Ingredients.—To every lb. of flour allow ½ or ¾ lb. of butter, 1 tablespoonful of sifted sugar, 1/3 pint of water. Mode.—Rub the butter into the flour, after having ascertained that the latter is perfectly dry; add the sugar, and mix the whole into a stiff paste with about 1/3 pint of water. Roll it out two or three times, folding the paste over each time, and it will be ready for use. Average cost, 1s. 1d. per lb.
CRUST, Another good Short.
Ingredients.—To every lb. of flour allow 8 oz. of butter, the yolks of 2 eggs, 2 oz. of sifted sugar, about ¼ pint of milk. Mode.—Rub the butter into the flour, add the sugar, and mix the whole as lightly as possible to a smooth paste, with the yolks of the eggs well beaten, and the milk. The proportion of the latter ingredient must be judged of by the size of the eggs; if these are large so much will not be required, and more if the eggs are smaller. Average cost, 1s. per lb.
CUCUMBER SAUCE.
Ingredients.—3 or 4 cucumbers, 2 oz. of butter, 6 tablespoonfuls of brown gravy. Mode.—Peel the cucumbers, quarter them, and take out the seeds; cut them into small pieces, put them in a cloth, and rub them well to take out the water that hangs about them. Put the butter in a saucepan, add the cucumbers, and shake them over a sharp fire until they are of a good colour; then pour over them the gravy, mixed with the cucumbers, and simmer gently for 10 minutes, when it will be ready to serve. Time.—Altogether, ½ hour.
CUCUMBER SAUCE, White.
Ingredients.—3 or 4 cucumbers, ½ pint of white stock, cayenne and salt to taste, the yolks of 3 eggs. Mode.—Cut the cucumbers into small pieces, after peeling them and taking out the seeds. Put them in the stewpan with the white stock and seasoning; simmer gently till the cucumbers are tender, which will be in about ¼ hour. Then add the yolks of the eggs, well beaten; stir them to the sauce, but do not allow it to boil, and serve very hot. Time.—Altogether, ½ hour.
CUCUMBER SOUP (French Recipe).
Ingredients.—1 large cucumber, a piece of butter the size of a walnut, a little chervil and sorrel cut in large pieces, salt and pepper to taste, the yolks of 2 eggs, 1 gill of cream, 1 quart of medium stock. Mode.—Pare the cucumber, quarter it, and take out the seeds; cut it in thin slices, put these on a plate with a little salt, to draw the water from them; drain, and put them in your stewpan with the butter. When they are warmed through, without being browned, pour the stock on them. Add the sorrel, chervil, and seasoning, and boil for 40 minutes. Mix the well-beaten yolks of the eggs with the cream, which add at the moment of serving. Time.—1 hour. Average cost, 1s. 2d. per quart. Sufficient for 4 persons. Seasonable from June to September.