_Ingredients._—Puff-paste, jam of any kind, the white of an egg,
sifted sugar. _Mode._—Roll the paste out thin; put half of it on a
baking-sheet or tin, and spread equally over it apricot, greengage,
or any preserve that may be preferred. Lay over this preserve another
thin paste; press the edges together all round; and mark the paste in
lines with a knife on the surface, to show where to cut it when baked.
Bake from 20 minutes to ½ hour; and, a short time before being done,
take the pastry out of the oven, brush it over with the white of an
egg, sift over pounded sugar, and put it back in the oven to colour.
When cold, cut it into strips; pile these on a dish pyramidically, and
serve. These strips, cut about 2 inches long, piled in circular rows,
and a plateful of flavoured whipped cream poured in the middle, make a
very pretty dish. _Time._—20 minutes to ½ hour. _Average cost_, with ½
lb. of paste, 1_s._ _Sufficient._—½ lb. of paste will make 2 dishes of
sandwiches. _Seasonable_ at any time.
PATE BRISEE, Crust French, for Raised Pies.
_Ingredients._—To every lb. of flour allow ½ saltspoonful of salt, 2
eggs, 1/3 pint of water, 6 oz. of butter. _Mode._—Spread the flour,
which should be sifted and thoroughly dry, on the paste-board; make a
hole in the centre, into which put the butter; work it lightly into the
flour, and when quite fine, add the salt; work the whole into a smooth
paste with the eggs (yolks and whites) and water, and make it very
firm. Knead the paste well, and let it be rather stiff, that the sides
of the pie may be easily raised, and that they do not afterwards tumble
or shrink. _Average cost_, 1_s._ per lb.
_Note._—This paste may be very much enriched by making it with equal
quantities of flour and butter; but then it is not so easily raised as
when made plainer.
PATTIES, Fried.
[COLD MEAT COOKERY.] _Ingredients._—Cold roast veal, a few slices of
cold ham, 1 egg boiled hard, pounded mace, pepper and salt to taste,
gravy, cream, 1 teaspoonful of minced lemon-peel, good puff-paste.
_Mode._—Mince a little cold veal and ham, allowing one-third ham to
two-thirds veal; add an egg boiled hard and chopped, and a seasoning
of pounded mace, salt, pepper, and lemon-peel; moisten with a little
gravy and cream. Make a good puff-paste; roll rather thin, and cut it
into round or square pieces; put the mince between two of them, pinch
the edges to keep in the gravy, and fry a light brown. They may also
be baked in patty-pans; in that case, they should be brushed over with
the yolk of an egg before they are put in the oven. To make a variety,
oysters may be substituted for the ham. _Time._—15 minutes to fry the
patties. _Seasonable_ from March to October.
PEA SOUP (Inexpensive).
_Ingredients._—¼ lb. of onions, ¼ lb. of carrots, 2 oz. of celery, ¾
lb. of split peas, a little mint, shred fine; 1 tablespoonful of coarse
brown sugar, salt and pepper to taste, 4 quarts of water, or liquor
in which a joint of meat has been boiled. _Mode._—Fry the vegetables
for 10 minutes in a little butter or dripping, previously cutting them
up into small pieces; pour the water on them, and when boiling add
the peas. Let them simmer for nearly 3 hours, or until the peas are
thoroughly done. Add the sugar, seasoning, and mint; boil for ¼ of an
hour, and serve. _Time._—3½ hours. _Average cost_, 1½_d._ per quart.
_Seasonable_ in winter. _Sufficient_ for 12 persons.
PEA SOUP (Green).
_Ingredients._—3 pints of green peas, ¼ lb. of butter, 2 or 3 thin
slices of ham, 3 onions sliced, 4 shredded lettuces, the crumb of 2
French rolls, 2 handfuls of spinach, 1 lump of sugar, 2 quarts of
medium stock. _Mode._—Put the butter, jam, 1 quart of peas, onions,
and lettuces, to a pint of stock, and simmer for an hour; then add the
remainder of the stock, with the crumb of the French rolls, and boil
for another hour. Now boil the spinach, and squeeze it very dry. Rub
the soup through a sieve, and the spinach with it, to colour it. Have
ready a pint of _young_ peas boiled; add them to the soup, put in the
sugar, give one boil, and serve. If necessary, add salt. _Time._—2½
hours. _Average cost_, 1_s._ 9_d._ per quart. _Seasonable_ from June to
the end of August. _Sufficient_ for 10 persons.
_Note._—It will be well to add, if the peas are not quite young, a
little more sugar. Where economy is essential, water may be used
instead of stock for this soup, boiling in it likewise the pea-shells;
but using a double quantity of vegetables.
PEA SOUP, Winter (Yellow).
_Ingredients._—1 quart of split peas, 2 lbs. of shin beef, trimmings of
meat or poultry, a slice of bacon, 2 large carrots, 2 turnips, 5 large
onions, 1 head of celery, seasoning to taste, 2 quarts of soft water,
any bones left from roast meat, 2 quarts of common stock, or liquor in
which a joint of meat has been boiled. _Mode._—Put the peas to soak
over-night in soft water, and float off such as rise to the top. Boil
them in the water till tender enough to pulp; then add the ingredients
mentioned above, and simmer for 2 hours, stirring it occasionally. Pass
the whole through a sieve, skim well, season, and serve with toasted
bread cut in dice. _Time._—4 hours. _Average cost_, 6_d._ per quart.
_Seasonable_ all the year round, but more suitable for cold weather.
_Sufficient_ for 12 persons.
PEACHES, Compôte of.
_Ingredients._—1 pint of syrup, about 15 small peaches, _Mode._—Peaches
that are not very large, and that would not look well for dessert,
answer very nicely for a compôte. Divide the peaches, take out the
stones, and pare the fruit; make a syrup by recipe, put in the peaches,
and stew them gently for about 10 minutes. Take them out without
breaking, arrange them on a glass dish, boil the syrup for 2 or 3
minutes, let it cool, pour it over the fruit, and, when cold, it will
be ready for table. _Time._—10 minutes. _Average cost_, 1_s._ 2_d._
_Sufficient_ for 5 or 6 persons. _Seasonable_ in August and September.