It is intended that the cheese taste shall predominate. But, if preferred, you may make the mixture very sweet by adding powdered sugar; it may be seasoned with nutmeg and mace. Either way is good.
It may be baked in small patty-pans, lined at the bottom and sides with puff-paste. Remove them from the tins as soon as they come out of the oven, and place them on a large dish.
This pudding is very nice made of rich fresh cream cheese; the rind, of course, being pared off. Cream cheese pudding will require sugar and spice—that is, a heaped tea-spoonful of powdered nutmeg, mace, and cinnamon, all mixed; two ounces of fresh butter, and six eggs.
FLORENDINES.—
These are made of any sort of fruit, stewed in its own juice or in sweetmeat syrup, but when practicable, without any water. A pint of this fruit is mixed with half a pint of fresh butter, and half a pint of powdered sugar stirred together to a light cream, and then mixed with three well-beaten eggs, and the fruit stirred in alternately with the beaten butter and sugar. Have ready baked shells of puff-paste, ready to be filled with the mixture. The fruit may be apples, quinces, peaches, gooseberries, currants, raspberries. Cranberries, gooseberries, and currants, require additional sugar, as they are naturally very sour. If you use plums or cherries for any sort of cooking, stone them first.
PEACH PIES.—
Take a sufficient number of fine juicy freestone peaches. Clingstones are very hard and insipid when raw, and still more tasteless when cooked. Peel the peaches and quarter them, having removed the stones. Stew them in their own juice, and while hot make them very sweet with white sugar. When you put them to stew, place among them a bunch of fresh green peach leaves, to be removed when the peaches are done. Or, cook with them some peach kernels, blanched in hot water, to be picked out when the stewing is finished. Peach leaves or kernels communicate a flavor which to most persons is pleasant. Have ready some puff-paste shells; baked, and beginning to cool. Fill them to the top with the stewed peaches, and pile on them some whipped cream sweetened, and flavored with noyau or rose-water.