The new century cookery book

1998. Quillets ( Small Dessert Tartlets). — Line some very small tartlet moulds with rough puff-paste (No. 1950), fill them with madeleine mixture (No. 1957), dredge with sugar, and bake in a slack oven. Turn out of the mould, scoop out centre partially, and fill cavities, with almond cream (No. 1953). Decorate with whipped cream and serve. 1999. Tartelettes aux Framboises. — 1 punnet raspberries (picked), ^ glass brandy, \ pint syrup, f lb. Coombs's self-raising flour, 6 oz. butter, \ oz. butter, ^ oz. sugar, 2 yolks of eggs, a little water, and milk. Sift the flour into a basin, rub in the butter, add the sugar, mix the yolk of egg with a little milk. Add a pinch of salt and put with the above ; work into a smooth paste, adding a little water if more moistening be required. Roll out the paste, stamp out some rounds, and line a number of buttered tartlet moulds ; fill with rice, and bake in a moderate oven. Boil up the syrup, put in the raspberries, and cook for a few seconds. Add the brandy and let cool. Drain and fill the tartlet-cases with the raspberries. Reduce the fruit-syrup to about half its quantity. Pour about a tablespoonful over each tartlet, and serve when cold. A little desiccated cocoanut sprinkled over the tartlets will be found an improvement. 2000. Gateau JRusse ( Russian Cake). — Prepare a Genoise cake mixture (No. 1979), divide it into three equal parts ; mix one part with one ounce of chocolate, previously melted or grated, and one part with a few drops of cochineal or liquid carmine, leaving the third part plain. Bake each lot separately in a well buttered and floured flat cake-tin. When baked turn on to a wire sieve and let cool. Carefully line a square or oblong biscuit-tin with almond paste (No. 1954). Melt some apricot marmalade, and rub it through a sieve. Cut the prepared Genoise into even-sized long strips about half an inch thick. Arrange these in alternate colours, and place them in layers neatly into the almond-paste lined tin. Spread each layer with apricot marmalade, and proceed thus until the tin is filled. Spread a little more marmalade over the top, and cover with almondpaste. Let the tin stand in a cool place for about one hour. Unmould carefully, and cut the shape crosswise into neat slices, according to the thickness desired. Dish up tastefully, and serve as a cold dinner sweet or for afternoon tea. As a guide to those who try this recipe I may say that the cake, when cut into slices, should look like parts of a draught-board. 2001. Eclairs au Cafe. — | pint milk, 2 oz. butter, 2 oz. corn- flour, 2 oz. Vienna flour, 3 eggs, \ teaspoonful vanilla essence, 1 oz. caster sugar, a pinch of salt, moka custard for filling, coffee-icing for covering (No. 1966).