528 THE GARDEN AND FIELD. 



Xried 



— Cream Pufis. — 



Half a pint of water, half a pint 

 of cream, sugar, lemon, or vanilla 

 flavorino^, four eggs, % lb. of but- 

 ter, 6 ozs. of flour, half a tea. 

 spoonful of bakinof powder. Place 

 the butter and cold water in a 

 small clean saucepan, and bring to 

 the boil. Have ready the flour 

 and ba5<incr powder, sifted together 

 on a paper. When the water boils, 

 stir this in quickly, and beat till 

 quite smooth. Cook ' for a few 

 minutes and then turn into a basin 

 to cool a little. Break in the eggs 

 (one at a time), and beat tho- 

 rousfhly for a few minutes after the 

 last is in. Have ready a greased 

 bakin<T sheet. Place the mixture in 

 spoonfuls on the tin (taking care 

 thev are not too close, as they rise 

 and swell verv much). Bake for 

 half-an-hour in a moderate oven. 

 When they are done, take them 

 from the oven and place on an in- 

 verted sieve until cold. Slit them 

 open with a sharp knife, and fill 

 with cream. Dust the tops with 

 castor sugar. 



— Fruit Salad. — 



Fruit salad is made of all fruits 

 in season ; very often preserved, 

 canned, or crystalised fruit is used 

 for this purpose. All the fruit 

 should have the peel removed and 

 be cut into small pieces. Place in a 

 basin, and thicklv sprinkle with 

 sufirar. Put aside for an hour or 

 two for the sugar to melt into 

 the fruit. Now add one wineglass 

 of brandv or sherry, and squeeze a 

 little lemon juice over all. Cover 

 the top with chipped and flavored 

 cream. 



— Croquettes of Crayfish. — 



Put I ounce of butter into a 

 small saucepan ; let it melt. Add 



♦ one ounce of Hour, mix "smoothly 

 off the fire. Then pour over it a 

 gill of milk, in which a blade of 

 mace has been infused, with a small 

 piece of shallot. Cook the sauce 

 till it leaves the sides of the 

 saucepan. Add a spoonful or two 

 of rich cream : cook a few minutes 

 longer. Cut the crayfish into very 

 small dice-shaped pieces ; add it to 

 the sauce in the pan ; stir lightly. 

 Then mix with the mince one or 

 two raw volks of eggs, and stir 

 over the fire for a minute to set 



' them., l)ut do not boil the prepar- 

 ation. Season it with salt, a 

 little nutmeg, and cavenne. Spread 

 it on ,n plate to cool. Cover with 

 a round of butter paper, and 

 leave till cold. Then divide it into 



small equally sized pieces. Dip into 

 beaten egg, taking care that they 

 are brushed all over, then roll them 

 in the crumbs. Shake off the su- 

 perfluous crumbs ; put into a fry- 

 ing basket, and when they are all 

 readv, plunge the basket into boil- 

 ing fat, and fry a golden color. 

 Drain and serv'e a sauce flavored 

 with anchovy with them. 



— Vanilla Souffle. — 



Four eggs, i% ozs. of butter, i 

 oz. of flour, % oz. of sugar, one gill 

 of milk, essence of vanilla. Put 

 the butter into a saucepan, and 

 when it is dissolved put in the flour 

 and cook well without browning. 

 Then add the milk and stir quick- 

 ly. T/et it boil for a minute or 

 two : then take the saucepan 

 from the fire, and beat in the yolks 

 of three eggs, one at a time. Add 

 the sugar and vanilla. Whisk the 

 whites of four eggs in a basin to 

 a very stiff froth, stir these into 

 the other ingredients. Butter tho- 

 rouehlv a plain high mould, line 

 round with paper three or four 

 inches above the tin (this must be 

 well buttered, too). Pour in the 

 souffle, cover with a buttered 

 paper. Stand in a saucepan of 

 boiling water, which should come 

 half-wav up the tin. Steam it for 

 threeouarters of an hour. Turn it 

 carefully on to a hot dish, and 

 serve instantly. 



, — Trifle. — 



Twelve sponge cakes, quarter 

 pound of macaroons and ratafias 

 mixed, half a pint of sherry, half 

 a pint of cream, one pint of cus- 

 tard, raspberry jam. Cut the 

 sponge cakes in half lengthwise, 

 spread with jam, arrange them' in 

 a deep dish. Lay round them the 

 ratafias and macaroons. Pour over 

 all the sherry. A little brandy 

 may also be used if liked, about 

 a wineglass. Baste the cakes, eto,, 

 with the sherrv, and when well 

 soaked pour over the custard. Let 

 it set, and pile the top with 

 whipped cream. 



— Brandy Snaps. — 



One pound of flour, one pint of 

 treacle, two tablespoonfuls of gin- 

 ger, two teaspoonfuls carbonate of 

 soda, quarter pound of butter, 

 icjuarter pound of lard, quarter 

 pound of brown sugar, one cup of 

 sour milk. Melt the butter and 

 lard, beat in the sugar, treacle 

 and ginger. Dissolve the soda m 

 the milk, mix it Sn, then beat in 

 the flour, and, if necessary, add 



April, 1914 



more flour ; roll out thin and cut 

 into cakes. Bake in a slow oven 

 till snappish. 



— Royal Apple Tart. — 



Line a pie dish with good puff 

 paste, and bake it to a delicate 

 brown. Meanwhile make a boiled 

 custard of three yolks of eggs, half 

 a pint of milk, and sugar to taste. 

 Have ready half a pint of good, 

 thick apple sauce. When the pas- 

 try is baked, put a layer of apple 

 sauce in it, then a thin layer of 

 red currant jelly. Over this slow- 

 ly pour the cold custard. Have' 

 readv-baked straws of pastry cut 

 the Icntrth and width of the tart. 

 Put these on the custard lattice 

 fashion, and set in the oven for 

 five m.inutes.. 



— Apple Amber Pudding. — 



•Peel, core, and slice half a dozen 

 large apples ; place them in a stew- 

 pan with 2 ozs. of fresh butter, 2 

 02JS. of sugar, the thin rind of one 

 lemon, and stew slowly till all is 

 tender, then rub through a hair 

 sieve. Line the edges of the pie 

 dish with a good short crust, and 

 ornament it with some paittern. 

 Beat the yolks of two or three 

 ei-gs thoroughly, and add to the 

 apples, etc. Pour all into a pie- 

 dish. Bake in a moderate oven for 

 about twentv minutes. Meanwhile 

 whip the whites of the eopp-s ti'l 

 stiff, pile these over the apple, sift 

 a little 'white sugar over, orna- 

 ment the edges of the whipped 

 eggs with preserved cherries, and 

 strips of angelica. Place the pud- 

 ding in a cool oven to set the mer- 

 ingue, and tinge it a delicate 

 brown. 



— Lincoln Pudding. — 



Four ounces each of bread-crumbs, 

 butter, sugar, and strawberry jam, half 

 a teaspoonful of carbonate of soda, and 

 three eggs. Melt the butter, add tlv- 

 bread-crumbs, sugar, eggs, jam, and 

 soda. Mix all well together, and steam 

 in a buttred pudding basin for two hours 

 and a half. Serve with jam sauce. 



<f> 



Don't shut out the shunshine. ex- 

 cept on the hottest days, from your 

 houses. Never mind if the curtains 

 and carpets do become a little faded, 

 for sunlight means health, and 

 therefore should be allowed an en- 

 trance. It is especially important to 

 admit sunshine into our bedroom, if 

 we would have our sleep as resting 

 and invigorating as it ought to be. 



