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If too thin, add a little flour and sugar to make it fit to roll. Line some pattipans, and fill them: a little more than fifteen minutes will bake them. Beat up some refined sugar with the white of an egg, as thick as possible, and ice the articles all over as soon as they are baked. Then return them to the oven to harden, and serve them up cold, with fresh butter.
Pare and core twenty pippins, put them in a stewpan, with as little water as possible. When half done, add half a pound of sugar, the orange peel and juice, and boil all together till it is pretty thick. When cold, put it in a shallow dish, or pattipans lined with paste, to turn out, and be eaten cold.
Mix eight ounces of dried flour, the same of lump sugar, and the grated rind of a lemon. Put the whole together, and beat it full half an hour with a silver spoon. Butter small pattipans, half fill them, and bake twenty minutes in a quick oven.
Then began the martial fray, higgledy-piggledy. Maul-chitterling did maul chitterlings; Cut-pudding did cut puddings; Pantagruel did break the Chitterlings at the knees; Friar John played at least in sight within his sow, viewing and observing all things; when the Pattipans that lay in ambuscade most furiously sallied out upon Pantagruel.
Beat them up together with three eggs, and half a pint of cream, till quite light: then fill the pattipans three parts full. To make a plainer sort of cheesecakes, turn three quarts of milk to curd; break it and drain off the whey. When quite dry, break it in a pan, with two ounces of butter, till perfectly smooth.
Simmer them together a few minutes, and fill the pattipans as soon as they are baked, first taking out the bread. A bread crust should be put into all patties, to keep them hollow while baking. OYSTER PIE. Open the oysters, take off the beards, parboil the oysters, and strain off the liquor.
SWEET PATTIES. Chop the meat of a boiled calf's foot, the liquor of which is intended for jelly; two apples, one ounce of orange and lemon peel candied, and some fresh peel and juice. Mix with them half a nutmeg grated, the yolk of an egg, a spoonful of brandy, and four ounces of currants washed and dried. Fill some small pattipans lined with paste, and bake them.
In three years' time Sirenwood was in perfect order, the once desolate garden blazed with ribbons, triangles and pattipans of verbena, scarlet geranium and calceolaria, with intervals of echiverias, pronounced by Tom to be like cabbages trying to turn into copper kettles; her foliage plants got all the prizes at horticultural shows, her poultry were incomparable at their exhibitions, her cottages were models, her school machinery perfect, and if a pattern in farming apparatus were wanted, people went to Mrs.
PATTIES. Slice some chicken, turkey, or veal, with dressed ham, or sirloin of beef. Add some parsley, thyme, and lemon peel, chopped very fine. Pound all together in a mortar, and season with salt and white pepper. Line the pattipans with puff paste, fill them with meat, lay on the paste, close the edges, cut the paste round, brush it over with egg, and bake the patties twenty minutes.
POTATOE CHEESECAKES. Boil six ounces of potatoes, and four ounces of lemon peel; beat the latter in a marble mortar, with four ounces of sugar. Then add the potatoes, beaten, and four ounces of butter melted in a little cream. When well mixed, let it stand to grow cold. Put crust in pattipans, and rather more than half fill them.
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