PETITS FOURS

1 Pound of Sweet Almonds.

1 Ounce of Butter.

2 Pounds of Sifted Flour. The Whites of 8 Eggs. Royal Icing to Garnish,

Prepare the paste as above di- rected, keeping it somewhat stiffier and firmer, however. Add two whites of eggs of Royal Icing (see recipe), and work both together till thor- oughly incorporated. Pill the biscuit forcer, and push the macaroons through upon buttered wafer paper, as directed.

Petits Pours must be baked in a very moderate oven. Otherwise the excessive heat will cause the maca- ■ roons to run into one another, and produce a useless mass. The Royal Icing necessitates the moderate oven. The Petits Pours are then put In pretty plaited paper cases.

MASSEPAINS (Plain).

Massepains (simple).

12 Ounces of Sweet Almonds. 1 Ounce of Bitter Almonds.

The Whites of 4 Eggs. 1% Pounds of Sifted Sugar. Scald, skin, wash and dry the almonds. Then pound them to a flour in a mortar with the whites of the eggs. When well-pulverized, beat well. Mix In the sugar by pounding it, and then take up the paste and put it in a bowl. Beat well, keeping it very firm. If soft, add sugar, to render firmer. Strew the wafer sheet, spread on a baking sheet, with white pulverized sugar. Cut the masse- pains into lengths of two or three inches, and twist them into fancy shapes, diamonds, hearts, rings, tri- angles, etc., on the wafer sheet. Then set in the oven, and bake to a very light color.

Massepains SouflI£s.

12 Ounces of Sweet Almonds.

1 Ounce of Bitter Almonds.

'1% Pounds of Sifted Sugar.

1 Ounce at Vanilla Sugar.

The Whites of 3 Eggs.

1 White of Egg Iloyal IcInR.

Prepare the paste exactly as above,

and when you take it up in the bowl

add the Royal Icing, keeping the

paste firm. Spread the massepains

upon wafer sheets, using only the

ring shape, and bake in a slack oven

till a very light color.

Strawberry Massepains.

Massepains a. la Praise.

1 Pound of Sweet Almonds. 8 Ounces of Sugar. 6 Ounces of Crushed Strawberries. Pound the almonds, and then pro- ceed as In plain Massepains, adding

the strawberries after you will have strained them through a ^ieve.

Any kind of fruits or marmalades may be used in this manner for Fruit Massepains.

SOUFFLfiS.

2 Pounds of Powdered White Sugar.

The Whites of 2 Eggs. 1 Ounce of Orange Flower Water.

. To two pounds of powdered sugar add the whites of two eggs and one ounce of Orange Flower Water. Make of all a firm, consistent paste, add- ing more sugar, if necessary. Roll out on a sheet of paper, sprinkled with sugar, and cut into little pieces, which you will form into balls about the size of a nut. Place them on a wafer sheet on a baking sheet at a distance of two inches, so that they will not touch one another, should they run. Bake in a moderate oven.

Almonds Souffles.

Amandes Soufflfis.

1 Pound of Sweet Almonds.

The White of 1 Egg.

12 Ounces of Powdered Sugar.

Blanch, skin, wash and dry one pound of sweet almonds, and then cut them into very small pieces. Add the white of one egg, beaten to a thick froth, and twelve ounces of powdered sugar. When well- mixed drop upon sheets of white paper, and bake to a very light color in a moderate oven.

Pistachio Souffles,

SouflUgs aux Pistaches.

10 Ounces of Pistachio Kernels or Peanuts. 1^ Pounds of Fine Sugar.

Whites of 3 Eggs.

4 Drops Essence of Koses.

2 Whites of Eggs of Royal Icing.

(See Recipe Royal Icing.)

If you cannot procure the Pistachio

Kernels, use Peanuts, which are

called "Pistaches" by the Creoles.

Scald, skin, wash and dry the pis- tachios or peanuts. Pound them with two ounces of sugar, adding occa- sionally some of the whites of the eggs, until reduced to a pulp. Then add all the sugar, gradually working it into the paste on a marble slab, being careful to have the slab and the hands very clean. Roll out paste with sugar to the thickness of a Quarter of an inch on the slab. Spread the icing evenly over, and cut into various fanciful shapes. Place the cakes o,n the sheet wafer or lay on baking sheet, and bake in a slow heat to a very light color. .

Rose SoufH^s.

Souffles a la Rose.

2 Pounds ■ Powdered White Suear.

The Whites of 2 Egss.

1 Ounce of Orange Flower Water.

A Pinch of Carmine Powder.

To two pounds of powdered sugar add the whites of two eggs and one ounce of Orange Flower Water and a little pinch of Carmine Pow- der. Make of all a firm, consistent paste, adding more sugar, if neces- sary. Boll out on a sheet of paper, sprinkled with sugar, then cut the paste into little pieces, which you will form into balls about the size of a nut. Place them on a wafer sheet on a baking sheet at a dis- tance of two inches apart, so that they will not touch one another, should they run. Bake in a moderate oven.

Almond and Peanut Biscuit.

Biscuits aux Amandes et aux Pis-

4 Ounces of Sweet Almonds.

4 Ounces of Pistachio Kernels or Peanuts.

4 Eggs. 8 Ounces of Powdered Sugar.

Blanch, peel and pound the al- monds and pistachio kernels or pea- nuts in a mortar till finely pulver- ized, adding the white of an egg, to keep the almonds from turning oily. Beat the whites of the eggs to a froth, and then add the yolks, beaten separately to a cream with the sugar. Beat well, and incorporate thorough- ly. Add four tablespoonfuls of flour, sifted well, and mix well. Place in small cakes on wafer sheets of pa- per, and bake in a moderate oven till a very light color.

Ciiocoiate Biscuits.

Biscuits au Chocolat.

6 Fresh Creole Eggs. 1 Ounce of Powdered French Chocolate. 4 Ounces of Flour. 10 Ounces of Pulverized Sugar. Beat the yolks of the eggs and the BUgar to a cream. Add the choco- late, and mix well. Then add the flour, alternating with the whites of the eggs, beaten to a stiff froth. Add one tablespoonful of Vanilla Extract, and bake upon wafer sheets in small cakes to a light color.

Cinnamon Biscuits,

Biscuits a. la Canelle.

6 Fresh Creole Eggs.

1 Ounce of Powdered French Chocolate.

4 Ounces of Flour.

10 Ounces of Pulverized Sugar.

Ground Cinnamon.

1 Teaspoonful of Cinnamon Extract.

Beat the yolks of the eggs and the cinnamon to a cream; Add the chocolate, and mix well. Then add

"the flour, alternating with the whites of the eggs, beaten to a stiff froth. Add one tablespoonful of Vanilla Ex- tract, and bake upon wafer sheets in small cakes to a light color.

Citron Biscuits.

Biscuits au Citron,

6 Fresh Creole Eggs.

The Zest of 1 Citron.

4 Ounces of Flour.

12 Ounces of Powdered Sugar.

The Juice of 1 Lemon.

Beat the eggs and sugar to a

cream, add the flour gradually, and

the Juice of the lemon and citron

zest, and beat well. Bake on paper

sheets in the form of small wafers,

very thinly spread, in a moderate

oven to a light color.

Creole Biscuits.

Biscuits a la Creole.

4 Ounces of Grated Lemon., 4 Ounces of Orange Flower Marmalade. 4 Ounces of Apricot or Peach Marmalade. The Whites of 4 Engs. Mix the fruits and lemon thor- oughly together, and then add three ounces of white pulverized sugar and the whites of the eggs, beaten to a stiff froth. Place tbe mixture in small cakes on white paper, and bako lightly. Then cover with sugar beaten with the white of an egg, in meringue form, and bake to a light brown.

Filbert Biscuits. Biscuits aux Avelines.

4 Ounces of Sweet Almonds,

4 Ounces of Filberts.

The Whites of 4 Eggs.

8 Ounces of Powdered Sugar,

Blanch, peel and pound the al- mond and .filbert kernels in a mortar till finely pulverized, adding the white of an egg, to keep the al- monds from turning oily. Beat the whites of three eggs to a froth, and then add the yolks, beatSn sep- arately to a cream with the sugar, incorporate thoroughly, and beat well. Add four tablespoonfuls of flour, sifted well, and mix well. Place in small cakes on vrafer sheets of paper, and bake in a moderate oven till a very light color.

Lemon Biscuit.

Biscuit au Citron.

6 FresE Creole Eggs.

The Zest of 1 Lemon.

4 Ounces of Flour.

12 Ounces of Powdered Sugar.

The Juice of 1 Lemon or 1 Tablespoonful of

Lemon Extract.

Beat the eggs and sugar to a

cream, add the flour gradually, and

the juice and zest of a lemon, and

beat well. Bake on paper sheets in

the form of small wafers, very thinly spread, in a moderate oven, to a light color.

Oranse Biscuits. Biscuits a, rOrange.

6 Fresli Creole Eggs. The Zest of 1 Orange. 4 Ounces of Flour, 12 Ounces of Powdered Sugar. Tlie Juice of 1 Oranae. Beat the eggs and sugar to a cream, add the 'flour gradually, and the juice and zest of the orange, and beat well. Bake on paper sheets, in the form of small wafers, very thinly spread, in a moderate oven, to a light color.

Vanilla Biscuits.

Biscuits k la Vanille.

6 Fresh Creole Eggs. 1 Ounce of Vanilla Sugar. 4 Ounces of Flour. 10 Ounces of Pulverized Sugar. 1 Tablespoonful of Vanilla Extract. Beat the yolks of the eggs and the sugar to a cream. Add the choc- olate, and mix well. Then add the flour, alternating with the whites of the eggs, beaten to a stiff froth. Add one tablespoonful of Vanilla Extract, and bake upon wafer sheets in small cakes to a light color.

Fraseati Croquantes.

Croquantes Fraseati.

8 Ounces of Flour. 6 Ounces of Sugar.

2 Ounces of Ground Almonds. 2 Whole Eggs and 3 Yolks. 1 Ounce Aniseed. Break the eggs into a bowl, and beat light, and add the sugar and beat very light; add the almonds, pounded to a powder, and the ani- seed. Beat all together till well incorporated. Add the flour and beat thoroughly. Have a marble slab clean and dry. Roll the paste out on the slab in the form of a long, thick rope. Then take a knife and cut it Into cieces about the size of a guinea egg. Roll each between the palms of your hands, and shape them into oval balls. Have a but- tered sheet of paper on a baking sheet. Make a slight incision into each cake by pressing the back of the knife across the surface. Brush the egg over them, and sprinkle lightly with granulated sugar, and bake in a moderate heat to a light color.

Creole Wafers. Gaufres 3. la Cr§ole.

9 Ounces of Flour.

i Ounces of Sifted Sugar. 8 Eggs.

1 Wineglassful of Noyau.

1 Pint Whipped Cream.

] TaBlespoonful of Vanilla.

A Pinch of Salt.

Beat the sugar and yolks of the

eggs to a cream. Add the Noyau

and salt. Vanilla and flour, and in- corporate thoroughly till light. Then add the whites of the eggs and tho cream. Mix all lightly together, tak- ing great care that all are well- mixed. Bake very, very light in wa- fer irons. The irons should be heated over a clear charcoal Are, and when hot brush inside with a little clari- fied butter. A large spoonful of but- ter should be poured into the under- sheet of the wafer irons, then close in, and bake to a golden brown color. Sprinkle lightly with sugar. These wafers are delicious, handed around witli ices.

Ginger "Wafers. Gaufres au Gingembre.

1 Large Spoon of Ground Ginger. 4 Ounces of 'Molasses.

8 Ounces of Flour.

8 Ounces of Sifted Sugar. '

Whites of 4 Eggs.

Vi Pint of Cream.

1 Wineglassful of Brandy.

1 Tablespoonful of Vanilla Sugar.

Beat the whites of the eggs to a cream and add it to the flour and milk, salt and sugar, molasses and ginger. "Work all well together very light in a bowl, until you have a smooth batter. Add the brandy and Ginger Extract and beat vigorously ten minutes longer. Have ready the "wafer irons and a clear charcoal fire. Brush the irons "with butter and pla.ce the "wafers within and bake on both sides to a light fawn color.

Frencli "Wafers.

Gaufres Frangaises.

8 Ounces of Flour.

8 Ounces of Sifted Sugar.

Whites of 4 Eggs.

Vi Pint of Cream.

1 Wineglassful of Brandy.

1 Tablespoonful of Vanilla Sugar. ■ Beat the whites of the eggs to a cream and add to the flour, milk, salt and sugar. Work all together very light in a bowl, until you have a very smooth batter. Add the bran- dy and beat vigorously ten minutes longer. Have ready tHe wafer irons and a clear charcoal fire. Brush the irons with butter and place the wa- fers within and bake on both sides to a light brown color. If desired, the wafers may be rolled into fancy shapes.

SpanlsU W^afers. Gaufres Espagnoles

9 Ounces of Flour.

2 Ounces of Sifted Sugar. % Pint of Chocolate Water.

12 Drops of Essence of Vanilla. 2 Eggs.

2 Gills of Cream.

Prepare the chocolate water by

dissolving "well two ounces of French

chocolate in a half pint of boiling

water. Place the sugar, vanilla, eggs and cream in a pan, work all vigorously into a smooth, light bat- ter, add the cold Chocolate Water, beat all together well for ten minutes longer. Then bake the wafers, as directed in recipe for French "Wa- fers, and curl in the form of cornu- copias while still warm and able to retain impressions.

Cream Puffs.

Choux a. la CrSme.

1 Cup of Flour.

Va Cup of Butter.

i Eggs. 1 Cup of Wafer.

Set the water to boil, and while boiling, stir in. the butter. Then add the flour, and stir continually till the paste leaves the sides of the saucepan. Set the mixture to cool. When cool, stir one after another, the three eggs in, without beating them. After adding the last egg, beat very vigorously for about four minutes; then drop by tablespoonfuls on buttered tins, and set in the oven to bake from twenty to thirty min- utes. Watch carefully so that they will not burn. When cold make an opening inside, through the side of the paste, with a sharp knife, and fill It with the following custard: 1 Cup of Milk. 1 Tablespoonful of Sugar. 3 Eggs. 1 Teaspoontul of Vanilla. 1 Tablespoouiful of Cornstarch.

.Hub the cornstarch in a little water and add it to the boiling milk. Let it boil three minutes, stirring con- stantly. Beat the eggs, without sep- arating, and the sugar till light, and add to the boiling milk. Add the vanilla, stirring all well. Fill the cakes and set away to cool.

Chocolate £clairs.

Eclairs du Chocolat.

1 Cup of Flower. 1 Cup of Water. 4 Eggs. 1^ Cup ot Water. 2 Ounces of Chocolate. 4 Ounces of Powdered Sufiar. Make a Cream Puff Paste as above. Put into a tube or a pastry bag and press out upon well-buttered tins in the shape of Lady Fingers. This will give the iiclairs the right shape, making them about five inches long. Set them to bake in a Quick oven twenty or thirty minutes. If the oven is ot the right temperature, and the cakes are properly baked, they will be hollow within and very daintily crusted without. Fill in with a mixture made by melting two ounces of chocolate and four ounces of powdered sugar, and set away to cool. Tou may ice by dipping one end into the icing, and then setting away to dry. The ificlalrs may be filled with preserved fruits, Orange

Icing, Whipped Cream, or any mar- malade.

Pineapple ficlatrs.

:ficlairs a, I'Ananas.

1 Cup of Flour. 1 Cup ot Water.

4 Eggs. % Cup ot Water.

2 Ounces of Preserved Pineapple or

Pineapple Mousse. Pineapple Siclairs are made, in the same manner as Chocolate Eclairs (see recipe), only they are filled in with preserved pineapple or Pineap- ple Mousse.

P6tits Gateaux.

1 Cup ot Butter. 2 Cups of Sugar. 4 Cups of Flour. 1 Cup of Sour Cream.

3 Eggs. 1 Tablespoonful of Brandy. 1 Tablespoonjful of Hose or Vanilla Extract. Beat the butter and sugar to a cream, add the well-beaten yolks of the eggs, and then add the cream. Mix thoroughly, and sift in gradu- ally the flour, beating thoroughly. Add the whites of the eggs, beaten to a stiff froth, and the brandy and rose water. Now dissolve a half teaspoonful of soda in a little sweet milk and add, being very careful that there are no lumps in the soda. Beat well for a few minutes and bake at once, in small tins or cups, which you will grease well with butter and only half fill with the cake batter.

Jelly Cake.

Gateau aux Confitures.

1 Cup ot Butter. 2 Cups of Sugar.

4 Cups of Flour.

1 Cup of Sour Cream.

3 Eggs. 1 Tablespoonful ot Brandy. 1 Tablespoonful of Vanilla Extract.

3 Ounces of Currant, Grape or any Jelly Desired. Prepare the batter exactly as for Cup Cake or Sponge Cake, butter the small tins and pour in the batter in such thin layers as to allow the cakes to be just a half inch thick when baked. Let them bake for a few minutes to a light brown, and " as they are taken from the oven lay them on the table and spread a layer of Currant or Grape Jelly between; then add alternate layers of cake and jelly, reserving the prettiest cakes for the top layers. Do not put jelly on this. Ice or powder with sifted sugar.

Ctuecn Cake.

Gateau a. la Reine.

1 Found of Flour.

4 Ounces of Susar.

1 Pound of Currants. 1 Pound ot Butter.

1 Teacnptul of Cream. 8 Eggs.

1 Tablespoonful ot Rose Water.

Beat the sugar and butter to a cream, and then add the well-beaten

yolks of the eggs. Now add the cream, and then one-half of the flour, and next one-half of the whites of the egg-s, beaten to a stiff froth. Add the remainder of the flour. Into which you will have dredged the currants that have been well-washed cleansed and picked and dried; mix thoroughly, and add the remainder of the whites and the rose water. Beat as you would a pound cake. Then pour into small, buttered tins and bake immediately to a light brown.

Tea Cakes. Gateau de Th6.

1 Pound of Flour.

% Pound oe Butter. 4 Eggs.

6 Ounces of Powdered Sugar.

V4 Cup of Sour Milk.

Beat the butter and sugar to a cream. Add the well-beaten eggs, and incorporate thoroughly. Add the milk, and then gradually add the flour, making a light soft dough. Mix all well together, and roll the paste out very thin. Cut into rounds or squares, and put into a slightly but- tered baking pan. Bake to a bright yellow, and serve as needed. Some brush the tops of the cakes with beaten eggs, and sprinkle the tops with raisins or currants, well seeded and washed and dried.

Cocoannt Fingers.

Biscuits a, la Cuiller au Coco.

4 Ounces of Butter. 4 Onuces of Sugar, 3 Eggs. 2 Ounces of Flour. 4 Ounces of Grated Cocoanut. Beat the butter, sugar and eggs together for five minutes, blending thoroughly. Then add the flour, and Immediately after the grated cocoa- nut. Beat well, and have ready but- tered tins. Divide the mixture into fingers of about four or five inches in leng-th. bake in a moderately quick oven ' for thirty minutes, and when cool dust with powdered sugar.

Lady Fingers.

Biscuits a, la Cuiller.

% of a Pound of Flour.

4 Ounces of Powdered Wliite Sugar.

Put the sugar and the yolks of the eggs into a bowl and beat thoroughly till very light. Beat the whites of the eggs to a stiff froth and add the flour. Mix well and add immediately the whites of the eggs. Beat all to- gether gently for a few minutes, and the preparation is ready for baking.

Have ready a long sheet of paper, spread on a baking tin. Take a ta- blespoon and drop the batter along the paper, in lengths of four or five

inches, being careful to leave an empty space of an inch between each cake; set to bake in a very moderate oven. The cakes must not spread or rise. If they rise, the oven is too hot, and if they spread, you may be sure the oven is too cool. Bake to a very light brown, for twenty min- utes, in a moderate oven.

Ginger Xuts.

Gateaux au Gingembre.

2 Pounds of Flour. 2 Eggs.

1 Pint of Molasses.

1^ Pound of Brown Sugar.

% Pound of Butter. A Pinch of Salt.

3 Tablespoonfuls of Ginger.

Vi Teaspoonful of Soda. % Pint of Mllli or Water.

Beat the butter and sugar to a cream; work in the flour and mix well; add the molasses and mix well. Then add the milk, into which you will have dissolved the soda thor- oughly, and beat well; add the ginger and continue working lightly till thoroughly mixed. Then roll out and cut in various fanciful shapes and bake to a light brown.

Ginger Snaps.

Gateaux Sees au Gingembre.

2 Cups of Molasses.

1 Cup of Lard or Butter.

1 Cup of Sugar.

yit Cup of Sour Cream.

1 Tablespoonful of Ground Ginger.

2 Eggs. 2% Teaspoonfuls of Soda.

Flour Sufficient to Roll Thick.

Mix all the ingredients as above, only making th6 batter slightly stiflEer, and cut into, fancy shapes and bake in a quick oven.

Mel6e-Cr6ole.

1 Pound of Butter.

% Pound of Flour. 4 Eggs.

14 Pound of Sugar.

1 Tablespoonful of Hose Water.

^ Grated Nutmeg.

Beat the butter and sugar to a cream. Add the eggs, thoroughly beaten, and the add the Rose "Water and the nutmeg. Gradually add the flour, and beat well. Beat till very light before adding the 'flour. Dust a paper on a baking sheet with su- gar, instead of flour, and roll ou.t the paste to about one-eighth of an inch in thickness. Then use a small cutter with a round center, and take the centers oiit, thus forming pretty rings. Bake. in a moderate oven till a light brown. Take them out and sift powdered sugar over them.

Madeleines,

5 Eggs. % Pound of Powdered .Sugar.

% Pound of Sifted Flour.

% Pound of Butter.

Washed and Drained.

^ Teaspoonful of Vaniila.

Grated Kind of a Lemon.

Beat the butter and sugar to a cream and add the yolks of the eggs, the lemon rind and the vanilla, and beat till very, very light. Then add the flour, beating constantly, and the whites of the eggs, beaten to a stiff froth. Turn into buttered tins, and bake in a. quick oven till a deli- cate brown. Serve cold. These are delicious supper cakes.

Pop-Overs.

Vitement Fait.

1 Pint of Milk. 1 Pint of Flour. 3 Eggs.

2 Teaspoonfuls of Baking Powder,

1 TeasDoonful of Salt.

Beat the yolks of the eggs sep- arately till very light and fro'thy. Stir in the unskimmed milk and the flour that has been twice sifted with the baking powder. Add the whites of the eggs, beaten to a stiff froth; pour the mixture into buttered cake tins; bake in a Quick oven till a light brown, and serve either hot or cold.

Anise DTops.

Gateau d'Anis.

I 3 Cups of Sugar. 6 Eggs.

1 Quart of Fiour. % Teaspoonful at Essence of Anise,

Beat the sugar and eggs for about half an hour. Add the flour gradu- ally, and the essence. Beat well. Have ready buttered sheets of tin, and drop the mixture from the spoon, and bake to a delicate brown.

Spice Drops,

Biscuits d'fipices.

The Yolks of 3 Eggs.

% Cup of Sweet Milk.

3 Cups of Flour. 1 Cup of Molasses.

3 Tablespoonfuis of Baking Powder.

1 Ground Nutmeg.

Beat the butter and sugar to a cream. Add the molasses and the milk. Blend well, add the spices, and the nutmeg and lemon extract, and then add the flour, sifted with the baking powder. Beat 'well for fifteen minutes, and then drop on tins lined with buttered paper. Bake in a quick oven to a delicate brown.

Creole Cookies.

Biscuits a, la Creole.

1 Teaspoonful Each of Ground Cloves and Cinnamon. 1 Teaspoonful of Lemon Extract. 2 Cups of Powdered Sugar. 1 Cup of Sweet Milk. The Whites of 4 Eggs. ] Teaspoonful o.f Lemon Extract. 2 Teaspoonfuls of Baking Powder. Flour Sufficient to Make a Soft Batter. Beat the butter and sugar to a cream; add the milk and the baking powder, and gradually add the whites of the eggs, beaten to a stiff froth. Beat the batter hard for ten min- utes, after adding sufficient flour to make a nice soft batter. Pour into baking tins, and bake to a delicate brown. When cold ice with Plain Icing. (See recipe.) These are very- dainty and nice.

Lemon Cookies.

Biscuits au Citron.

6 Eggs. ] Cup of Butter.

3 Cups of Sugar.

1 Teaspoonful of Lemon Extract.

Beat the yolks of the eggs and but- ter to a cream. Add the sugar, and beat well. Add the extract of lemon, and then the whites of the eggs, beaten to a stiff froth. Add sufficient flour to make a nice dough, just stiff enough to mold, and then roll thin, and bake in a quick oven to a very light brown.

Molasses Cookies.

Biscuits a, la MSlasse.

2 Cups of Molasses. 1 Cup of Butter.

2 Eggs. 2 Teaspoonfuls of Soda.

2 Teaspoonfuls of Ginger. % Teaspoonful of Cloves. 2 Teaspoonfuls of Cloves.

Melt the molasses. Beat the but- ter and sugar to a cream, and add, mixing in the soda, dissolved in a ta- blespoonful of boiling water. Add the ginger and the ground cloves. Take off the fire, and beat till cool. Then add the eggs, beaten well, and flour sufficient to make a nice, soft dough, just stiff enough to roll. Cut into small cakes, and bake in a quick oven to a delicate brown,-

MURIXGUBS.

In order to make meringues prop- erly one ' should have a meringue board of well-seasoned hard wood. This board should be cut with round- ed corners, and of a size convenient to the oven. It ought to be about ■ one and a half inches in thickness. While baking. Meringues must al- ways remain soft underneath. To accomplish this, dampen the board thoroughly with water before plac-

ing the bands of paper upon It. In this way the Mering-ues are pre- vented from receiving heat in suf- pcient volume to render them hard underneath.

Creole ]\lerin£;ues.

Meringues a. la Crfiole.

1 Pint of Sifted White Sugar. The Whites of 12 Eess. 1 Tablespoontul of Vanillii.

Beat the whites to a stiff, snowy troth, and then gradually add the su- gar and vanilla, beating until the mixture is stiff enough to cut with a knife. Then cut same stout sheets ol foolscap paper into strips measur- ing at least two inches in width, or, if you wish to make the meringues larger, simply place the sheet of pa- per, slightly buttered, on the table. Take a tablespoon and gather up the meringue mixture as nearly as possible in tne shape of an egg, and working, it towards the side of the bowl to give it this shape, and then drop slopingly from the spoon upon the strips of paper at a distance «f at least an inch apart. Draw the «dge of the spoon very sharply around the edge of the meringue, to give it a smooth, round shape, re- sembling an egg. When all the rows are filled, sprinkle sifted sugar over them, and let them remain in this state for about three minutes. Then take hold of the strips at either end, and shake lightly, to remove all ex- cess of sugar. Place the strips in rows about one inch apart on the wet board or baking tin (the board is much better), and as soon as the sugar begins to dissolve slightly on their surface, push them into the oven, which must be at a very mod- crate heat, and bake them a very light fawn color. Watch constantly, that they may not burn. When the meringues are done, remove each one very carefully and separately from the paper. Then use a small dessert spoon. If you desire to fill the me- ringues, scoop out the soft white part, and, with the outer side of the bowl of the spoon, smooth the inter- ior of the meringues. Then place them with the rounded side down- ward on the baking tin in the oven to dry for a few minutes. When thoroughly crisp, without browning. place them between sheets of paper in a dry place. When using me- ringues for desserts, etc., garnish the interior with whipped cream, beaten to a stiff froth, and flavored with vanilla, orange, lemon, orange flower •water, or any kind of fancy liqueur, stick the

simply drop the mixture by spoonfuls On buttered paper, dust with the sugar, wait for three minutes, fan or blow off all excess of sugar, and then place them in a very moderate oven and bake to a light brown. When dry, carefully remove the me- ringue from the paper, after they have cooled, brush the bottoms slightly with the white of an egg, beaten to a froth, stick two me- ringues together, put away to dry,, and serve when needed.

Creamed-Iced Meringues.

Meringues a, la Cr&me Glacfie.

1 Pound of Sifted White Sugar.

The Whites of 12 Ebks.

1 Tablespoonful of Vanilla Essence.

3 Ounces of Stiff Whipped Cream.

% Cup of Transparent Icing.

Cream-Iced Meringues should be made much smaller than the ordi- nary Meringues — about the size of a bird's egS- Proceed as above, and fill with stiff, whipped cream, taking great care when filling that none of the cream shall ooze from between the two halves of the l^eringues af- ter they have been stuck together. If it should, wipe it off very care- fully. When well-fllled, hold each Meringue separately on a silver fork, and dip them all over in "Trans- parent Icing" (see recipe), and let them dry. These Meringues are de- licious desserts. '

Cream-Iced Meringues With Pre- serves.

Meringues Glacfes aux Confitures.

1 Pound of Sifted White Sugar. The Whites of 12 Egss. 1 Tablespoonful of Vanilla Essence. 3 Ounces of Currant, Orange 6r Any Preserves. Vi Cup of Transparent Icing. Prepare as in Meringues a, la Cre- ole, or as above, only spread some preserves thinly inside the Meringues before garnishing them with the cream, and then ice with Transpar- ent Icing. (See reipe Transparent Icing.)

Biscuits GlacSs aux Confitures.

9 Eggs. 1 Pound of White Pulverized Sugar.

% Pound Flour.

The .Tuice of 1 Lemon.

1 Cup of Jam of Any Kind Desired.

These are , elegant cakes and en- hance the most fashionable dessert. Make a sponge cake or cup cake (see recipes), and bake on a baking sheet about three-quarters of an inch in thickness. When cold, cut up Into fanciful shapes, trim the edges neat- ly with a very sharp knife, and be careful, to brush off the least par- ticle of crumbs that may adhere; carefully spread the upper part and

sides of the biscuit with apricot, peach, raspberry or any jam. Then hold one at a time on a silver fork, very carefully, and with a spoon pour over. Transparent Chocolate Icing, around the sides and over the surface of the biscuit. Then carefully lay it upon a wire tray, resting upon a baking sheet. Dry thej biscuit in a very moderate oven for about five minutes.

Marbled GlacCes.

Biscuits Panaohgs aux ^Jonfltures.

9 Eggs. 1 Pound of White Pulverized Sugar.

^ Pound of Flour.

Ibe Juice of 1 Lemon. 1 Cmr of Mixed Preserved Fruits.

Prepare the cake as directed in the preceding recipe. Then place on the baking sheet. Drop different-sized small bits of fine preserves, orange, apricot, damson, red currant, etc., on the biscuit, and spread smoothly, so as to form a beautifully marbled pattern. Then cut out the cakes in any fanciful design. Proceed as above to cover with Transparent Icing, and dry in a moderate oven for five minutes.

CHAPTER Xli