Ingredients.—To every quart of pumpkin, strained, allow 6 eggs, ¼ of a lb. of butter, ½ a pint of sweet milk, ½ a lb. of white sugar, 1 tablespoonful of French brandy, 1 gill of Madeira or sherry, paste (No. 1667, or 1668).
Method.—Cut the pumpkin into large pieces; peel these, and put them into cold water over a very slow fire; simmer, without boiling, until every piece is tender, then strain through a colander, and afterwards through coarse muslin. To every quart of the pumpkin add the ingredients given above, the eggs previously beaten till thick and light, and the butter and sugar stirred to a cream. When well mixed, bake in a pie-dish lined and covered with paste.
Time.—1½ hours. Average Cost, 2s. per pie. Sufficient for 6 or 8 persons.
1726.—PUFF PASTE RINGS WITH JAM.
Ingredients.—Puff-paste trimmings, jam, white of egg, castor sugar.
Method.—Roll the paste out to about ¼ a of an inch in thickness, and stamp out an equal number of rounds 2½ and 1¾ inches in diameter. Brush the larger rounds over with white of egg; stamp out the centre of the smaller rounds, thus forming them into rings, one of which must be pressed lightly on the top of each round of paste. Bake in a moderately hot oven, and when cold fill with jam.
Time.—15 minutes to bake. Average Cost, 2d. each.
1727.—RASPBERRY TARTLETS. (Fr.—Tartelettes aux Framboises.)
Ingredients.—Short paste (No. 1667, or 1668), 1 pint of raspberries, ½ a lb. of loaf sugar, ¼ of a pint of water, ½ a glass of brandy (optional), desiccated cocoanut.
Method.—Boil the sugar and water together until reduced to a syrup, add the raspberries, and cook gently for a few minutes. Drain, replace the syrup in the stewpan, boil rapidly until considerably reduced, then let it cool, and add the brandy. Line 10 or 12 patty-pans with paste, fill them with rice, placed in buttered papers, and bake in a moderately hot oven until crisp. When cool, fill them with the prepared fruit, add an equal portion of syrup to each tartlet, sprinkle with cocoanut, and server cold.
Time.—To bake, from 10 to 15 minutes. Average Cost, 1s. 3d. to 1s. 6d., exclusive of the paste. Sufficient for 10 or 12 tartlets.