Lewistown gazette. [volume] (Lewistown, Pa.) 1843-1944, 1862-04-30
THE
A0Q9l3.A3(3,2l3la
D E S S E R rs.
From Peterson's Magazine for May,

From Petersons Magazine for MAJ
TdrtIets.-Are always 50 called when
made of small size and uncovered with
crust; nor should preserved fruit OF any
kind be put under crust The paste IS
made stiff enough to support the contents,
being cut thin, put into pattypans, and
crimped at the edges. The fruit is fire.
quently ornamented with small strips of
paste laid over it crosswise, which are made
thus: Mix quarter-ponnd of -four, one
ounce OF fresh butter, and little cold wa
ter; rub it we'll between the board and
your hand till it begins to string; cut it in
to small pieces, roll it out, and draw it into
fine strings; then lay them, in any way you
please, across your tartlets, and bake imme-
diately. The jam of raspberries, currants,
or other fruits, as well as the marmalade
of apricot, ounce, and apple, may be made
into tartlets, asd, when baked in a quick
oven, may be filled up with raw clstaFd OF
whipped cream.
Rice Padding.-Wash two large spoon
fuls of rice, and simmer it, with half pint
Of milk, till thickg then put lump of but
ter the size of an egg, and nearly half q
pint of thick cream, and give it one boil
When cold, mix four yolks and two whites
Of eggs we'll beaten, sugar and nutmeg to-
taste, and add grated lemon and little
cinnamon, Bake three quarters of an hour
in slowish oven, and, when the pudding
is ready, strew over it a little powdered
lump sugar and cinnamon powder Cur
rants may be added to the pudding Or:
Boil half pint of rice in new milk until
perfectly tender and not too dry then add
six eggs beaten, a spoonful of ratafa, su-
gar, and some grated fresh lemon mix
we'll and bake in mould one hour and
half. Turn it on hot dish, and stick it
thick with almonds slit in six Serve with
rich custard round. 1t is equally good
cold.
Lemon Custard-Strain three wine
glassfuls of lemon juice through seive
beat nine eggs, yolks and whites strain
them also, and add them to the lemon, baice,,
with quarter pound of powdered loaf SUI
gar, glass OF white wine, and half wine
glass of water, with little grated lemon
peel. Mix all together, and putthe ingre-
dients into saucepan on the fire, stirring
it until it becomes thick and of proper
consistence Or:-Boil the rind of two
lemons grated, and the juice of one, in
pint of water; add the yolks of fourteen
eggs beaten to cream and sweetened; stir
it one way till it thickens. When taken
off the fire, add Two spoonfuls of brandy.
|
Excellent Light PafS.-Mix two spoon
fuls of -four, little grated lemon peel,
some nutmeg, 1alf aspoonful of brandy, a
little loaf sugar, and one egg; then fry ID,
but not brown; beat it in mortar with five
eggs, whites and yolks; put quantity of
lard in fryingpan, and, when quite hot,
drop dessertspoonful of batter at time ).
turn as they brown. Serve them imme-
diately with sweet sauce.
Parmsesan PmfS.-Take quarter-pound
of cheese, the same quantity of bread
crumbs, and two ounces of butter pound
these well in mortar, beat up an egg, and
mix it up into paste, making the whole
up into balls about the size of golden
pippin make thin batter with -four, milk
and one egg; dip the balls into this and
| fry them light brown
| nRTEn EIpTTTm