Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/33

From Wikisource
Jump to navigation Jump to search
This page has been proofread, but needs to be validated.
PASTRY.
23

Lay puff-paste in a soup plate. Put in the mixture, and bake it half an hour.

Do not grate sugar over it.


BAKED APPLE PUDDING.

A pint of stewed apples.
Half a pint of cream, or two ounces of butter.
A quarter of a pound of powdered sugar.
A nutmeg grated.
A table spoonful of rose-water.
A tea-spoonful of grated lemon-peel.


Stew your apple in as little water as possible, and not long enough for the pieces to break and lose their shape. Put them in a cullender to drain, and mash them with the back of a spoon. If stewed too long, and in too much water, they will lose their flavour. When cold, mix with them the nutmeg, rose-water, and lemon-peel, and two ounces of sugar. Stir the other two ounces of sugar, with the butter or cream, and then mix it gradually with the apple.

Bake it in puff-paste, in a soup-dish, about half an hour in a moderate oven.

Do not sugar the top.


FRUIT PIES.

Fruit pies for family use, are generally made with common paste, allowing three quarters of a pound of butter to a pound and a half of flour.

Peaches and plums for pies, should be cut in half, and the stones taken out. Cherries also