The new century cookery book

1957. Pâte Madeleine. — 1 lb. flour, ¼ lb. butter, 1 lb. caster sugar, 1 teaspoonful orange-flower water, the juice and rind of \ a lemon, 6 eggs. Sift the flour and put it with the sugar and butter (previously oiled) in a stewpan ; add the orange-flower water, lemon-juice, and the lemon -rind finely chopped. Work in the yolks of eggs ; beat the whites to snow and incorporate with the mixture. 1958. Crème pâtissière (Confectioner's Custard).— 14 pint milk, 4 oz. sugar, 4 yolks of eggs, \ oz. potato flour (Jecule de pommes de terre), 3 sheets French gelatine, flavouring essence. Boil the milk, add the sugar and flavouring. Beat the yolks of eggs with the fécule, pour gradually the hot milk on to this, and stir over a slow fire until it begins to thicken. Dissolve the gelatine and mix with the above, strain through a fine sieve, let cool, and use as directed. 1959. Crème Frangipane. — h lb. flour {sifted), 2 oz. butter, £ lb. caster sugar, 1 pint milk, 4 eggs, a pinch of salt. Put into a small stewpan two whole eggs and four yolks, stir in the flour, the sugar, and a small quantity of ground almonds, and a tiny pinch of salt ; stir well with a wooden spoon ; add the milk little by little, stirring well, to avoid the formation of lumps ; now add the butter, and stir continuously over a gentle fire, taking great care that it does not burn or stick to the bottom of the pan. Cook for about ten minutes, add flavouring essence, and turn into a basin. Use as required. 1960. Crème à Gâteau de Pâtissier. — \ lb. caster sugar, 4 lb. butter, 4 lb. sioeet almonds (blanched), 2 eggs, 4 gill double cream. Pound the almonds with the sugar and add one egg. When the almonds are in a smooth paste add the other eggs. Mix thoroughly, and add the cream last. Add any desired flavour and use as required. 1961. Crème à Gâteau fourré. — 4 lb. sugar, 4 lb. sweet almonds (blanched), 4 lb. butter. Pound the almonds to a paste with the sugar and a few drops of lemon-juice ; put this paste into a stewpan, add the butter, and work all together over a slow fire. To this put an equal quantity of creme frangipane (No. 1959). When well mixed put it into a jar to keep for use. 1962. Tourte à la Frangipane. — £ lb. short-crust (No. 1943) or puff -paste trimmings, 3 oz. flour, 4 yolks of eggs, i pint cream or milk, 2 oz. caster sugar, 2 oz. butter, 1 inch cinnamon, 1 inch of vanilla-pod (split), 2 oz. ground almonds, a pinch of salt. Roll out the paste about a quarter of an inch thick. Pace a flan or pastry ring, about six inches in diameter, on a baking-tin, butter slightly, and line with paste ; notch the edges with the hack of a knife, prick the parts with a fork, and fill with frangipane cream (No. 1959). Bake a golden colour in a moderately heated oven. Dust with caster or icing sugar, and glaze. Serve hot or cold. 1963. Pâte à Brioche (Brioche Paste). — 1 lb. flour, 4 oz. butter, 2 or 3 eggs, k oz. yeast, £ gill milk, 1 teaspoonful caster sugar, and a pinch of salt.