FOR XOTE& AJVO RECIRRS

PART VI

/Wacaroons, Kisses, Fanc\) Cal<es, Etc.

Almond Macaroons.

One pound of almond paste, one pound of powdered sugar; mix smooth with the whites of four or five eggs; add a little vanilla and three ounces of granulated sugar, one-half of an egg shell full of water. When smooth and light, drop with bag and tube on paper. Bake in a moderate oven, about 350 degrees. Do not have the mixture too soft, so they run flat. Throw a small handful of granulated sugar over each sheet before you put in oven.

Parisian Macaroons.

One pound of almond paste, one pound of powdered sugar, the whites of five or six eggs and a little vanilla; one ounce of flour may be added. Lay out on paper and stick on top of each three split half almonds. Let stand one-half hour and bake. While hot, brush over with heavy syrup.

European Almond Macaroons.

One pound of blanched almonds, pounded fine or ground in a stone mortar, adding egg white enough to make soft; mix in it two pounds of fine sugar, and a little water if the almonds are very dry.

Home-made Macaroons.

Pound fine one pound of blanched almonds in a mortar; from time to time add powdered sugar and sift until one and one-half pounds have been used. Add one-half pound of granulated sugar mixed with enough white of egg to make a paste. Beat well, adding a few drops of water and vanilla or lemon. Proceed as above.

Princess Macaroons,

From Parisian mixture make macaroons, some in oblong shape and some round. As soon as done, dip a round or oblong stick in flour and press down in center of each macaroon near to the bottom. Fill this in with any stiff frosting, putting on top a dot of different colored frosting. Put your frosting in strong paper cornet and warm a little so it will run out freely.

Jelly Macaroons.

Same as above, only fill with jelly or jam and cover them with water icing.

Cocoa nut Macaroons.

Mix one and one-half pounds of powdered sugar with one pound of shredded or grated cocoanut; beat the whites of nine eggs very stiff, adding ten drops of acetic acid. Then mix in the sugar by handfuls; add a little vanilla. Lay out with a spoon in little cakes on greased tins, and bake very slowly.

Macaroon Souffle.

Rub smoothly three-quarters of a pound of almond paste with two pounds of sugar and sufficient white of egg to thin it. Beat the remaining whites of eighteen eggs very stiff, and mix together. You may add one handful of flour. Bake on greased, flour-dusted pans.

Almond Croquette*.

Beat up one-half pound of sugar with three eggs, one grated lemon peel, one cup of chopped almonds and one pound of flour. Roll in long strips; bake in warm oven and ice with rose (pink).

Macaroon Slices.

Bake strips of Vienna tea cake or Shrewsbury cake two inches wide. Lay a border of stiff macaroon paste on each side with bag and tube; soften remainder of macaroon paste with yolk of egg and one handful of flour. Flavor with lemon and fill in the center of strips. When baked, frost thin with lemon water icing.

— 59 — Lteaves for Cen ter-fieees.

Pound fine four ounces of sugar with white of egg, adding four ounces of almonds and two ounces of flour, making it into a smooth paste. Almond paste may be used in place of the almonds. Bake on very clean tins, which are heated and rubbed lightly with beeswax or butter; then set to cool. Bake very quickly and as soon as border browns a little, take off the tins and bend them around a thick round stick or rolling pin. Have moulds of tin or pasteboard; on an oval piece of same draw leaf-shape pattern and have same cut out, leaving one-half inch border around the tin; lay this on the pan and spread on the mixture very thinly, then remove the mould and proceed further until pan is full.

Cream Puffs.

Use one pint of water with a little milk in it and eight ounces of lard; let it come to a boil, cook for two minutes, then stir into it four- teen ounces of sifted cake flour. When all is loosened from the pan and dry, remove from the fire. Stir in ten to twelve eggs, two at a time, and a little ammonia. Bake on ungreased pans, previously- washed with egg. Bake rapid — 410 degrees. Cut open and fill with custard or whipped cream. (See Part IX.)

Chocolate Eolairs.

Proceed same as for cream puffs; lay out with bag and tube in the shape of large lady-fingers, keeping the dough a little stiffen After rilling them, frost over with chocolate.

Champagne Wafers,

Mix together six ounces of powdered sugar, three ounces of pastry flour, three eggs and one teaspoonful of vanilla. Beat well and with flat spoon or brush lay out as thin as paper the size of a buckwheat cake on cooking tins. Have tins well cleaned, warmed and rubbed over with beeswax or good butter. Set in cold place until wanted, allowing grease to become hard on them. When com- mencing to brown on the edges, lift up one corner, turn over and n .1 over a thin stick which has first been greased.

— 60 — Kisses.

Beat very stiff the whites of eight eggs, adding one pound of powdered sugar — one handful at a time — and a little vanilla. Set with bag and tube on greased, flour-dusted tins in different shapes. Dust with sugar and bake in a cool oven.

Coeonnut Kisses.

Lay out the above mixture in rings and dust well with shredded cocoanut.

Cream Kisses.

Same mixture as above. After soaking a board about one inch thick in water for one hour, drain it off a little; have your different- shaped kisses dusted on paper, place on the wet board and bake. Afterwards set together, placing back on top of oven to dry out well.

Fruit Kisses.

Same as above, except placing a piece of French fruit glace in one part before you put the two together.

Spanish Kisses.

In place of above fruit use French cherries soaked in sherry wine, but well drained off. All these kisses are so light and easy to prepare tiiat they can be mixed in fancy cake to great advantage in different shapes, but you will need a bag and different tubes for them.

Spanish Meringue.

Mixture as above. Divide in three parts, add rose and color one part pink, one part add chocolate and leave the other plain. Cut off by spoonfuls and work a little with spoon until it is a nice smooth shape; drop them about the size of an egg on tins greased and dusted as above.

Patiences.

Beat one pound of egg white half stiff. Stir into it two pounds of powdered sugar, one and one-half pounds of cake flour, one ounce of vanilla; with fine tube set on waxed tins; first let dry on top, then bake slowly.

— 61 — Vienna Lady Fingers.

Beat the whites of fifteen eggs very stiff; add by handfuls one pound of powdered sugar; then the yolks of twelve eggs; and last, fourteen ounces of sifted pastry flour. Dust well with powdered sugar. Bake very hot, at 410 degrees. Flavor with lemon. When baked, turn upside down, wet the paper and stick two together as soon as softened.

L,ady Fingers.

Beat the whites of ei^ht eggs very stiff, and in the meantime stir up well the yolks of ten eggs and one-half of a pound of fine' sugar; flavor with lemon; then add part of the snow; then one-half of a pound of pastry flour; then the rest of the snow; mix, only very light. Lay out, dust and bake as quick as possible, say 400 degrees.

Sponge F>rop&.

Beat well one pound of powdered sugar with twelve eggs; then set in hot water bath and beat until hot; take off and stir until cold again; mix with two egg shells full of water, one and one-fourth pounds of pastry flour and one ounce of baking powder; flavor with vanilla. Set two together with jelly.

Vanilla Wafer Jumbles.

Cream together one-half of a pound of powdered sugar, one-half of a pound of butter and two large eggs, add a little vanilla, and last nine ounces of pastry flour; grease the tins lightly, dust with flour. Lay out on pans with bag and star tube in rings. Bake like cookies.

CllOeolatC /u.sscs.

Beat stiff the whites of eight eggs and add one and one-half pounds of powdered sugar; then set on a slow fire, beat until warm and firm; then mix in lightly one-fourth of a pound of dissolved Baker's chocolate. Lay out on dusted tins with star tube in "S" shape, dust with white nonpareils or coarse granulated sugar.

— 62 — Vienna Fancy Mixture.

Eight eggs and one and one-half pounds of sugar beaten together in a kettle over a slow fire until just warm; add one and one-fourth pounds of cake flour and the peel of one lemon. Lay out in different shapes, fingers, rings, etc., but with fine tube and very small. Let dry in warm room to a good crust, then bake at 340 degrees. Dust some with cocoanut, some with coarse sugar or chopped almonds as soon as laid out. This is a very fine assortment.

Vienna A.lmond IJraps.

Same as above, only dust well with chopped blanched almonds, and bake without drying them.

A.nise Drops (Gateaux A.nissette).

Beat up together one pound of powdered sugar and eight eggs. Set on a slow fire until warmed through, but not too hot; beat until cold again; mix with one pound of pastry flour and one handful of anise seed. Lay out the same as above, but dry well, to get a crust on the top. Do not bake too warm.

Vienna Tea Calces.

Wash one pound of butter in ice water and chop it fine with one and one-half pounds of pastry flour; mix well with one-half pound of powdered sugar, lemon and cinnamon; add five eggs or ten yolks; mix light or it will break; cut out with different shaped cutters and wash with eggs. Bake at 380 degrees. You can also frost the same.

Snow Halls.

Beat one pint of egg white until stiff, and mix well one pound of powdered sugar, three-fourths of a pound of cake flour, one third of an ounce of cream of tartar, and stir into the snow very lightly; add a little vanilla. With bag and tube lay out on paper. Bake moderately warm; stick two together with cream frosting or jelly, then dip the whole cakes in cream frosting or marshmallow frosting.

— 63 — Cinnamon Stars.

Four ounces of finely pounded raw almonds, the whites of thn e eggs; mix to a stiff dough with sufficient powdered sugar and two spoonfuls of cinnamon; cut out with star. Bake slowly and frost on top.

Jenny L,ind Slices.

Spread a square layer of sponge cake or gold cake half or three- fourths of an inch thick, with jelly; beat the whites of seven eggs very stiff; mix very carefully with three-fourths of a pound of powdered sugar and a little vanilla. Cut the sheet of cake in strips two and one-half inches wide and lay them on flour-dusted paper. With bag and large tube lay strips over the jelly the whole length of the cake. Lay rows close together, then other rows over them, but not so wide, and continue until you have brought it to a point on top. Now dip a sharp knife in water, and cut in slices three inches long. Dust well with sugar and set in the oven to brown. You may brown them and cut in slices afterward if you prefer.

.ZVo n<ru tin es.

You can cut up one or two days' old, or bake a sheet of the orange cresents mixture (Page 52), but it cuts better one day old; cut in slices two inches long by three-fourth o an inch wide ; warm up some fondant icing and throw the slices in, dipping them all over.

Cocoanut ?£oii<rii tines.

Dip all over in vanilla flavored fondant or egg icing (thinned down); take out with bon-bon fork and roll all over in tine shredded cocoanut.

CrtHittet ~Noiitratines.

Very fine pound cake slices dipped in vanilla fondant icing and rolled in roasted almonds, chopped fine.

Printaniere JVoug-a tines.

The same, only flavor icing with rose essence and color deep pink.

Chocolate Xoni>;it ines.

Dip like above in chocolate icing and roll in cocoanut.

African IVoug-ai ines.

Cut slices o! one or two days* old gingerbread, dip in chocolate,

lay on top of each slice a half almond nut.

Creme Buttercups.

Roil out a sheet of puff paste scraps or good short pie crust, about one-fourth of an inch thick ; spread over one half of it some boiled custard (as for cream puffs); cover with the other half of the paste, which has been pricked with a fork. Wash with egg and sprinkle with coarse sugar ; bake not too quick ; cut with dull scraper or back of knife in small squares.

Ceylon Buttci'cti jts.

Proceed the same as above. For filling use a stiff vanilla water icing mixed with cocanut.

Kiuly Washington Buttercups.