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Updated: June 25, 2025
The people who grew these apples would have done much better if they had devoted themselves to the cultivation of the huckleberry. These they could have sold, and then have bought much better apples grown in the plains. I also notice that the flour of which this pastry is made was ground from the wheat of this region, which is always largely mixed with cockle.
The King, the late Monsieur, the Dauphin, and the Duc de Berri were great eaters. I have often seen the King eat four platefuls of different soups, a whole pheasant, a partridge, a plateful of salad, mutton hashed with garlic, two good-sized slices of ham, a dish of pastry, and afterwards fruit and sweetmeats. The King and Monsieur were very fond of hard eggs.
It was always in the Queen's apartment, as well as the supper, but the King and Queen had each their dishes; the former, few, the latter, many, for she liked eating, and ate of everything; the King always kept to the same things soup, capon, pigeons, boiled and roast, and always a roast loin of veal no fruit; or salad, or cheese; pastry, rarely, never maigre; eggs, often cooked in various fashion; and he drank nothing but champagne; the Queen the same.
This is also very good for sandwiches. Boil eggs hard. Cut slice off the end, so that the egg will stand firm. Dip egg in French dressing, then with a pastry bag arrange sardellen butter on the top of egg. Have ready small squares of toasted bread, spread with a thin layer of sardellen butter, on which to stand the eggs.
As an Exponent of the more advanced Play he was a Fliv, but as a Matchmaker he was a Hum-Dinger. He knew he was plain pastry for the Sharks, so he would hang around the first Tee waiting to cop out a Pudding. One day he took on Mrs. Olmstead's Infant Son, just home from Military School.
Mince finely cold veal or chicken, with smoked beef or tongue; season well, add lemon-juice and a little nutmeg, let it simmer in a small quantity of good beef or veal gravy; while on the fire, stir in the yolks of four eggs, put it in a dish to cool, and then cover with a rich pastry, and bake it.
The French Family Cook: being a complete system of French Cookery. From the French. 8vo, London, 1793. The British Housewife; or, The Cook's, Housekeeper's, and Gardener's Companion. By Martha Bradley. 8vo. Cookery and Pastry. By Mrs. Macivey. New edition, 12mo, Edinburgh, 1800. The London Art of Cookery. By John Farley. Fourth edition. 8vo, London, 1807.
Thus Briant, in his Flora Diaetetica, enumerates fourteen varieties, a few only of which bear the same name as those now in the list of the London seedsmen. POMPION. Cucurbita Pepo. This is of the gourd species, and grows to a large size. It is not much in use with us: but in the south of Europe the inhabitants use the pulp with some acid fruits for pastry, and it is there very useful.
When preserved fruits are used in pastry, they should not be baked long; and those that have been done with their full proportion of sugar, require no baking at all. The crust should be baked in a tin shape, and the fruit be added afterwards; or it may be put into a small dish or tart pans, and the covers be baked on a tin cut out into any form.
These were occupations that did not arise from any immediate necessity, but she accomplished them as if her life and that of her children depended on whether the pastry was allowed to burn, whether a curtain was hanging properly, whether a dress was a success, whether a lesson was well learned, or whether a medicine was swallowed.
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