Pastry With. Preserve D'artois Au Confiture

Take half a pound of puff paste (vol. i.), give it six turns, then roll it out about a quarter of an inch thick, and cut from it two strips about half a yard long by four and a half to five inches wide; place one strip of the paste on a well-wetted cold baking-tin, and brush over the top side with cold water; then place straight down the centre of one slice a layer of any nice jam about one inch think and one and a half inches wide; place the other strip of paste on the top of the one with the jam, arranging the two evenly together, and pressing the edges well to prevent the jam escaping; mark the edges of the paste in Vandyke shapes with a small sharp-pointed knife, and, with a pastry brush, brush all over the paste with whole raw beaten-up egg. Make some incisions in the top of the paste from one side to the other, taking care that the incisions are not more than the eighth of an inch deep, and arranging the cuts so that the space between each is about one inch; any pretty design can be drawn by the knife on each of these pieces. When ready put the paste into a quick oven, and let it remain for about ten minutes, when the baking-tin must be drawn to the mouth of the oven, and the paste dusted over with icing sugar by means of a dredger, as this will give the pastry a glazed appearance. Re-close the oven door, and allow the paste to bake for about twenty to thirty minutes, when it should have risen about four times its original size; leave it till somewhat cool, then cut through each strip with a sharp-pointed knife, and dish up the portions in a pile or en couronne on a dish on a paper or napkin, and serve for luncheon, etc.

Roll Jam Pudding Pouding Au Confiture

Make a pound of suet paste (vol. i. page 39), roll it out into a square about a quarter-inch thick, and spread over it a layer of any nice thick jam; roll up the paste into a neat form, put it into a wet floured cloth, tie it up at each end and in the centre, and put it into a saucepan of boiling water that has been seasoned with a little salt; let it simmer for about two and a half hours, then take it up, remove the cloth, and turn the pudding on to a hot dish. Serve for a sweet for luncheon whilst quite hot.

Pastry Artichokes A La D'estrees - Artichauts Patisseries A La D'estrees

Take some artichoke moulds of two sizes and line them very thinly with wafer paste (prepared as for Pompadours), place a piece of buttered paper in each and fill them up with raw .rice or any other dry grain, and bake in a moderate oven till the paste is a nice golden colour; then remove the papers and rice and place one of the smaller cases inside a large one, joining them together at the bottom with a little Royal icing (vol. i.); place a small cone of Almond icing (vol. i. page 41) in the centre of each, mask these over with meringue mixture, as below, using bags and rose pipes for the purpose, sprinkle with a little finely-chopped pistachio nuts, and dish up the artichokes on a fancy paper. Serve for a sweet for dinner, luncheon, or any cold collation.