The encyclopædia of practical cookery

(2) Bub Jib. of butter in lib. of flour until smooth, then mix with it Jib. of sugar and a pinch of salt. Beat two eggs with J wineglassful of rum, and mix them with the above ingredients, also sufficient cold water to make a stiff dough. Knead the mixture thoroughly ; dredge flour over a pasteboard, and roll it out to the thickness of a penny piece. Butter a baking-sheet, lay the dough on it, brush it over with a paste-brush dipped in beaten egg, sift caster sugar over it, and bake in a brisk oven. Leave the Cake until cold, then cut it into halves ; spread a layer of any kind of preserve over one half, and put the other half over it. Put the Cake on a fancy dish and serve. (3) Small. — Warm 4oz. of butter, and beat it with 6 tablespoonfuls of caster sugar until creamy; then mix in 4 wineglasfuls of brandy, one beaten egg, and Jib. of flour. Work the mixture until all the ingredients are thoroughly incorporated and then roll it out as thinly as possible on a floured table. Cut the paste into small diamond-shaped Cakes, brush them over with a paste-brush dipped in beaten egg, lay them on buttered baking-sheets, and bake in a brisk oven. (4) Put Jib. of caster sugar into a basin with the yolks of four eggs and the whites of two, and whip them well. When it begins to froth, add 2 table-spoonfuls of pounded and blanched almonds, passed through a fine sieve, Jib. of warmed butter, and work it for three minutes ; then add Jib. of flour and 4 table-spoonfuls of minced, candied, citron-peel. Make the paste stiff, and then take it out with a spoon in pieces about the size of a walnut ; place them on a table slightly floured, roll in the hand until round, and then put them, one by one, on to a slightly-greased baking-sheet, keeping them a little way apart. Put them in a moderate oven and bake for fourteen or fifteen minutes. The quantity of paste as made above will make two dozen Cakes. Mille-Feuilles Cake. — (1) Boll out 2Jlb. of rich puff paste, cut it into sixteen pieces, mark them in the centre where a piece is to be removed, put them into a moderate oven, and bake. Take them out when ready, remove the centres, fill them with any kind of jam, replace the centres, pile the pieces one on top of another, and the Cake is ready for serving. (2) Bavarian. — Take about lib. or ljlb. of the trimmings of puff paste, and divide it in twelve pieces about the size of an egg ; roll these out into rounds, and put them on bakingtins. Trim the rounds with the top of a charlotte-mould, and bake in a moderate oven. When done, remove them from the oven, and put another baking-sheet, with a very light weight on the top, to keep them level whilst cooling. Let them get Cakes — continued. quite cold, and then mask them on top one by one with a layer of cream, flavoured with vanilla. Cut each one in quarters, and put them evenly and regularly one over the other. When all are done, mask the Cake with a layer of cream, sprinkle over with chopped pistachios, and put on the ice for thirty minutes.