This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1855 Excerpt: ...it remain five minutes, then roll it out to any thickness you like. This will be referred to very often, therefore pay particular attention to it, and give it an important place in the book. For savoury pudding, I sometimes vary the flavour, by adding a little chopped parsley, or a little onion, or thyme, or mushrooms in it. 2nd Class Paste. Proceed the same way, putting only sis bunces of suet. 3rd Class Paste. The same, with four ounces. 4th Class Paste. The same, with four ounces of dripping. Lamb, veal, and pork fat, may be used; but as they do not chop so floury, the paste is heavier. But they can be used for baked puddings, which I have introduced at page 102 in that series. 320. Fruit Tart, French fashion.--This requires a mould or a tin pan; it must be well wiped with a cloth, butter it, then take the remains of half puff paste, and roll it well so as to deaden it, then roll it out a size larger than your mould, and about a quarter of an inch thick; place your mould on a baking-tin, put the paste carefully in the mould and shape it well, to obtain all the form of the mould, without making a hole in the paste; put a piece of paper at the bottom, fill with fruit to the top, and bake a nico colour; It will take about half an hour bakmg with any fruit in season; put plenty of sugar over, according to th acidity of the fruit. 321. Another.--If you have no mould, make a quarter of a pound of paste (No. 318), roll it round or oval to your fancy, a quarter of an inch thick, wet the edge all round about half an inch, raise that part, and pinch it with your thumb and fingers, making a border all round, put on a baking-sheet, fill it with one row of fruit if large, two rows if small; remove the stones, and sift sugar over according to the acidity of the ...