THE BAKERS' GUIDE

('gallop'), but gently, and always eiTupon the side of cooking too much rather than too little, because the object is not only to cook the ingredients, but to bring out their flavour, and also to give that dark colour which is generally supposed to indicate rich- ness.

Mincemeat.

Four lbs. raisins stoned and chopped fine, 4 lbs. currants, 4 lbs. sultanas washed, picked and chopped, 4 lbs. apples picked and chopped, 2 lbs. tripe and 4 lbs. suet chopped fine, 2 lbs. mixed peel chopped fine, 4 lbs. moist sugar, 1 nutmeg grated, 1 oz. powdered cinnamon, 1 pint strong brandy. Chop the apples with the fruit — it will prevent them sticking so much. When chopping the suet, avoid the use of flour if possible ; * also keep it from binding in a soft mass, keep it cool, and chop in small quantities. Mix all together, and keep in stone jars.

Calves'-feet Jelly. Calves' feet are generally to be obtained from the butcher ready for boiling, but if it is not convenient to get them ready dressed, scald them with boiling water, leaving them in it a minute ; then scrape the hair off, knock off the hoofs and split the claws, and take out all the fat to be got at, then wash them very carefully ; put four feet to a gallon of water and boil down gently to about half, strain it, and let it get cold ; then take off all the fat. After you have scraped as much as possible off, pour a little boiling water upon the top, shake it about, and then pour it off quickly. After you have done this, take some thin tissue or some blotting-paper and dry the top of the jelly. Then turn it out, and if there is any sediment at the bottom scrape it off also. This will leave about two quarts. Put this into a clean stewpan, with the juice of three lemons strained, some thinly cut shavings from the rinds of the lemons, \ lb. loaf sugar, a gill of white wine, the whites of 6 eggs beaten for a minute, throw in the shells also to help to clarify, and 2 ozs. of good gelatine. Put this on a cool part of the hot plate, or on a slow fire, and stir gently until it boils and begins to rise. When this point is reached, do not stir any more, but draw it a little on one side, and as the scum is thrown up by the boiling, remove it carefully. Do this for about a quarter of an hour, then draw still further away from the fire, and allow it to settle for another quarter of an hour. Now dip the jelly- bag in hot water, wring it out, and strain the jelly through in a basin. If the jelly, on account of some mismanagement, is not quite clear, strain it aga

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THE B A KEFS GUIDE,

Id. Spice Cakes.

3 lbs. stale cakes rubbed through sieve, 3 lbs. flour, 1 lb. margarine, 1 oz. spice, 1 oz. ginger, 2 lbs. moist sugar, 1 oz. ammonia, rub these altogether fine, then add 6 eggs and enough milk to make a firm but workable dough. Pin out sheet \ inch thick, cut out with 3 inch cutter, wash over, lay half a blanched almond on top, and bake.

14 lbs. soft flour, 3 lbs. moist sugar, 3 ozs. ammonia, 3 pints milk, \ lb. margarine, rub together ; add milk to make a light dough, pin out \ inch thick, cut with 2 inch cutter, and bake in sharp oven.

Rub 14 ozs. flour with 10 ozs. butter and 3 ozs. sugar, add 4 yolks and a spoonful of milk, and make into a smooth dough ; then make a paste confection for spreading by beating 3 ozs. butter and 5 ozs. sugar; add and mix well 5 yolks, 3 ozs. ground almonds, about half a gallipot of best cake crumbs (almond, Genoese, or sponge) moistened with a spoonful or two of milk ; roll the short paste into a sheet \ inch thick, cut out with a round cutter (2 inch for twopenny sandwiches, 5 inch for six- pennies), lay upon baking tin and wash over with, milk, spread thickly with the confection, but not too near the edges, cover with another round, fasten the outer edge and bake in a cool oven. When baked, spread with preserve, and mask either with fondant or meringue; ornament with fine tracings in fondant sugar and red currant jelly. To make either fondant or currant pliable lor ornamenting, put some in a paper cone and in oven or warm place a minute to melt.

Make a paste with 8 ozs. fresh butter, 8 ozs. ground almonds, 6 ozs. sugar, 6 ozs. flour, 6 drops essence almonds, 4 ozs. cut dried cherries, and 2 ozs. minced angelica ; rub all finely together and wet up with yolk of egg into rather soft dough ; fill with this paste small, shallow, canoe-shaped tins about 3 inches long, i-J- broad and £ deep, and with sloping sides ; bake in a fairly hot oven. When baked, cut the top off in a thin slice, cut it in halves to represent the basket covers, scoop a little out of the top of the cake after the cover is off, bend across, and well fasten in the sides a strip of angelica to form the handle, smear the inside that has been scooped out with preserve, pipe in some

Tea Biscuits.

Dessert Sandwich.

Dessert Baskets.

THE BAKERS1 GUIDE.

whipped flavoured cream, pipe up buds of the cream in front, so that when the lids are put on they will stand two-thirds open and resting up piped cream ; put a bloom on to the cream buds by a spray of carmine thrown from the stiff bristles of a carmine dipped brush, which will be easily effected by drawing a knife edge across the bristles towards the person, the brush being close to the cream ; cover the lids with red currant jelly and lay them in position, which will bring the round point midway between the handle and the part of the cake it was cut from, and the two cut ends nearly or quite touching at the bottom of the handle. Now group some small or cut crystallized fruit on the join of the half lids at the bottom of the handle, also minute pieces of glac6 cherry, angelica, and a silver dragee or two around the front tor set off the white of the cream buds ; the sides or some of the baskets can also be smeared with preserve, and covered in roasted cake crumbs, if preferred, for variety.

Half pound finely cut citron, £ lb. desiccated cocoa nut, f lb. flour, £ lb. sugar, 6 eggs, and 10 drops essence vanilla ; well beat the whole, and pour- on to a well buttered tin, with edges, to pre- vent running off, spread not quite an inch thick, and bake in a * cool oven. When quite cool, cut as fingers for ordinary rusks, only smaller, and toast well in a sound oven.

With a 2 inch diameter round cutter, cut out some pieces from a sheet of Genoese an • inch thick, slice them and spread them with crimson apricot jam, sandwich them, pipe on top with meringue to represent an apricot, dust with fine sugar. Put in oven a minute to set, then stand on wire sieve over a bowl, and pour over warm crimson apricot syrup — see how to make— let it run freely off the meringue, but make the sides moist enough for cocoa nut to adhere well, lift from the sieve on to pale brown roasted desiccated cocoa nut, and with a knife draw it up the sides until covered. Put a sprig of angelica to represent stalk of apricot.

Note. — The apricot is also piped on with boiled merin- gue, and dusted with sugar, but not put in oven. The sides only are covered in pulp and cocoa nut, the meringue, on top, is then delicately sprayed with carmine to represent bloom by dipping a tooth brush into carmine, holding it towards the meringue, and drawing a knife over the bristles towards the person holding it, which has the effect of throwing a shower of red spray towards

Royal Dessert Busks.

THE BAKERS1 GUIDE.

the article by the rebound of the bristles. A dot of burnt sugar is put at one end for eye, and at the other a strip of angelica for ,stalk.

Petit Four Framboise (Raspberry).

Is one inch Genoese, cut into one and a half inch squares, sandwiched and masked in thinned acidulated raspberry jam, then dipped (top and sides) in raspberry fondant, stood to drain upon wires, and then the top ornamented alternately with white icing and red currant jelly in thin lines.

Lemon Filling for Cheese Cakes.

Half pound of castor sugar, juice of 2 lemons, 2 ozs. butter, 3 eggs, and the grated rind of 2 lemons ; whip the eggs a little, and place with other ingredients into stewpan, stir and simmer till it thickens ; do not let it boil.

Chocolate Filling, etc

Mix 2 ozs. flour with a pint of milk, add 6 ozs. sugar, 2 ozs. unsweetened cocoa powder, or confectioners' chocolate, and 3 eggs ; mix all well together into a stewpan ; place it on the fire, stir it until it thickens, do not let it boil, take from the fire, pour into bowl, and then stir in a teaspoonful of vanilla essence.

Small Fancy Creams*

Make a sweet short paste by mixing 1 lb. fine flour, 4 ozs. castor sugar, 10 ozs. fresh butter, and 2 eggs into a smooth firm paste, roll into a sheet the thickness of a penny, cut out with a 2 inch diameter round cutter. Prick them to prevent bulging, place on tin and bake well, don't burn. • Prepare a custard with \ lb. castor sugar, 6 yolks and a quart of milk, by whisking all together over a good fire until it thickens ; it must not boil ; add 12 drops essence vanilla and 1 oz. soaked gelatine, and when nearly cold, beat the white of 3 eggs to a stiff snow, and stir them into the custard; pour into small ornamental wet moulds only large enough for one lady; put them in a cool place to set. When required, turn out by dipping in warm water the usuai way. Place one on each piece of sweet paste previously spread with crimsoned acidulated apricot, pipe neatly with red currant jelly. Should sell well at the counter at 6d.

Presburg Zweeback.

Make a rich rusk by fermenting % lb. sugar, J pint warm milk, 2 ozs. yeast, 4 eggs, and a handful of flour for two hours ; then melt 4 ozs. butter, pour into the ferment, and make a fairly firm dough with fine flour; after half an hour mould into long rolls

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