LAMBETH, JOSEPH A. Lambeth method of cake decoration and practical pastries.

The manufacture of sweet and savoury pastry was intrusted to the care of the good ménagiers of all ranks and conditions, and to the corporation of pastrycooks, who obtained their statutes only in the middle of the sixteenth century; the united skill of these, both in Paris and in the provinces, multiplied the different sorts of tarts and meat pies to a very great extent.

A dish of light pastry, tastefully arranged, looks very prettily with this sugar spun lightly over it.

At a later period, delicate biscuits were made of a sort of dry and crumbling pastry which retained the original name.

Stale pastry, cakes, &c., may also be improved by this method. 1700.

Let it cool, and mix it with the beaten yolks of six eggs; make a thin nouilles pastry, cut it into rounds of the size of a tea-cup; pinch up the edges deep enough to form a shape, fill them with the sweet meat, and bake of a light brown.

In a charter of Robert le Bouillon, Bishop of Amiens, in 1311, mention is made of a cake composed of puff flaky paste; these cakes, however, are less ancient than the firm pastry called bean cake, or king's cake, which, from the earliest days of monarchy, appeared on all the tables, not only at the feast of the Epiphany, but also on every festive occasion.

Boys in scanty clothing played sipa or practised gymnastic exercises on improvised trapezes, while on the staircase a fight was in progress between eight or nine armed with canes, sticks, and ropes, but neither attackers nor attacked did any great damage, their blows generally falling sidewise upon the shoulders of the Chinese pedler who was there selling his outlandish mixtures and indigestible pastries.

We were just finishing a nondescript pastry which François found at a baker's, and which, for want of a better name, he called méringues à la Khorassan, when there was a loud knock at the street door.

At a later period the luxury of side-dishes consisted in the quantity and in the variety of the pastry; Rabelais names sixteen different sorts at one repast; Taillevent mentions pastry called covered pastry, Bourbonnaise pastry, double-faced pastry, pear pastry, and apple pastry; Platina speaks of the white pastry with quince, elder flowers, rice, roses, chestnuts, &c.

Line a pie-plate with plain pastry.

My mother was a professional pastry cook.

I wanted to make the lightest, puffiest pastry that was possible, and I used some self-raising flour, the kind that has the yeast ground up with it, and when I put those tarts in the oven to bake, they just rose up, and rose up, until I thought they would reach up the chimney.

Have quantity required of rough puff pastry.

After the frozen wine had disappeared, a serving-maid brought in a stoneware pan covered with a snowy pastry, made from the whites of eggs and clear sugar.

Let it cool, and mix it with the beaten yolks of six eggs; make a thin nouilles pastry, cut it into rounds of the size of a tea-cup; pinch up the edges deep enough to form a shape, fill them with the sweet meat, and bake of a light brown.

His beak was gilt, his body silvered, resting 'on a mass of brown pastry, painted green in order to represent a grass field.

In Styria he ate boar's meat from battered silver plate and drank sour wine from superannuated golden goblets; in Switzerland he ate tender, juicy meats and toothsome pastries from stone dishes and drank rich Cannstadt beer from leathern mugs.

Their temples are houses of prayer, where they, meet, sing hymns, repeat a ritual and receive pieces of "karah prasad," a consecrated pastry, which means "the effectual offering."

At a later period the luxury of side-dishes consisted in the quantity and in the variety of the pastry; Rabelais names sixteen different sorts at one repast; Taillevent mentions pastry called covered pastry, Bourbonnaise pastry, double-faced pastry, pear pastry, and apple pastry; Platina speaks of the white pastry with quince, elder flowers, rice, roses, chestnuts, &c.

Delicacies were needed for the invalid soldiers, and were not to be bought for money; the educated woman, side by side with her uneducated sister, bared her white arms above the elbow, and molded delicate pastry, and sealed and pickled and preserved as diligently and as deftly as if she had never demonstrated a problem in Euclid or heard of Sophocles.

At a later period the luxury of side-dishes consisted in the quantity and in the variety of the pastry; Rabelais names sixteen different sorts at one repast; Taillevent mentions pastry called covered pastry, Bourbonnaise pastry, double-faced pastry, pear pastry, and apple pastry; Platina speaks of the white pastry with quince, elder flowers, rice, roses, chestnuts, &c.

Half-moons, leaves, diamonds, stars, shamrocks, rings, etc., are the most appropriate shapes for fancy pastry.