Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-03-04
DESSERTS.
CONVENIENT FILLING FOR THE
HANDY TART-cRUSTS AND CAKES.
The Hearty English Pie and How 10 serve
It-Puddings and All Kinds
Of Pies.
written for the DIspatch.)

The hardest time of the year Tor 'he
bousekeeper is from January to May, or
from the time that apples begin TO ran
us until berries are within the purchasing
power OF any but millIonaires.
The following recipes are from the iahd
where winter fruit IL scarcer than win
us. but where even the board-school chill
dren have pudding given them at the
penny dinners which are provided by
charity. "a BIT OF pudding" or pastry Is
more OF n necessity in an English mousse
hold than what we should consider
proper allowance OF meat. TX therefore
follows that considerable ingenuity has
been exercised to procure variety, ana
some notes from the Ms. books OF Eng
fish housewives may be Of value to Amen-
can housekeepers.
CHEESE CAKES.
The name Is misleading. 1t had its orr
Gin I'm a cheese filling. which Is stili used
hut which would hardly prove acceptable
TO an American palate. II was sort oil
cheese custard. a sweetish sour mixture
that has almost disappeared, except IN
country districts.
THE name has been retained for various
filings. and we now have Lemon cheese
cakes" "apple cheese cakes" almond
cheese cakes" because each of these mix
lures is used for little tarts or pates ior-
merly filed with the cheese custard.
The lemon mixtures will keep for weeks
and thus forms a really valuable adui-
ton to the rapidly diminishing STOCK Vi
preserves and canned fruit in the store
closet.
LEMON CHEESE CAKES.
ono quarter hound of good. sweet but
ter with as little salt in It as possible (the
English use fresh butter altogether Tor
the purpose); one pound Of graduated
sugar, the Juice OF two large, juicy lem
ons and the rind OF one. one quarter gil
of cold water; place all I'm stone jar
and set II In a pan OF boiling water over
a slow fire. After the sugar has melted
add two eggs well beaten. Keep 'he
water I'm the pan boiling for half an hour'
or until the mixture in the jar thickehs'
1t must be stirred constantly after the
| eggs are added
LEMON CHEESE CAKES, NO. ?.
one pound of granulated sugar. six eggs
| the iuice and grated rind OF three lemons
| one quarter pound of butter, three swe,
! biscuits or lady fingers grated. tut NJ
into a pan and stir gently until thes
| thicken like honey. Pour into jars anc
| seal.
| APPLE CHEESE CAKES.
one quarter pound of butter melted
| three quarters OF pound OF fine sour ap
pies (one ordinary greening would be
| about the proper weight. Crate the ap
pie. add the yolks Of four eggs ana oh'
| half pound Of sugar. together with th'
rlnd and Juice of one lemon. Let 1t come
| to boiling point. This mixture must W
| used soon, as 1t will not Keep.
CRUST FOR CHEESE CAKES.
Any good pie-crust is suitable: Pun
| paste IL. OF course, the dainuest. haV'
| on occasion sent to the confectioners anc
bought SHELLS" such as are sold foi
| oyster plates. and used them for the NIL
| ing not putting on the tops, however
bur serving them as open tarts. AL
| cheese cakes are eaten cold.
So much depends on -four that II Is no.
possible TO give an unfaiiing recipe foi
crust. All the new process hours re
| aulre more working than the old sorts
also considerable more moisture. one o.
| the best cooks / ever knew always pu'
| her ple-crust out 10 freeze in the winter
| time, and mixed II with very cold Ice
Ndltl III EAAAAai'As s'4N 49, -
| knife for mixing
The question OF raised crust is a matter
| Of taste. / have found that for fruit-pie'
with much Juice. whether they are Engilss
or American, the raised crust Is apt L
| soak If kept over night.
In England the first lesson taught II
pastry-making Is TO handle IL as little az
possible. Their moulding boards are no
| more than half the size Of ours, and theli
| rolling-pins not half the thickness. Tn
weight Of the hand IL considered ar
| important factor and the remark Is Otter
| heard, "She has a light hand for pastry.
Some fours will give the best results
| II the crust be mixed lightly and ROLLED
out as soft as possible. while others re
quire to be made stin. Each housewife
must experiment for herself, and not
| the methods and results. A good fiou
should feel velvety, and the best bran'
! that | ever used had soft golden TIL
when the light struck it sideways. l wa
not n little pleased on asking an Englisi
| importer whether that -four was known
| in England 10 be told that IT was i'm
| ported and sold almost for its weight IL
l. gold. that every pound of IL was alb
| sorbed by the West-End trade OF London
| IL was not the only instance furnishe'
me that some Of our best American good
| are to be bought only in foreign mar
| kets.
A good general rule for the making o
pastry, when 1t is not considered neces
sary to make pun paste. calls for one cul
OF butter, one cup Of lard, and six cup
Of -four. The proportions vary slight!
with the -four.
/ For tarts. whether Of puff paste or or
binary crust. the best results can be oh
tanned by rolling the crust very thin an
| placing three layers on each little tin
to serve for the under crust. Prick then
| thoroughly with fork both I'm the centr
| and where sides and bottom join or yol
Will have the crust pun UP so that
will hold no filling
ENGLISH PIES.
We have adopted the French fashion II
| pie-making. We laugh at our English
| friends for calling certain cOnfectlon.