PA RT VIII

yeast, 5redd, F)iscuits, Coffee Cal<es, puffins, etc.

Yeast is the first factor to be looked after in preparing fermented bread; therefore I will give a few suggestions and formulas relating to its preparation and use. Where home made yeast is made, almost every baker has his own formula, and knows just how it will work. But, as a rule, given a certain recipe for stock yeast, it is necessary to give the whole process of baking with it. With the astonishingly perfect system with which compressed yeast is now delivered and shipped fresh to any part of the country, there is hardly an excuse for not using it. To bake a perfect, sweet, flaky loaf of bread every season in the year and every day alike, requires considerably more technical skill and experience than if compressed yeast is used. For coffee cakes and other sweet bread baking, the old fashioned stock yeast is almost entirely out of date.

»ry Stack Yeast.

Over two ounces of sweet fresh hops pour seven quarts of boil- ing water. Let it stand a while, then add one more quart of water until all the strength seems boiled out of the hops, at which point they commence to settle down below the surface. Mix enough of this liquid with eighteen ounces of bread flour and one-fourth of a pound of corn meal, one-fourth of a pound of rice flour, two ounces of crushed malt, into a smooth paste. Then add the rest of the liquid, and set aside. When partly cooled off, add three or four handfuls of white sugar and one ounce of compressed yeast, or one pint of fresh, ready fermented yeast to start it. Set aside, where i will not be disturbed for at least twenty hours. Then strain and mix

with sufficient flour into a stiff sponge. When well ripened, throw out on a bench dusted with corn meal, and roll or press out and cut in small, thick cakes, which are then dried in the fresh air, in a shady place. When thoroughly dry, pack away for future use. Keep away from heat and dampness. This is now used as mother yeast to start fresh ferment or new stock. One ounce to each gallon is sufficient in warm weather; in winter one and one half ounces may be needed.

The Ferment.

Wash about two quarts (six pounds) of potatoes, and boil them soft, with plenty of water to cover them well. In a very clean tub place the boiled potatoes, add one and one-half pounds of white flour, one handful of corn meal, and mash up fine with the potatoes. Add a little at a time of the boiling hot potato water. Let both now cool a little more, then add all the liquid from the potatoes and enough water to make about four gallons in all. When blood warm in winter or luke warm in summer, add three and one-half to five ounces of dry stock yeast (or two and one-half ounces of fresh com- pressed yeast). Set away in quiet place, not too warm, where it will not be shaken up or disturbed for about eight hours. In very hot days, you may cool it down first, with a piece of ice. If it is ready, you will notice on the side of the tub that it had risen some inches and fallen back again. If you cannot notice that, it is not ready yet. Then strain and set into the sponge with sufficient flour, not too stiff. This sponge does not need to rise the second time, like compressed yeast sponge. Take as soon as it has fallen once.

Flour for Bread.

It is certainly a poor investment to buy cheap flour for breav. baking. Nearly all brands of bread flour, made from healthy, straight, hard spring wheat, are controlled by about the same market price; and if any flour is offered below these figures, you should be careful and have it thoroughly tested before laying in a stock of it. While the strongest flour takes the most water, it is cheapest even if higher in price. But for home made bread, milk bread, etc., it is advisable to mix it with one-fourth to one-third of winter wheat flour (pastry). Do not buy a mixed flour, as it will cost you more than if you mix it

yourself. To test your flour, put a handful on a clean pasteboard, take a dry, smooth knife, and slide over the flour, pressing it down solid. If the knife is free from any particles, and the flour is smooth and does not show any dark streaks in it, it is all right for a good spring patent; still it should have a granulated appearance, not too much like powder. Compare different brands in this way, and you will understand it.

Flour should never have a reddish or dark look when examined in the light, unless it is common flour which you have bought cheap for molasses work. It is also a mistake to set sponge or dough with one kind of flour as you would with another. If you have a good, straight, patent flour, one cake of compressed yeast is sufficient for three quarts of flour in summer, or two quarts in winter; but if you have to use up cheap, poor flour, always set sponge first and do not set too warm.

Home ^lude Brent I (Without Sponge).

In warm weather set your dough at nine o'clock in the evening, and in cold weather set it two hours earlier. Dissolve three to four ounces of compressed yeast in three quarts of warm milk, then add ten quarts of water, one-fourth of a pound of salt, six ounces of sugar, four ounces of lard, a little butter, and sufficient flour to make a stiff dough. In the morning cut up in pieces, and after greasing your hands with lard, mould up round; let it rest a little while and then mould over into long loaves to fit the tins. Do not let it raise too much, and bake about thirty minutes.

Cottage Bread,

Set warm sponge with four ounces of yeast and ten quarts of water (in winter five ounces of yeast). Set softer than ordinary sponge; let it raise the second time, which should not take more than three hours. Then add four quarts of warm milk, two quarts of water, one-half pound of sugar, six ounces of salt, one-half pound of lard, a little butter and sufficient flour to work soft; let it raise well, in sum- mer about one and one-half hours, in winter two hours; the bench should be greased before using; then proceed as above. This makes a very fine round loaf of bread.

— 80 — Vienna Bread.

Prepare as second recipe for bread, only use the following formula: One-half of a pound of yeast, six quarts of milk for dough, three- fourths of a pound of lard, no sugar. Let the dough stand one hour; roll out about fourteen inches in length; point both ends; set in cloth, each separate, well dusted; wash before baking; cut three times across. Bake on bottom of oven, or, if you have to bake on pans, dust them first with corn meal and heat them.

French Stick* {-without Sponge).

Same as the first bread dough, only leave tne sugar out. Mould up in long sticks; lay each separate on a cloth; bake on bottom or tile; wash first and cut crosswise.

Millc Broad.

To cottage dough add more milk, a little extra sugar; mould up, not too old; set on dusted cooky tins and cover over with a square bread pan, in bottom of which holes are punched. This bread will not get a hard crust.

Graham Bread (without Sponge).

Three ounces of compressed yeast, seven quarts of luke warm water, one and one-half pints of the darkest Porto Rico molasses, three ounces of salt, three and one-half pounds of graham flour, and sufficient wheat flour to make medium dough. Let it stand over night; in the morning throw it on the board, cut in pieces and mould up at once. Let it raise well in the tins and bake slow.

Graham Bread {with Sponge).

Take two quarts of sponge from the cottage bread, add one quart of warm water, one-half pint of dark Porto Rico molasses, three ounces of salt, two quarts of graham flour, and enough wheat flour to make a soft dough. Let it stand about two hours. Mould and bake as above.

— 81 — Boston Brown Bread with Yeast.

One pint of corn meal, one-half of a pint of rye meal, one-half of a pint of graham flour, one-half of a pint of wheat flour; mix all with one teaspoonful of salt. Dissolve one yeast cake with one-half of a cup of molasses and one quart of buttermilk or sour milk and one- half of a teaspoonful of soda. If fresh milk is used, take a little more yeast and no soda; mix all well, and if too stiff add a little water. Make no stiffer than corn muffins; put in well greased, deep tins, with cover; do not fill them half full. Set in a pan with one and one- half inches of water, so as to steam or boil from bottom, or bake in a steamer. Bake three or four hours in a medium oven; after two hours cool down the oven to 360 degrees.

Boston Brown Bread with Baking Powder.

Ingredients are the same as above, only use in place of the yeast two tablespoonfuls of good baking powder.

American Rye Bread.

American bakers generally use the same formula as for the gra- ham bread, only they take rye flour in place of graham. German bakers make a separate dough and bake it like Vienna bread.

French Rolls.

In the evening set a stiff dough of three ounces of compressed yeast, four quarts of luke warm milk, three quarts of water, two ounces of salt, two ounces of sugar, four ounces of lard, four ounces of butter and sufficient flour (not too strong). In the morning, push down the dough, break off a little smaller than biscuits, roll up, let it spring a little, then press down well in center with a thin rolling pin, wash with a little melted butter, and double over. Set to raise and bake hot; 400 degrees.

Raised Biscuits.

You can take either of the bread doughs; add a little extra milk and lard or butter, and roll up round.

— 82 — Finger Rolls or L,ady Washington Rolls.

Dissolve two ounces of compressed yeast in two quarts of warm milk; add one-half of a pound of lard and butter, six ounces of sugar, two and one-half ounces of salt, another quart of milk, one quart of water, and sufficient flour (mixed) to make medium dough. Work well and set to raise about two and one-half hours, in a warm place. Break off in small pieces, mould up round and cover over to let them raise some. Then mould over in finger-shape and set close together on greased tins, until light; wash with egg, and bake.

Parker House Rolls.

Dissolve three ounces of compressed yeast with two quarts of milk; add two ounces of sugar, one ounce of salt, four ounces of butter, two ounces of lard, four eggs or ten yolks, and enough flour to make medium dough; wash well; let raise two hours, push down and set away another hour; make up in shape to suit yourself, let it raise, wash with egg, and bake quickly.

Tea Biscuits,

Three and one-fourth pounds of flour, three ounces of baking powder, one and one-half ounces of salt, all sifted together; rub dry six ounces of lard in the flour and mix with one and one-fourth quarts of milk into a light dough. Roll out at once one-half of an inch thick, cut out, set close together, wash with milk; first prick with a fork, and bake hot; 400 degrees.

Newport Rolls.

Same as tea biscuits, only add two ounces of butter, roll a little thinner, cut out, wash with butter and double over like French rolls; let stand a few minutes, wash with egg and bake.

Graham Gems.

Break like biscuits from either of the graham bread doughs. Roll up like biscuits, set to raise in gem tins and do not bake too hot.

Corn Afuffins.

Grease and heat well deep gem tins and fill over half full of this mixture: Six ounces of cornmeal, four ounces of sugar, four ounces of lard, four eggs; mix all light; add one pint of milk and eighteen ounces of pastry flour with one and one-half ounces of baking powder, one ounce of salt. If too stiff add a little more milk. Bake hot.

Johnny Cake.

The same mixture as above, only add two ounces more of sugar and two ounces of butter and bake in long, flat tins.

Buckwheat Cakes.

Dissolve one-half of a yeast cake in one-half of a cup of warm water; add one quart of milk, one teaspoonful of salt, a little corn- meal, a handful of wheat flour, and enough buckwheat flour to make a stiff batter. Set away over night. In the morning stir up well, add a little molasses and bake on hot griddle. If too stiff, add a little milk and a little sugar.

English Wheat JMuffins.

Mix one yeast cake in one-half of a cup of warm water, one cup of milk, two tablespoonfuls of melted butter, two tablespoonfuls of sugar, a little salt, enough flour to make a stiff batter; let it raise, then add three eggs; beat all well; fill in muffin rings. Bake hot.

Wheat Cakes.

Beat up well, two eggs, one-half of a teaspoonful of salt, one tablespoonful of sugar, one-half of a cup of milk, and stir again. Mix with sufficient flour and one teaspoonful of baking powder to make into a soft batter; grease the griddle well, and bake quickly. This seems to be very rich, but they can be poured out thinner and make more cakes.

Set over night one-half of a yeast cake in one-half of a cup of luke warm milk, with enough pastry flour and one pint of milk to make a stiff batter. In the morning add three or four eggs beaten up well, a handful of sugar, and a little salt to the batter. Beat well and bake in hot waffle irons; a little nutmeg to flavor.

— 84 — Coffee Cakes. I.

Set soft sponge with seven ounces of yeast, three quarts of warm milk, one quart of water, and enough flour. Beat up well, set in warm place to raise. When it breaks, add three-fourths of a pound of butter and lard, one and one-half pounds of sugar, eight to ten eggs (one pint of egg yolks is best), lemon and mace, two ounces of salt, and three pints more of milk. Work well and smooth, but not too stiff. Let raise one or two hours, push down and mould up in different shapes.

Roll up like biscuit, press flat, dip in coarse sugar, set to raise, bake medium warm. (The eggs may be omitted if desired.)

Currant Buns.

The same as above, only roll out a piece about ten inches wide, sprinkle with currants and cinnamon, double over from both sides, cut with scraper in finger shape, set the cut side up, close together; let raise, bake warm, and frost thick with vanilla icing.

Hot Cross Buns.

The same dough as for buns, only when half raised press each down crosswise with same cutter and wash with butter and dip in sugar, or ice them after they are baked.

Cinnamon Cake.

Same dough as above. Take about one pound of the dough and roll out eight by ten inches; wash with butter; dust well with cinna- mon and fine sugar.

Strcusscl Kitchen,

Same as above, only cover well with the following mixture: One pound of cake flour, one spoonful of cinnamon, one-half pound of fine sugar; add five ounces of good melted butter, rub together well and press through coarse sieve.

— 85 — Coffee Cate Dough. JJ.

In six quarts of milk and two quarts of water dissolve seven to eight ounces of compressed yeast, one pound of fine sugar, lemon and mace, one and one-half ounces of salt; mix with enough mixed flour to make into a soft dough, beat well and set to raise. Mean- while cream one and one-fourth pounds of butter with two pounds of sugar; add one pint of eggs (or one pint of yolks is best); add slowly the other dough, beating well. If too soft, add more flour, but do not make too stiff. Let raise again.

Turk Heads.

Weigh off the above in pieces about fourteen ounces, mix in some raisins, and lay in well buttered Turk-head tins. You may sprinkle some sliced blanched almonds in the bottom of the moulds first.

Coffee Wreaths.

From the above dough cut even pieces, roll out in long and thin strips, braid three together and form into a round wreath. Set to raise; wash with egg; bake hot and ice with thick vanilla icing.

Roll out the above dough like small fingers; set close together; do not let it raise too much; bake light; let stand one day, then cut each biscuit in two with a sharp knife, roast well brown on both sides, and dip in cinnamon or vanilla sugar.

yJelly Doughnuts (Bismarks).

Set to raise a soft sponge with two ounces of yeast, one pint of milk, and enough flour. As soon as it breaks, add four to five eggs, one-fourth of a pound of lard or butter, one-half of a pound of sugar, lemon and mace, one pint of warm milk and sufficient flour to make a soft dough; beat well and set to raise; push down; let raise again, then dust bench well with flour; break in small biscuits, roll them up, let raise a little, press flat; lay in center of each some stiff jelly (or better, jam or marmalade); pull up from the sides over the jelly, and

- 86 -

pinch together well. Set on a cloth well dusted with flour, the pinched side on bottom, cover over and let them raise well. Bake in hot grease, slower than fried cakes. Roll, when cool, in cinnamon sugar.

French Crullers.

Boil one pint of milk and water with six ounces of lard for two minutes; then add quickly fourteen ounces of pastry flour, let it stand five minutes, then mix in slowly ten to twelve eggs one handful of sugar, vanilla, and a little salt. Keep dough just like eclairs; fill in bag with star tube. Run out on greased paper in rings. Lay the paper with rings on the bottom in your hot grease, until all the rings are loosened. Bake slow, and well through. Dust with sugar and serve with sauce or syrup.

German Rye "Bread.

The principle poini is a sound sour stock and good Straight rye flour. Take two pounds of breadsponge in bowl, two quarts of warm water and sufficient rye flour to make medium stiff dough. Let rest five hours ; then add sixteen quarts of lukewarm water, brake the sponge with it well and add enough of straight rye to medium second sponge, which should be ready in three hours. Then add one pound of salt, three-fourths of a quart of tepid water, and make into dough with more rye flour. After a short rest cut up into loaves, work each one well, roll up, and when in shape set away in dusted straw baskets (round or long). Wash over with water. When half raised prick with wooden stick. W'hen ready for the oven wash over again when on the peel. Oven must have sharp heat, fresh fired. Bake at least one hour

General Rules.

Keep yeast always in cool, dry place.

One teaspoonful of salt is enough to each quart of flour.

For all coffee cakes take one-third of cake flour, what is called blended flour.

If you have little pieces of dough left over, cover with cold water, and use the next day for sour dough in rye bread.

For all coffee cakes desiccated egg food can be substituted for fresh eggs satisfactorily. Use one ounce for every five eggs.

Bread, rolls or biscuits, if washed with butter immediately after baking, will shine nicely and will be softer than if not washed.

Common buns and coffee cakes can also be made from bread dough. Add some sugar and butter, and work well. Let rest awhile; add some coloring, cinnamon and lemon or vanilla.

If you want to keep compressed yeast fresh for a long time, put it in a glass or stone jar and fill with water. When you want to use some, pour off the water slowly, take out what yeast you need, and pour fresh water over the rest.

FOR NOTES AiVO RECIPES.

PART IX

Icings, Fillings, Fanc\J Cal<es, Colors, etc.

Water Icing.

XXXX confectioner's sugar is the best sugar for icings. Although a trifle higher in price it makes a cheaper frosting because it takes up more water. Plain water icing is made simply by mixing enough sifted powdered sugar with cold water, adding flavor as desired. After cakes are iced, set in the oven a few seconds by the open door. Another method of making water icing is to use boiling hot water in place of cold water, and do not set in the oven to dry.

American Vanilla Cream Frosting.

Mix one pound XXXX powdered sugar with egg white and four to five drops acetic acid or half a teaspoonful of cream of tartar. Beat light, then add one more pound of sugar and sufficient boiling water to thin it as desired; one teaspoonful of vanilla.

Walnut Frosting.

To above icing add one-half pint of walnut meats chopped fine.

Afarshmallow Filling. I.

Take four and one-half pounds of granulated sugar and one quart of water; dissolve over a good fire, then add one-half of a pound of glucose and boil to a very light ball (242 degrees). In the meantime beat one pint of egg white very stiff and then pour in the

sugar in a light stream, still beating. Then pour in one-half of a pound of dissolved gum arabic (a thin solution) or gum Senegal, and two ounces of vanilla. Keep on beating a little while longer. If a large mixture, set in hot water bath, so it will not get too stiff before it is all used. You can flavor and color to taste.

Marshmallow Filling. II.

One-half of a pound of gum arabic or Senegal dissolved in a good pint of water, strain in a kettle and add one-half of a pound of XXXX loaf sugar; set on a slow fire, stir until reduced and thick. Beat up stiff in a bowl two ounces of white egg food dissolved in one pint of warm water, with enough powdered sugar and one-half of an ounce of cream of tartar; add the gum syrup slowly and a little plain syrup if still too stiff. Flavor with neroli oil, which is the right flavor for marshmallow. If you have no egg food, take one pint fresh egg white.

Boiled Chocolate Frosting.

One and a half pounds of sugar and one pint of water set on a moderate fire. Dissolve four ounces of baker's chocolate and stir in the syrup. Let boil until to a thread (236 degrees); wash down on the sides, and stir occasionally. Then sprinkle with a little cold water, and boil again to the thread. Then take off the fire. Rub with the spatula against the sides of the kettle until it commences to turn light and creamy. Take up more sugar, and so continue, until all is turned lighter. Let it stand a minute, and as soon as there forms a light crust on top, it is done. Stir through once more and use at once. Set the frosted goods in the oven for a second.

American Chocolate Frosting.

Mix two pounds of powdered sugar with sufficient hot water to make it the desired consistency. Meantime dissolve five ounces of chocolate, cut up fine, with two ounces of butter, in the oven. Stir until it is all smooth, and let it run slowly into the other sugar. Keep stirring it; add warm water and a little vanilla. This frosting can be kept in a cool place a good while, only warm it up well before using.

Fondant for Frosting.

Boil five pounds of granulated sugar, one pound of glucose and one quart of water to a light ball (242 degrees). As soon as it com- mences to boil, wash down on the sides, and cover. Do not let it boil too slowly. Then sprinkle your marble slab with ice water, and pour the syrup on it. When partly cooled off, work with large wooden spatula until it is all creamed and hard. Have a clean tub ready, throw the fondant in and pound it down solid until it is all smooth; cover over with a wet cloth. Before using melt it on stove or in hot water bath, adding a little plain syrup, and flavor to taste.

Coffee Icing.

Boil four ounces of best Java coffee, ground, with one pint of water down to half a pint, keeping it covered. Then strain and add two tablespoonfuls burned sugar color and three pounds of fondant. Stir over the fire until soft and smooth. Use at once.

Pistachio Icing.

Peel one ounce of pistachio nuts and pound them to a paste in a stone mortar; mix with fondant and melt.

Rose, Almond or Strawberry Icing.

Dissolve fondant over a fire with a little syrup, the proper extract to flavor, and coloring. Or mix XXXX confectioner's sugar with hot water, and add flavor and coloring.

L,emon Frosting.

A very fine frosting for sponge cakes and cup cakes is made by adding the juice of one or two lemons to fondant or water icing.

Gelatine Icing.

Dissolve one ounce of good gelatine in one pint of water, mix with four pounds of confectioner's powdered sugar, and beat up like meringue with an egg beater; add vanilla or lemon.

Snow-fluke* Icing.

Dissolve two ounces Quaker Icing Powder in one pint of hot water ; add five or five and one-half pounds of fine sugar, one ounce of •glycerine; beat all very light. This icing gets very light and keeps soft.

Royal Icing.

For decorating. Beat up the whites of three eggs with sufficient XXXX confectioner's sugar and eight drops of acetic acid and a little bluing. Have everything — bowl, spatula, etc., perfectly clean.

Boiled Frosting for Honey Cukes.

Boil six pounds of granulated sugar with one quart of water to a thread (236 degrees). Rub with stiff brush over the top of the cakes, commencing on one corner, dipping the end of brush in the sugar, but do not disturb sugar in the kettle more than necessary, so it will not die off too soon. Rub hard and quick over the cakes, until it creams.

Cream for Filling.

Bring two quarts of milk to a boil with five ounces of sugar. Stir into this quickly two ounces of corn-starch, stirred smooth with two eggs, and one teaspoonful of vanilla. As soon as it thickens, take off from the fire.

Apple Filling.

Mix together the juice and grated rind of one lemon and two peeled apples grated, with sufficient powdered confectioner's sugar. Stir over fire until it boils down a little, then add more sugar until stiff enough.

L,emon-, Jelly Filling.

Boil one pint of water, the juice of three lemons and one-half pound of powdered sugar. Stir into it slowly two and one-half ounces of corn-starch dissolved in a little water, a pinch of salt, and one grated lemon peel. As soon as it starts to thicken, take off from the fire, and spread on the cakes, while warm. Juice of oranges, canned apples, or peaches, can be used upin the same way.

Whipped Cream.

To beat up cream well, it should have been standing twentv- four hours, undisturbed — what is called double cream: To beat it up everything must be very clean and cold. Beat ilp slowly and easily, then, when done, add to every quart five ounces of powdered sugar and one teaspoonful of vanilla.

Red Coahinenl Color.

Mix in stone or porcelain basin one-fourth of an ounce of cochineal ground up very fine, one-fourth of an ounce of burnt alum, one- fourth of an ounce of cream of tartar, and pour over this one pint of hot rainwater; then add one-fourth of an ounce of salts of tartar; mix and strain next morning; then add one-half of an ounce of gum arabic.

Yellow Coloring.

Saffron, boiled down, with a little sugar and rainwater, and then filtered through a glass funnel, is the old style of coloring. But now there is such a number of colorings, liquid and paste, on the market, that it does not pay to make it yourself.

Blue Coloring.

Generally ultramarine is used, but it must be handled carefully, being very strong. For painting ornaments and toys it is mixed with a little gum arabic and sugar solution.

Colored Sugar Sand.

Sift coarse sugar through a fine sieve to separate all the fine dust. Warm the coarse sugar a little in a kettle, make a cavity in the center and pour into it a little coloring; mix with a little of the sugar first, gradually rubbing in more of the sugar, until all is mixed evenly. On a heavy baking tin lay strong paper, spread the sugar over it, warm well through in oven, stir up thoroughly, warm again, and when per- fectly dry, sift through a coarse sieve and pack in glass jars, but do not expose to the sun.

Lemon and Orange Sugar.

Grate nice, hard lemon or orange skins (not too deep — only the yellow part), and mix with sufficient powdered sugar and set away in air-tight jars.

Vanilla Sug-ar.

Cut up very fine two or three sound vanilla beans and weigh off one pound of cut lump sugar. Put the vanilla with part of the sugar in a mortar and pound fine. Then sift it, put the remaining vanilla back in the mortar, add more sugar, pound fine again, sift, and so keep on, until all is beaten to fine powder. Then pack away air-tight.

Orange and Lemon Zest.

To get the very finest aroma of the fruit without any bitter taste to it, rub hard lemons or oranges over lumps of sugar. As soon as the sugar is covered with the skin, scrape it off with a sharp knife and rub over it again. So keep on, until the outside skin of all the lemons or oranges is rubbed off. This is especially fine flavoring for ice creams, cremes and icings.

Bake a sheet about three-fourths of an inch thick of sponge or gold cake mixture (see Parts IV. and V.). Let it stand one day, if possible, then cut in slices two inches wide. Turn the bottom up and spread thin with jelly. Now roll a piece of marzipan, very thin, cut in same size strips, to cover the top of slices, and frost over very thin with water icing. Now, with a sharp knife cut in blocks again the size of domino blocks. Let them stay close together; draw a line through the center with red icing, then with finer tube draw two lines with white royal icing on the sides, and ornament with dots of choco- late to represent the numbers on the dominoes.

Take small bits of sponge cake, rub with a little thin jelly, cover with a thin sheet of marzipan, brush over with a little sugar color and roll in grated chocolate. Then, with a pointed stick, prick some holes in them, and stick small bits of sliced almonds in, to represent sprouts of the potatoes.

Apples, Pears, etc.

These can be made out of sponge cake (lady finger mixture). With bag and tube lay out in the shape of the fruit, and bake a nice brown. When well done, set two together with apple or apricot marmalade, and frost some with white, some with yellow icing.

— 95 — Pears and Apples of Afcringue.

Take a very thin layer of sponge cake, spread it with marmalade and cut out with round or oval cutter. Now prepare a good meringue (as for Kisses, see Part VI.) and lay out in the shape of apples, pears, peaches, etc., and bake on wet boards. Where there is a good crust on top, lay one on a piece of the sponge cake, same shape, and sprinkle a very little with red coloring. Then frost very thin with transparent water icing, and stick on the end a whole clove for the core, and on the other end a thin stick of citron for the stem.

Almond Souffle Kisses. (Auflauf).

Pound very fine two ounces blanched almonds with the white of one egg and sufficient XXXX confectioner's sugar. Then add the whites of three more eggs, beaten up a little first, and enough more fine sugar to make a stiff paste. Roll out one-fifth of an inch thick, and cut out in stars, rosettes, rings, etc., and set on flour-dusted tins. Let dry a few hours, and bake very cool. They will raise over an inch high and come up straight, if oven is cool enough. Then frost with thin water icing or royal icing, and sprinkle with colored sugars, or paint them.

Vanilla and Rose Souffleo

The same as above, only omit the almonds and add a few drops of alcohol and a little vanilla or rose and red coloring.

American Marzipaiio

Cut up two pounds of almond paste in thin slices and spread on candy marble, which you first sprinkle with ice water. While this is being done, boil five pounds of sugar with one quart of water and a half pound of glucose to the ball (245 degrees), and pour over the paste. Let it cool off, then rub with spatula until it is all smooth and creamed. Work all in one lump and cover up. This is very fine for fancy bonbons and fancy hand-modeled cakes.

Sugar Couleur [Burned Sugar).

Dissolve one pound powdered sugar on a good fire, stirring it. Let it get black, until a thick, heavy smoke ascends and it foams up. Then pour in a pint of water and stir until all is dissolved again.

— 96 — Croquant or ^Nougat.

Melt in a kettle one and a half pounds of white sugar without water, stirring it occasionally. Then add one pound of thin sliced or chopped blanched almonds, which you have first heated. Mix well and quickly now, and roll out on well oiled marble slab, and cut out or mould in any shapes desired to make pyramids, centre pieces, etc.

Clear Caramel.