The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1894-04-26
PASTRIES AND DESSERTS.
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Crusta.
The name cheese cakes is misleading
It had its origin in cheese filing
which is still used, but which would
hardly prove acceptable to an Amsrl-
IAN palate. 1t was . sort OF cheese
:ustard, swedish sour mixture that
has almost disappeared except in eoun-
try districts
The name has been retained for vari-
Gus filings, and we now hare lemon
cheese cakes" apple cheese cakes,
tsalmond cheese cakes" because each
of these mixtures is used foy little tarts
or pates formerly filed with the
cheese custard.
The lemon mixture will keep for
weeks, and thus forms a really valua-
bic addition TO the rapidly diminishing
stock of preserves and canned fruit in
the store closet
Lemon Cheese Cakes = One-quarter
pound of good, sweet butter, with as
little salt in il as possible (the English
use fresh butter altogether for the pur-
pose), one pound of granulated sugar,
the juice of two large. juicy lemons.
and the rind of one, one-fourth gill Of
cold water. Place all in stone jar
and set it in a pan of boiling water
over slow fire. After the sugar has
melted, add two eggs well beaten.
the water in the pan boiling for half
an hour, or until the mixture in the
jar thickens. It must be stirred con-
stantly after the eggs are added.
Apple Cheese Cakes = One-quarter
pound of butter melted. three-fourths
of a pound of fine sour apples lone
ordinary greening would be about the
proper weight). Crate the apple, add
the yolks of four eggs and one-half
pound of sugar, together with the rind
and Juice Of one lemon. Let it come to
boiling point This mixture must be
used soon as it will not keep.
All cheese cakes are eaten cold.
English Pies-The English pie is de-
Hcious, and forms an admira BILE dessert
in summer, when it is made of fresh
fruit, or in winter. when a can of Cali
fornia apricots cooked under a light
crust and served with Devonshire
cream, or the nearest American substi-
tute, which is whipped cream
1t certainly is much more satisfac.
tory as a family dessert, especially in
winter, than our thin, delicate Ameri.
can pie.
There is knack in making English
pies. The dishes needed are those
sometimes used by us for vegetables.
They should be at least three inches
deep, oval rather than round, and with
the sides not too straight. else the crust
will be apt to slip to the bottom OF the
dish.
A large egg cup Or a small, narrow
teacup, without handle, is to be placed
bottom upward in the center of the
dish. This is to keep the crust cover
ing the pie SO raised up that it is not
apt to soak.
Roll your crust about half as thick
again as you would for our American
pies. Cut narrow strip about an inch
and half wide, and having creased
the rim of the dish, lay it carefully over
the edge and far enough down that il
will not slip.
Then pour in your fruit adding
sugar to the taste. lifting the cup
gently so that the air may escape and
some of the juice flow into it The
dish should not ibe too full Of Juice,
there should be no fruit within a
quarter of an inch of the top, and tho
cup should stand that much above il.
The crust for covering should be of
the same thickness as the strip already
laid on the edge. There should be
vents cut in the center, but no hole
for the cup-the crust should rest up
on that, this, as has been explained,
being raised above the fruit
Cover exactly as you would an or
binary pie, by doublingithe crust. plac.
ing it over the center of the cup and
then opening and drawing st evenly
and gently to each side. Press down
firmly and ornament as you please.
very effective characterization il done
by cutting double points with the scis-
sors.
With apples it is necessary TO have
the fruit cooked before covering il
with the crust. With other kinds of
fresh fruit, unless it be very hard, tho
fruit will cook in the same time as the
crust.-Boston Globe.