Method : To each large white of egg allow 2 oz. sifted castor sugar. The whites must be beaten to a stiff froth, then begin to add the sugar by dipping in the whisk and continuing the beating. The last half of the sugar must be mixed in lightly with a wooden spoon. Shape the meringues with a bag and pipe, or with spoons. Have ready a wet board covered with paper, lay on the merin- gues, sift over with castor sugar to dry the surface, then put into a very cool oven. When firm enough to be handled, press in, or scoop out, the soft centres, and return to the oven to dry perfectly. Very little heat is required. Meringues may be dried quite white or baked a very pale colour, as preferred. Flavouring and colouring may be added if liked. / Eclairs. 2 oz. butter. j ^ lb. sifted flour. Nearly \ pint water. 1 4 small eggs✪ Eclairs. Method : Put the butter and water into a pan, when boiling, add the flour and stir over heat till the paste does not stick to the sides of the pan. Remove the pan from the fire and add the eggs, one at a time, beating the mixture well between each addition. It is possible that the fourth egg may not be needed, therefore, after the third, put in the egg very gradually so as to bring the paste to the right consistency — smooth, but stiff enough to retain its shape. Use a forcing bag and pipe, lay on slightly floured tins, Bake in a moderate oven 20 to 30 minutes, 88 PRACTICAL COOKERY. Almond Icing. Blanch, dry, chop and pound the almonds ; or, if liked, ground ones may be used with the addition of a few drops of almond essence. Take equal weight of almonds and sifted icing sugar, mix well, then moisten to a very stiff paste, using sugar-syrup, or beaten eggs. Either whites, yolks, or whole eggs may be used ; if whites only, they must be slightly beaten up, but not frothed. Work the paste till firm and close. Royal Icing. Pound the icing sugar, and put through a very fine wire sieve. Break up the white of egg slightly, but do not froth it. Mix the white of egg and icing sugar, beating well. A white of average size will generally be sufficient for about 5 oz. best icing sugar, but there is no need to measure or weigh. Beat well for about 20 minutes, adding sugar or white of egg to bring the icing to the right consistency when it will be soft and shining, but stiff enough to retain its shape when a little is dropped from the spoon. If not very well beaten, small, dry grains of sugar will prevent the smooth working of the icing. Add 3 or 4 drops of acetic acid to each | lb. of sugar. The acid helps to dry and harden the icing. A drop of blue may be added if necessary to improve the colour. When not actually in use, cover the basin con- taining royal icing with a clean, damp cloth. Soft Icing. Plain Syrup for Icing. — 9 oz. best loaf sugar. | \ pint water. Method : Put into a brass or enamel pan, let the sugar dissolve over gentle heat, boil fast for 1 minute. Remove BREAD AND CAKES, ETC. Sg from the tire, skim if necessary. If tested by a saccha- rometer, the syrup should be 22 to 30 degrees.

AI-modernized reading of the original text

Method : To each large white of egg allow 2 oz. sifted castor sugar. The whites must be beaten to a stiff froth, then begin to add the sugar by dipping in the whisk and continuing the beating. The last half of the sugar must be mixed in lightly with a wooden spoon. Shape the meringues with a bag and pipe, or with spoons. Have ready a wet board covered with paper, lay on the meringues, sift over with castor sugar to dry the surface, then put into a very cool oven. When firm enough to be handled, press in, or scoop out, the soft centres, and return to the oven to dry perfectly. Very little heat is required. Meringues may be dried quite white or baked a very pale colour, as preferred. Flavouring and colouring may be added if liked. / Eclairs. 2 oz. butter. j ^ lb. sifted flour. Nearly \ pint water. 1 4 small eggs. Method : Put the butter and water into a pan, when boiling, add the flour and stir over heat till the paste does not stick to the sides of the pan. Remove the pan from the fire and add the eggs, one at a time, beating the mixture well between each addition. It is possible that the fourth egg may not be needed, therefore, after the third, put in the egg very gradually so as to bring the paste to the right consistency — smooth, but stiff enough to retain its shape. Use a forcing bag and pipe, lay on slightly floured tins, Bake in a moderate oven 20 to 30 minutes, Almond Icing. Blanch, dry, chop and pound the almonds ; or, if liked, ground ones may be used with the addition of a few drops of almond essence. Take equal weight of almonds and sifted icing sugar, mix well, then moisten to a very stiff paste, using sugar-syrup, or beaten eggs. Either whites, yolks, or whole eggs may be used ; if whites only, they must be slightly beaten up, but not frothed. Work the paste till firm and close. Royal Icing. Pound the icing sugar, and put through a very fine wire sieve. Break up the white of egg slightly, but do not froth it. Mix the white of egg and icing sugar, beating well. A white of average size will generally be sufficient for about 5 oz. best icing sugar, but there is no need to measure or weigh. Beat well for about 20 minutes, adding sugar or white of egg to bring the icing to the right consistency when it will be soft and shining, but stiff enough to retain its shape when a little is dropped from the spoon. If not very well beaten, small, dry grains of sugar will prevent the smooth working of the icing. Add 3 or 4 drops of acetic acid to each | lb. of sugar. The acid helps to dry and harden the icing. A drop of blue may be added if necessary to improve the colour. When not actually in use, cover the basin containing royal icing with a clean, damp cloth. Soft Icing. Plain Syrup for Icing. — 9 oz. best loaf sugar. | \ pint water. Method : Put into a brass or enamel pan, let the sugar dissolve over gentle heat, boil fast for 1 minute. Remove Sg from the tire, skim if necessary. If tested by a saccharometer, the syrup should be 22 to 30 degrees.

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Eclairs

Liverpool School of Cookery recipe book