Line the patty-pans with pastry, put into each a little jam without stones; cream the butter and sugar together, add the eggs, then the flour, baking-powder and flavouring, beat for 10 minutes. Place a layer of this mixture over the jam, bake in a hot oven from 15 to 20 minutes. Boil the loaf sugar with the water for 10 minutes, add the rose-water, turn into a basin, and when cool stir the syrup round and round until it looks milky white. Spread it over the top of the tartlets, smooth it flat with a knife dipped in hot water, then put the tartlets in a cool oven for a few minutes for the icing to harden.
Pancakes.
See [page 48], but use milk instead of water.
Queen of Puddings. Time—2½ hours.
3 oz. bread-crumbs, 4 oz. castor sugar, 1 oz. butter, ½ pint milk, 1 lemon, jam, 2 yolks, 3 whites of egg.
Beat the yolks of the eggs well, and add to them the bread-crumbs, 2 oz. sugar, the butter melted, milk and grated lemon-peel. Fill a pie-dish three-parts full with these ingredients and bake 1 hour. When nearly cold, spread a layer of jam on the top; beat the whites of the eggs to a very stiff froth, add 2 oz. sugar and the lemon-juice, pour over the top of the jam, and slightly brown it in a cool oven. Serve hot or cold.
Rice Pudding. Time—2¼ hours.
1½ oz. rice, 1 pint milk, 1 tablespoonful brown sugar, 1 oz. butter, grated nutmeg or cinnamon to taste.
Grease a pie-dish, wash the rice and put it into the dish with the sugar. Pour 3 gills of milk over it, sprinkle the top with the nutmeg or cinnamon and small pieces of butter, and bake in a moderate oven about 2 hours. Add the remaining gill of milk by degrees, as the rice swells.
Tapioca and Sago Puddings are made in the same way, but the grain should be soaked in cold water first.