Margaret Brown's French Cookery Book

all well together, and set aside in a cool place for awhile. This is enough for 3 or 4 puddings, soup-plate size. Line your plates with a nice paste, fill and bake in a quick oven. Nutmeg or cinnamon can be substituted for the rose-water if desired. No. 144. COCOANUT PUDDING. Half pound of sugar, 1/2 pound of butter, 1/2 pound of grated cocoanut, the whites of 6 eggs, 1 tablespoonful of rose-water, 2 tablespoonfuls of brandy; beat the sugar and butter to a cream, whisk the whites of the eggs till they are stiff, which beat into the butter and sugar; stir the whole together and add gradually the nut, brandy, and rose-water; do not beat it. This will make two full-sized puddings. Line your plates with rich paste; fill and bake in a quick oven. No. 145. PUFF PUDDING. Mix 2 cups of flour with 2/3 of a cup of butter, and 2 cups of sugar. Dissolve 3 teaspoonfuls of good baking powder in 1 cup of milk and 1 teaspoonful of essence of lemon and half a nutmeg. Take 4 eggs--keep the whites of 2 for frosting--and beat the others thoroughly; then mix all together, and bake in a quick oven. When done frost the top with the reserved whites, well beaten, with a small quantity of powdered sugar. No. 146. PUFF PASTE. Take 1 pound of best quality of flour, sifted, 1 pound of good, firm, sweet butter or lard, or equal parts of each; divide the shortening into quarters; take one quarter and chop it fine, and mix it with the flour with a knife, as the warmth from the hands will make the butter soft; then with a small quantity of cold water make into a stiff dough; flour the board, turn out the paste, dredge with flour, and roll thin; then cut another quarter of the shortening into thin slices, and lay on the paste, dredge with flour, fold over the sides, forming a square; then roll again and add another quarter of the shortening, and so continue till all the shortening is