the rice with the yolks of 4 eggs, 3 tablespoonfuls sugar, 1 teaspoonful vanilla extract and lastly the 4 whites beaten to a stiff froth; fill the rice into the small forms and bake in a medium hot oven 20 minutes; when done take them out of the forms, arrange on a long dish with a napkin, dust over with powdered sugar and serve either hot or cold.
716. +Tartelettes of Cherries.+-- Roll out 1 pound short paste inch in thickness and cut out with a tumbler or round cake cutter 20 rounds about 2 inches in diameter; roll out the remaining paste and cut it into long strips inch wide and ? inch thick; lay these strips around the top edge of each round and ornament them with the pastry wheel by pressing small dents in it with the wheel; lay around each a strip of white paper, fasten the two ends with the white of egg (to keep it in its place) and set them in shallow tins; remove the pits from 2 pounds cherries, mix the fruit with sugar and fill them into the tartelettes; then bake in a hot oven; in the meantime crack the pits of cherries, put them over the fire with a little water and boil 5 minutes; then strain; mix in a bowl 1 cup sour cream with 2 rolled zwiebacks, the yolks of 2 eggs, 2 tablespoonfuls sugar and 2 tablespoonfuls of the strained water from the pits; when the tartelettes are nearly done fill 1 spoonful of the above mixture into each one and return them to oven again until the cream is firm; take them from oven, remove the paper and serve when cold dusted with sugar.
717. +Tartelettes+ of peaches, plums or apricots are made the same as cherries, but without the cream.
718. +Tartelettes d'apricots.+-- Line dozen small patty pans with puff paste or fine pie crust and fill them half full with apricot marmalade; cut 9 apricots in halves, peel them and remove the pits; boil the apricots for 2 minutes in sugar syrup, lay a half apricot into each tartelette and bake in hot oven; in the meantime boil the syrup until thick; crack the pits, take out the kernels, scald them in boiling water, remove the brown skins and divide them into halves; when the tartelettes are done take them out of the form, lay onto each one 2 halves of the kernels and pour a little of the cold syrup into each one; serve when cold.
719. +Tartelettes+ of peaches, plums, apples, cherries, currants, raspberries or gooseberries are made the same way as apricots.
720. +Tartelettes of Strawberries.+-- Roll out pound puff paste about ? inch in thickness and cut out with a round cake cutter 10 rounds; lay them into 10 small b.u.t.tered patty pans and press the paste in evenly; let the paste stand a little higher than the pan; mix flour and water to a stiff dough, divide it into 10 equal parts the size of a walnut, roll it out into b.a.l.l.s and put into each form a ball; press them in firmly and bake in a hot oven; when done draw them to front of oven, dust over with sugar and return them to oven again so they obtain a glaze; then remove the inside water dough and set the tarts aside to cool; roll out thin the remaining puff paste and cut out small rings; lay them on shallow b.u.t.tered tins, dust them with sugar and bake in a slow oven; press pint strawberries through a sieve and mix them with 3 tablespoonfuls powdered sugar; wash and drain quart strawberries, put them in a dish, pour the mashed strawberries over the whole fruit and fill them into the tartelettes; lay onto each one 2 rings and serve them on a napkin.
Raspberries and currants stewed together may be used instead of strawberries. Stewed cherries, peaches, apricots, plums or any kind of preserved fruit may also be used.
721. +Fleurons of Puff Paste.+-- Roll the puff paste out ? inch in thickness, cut it with a cake cutter into shapes of half moons, lay them on tins, brush over with beaten egg and bake in a quick oven.
Fleurons are used for garnis.h.i.+ng dishes.
722. +Fanchonnettes de creme.+-- Line 12 small patty forms with short paste (Murber Teig) and put into each one a thin layer of fruit marmalade; put 4 whole eggs into a saucepan and beat them to a froth; add 1 pint sweet cream or milk, 3 tablespoonfuls sifted flour, a pinch of salt, 1 heaping tablespoonful b.u.t.ter and 4 tablespoonfuls sugar; stir this over the fire till it boils; then add 10 macaroons rolled fine; fill the patty forms full with the boiled cream when cold and bake in a medium hot oven; when done take them out of the form and fill them full with the remaining cream; when cold spread over some marmalade, squirt over the top a little meringue and serve on a napkin.
723. +D'Artois Meringues.+-- Prepare pound puff paste, roll out and fold over 10 times; line a large pie plate with it, spread over a thick layer of pineapple marmalade and bake in a medium hot oven; when done draw it to front of oven and spread over a thick meringue; cut the pie into pieces, move them a little apart, lay on each one a few strips of blanched almonds, dust over some sugar and set for 15 minutes into a cool oven to dry.
724. +Condes.+-- Chop fine 6 ounces blanched almonds and mix them with 3 tablespoonfuls powdered sugar and the beaten whites of 1 or 2 eggs; roll out some rich puff paste very thin, spread over the almond mixture and dust over some powdered sugar; cut them into finger lengths 2 inches wide and bake in a slow oven.
725. +Small Royal Cakes.+-- Prepare a puff paste and roll it out thin about of an inch in thickness; mix 6 ounces powdered sugar with the beaten whites of 2 eggs; spread this over the rolled out paste, cut it into strips of 1 inches wide and 3 inches long, lay them in shallow tin pans and bake in a slow oven to a delicate brown.
726. +Pate a choux.+-- Place a saucepan over the fire with 1 pint water or milk, pound b.u.t.ter, 1 tablespoonfuls sugar, the grated rind of 1 lemon and a pinch of salt; as soon as it boils add slowly pound sifted flour, stirring constantly; stir until it forms into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish and when cooled off a little mix it by degrees with 6 or 8 eggs. This paste should be soft, but must not run apart when dropped on a tin.
727. +Chocolate Eclairs.+-- Prepare a pate a choux, put it into a pastry bag or paper funnel and squirt it upon b.u.t.tered tins in long narrow cakes 4 inches long and 1 inch wide; brush over with beaten egg and bake in a medium hot oven; when done brush them over with boiled chocolate glaze and set for a few minutes in oven again; then set them aside in a cool place; shortly before serving cut each one open on the side and fill with vanilla cream. For cream cakes drop this mixture (by tablespoonfuls) onto b.u.t.tered tins, not too close together and in the form of round cake; when cold slit them open on one side and fill with vanilla cream.
728. +Canapes.+-- Prepare a puff paste and roll it out inch in thickness; cut it out into square pieces of 2 inches wide, cut these again into strips of inch wide, lay them with the cut side in a shallow tin pan, not too close together, and bake in a hot oven; when done draw them to front of oven, dust with sugar and let them remain in oven a few minutes longer to glaze; put two and two together with jelly between; or they may be served single.
729. +Cannelous.+-- Prepare 1 pound puff paste and roll it out 8 times, instead of 6; then take about 18 connelongholzer (they consist of round pieces of wood about 5 inches long and a finger thick, and can be bought at wholesale confectioneries) and rub each piece of wood over with b.u.t.ter; roll the paste out very thin and cut it into strips of about 1 inch wide and 9 inches long; wind a strip of the paste around each piece of wood, snake-like, brush them over with beaten egg, lay them in shallow tins and bake in a quick oven; when done remove the pieces of wood and when cold fill the cannelous with whipped cream flavored with vanilla and sweetened with sugar.
730. +Vole-au-vent.+-- Carefully prepare 1 pound puff paste and roll and fold it 6 times; great care must be taken in doing this, as the whole result depends upon it; after the last rolling let it lay in summer hour on ice, in winter in a cold place; when ready to use roll the paste out 1 inch in thickness, place the dish on which the vol-au-veut is to be served upside down onto the paste and cut off the paste from the dish; turn the paste around and lay it on a tin which has been dampened with water; make with the back of a knife a few dents in it around the edge, brush the top over with beaten egg and make with the point of a knife a slight incision in the paste all round the top about 1 inches from the edge; this forms the cover; bake in a very hot oven; do not open the oven for 10 minutes; then open and if the vol-au-veut is a light brown cover with paper and bake from to 1 hour; when done remove the cover, put the vol-au-veut onto the dish it was made to fit and set it for a few minutes in the oven to dry; then fill with either ragouts or frica.s.seed chickens, birds, rabbits or pigeons, put on the cover and serve; or fill it with fresh or preserved fruit and serve as a dessert.
731. +Vole-au-vent (with Strawberries and Whipped Cream).+-- Roll out some carefully made puff paste inch in thickness and cut it out with a fluted cutter the desired shape, either round or oval; make a slight incision in the paste 1 inch from the edge and bake in a very hot oven; when nearly done brush it over with white of egg, dust with sugar and put it back in the oven to glaze; when done remove the interior, or soft crumbs, and fill the vol-au-veut shortly before serving with fresh strawberries sweetened with sugar and cover them with whipped cream.
732. +Vole-au-vent (with Currants and Raspberries.)+--Prepare a vol-au-veut the same as in foregoing recipe; strip some large, ripe, cherry currants from their stems, put them in a colander with the same quant.i.ty of raspberries, let cold water run over and drain them well; put the fruit into a dish with plenty of sugar, mix them up with 2 silver forks and let it stand in a cool place for several hours; shortly before serving put the fruit into the vol-au-veut, put over the cover, again dust with sugar and serve.
733. +Vole-au-vent (with Peaches and Cream)+ is made the same as strawberries. Preserved pineapples, apricots, cherries or plums may be used in the same manner; also oranges peeled and cut into slices, freed from their pits and well sugared. Put into the vol-au-veut and serve either covered with its own cover or whipped cream. Makes an excellent dish for dessert.
734. +Neapolitan Breads.+-- Mix a finely chopped orange peel (only the yellow part) with pound neapolitan paste; divide it into small pieces the size of a walnut, roll these lengthwise about finger thick, bread 3 together, brush them over with beaten egg and bake in a medium hot oven; or the paste may be rolled into long, thin rolls, breaded together and then cut into lengths 2 inches long.
735. +Viennoises.+-- Stir cup b.u.t.ter with cup powdered sugar to a cream and add the yolks of 5 eggs, 1 teaspoonful vanilla extract, 1 cups sifted flour, cup cornstarch and lastly the beaten whites of 2 eggs; spread this over a sheet of b.u.t.tered paper inch in thickness, lay the paper in a shallow tin and bake in a slow oven; when done cut the cake into 2 pieces; cover one piece with pineapple or peach marmalade and lay the other piece over it; also cover the top with marmalade and glaze the whole with wine glaze; then cut the cake at once into small, long pieces and set them in the oven again for a few minutes.
736. +Almond Tartelettes.+-- Pound pound blanched almonds with cup water in a mortar to a paste and press it through a sieve; mix it with pound powdered sugar; next add the beaten whites of 4 eggs and the juice of orange; have pound puff paste prepared, rolled out and folded 10 times; line 8 or 10 small tin patty forms with the paste, fill them full with the above almond mixture and bake in a medium hot oven; when nearly done draw them to front of oven, dust over some fine sugar and bake till done.