small stewpan, add the yolks of eggs, previously beaten, and stir by the side of the fire until the custard thickens. Fill the patty-cases with cherries, cover with a layer of custard, on the top spread a little stiffly whipped white of egg, and sprinkle with castor sugar. Replace in the oven until the white of egg hardens, and acquires a little colour, then serve hot or cold.
Time.—1¼ to 1½ hours. Average Cost, 1s. to 1s. 3d. Sufficient for 10 or 12 tartlets.
Cherries.—According to Lucullus, the cherry tree was known in Asia in the year of Rome 680. Seventy different species of cherries, wild and cultivated, exist, distinguishable from each other by the difference of their form, size and colour. The French distil from cherries a liqueur named kirsch-wasser (eau de cerises); the Italians prepare from a cherry called marusca the liqueur named marasquin, which is sweeter and more agreeable than the former. The most wholesome cherries have a tender and delicate skin; those with a hard skin should be very carefully masticated. Sweet-meats, syrups, tarts, entremets, etc., of cherries are in universal request.
Ingredients.—½ a pint of chestnuts, ½ a pint of milk, 2 oz. of breadcrumbs, 1 oz. of castor sugar, 1 oz. of butter, 2 eggs, 1 lemon, vanilla essence, puff paste.
Method.—Bake or roast the chestnuts for about 20 minutes, and remove the skins. Put them into a stewpan, with just sufficient water to cover the bottom of the pan, simmer gently until tender, and rub through a fine sieve. Simmer the thinly-cut rind of the lemon and the milk for 15 or 20 minutes, and strain it over the breadcrumbs. Cream the butter and sugar together, until thick and smooth, add the yolks of the eggs, the juice of the lemon, a few drops of vanilla essence, and stir in the chestnuts, breadcrumbs and milk. Have the pie-dish ready lined with paste, as directed for Apple Amber, pour in the mixture, and bake in a moderately hot oven from 25 to 30 minutes, or until the mixture is firm and brown, and the paste sufficiently cooked. Whip the whites to a stiff froth, sweeten with a little sugar, pile lightly on the top of the pudding, and dredge well with castor sugar. Return to the oven until the meringue is set and acquire a little colour.
Time.—From 1¼ to 1½ hours. Average Cost, about 1s. Sufficient for 5 or 6 persons.
1690.—CHOCOLATE TARTLETS. (Fr.—Tartelettes au Chocolat.)
Ingredients.—Short paste (No. 1667, or 1668), 2 ozs. of grated chocolate, 4 ozs. of cake crumbs, 3 ozs. of castor sugar, 2 ozs. of butter, ½ an oz. of cornflour, 2 eggs, chocolate icing (No. 1733).
Method.—Cream the yolks of the eggs and sugar well together, add the cake-crumbs, chocolate, cornflour, and the butter melted. Whip the whites of eggs stiffly, and stir them in as lightly as possible. Have ready 12 patty-pans lined with short paste, fill them with the mixture,