A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...

Grate one or two cocoanuts, weigh them when grated, add half the amount of sugar, mix well, and shape into balls or hay-stacks; wet the hand in water when shaping. PLAIN MACAROONS.; " Macerate one-half pound of almonds with pound of sugar J sift through the flour sieve, mix with white of eggs sufficient to make a stiff paste. If almond paste is used take same amount of sugar as paste and then the white of eggs. ,, ' . , CHOCOLATE MACAROONS. Add a quarter of a pound of melted cocoa to the above mixture. CINNAMON STRIPS. Macerate a half pound of almonds, three-quarters of a pound of sugar; add enough white of eggs, to make a dough, a few teaspoonsful of cinnamon. Roll out, cut in strips four inches long and quarter of an inch thick, spread with egg frosting, cut in strips and bake slowly. ALMOND CORNETS. Six ounces of blanched almonds, macerate with nine ounces of sugar, sift and add three ounces of flour; add sufficient white of eggs to make a thin batter. Spread roll on buttered tins in round layers; bake quickly and while hot over a piece of wood, fill with sweet cream. SHAVINGS. Same as almond cornets, lay out in strips a finger wide; roll over a piece of round wood while hot. [79] CREAM PUFFS. * <" Scald one pint of water, half pound of butter, ten ounces of flour, add when cold six eggs, lay out with lady finger bag on greased tins. Bake in medium oven, fill with cream like for cream cakes. [illustration: Cream to it one] o^'pint of milk, six ounces of sugar, one and one-half ounces of flour, three eggs,) vanilla flavor. Stir on the f fire until thick. ^_. / v* A •• *^ " 1 .. % . / ECLAIRES. *f* - - - Same as above, laid out long and filled with chocolate cream. MERENGUE OR KISS BATTER. Beat up very stiff the whites of eight eggs, then stir in one pound of powdered sugar, lay out on paper with lady finger bag, dust with powdered sugar; bake slowly. All Merengue batter should be powdered with . sugar before baking, v. .. . : s ' i^/y '• / PUFF PASTE. *^ ] '-"-** '' — Should be made in a cool place. Equal quantities of flour and butter, a little salt and water are used for puff paste. Wash the butter well in ice water, work it smooth and lay in ice water until wanted. Mix the flour and salt, a teaspoonful to each pound, with ice water, stiff and smooth, let it lay five minutes and it will not be tough. Roll out large enough so you can wrap the butter in it, fold it down and roll out about a halt inch thick ; then fold over twice so it will be four thicknesses. Repeat this five times, leave the paste about ten minutes each time after rolling, then your paste is ready to work up. / PATTY SHELLS. [/ Roll out some puff paste an eighth of an inch thick, cut with a round cutter like for cookies. Cut a hole about an inch in diameter in half of them, and lay those with the hole on top of the others, stick the edges together with egg and water beaten up; wash the top [80] with the same and bake in a quick oven for twenty-five minutes. Always heat before ready to serve, fill with oysters, sweet bread, chicken, etc.; with the necessary sauce. CREAM PATTIES. Are filled with sweet cream, chocolate cream or with same cream as cream cakes, or with fruit jelly, and some kiss batter layed on top and quickly baked. TURNOVERS. Square or round are filled with jelly, marmalade or cream, turned over, washed and baked quickly. / PIE CRUST. One pound of flour, half pound of butter, rub the butter and flour together while dry: add enough ice water to make stiff dough; do not work the dough, roll with rolling pin three or four times, let it stand before using. This will make four pies with top crust. CUSTARD FOR PIES. For each pie use two eggs, a quarter of pound of sugar, one teaspoonful of flour, a halt pint of sweet milk. Beat the eggs, sugar and flour together, then add the milk and flavor.