1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

350

Le Chapeau de Chelsea.

(The Chelsea Hat.)

No I.

Pufif Paste,

i lb.

Maraschino, or Red Currant Jelly,

As re(iuired.

Whipped Cream,

J Pint.

Icing Sugar Mixture.

Roll out the paste,

about 2J inches

cut

rings

into

it

diameter, wet the edges and pinch it

up into the form of a

three cornered hat, put dummies in and bake ;

brush over

rims inside and

with egg and

glaze, pipe the

out,

lay

squares of jelly in the bottom of the tart, fill

up with whip-

Spin a web or cross bars of piping by way of

ped cream.

Then serve.

decoration.

BOILED FRUIT AND MEAT PUDDINGS. Queen-Empress Victoria Pudding.

— Suet, (or beef marrow,)

Ingredients

J lb.

Self-raising Flour,

J lb.

Eggs,

2.

Milk,

i Pint.

Red Cherries,

J lb.

Sugar,

i lb.

Noyeau,

i Glass.

Water, As required. Mince the suet very fine, or rub the marrow into the flour direct, mix, whilst dry, very thoroughly and lightly. Make into a paste with water, using a knife for mixing. When it leaves the sides of the bowl dry, dust the board with flour, and turn it out. Grease a plain basin, using paper in so doing, and taking care there is no water in the butter or