Cookery for every household

Probable cost, 7 d. Madeleines 2 eggs. Vanilla flavouring. Put the butter into a slightly warmed basin and beat it to a cream. Grate only the yellow rind off the lemon, and rub it into the sugar ; then work this into the butter. Add the flour, rice flour, and biscuit-crumbs (ratafia crumbs are best), alternately with the eggs, and beat all well together. Add the candied peel, finely chopped, at the last. Half fill small prepared moulds (see p. 550) with the mixture ; and bake in a good oven until well risen and brown. When ready, turn out and cool on a sieve or wire cake stand. Coat the cakes with lemon glace icing, and decorate with small strips of angelica and small silver balls or dragees, or any other suitable decoration. Time to bake, about 15 minutes. Probable cost. Is. 2707. Lemon Jumbles 2 oz. fresh butter. 1/4 lb. fine flour. \ lb. castor sugar. Put the butter into a slightly warmed basin and beat it with a wooden spoon until of a soft and creamy consistency. Add the sugar, sifted, and beat again for a few minutes. Now add the yolks of the eggs, one at a time, along with a little of the flour, and lastly add the remainder of the flour Put the butter into a basin and warm it in the oven, or before the fire. Add the sugar and the Madeleine Moulds along with the whites of the eggs beaten to a stiff froth. Mix very lightly, and do not beat again. Half fill madeleine moulds that have been prepared according to directions given on p. 550 with this mixture, and bake in a moderate oven until well risen and nicely browned. These little cakes may be iced with glace icing if wished. Time to bake, about 15 minutes. Probable cost, 6 d. 2711. Othello Shells To Make the Cases 3 oz. castor sugar. 3 oz. Vienna flour. 5 eggs. Put half the sugar into a basin, and add the yolks one at a time, beating them well in with a whisk. Be sure to cream the yolks and sugar well together, and keep the mixture moving all the time. Beat up the whites of eggs to a stiff froth, and stir into them the remainder of the sugar. Then add the creamed yolks and flour to the whites, and mix very lightly with a spoon, turning the mixture over and over. Put the mixture into a forcing bag with a pipe the size of a sixpenny piece at the end of it, and force out on a tin lined with paper, but not greased. Make different shapes according to taste, such as half apricot, a half pear, the section of an orange, &c. Bake in a quick oven until quite dry and brown. Note. — These cases or shells are really better if they can be made the day before they are wanted. In an air-tight tin box they will keep good for some time, and will be in readiness for using in different ways. To Fill the Shells. — First scoop out the centres ; fill the hollow with any of the following mixtures : 1. Any good well-flavoured jam that is not too liquid. 2. Whipped double cream, sweetened and flavoured, to which small pieces of fruit or a puree of fruit may be added if wished. 3. Thick custard sweetened and flavoured. 4. A soft almond paste, flavoured and coloured pale pink or pale greem. Any mixture that is liked may be used as long as it is nicely flavoured and sweetened, and not too liquid. After filling the shells put two pieces of the same size and shape together, and place them on a draining tray ready for icing.