\ pint whites of eggs 1 lb. of either puff or short paste✪ Congress Tarts Line 3 dozen patty tins with the paste, beat the sugar and whites of eggs together, add the ground almonds, and mix thoroughly. Half-fill the lined patty tins with this mixture, put ciossed stiips of paste on the top of each, and bake in a slow oven (350° F.) for 45 minutes. The above may be made with cocoanut flavour by substituting T dessicated cocoanut in the place of the 5 ozs. ground almonds. TARTLETS. Line the number of patty tins required with a good short paste. Half- fill these with jam and bake in the bottom of a hot oven (425° F.) about ten minutes. The tarts will usually be found sufficiently baked when the jam has commenced to boil as they are in the oven. CREAM CAKES AND ECLAIRS. 2 pint water I 10 ozs. flour 6 ozs. butter I 10 eggs✪ Cream Cakes and Eclairs Put the water and butter together into a pan and bring them up to the boil. Sift the flour and put this all at once into the boiling water and stir round with a wooden spoon until the mixture leaves the pan sides quite clean. Remove the pan from the fire and beat the eggs thoroughly into the mixture two at a time. Cream buns are made by taking a dessertspoonful at a time of this mixture and putting it upon a slightly greased baking sheet. When filled the baking sheet should be covered over by turning another tin the same size upside down over it and then baking in a very hot oven (450° F.) about 25 minutes. The covering tin must not be removed to see how the buns are baking or they will collapse. When baked, make an incision in the side of the cakes and fill them either with whipped cream or cake filling. Eclairs are made from the same mixing as the above, but they are put on the baking sheet in various shapes. This is done by putting the mixture in a forcing bag and forcing the mixture out into the required shape. They are baked and filled with cream as directed above, but they should be finished off by brushing over the tops with apricot puree and then dipping them in various coloured fondant icings. 147 MOSS BISCUITS. 1 lb. flour 5 ozs. castor sugar 10 ozs. butter 2 eggs✪ Moss Biscuits Rub the butter into the flour. Beat the sugar and eggs together and pour this into the flour. Make this up into a dough and then lay it aside for an hour to get a bit firmer. Then get a wire sieve and rub the dough through it. The dough will stick to the underside of the wire mesh and will have an appear- ance similar to growing moss. This should be lifted off carefully, so as not to spoil the appear- ance, in suitable sized pieces. A palette knife is the most suitable thing to use for lifting with. The pieces should be placed on a baking sheet and baked in a sharp oven (425° F.) about ten minutes. Beat the butter and sugar to a cream, beat in the eggs one at a time, add the flour, baking powder, and milk, and mix to a dough. Divide this into pieces 2 ozs. each, and mould them up. Press a hollow in the top of each and put about a saltspoonful of raspberrjr jam in the hollow. Draw up the dough round the jam until the jam is quite folded inside. Put the buns on to a greased baking sheet, with the folded side underneath. Eggwash them over, sprinkle each with rough sugar, cut each twice on the top with a knife, and bake in a sharp oven (425 "F.) about 12 minutes.

AI-modernized reading of the original text

\ pint whites of eggs 1 lb. of either puff or short paste Line 3 dozen patty tins with the paste, beat the sugar and whites of eggs together, add the ground almonds, and mix thoroughly. Half-fill the lined patty tins with this mixture, put crossed strips of paste on the top of each, and bake in a slow oven (350° F.) for 45 minutes. The above may be made with cocoanut flavour by substituting T dessicated cocoanut in the place of the 5 ozs. ground almonds. TARTLETS. Line the number of patty tins required with a good short paste. Half- fill these with jam and bake in the bottom of a hot oven (425° F.) about ten minutes. The tarts will usually be found sufficiently baked when the jam has commenced to boil as they are in the oven. CREAM CAKES AND ECLAIRS. 2 pint water I 10 ozs. flour 6 ozs. butter I 10 eggs Put the water and butter together into a pan and bring them up to the boil. Sift the flour and put this all at once into the boiling water and stir round with a wooden spoon until the mixture leaves the pan sides quite clean. Remove the pan from the fire and beat the eggs thoroughly into the mixture two at a time. Cream buns are made by taking a dessertspoonful at a time of this mixture and putting it upon a slightly greased baking sheet. When filled the baking sheet should be covered over by turning another tin the same size upside down over it and then baking in a very hot oven (450° F.) about 25 minutes. The covering tin must not be removed to see how the buns are baking or they will collapse. When baked, make an incision in the side of the cakes and fill them either with whipped cream or cake filling. Eclairs are made from the same mixing as the above, but they are put on the baking sheet in various shapes. This is done by putting the mixture in a forcing bag and forcing the mixture out into the required shape. They are baked and filled with cream as directed above, but they should be finished off by brushing over the tops with apricot puree and then dipping them in various coloured fondant icings. MOSS BISCUITS. 1 lb. flour 5 ozs. castor sugar 10 ozs. butter 2 eggs Rub the butter into the flour. Beat the sugar and eggs together and pour this into the flour. Make this up into a dough and then lay it aside for an hour to get a bit firmer. Then get a wire sieve and rub the dough through it. The dough will stick to the underside of the wire mesh and will have an appearance similar to growing moss. This should be lifted off carefully, so as not to spoil the appearance, in suitable sized pieces. A palette knife is the most suitable thing to use for lifting with. The pieces should be placed on a baking sheet and baked in a sharp oven (425° F.) about ten minutes. Beat the butter and sugar to a cream, beat in the eggs one at a time, add the flour, baking powder, and milk, and mix to a dough. Divide this into pieces 2 ozs. each, and mould them up. Press a hollow in the top of each and put about a saltspoonful of raspberrjr jam in the hollow. Draw up the dough round the jam until the jam is quite folded inside. Put the buns on to a greased baking sheet, with the folded side underneath. Eggwash them over, sprinkle each with rough sugar, cut each twice on the top with a knife, and bake in a sharp oven (425 "F.) about 12 minutes.

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