The housekeeper's instructor; or, Universal family-cook : being a full and clear display of the art of cookery in all its branches ... To which is added, the complete art of carving, illustrated with engravings, explaining, by proper references, the manner in whicb young practitioners may acquit themselves at table with elegance and ease ... / by W.A. Henderson.

  • Henderson, W. A. (William Augustus)
Date:
[1811?]
Catalogue details

Licence: Public Domain Mark

Credit: The housekeeper's instructor; or, Universal family-cook : being a full and clear display of the art of cookery in all its branches ... To which is added, the complete art of carving, illustrated with engravings, explaining, by proper references, the manner in whicb young practitioners may acquit themselves at table with elegance and ease ... / by W.A. Henderson. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    20.1 TARTS, 8^c thus: cut them into quarters, and take out the cores, then cut the quarters across, and put them into a sauce ])an, with as much water as will barely cover them, and let them simmer on a slow fire till the fruit is tender. I Put a good piece of lemon-peel into the water with the I fruit, and then have your patties ready. JLay fine sugar i at bottom, then your fruit, and a little sugar at top.— Pour over each tart one tea-spoonful of lemon-juice, and ,, three of the liquor they were boiled in ; then put on your j lid, and bake them in a slack oven. Apricot tarts may i be made in the same manner, only that you must not put j in any lemon-juice. i Preserved fruit requires very little baking, and that I which is very high preserved should not be baked at all. I In this case, the crust should be first baked upon a tin the size of the intended tart; cut it with a marking iron, I and when cold, take it off, and lay it on the fruit. 1 I SECT. 1. DIFFERENT KINDS of TARTS. i Raspberry Tart. ROLL out some thin puff-paste, and lay it in a patty- \ pan; then put in some raspberries, and strew over them I some very fine sugar. Put on the lid, and bake it— i Then cut it open, and put in half a pint of cream, the ( yolks of two or three eggs well beaten, and a little sugar i Give it another heat in the oven, and it will be fit for use. Green Almond Tarts. ► GATHER some almonds off the tree before thev \ begin to shell, scrape off the down, and put them into a I; pan with some cold spring water. Then put them into a t skillet with more spring water, set it on a slow fire, and ; let it remain till it just simmers. Change the water ^ twice, and let them remain in the last till they begin to ■ be tender. Then take them out, and dry them well in a ( cloth. Make a syrup with double refined sugar, put them i into it, and let them simmer a short time. Do the same