The new century cookery book

Put the yolks of the eggs into a basin, add the sugar, and work to a cream; then add the grated rind of one lemon, the juice of two lemons, and the butter previously melted. Place the basin in a stewpan containing boiling water, add the whisked whites of two eggs to it, and stir the mixture until it thickens, and then allow it to cool. Line some tartlet-tins with a good rough puff-paste made with eight ounces of beef suet and three-quarters of a pound of flour &c. Threeparts fill them with the prepared mixture, and bake in a moderate oven for about fifteen minutes. Brush them over with beaten whites of egg, dredge with caster sugar, and return to the oven for another five minutes to acquire a nice fawny brown colour. An ounce of ground almonds added to the mixture is a great improvement. 2018. Dominos. — Genoese pastry (No. 1975), ^ lb. icing sugar, 1 white of egg, apricot marmalade, desiccated cocoanut or almonds, brown vegetable colouring. Cut the pastry into shapes of dominos, coat the sides with a thin layer of marmalade, and dip into finely chopped desiccated cocoanut or almonds. Prepare some royal icing with the white of egg and sugar, and coat the top of each domino with this. Put them aside to set. Add sufficient brown colouring to the remainder of the icing, put it in a forcing-bag or paper cornet. Mark out a thin line to divide each domino, and force out little dots to make them resemble dominos. 2019. Biscuits de Bordeaux. — 2 oz. butter, 2 oz. caster sugar, 8 oz. flour, 1 egg, 1 teaspoonful orange-juice, 1 small glass old port wine, a pinch of salt, ground cinnamon. Cream the butter and sugar together, add the egg and flour and the other ingredients, knead into a firm paste, roll out on a floured board about one-eighth of an inch thick. Cut out some oblong pieces two inches long by three-quarters of an inch wide, place them on a floured baking-sheet, prick them over with a fork, and bake in a well-heated oven. 2020. Biscuits de Cognac. — 4 lb. flour, 8 whites of eggs, 4 gill cream, 4 gill brandy, 14 oz. caster sugar, a pinch of salt, 1 tablespoonful milk. Sift the flour on to a board, add the salt and sugar ; mix a tablespoonful of milk with the whites of eggs, and pour into a well in the centre of the flour, together with the brandy and cream. Work the whole into a smooth paste, and roll out very thin on a floured board. Stamp out some rounds with a tin cutter, prick them over with a fork, and bake on a floured sheet in a quick oven. 2021. Opera Biscuits. — 8 oz. Vienna flour, 4 oz. caster sugar, 4 oz. ground almonds, 4 oz. glace cherries, 1 oz. pistachio kernels, 4 eggs, 8 drops vanilla essence. Put the sugar into a basin, add the eggs one at a time, and work to a light cream. Sift the flour, and work in lightly. Blanch the pistachios, peel, and chop small ; cut the cherries into small pieces, and add both to the mixture, together with the almonds and vanilla essence. Put the mixture into a forcing-bag, with a large plain tube. Squeeze out some drops on to a greased tin about the size of a halfpenny-piece ; dust over with fine sugar, and bake hi a moderately heated oven. When done remove from the tin on to a sieve, and serve when cold. 2022. Water Biscuits. — 1 lb. flour {sifted), 1 oz. Paisley flour, 3 oz. butter, a saltspoonful of salt.