Mrs. Lincoln's Boston cook book

Gateau St, Honor e, — Line a pie plate with thin puff paste, prick with a fork, and bake light brown. Make a cream cake paste (see Index) , press it through a pastry bag round the edge of a jelly cake tin, and bake the remainder in balls the size of walnuts. Place the puff* paste on a plate, and spread with raspberry jam or orange marmalade. Lay the border of cream cake paste on the edge, and press it into the marmalade. Fill the centre with any 36o The Boston Cook Book, kind of Bavarian cream. Garnish with the cream cake balls and fruit. Use orange sections with orange marmalade, and candied cherries and plums with raspberry jam. Sponge cake or feather cake, baked thin in a round tin plate, is more delicate than puff paste as a foundation for the gateau. Gdteau de Princess Louise, — Bake sponge drop mixture or feather cake or snow cake in jelly cake tins. Cut the centre from one cake, leaving a rim one inch and a half wide. Put jelly on the remaining cake, lay the rim on the edge, and fill the centre with Bavarian cream. Garnish with candied fruit. Frost the rim if you prefer. Chantilly Baskets, — Dip the edges of soft flexible macaroons in syrup, prepared as for crystallized fruit, and form them into a basket on a fancy plate, something as children shape a burr basket. A rim and handle of pasteboard aid in keeping the shape. When dry, fill with any fancy Bavarian cream. Fig. 49. Strawberry Charlotte. The Boston Cook Book. 361 ICE-CREAM AND SHERBET. A GOOD ice-cream freezer should be in every kitchen ; for with it a great variety of wholesome and attractive dishes may be prepared •with verj^ little expenditure of time and strength. Fruit, cream, and eggs, when frozen, are more palatable in hot weather than when served in other ways. A deep can, four inches in diameter, with a tight cover fitting outside the can, and packed in a firkin with ice and salt, makes a good substitute for a freezer. By scraping the cream from the sides and beating occasional 1}^ with a large bread-knife as the cream freezes, one maj^ have a ver}^ smooth quality of cream with very little effort. But whether with a patent or home-made freezer, the essential points are to have the ice finely crushed, to use the right proportion of coarse rock salt, and to beat the mixture thoroughly during the freezing. Salt has a great affinity for water, and when mixed with broken ice it unites with the water ; the ice, in changing from, its solid form to a liquid, parts with its heat, and the mixture of melted ice and salt is many degrees colder than the ice alone. This is sufficient to reduce to the freezing-point the temperature of any liquid placed in the ice and salt. The finer the ice is crushed, the quicker it melts ; and the more the mixture is stirred, the sooner all parts become chilled. The melted ice and salt should surround the can, and not be drawn off* as fast as melted. For this reason it is a mistake to have the outlet for the water in the bottom of the firkin. It should be just, below the top of the can, and then the water will run out before it can get inside the can. Draw it off whenever it floats the ice. The ice should be nearly as fine as the salt. Use one part The Boston Cook Book,