Page:Australian enquiry book of household and general information.djvu/70

of milk, one teaspoonful of cornflour, sugar to taste, two eggs, vanilla flavouring.

Mode: Line some patty pans with puff paste, and bake till half done, filling them with dry rice to preserve their shape. Then take the milk and bring it to a boil; mix the cornflour with a little milk and stir it in, add the sugar and a few drops of vanilla or any essence liked. When it has thickened beat up the eggs and stir them in slowly. Fill the patties.

Lemon Cheese Cakes.

Ingredients: Three eggs, three lemons, three tablespoonfuls of butter, one cup sugar.

Mode: Line some patty tins with good pie-crust, and fill with the following mixture:—Melt the butter in a saucepan, add the sugar, and let these melt together, being careful they do not burn. Grate the rind of the lemons, and stir it in, then the juice strained, and lastly pour in the eggs well beaten, and stir till thick.

Cream Puffs (the Cases).

Ingredients: Half a cup of boiling water, one tablespoonful butter, one breakfast cup of sifted flour, three eggs.

Mode: Put the water into a small saucepan with the butter, then blend the flour with half a cup of water and stir it into the saucepan of boiling water. Add more dry flour if necessary, as the mixture should be very stiff. When it will leave the sides of the saucepan clean, and can be taken out in a solid lump, it is done. Turn it into a basin and leave it to cool for a few minutes. Then beat up the eggs, and while beating the mixture add a teaspoonful of egg at a time, till all is beaten in. When ready to bake the mixture must just drop in solid lumps from the spoon; if thinner the cases will not be strong enough to hold the cream. Either drop on to a baking sheet or bake in patty tins well greased. They should rise or puff up. Bake in a moderate oven about half an hour. Do not remove them till quite done or they will fall. When cool fill

with the cream. Time—about an hour.

Cream Puffs (the Cream).

Ingredients: Three eggs, two tablespoonsful of sugar, two tablespoonsful of flour, one cupful of milk, one teaspoonful vanilla essence.

Mode: Break the eggs into a basin, stir in with them the sugar and flour. Let the milk boil and then stir it in, return to the saucepan, and boil till thick. When cool add the vanilla essence. Open each case at the side and fill in the cream, or if preferred make the opening on top, fill in the cream, and sprinkle powdered sugar over the opening.

Custard Tarts.

Ingredients: Two eggs, two spoonsful sugar, cornflour, three-quarters of a pint milk, vanilla.

Mode: Line some tart tins with good paste and bake them. Beat up the eggs, sugar, and as much cornflour as will lie on a threepenny piece. Stir this into the boiling milk till it thickens (not curdles). When cool add a few drops of essence of vanilla and fill the tartlets. Before serving warm them in a quick oven.

Good mixture for Tartlets.

Ingredients. Five or six tablespoonsful of golden syrup, half a teaspoonful of ground ginger, two lemons, a small piece of butter.

Mode: When you have your patty tins covered with pastry, pour the treacle into a basin and stir well; by degrees add the ginger, butter, the grated rind of one lemon and the juice of two. Beat this mixture well and pour into the tarts and bake. Children are very fond of this.

Mince Meat (Simple).

Ingredients: One pound of raisins stoned), one pound of currants, seven pounds of apples (weighed after peeling), half a pound of brown sugar, one pound of suet, juice of two lemons, two teaspoonsful of mixed spice, two ounces of candied lemon peel, two ounces candied citron peel, one cup of brandy.