THE BAKERS GUIDE

left in the middle cover with a star or piece cut for the purpose. Dissolve \ oz. of gelatine in as little water as possible, whisk a pint of cream, add to it 2 ozs. of castor-gugar and \ lb. of jam, strained through a fine sieve. Mix the whole together, fill the mould, cover with a piece of sponge cake cut to fit, and set it to freeze. When well frozen, turn out and serve.

Cream as for cakes, 1 lb. fresh butter, 1 lb. loaf sugar, 1 lb. eggs, gill of brandy, 4 drops essence of vanilla, and a pinch of powdered nutmeg : stir in 1 lb. fine flour, put on buttered baking- tins, the same as for jumbles, allowing plenty of room to spread ; before quite cold, curl or roll them, and -sift white sugar over.

Little Mazarins of Lobster.

Set in ice as many copper dariole plain moulds as you may require ; open a can of lobster, cut up some of the most ruddy parts, with which cover the bottom of the moulds ; pour a layei of bright aspic jelly on this, to set the lobster firmly in ; then mask the interior with whipped aspic jelly, cut up the remainder of the lobster, or roughly chop it ; add mayonnaise sauce and aspic jelly or plain gelatine to it, sufficient to ensure its setting firm ; season it to a piquant degree, then fill up the interior ot the moulds with the mixture. When one of these mazarins is turned out, by dipping in warm water, as for a mould or jelly, it will form a tasty and attractive little tit-bit, the top showing the red lobster embedded in the crystal aspic, the whipped aspic sides showing a marble whiteness, and the interior, when cut or spooned, shows a creamy, solid mixture of lobster mayonnaise.

Little Mazarins of Salmon-

Proceed as for lobster mazarins, using canistered salmon, and * omit the setting of fish with aspic into the bottom of the mould ; but mask the whole of the interior with the whipped aspic jelly.

Mayonnaise Eggs- Boil some eggs hard ; shell and put into cold water, cut off a sufficiency of the broad tip, insert a small spoon and remove the hard yolk, pass the yolk through the hair sieve into a small basin, and with a wooden spoon stir oil, vinegar, etc., into it, with sufficient condiments to produce a stiff and very tasty sort of mayonnaise , fill the eggs with this mayonnaise, and stand them on a dish or plate. For hotel, restaurant, or bar.

Digitized by

THE BAKERS GUIDE,

Chicken Boll.

Make a salpicon of mixed chicken and tongue, with a rather stiff white sauce. Have some small long narrow rolls made ; cut them in half lengthways, nearly through ; scoop out a certain portion of the interior, but not too much ; fill it up with the chicken . salpicon, close over, and send out in the picnic or luncheon basket. Suitable for picnics, travelling, hunting, etc. ; handy for hotel use also.

Beat \ lb. or 1 lb. of butter to a cream, with a wooden spoon, in a basin ; a very little salt and mixed mustard to taste. This will keep for three weeks or a month, if kept in a cool, dry place. Use it as required for buttering the bread for sandwiches. It is a great improvement on the old-fashioned way of preparing sand- wiches ; is better eating, is far quicker, and more convenient.

. Cut 5 oranges into pieces the shape of the quarters, but only about a quarter-inch thick. Dip each piece into clear, stiff orange jelly, and arrange round the bottom of a plain tin, filling up the centre with pistachio nuts, then lining the sides of the mould with the quarters of orange, one row turning to the right, the other to the left alternately, until the mould is full, the pieces of fruit just overlapping each other. Then fill in with about three- quarters pint whipped cream, flavoured with vanilla, brandy, or other flavouring, adding a very little isinglass and sugar (dissolved). When it has quite set, turn out into a glass dish, and, if liked, a little more cream may be poured round and garnished here and there with pounded pistachio nuts.

Take a good- sized glass basket, place in it six sponge cakes, soak in the juice extracted from a quart of raspberries, sweeten to taste. Take some whipped cream, slightly sweetened, and cover the cakes, except in the centre, where some whipped cream slightly coloured with cochineal can be placed. Put round bunches of raspberries garnished with leaves, alternately red and white. Twine gracefully round the handle bunches of red and white raspberries mixed with leaves.

Take a good tin of lobster, pick out any stray bones that may be in it, chop it up. Place an equal weight of fresh butter in a

Butter for Sandwiches*

Chartreuse of Oranges.

The Baspberry Basket.

Lobster Snack

i98 THE BAKERS GUIDE.

basin, beat ic with a wooden spoon until it is well creamed ; add the lobster, stirring it well in. Stir in flavouring — according to taste and judgment — of anchovy sauce, salt, pepper, and vinegar. To serve, take an ordinary small rasped dinner roll, cut it across into two, place a good teaspoonful of the lobster butter on each piece, spread it smooth and serve on a small plate. This forms a very appetising luncheon tit-bit. It should be especially useful for luncheon-bars. The lobster butter will keep good for a week or more. Proceed in the same way for salmon.

Butter a pudding-dish and cover the bottom with dry bread- crumbs. Put over this a layer of ripe raspberries, sprinkle with sugar, and then add another layer of crumbs ; proceed in this way until the dish is full, having the last layer crumbs. Put bits of butter over the top and bake, with a plate over it, half an hour. Remove the plate and let it brown just before serving. Use only half the quantity of crumbs that you do of the fruit. Eat with cream*

HARD biscuits of all varieties are similar in mixing, kneading, and baking. When the butter and other in- gredients are added, they have to be well rubbed in and shaken up by putting the hands underneath the roughly mixed dough, and tossing it up into the air until it is separated into small fragments ; this is done to prevent any of the ingre- dients from remaining undistributed. It is then placed upon a " brake " and cut to pieces by the operator placing his whole weight upon the extreme end of the handle and moving it up and down ; when the dough appears " clear " and " smooth," he gradually diminishes his weight upon the handle, folding it up repeatedly until it is finished. It should then be covered with a damp cloth, to keep it mellow, for an hour or two ; and then cut out or moulded into shape, and baked in a hot oven. Care must be taken to keep the air from the dough through the whole operation until it is in the oven, or the beauty and finish will be marred.

If the old-fashioned biscuit-brake is replaced by the greatly improved biscuit-machine, so much the better for the worker and the goods he turns out ; if so, then all that will be necessary is to properly adjust the rollers, whether for " braking " or rolling out /or the cutters.

Raspberry Charlotte.

BISCUITS (HARD AND SOFT). Hard Biscuits.