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Classic
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page 305
teacupful (more or less according to the number of tarts you want) of perfectly
sweet and fresh cream, skimmed free of milk; put this into a large bowl or other
deep dish, and with your egg-beater whip it to a thick, stiff froth; add a
heaping tablespoonful of fine, white sugar, with a teaspoonful (a small one) of
lemon or vanilla. Fill the cold shells with this and set in a cool place till
tea is ready.
OPEN JAM TARTS.
Time to bake until paste loosens from the dish. Line shallow tin dish with
puff-paste, put in the jam, roll out some of the paste, wet it lightly with the
yolk of an egg beaten with a little milk, and a tablespoonful of powdered sugar.
Cut it in very narrow strips, then lay them across the tart, lay another strip
around the edge, trim off outside, and bake in a quick oven.
CHESS CAKES.
Peel and grate one cocoanut; boil one pound of sugar fifteen minutes in
two-thirds of a pint of water; stir in the grated cocoanut and boil fifteen
minutes longer. While warm, stir in a quarter of a pound of butter; add the
yolks of seven eggs well beaten. Bake in patty-pans with rich paste. If prepared
cocoanut is used, take one and a half coffee-cupfuls. Fine.
Custards, Creams and Desserts.
The usual rule for custards is, eight eggs to a quart of milk; but a very good
custard can be made of six, or even less, especially with the addition of a
level tablespoonful of sifted flour, thoroughly blended in the sugar first,
before adding the other ingredients. They may be baked, boiled or steamed,
either in cups or one large dish. It improves custards to first boil the milk
and then cool it before being used; also a little salt adds to the flavor. A
very small lump of butter may also be added, if one wants something especially
rich.
To make custards look and taste better, duck's eggs should be used when
obtainable; they add very much to the flavor and richness, and so many are not
required as of ordinary eggs, four duck's eggs to the pint of milk making a
delicious custard. When desired extremely rich and good, cream should be
substituted for the milk, and double the quantity of eggs used to those
mentioned, omitting the whites.
When making boiled custard, set the dish containing the custard into another
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