The exhibition cookery book

Make a choux paste as for “ petits choux.” Shape the paste on a floured board to small fingers, range them on a buttered baking sheet and bake in a moderate oven from 15 to 20 minutes. When baked take up the cakes and let cool, then slit one side of each, scoop out a little of the interior, and fill the cavities with whipped cream, custard, or jam. Cover each with chocolate or coffee icing. 198. WHIPPED CREAM. Pour the cream into a clean cool basin; whip (at first gently) until light and frothy. When required for sweet dishes, mix in lightly a little plain castor or vanilla flavoured sugar. When whipped sufficiently put the cream on to a hair sieve, and stand in a cool place or on the ice until required. 199. CHOCOLATE CREAM. For filling pastry, or for serving with jellies, fruit compots, etc. Whip about half a pint of double cream till stiff, add about one ounce of Van Houten’s chocolate, finely grated, and a tablespoonful of icing sugar. Flavour with a few drops vanilla essence, and use as required. 200. GENOISE CAKE. () eggs 6 ozs. butter The thin rind of half a lemon, finely chopped i lb. castor sugar 6 ozs. fiour Break the eggs into a basin or into a copper egg bowl, beat up with a whisk and add the sugar. Whisk these together over a stew-pan of boiling water for about fifteen minutes, till it appears like a thick cream, then stir in by degrees the flour (sifted) and the butter (melted) ; lastly add the lemon rind. Pour this mixture into a well buttered saute-pan and bake in a moderately heated oven from 25 to 30 minutes. Turn out, let cool, and use as required. 201. SPONGE CAKES. 6 ozs. flour j 6 ozs. castor sugar 6 yolks and 4 whites of eggs A gill of milk Sift the flour and put it in front of the fire to dry. Cream the sugar and egg-yolks, and beat or whisk for at least twenty minutes. Now add the milk and the flour, together with the whites of eggs, which have been whisked to a stiff froth ; the flour and egg-whites must be whisked in very lightly and by degrees. Three parts fill some well buttered and sugared or floured sponge cake moulds, and bake in a moderately heated oven for about thirty minutes. 202. PLUM CAKE. 8 ozs. flour J oz. Paisley flour (B. and P.’s) 4 ozs. castor sugar 2 ozs. currants 5 ozs. butter 5 gill milk 1 oz. mixed peel 2 ozs. raisins or sultanas h teaspoonful ground cinnamon 2 eggs Put the sugar into a basin, beat well with the two yolks of eggs, dissolve the butter ; whisk the whites of eggs to a stiff froth, sift the flour with the Paisley flour, clean the fruit, shred the peel, mix all the dry ingredients with the sugar and yolks of eggs, add gradually the whites of eggs and milk. Pour into a buttered mould, and bake in a moderate oven for about one and half hours. 1 lb. butter 3 eggs. 2 ozs. glace cherries, cut in dice The juice of 1 lemon i lb. Vienna flour i lb. castor sugar QUEEN CAKES. 2 ozs. currants (cleaned) ' A grate of nutmeg The thin rind of half a lemon chopped finely i tablespoonful brandy ^ oz. Paisley flour (II. and P.’s)