The universal cookery book

11 Blanch and beat half a pound of sweet almonds in a mortar with a spoonful of water till quite fine, gradually adding the whites of eight eggs, whisked or beaten to a froth ; then mix in half a pound of loaf-sugar finely powdered. Spread sheets of white paper on your baking-tin, and over that the proper wafer-paper. Lay the paste on it in pieces about the size of a walnut, and sift fine sugar over. Bake carefully in a moderately hot oven, and when cold cut the wafer-paper round. If you choose, you can lay two or three almond-strips on the top of each cake as they begin to bake.” Dents de Loup Biscuit. Fold two sheets of paper lengthwise like a fan, then double it, butter the paper, and spread it open. Break into a pan two eggs, and mix with them four spoonfuls of powdered sugar, two of flour, and the grated rinds of two lemons ; and when these are well mixed together, add a quarter pound of melted butter. Pour a spoonful of this preparation on the edge of the paper, guiding it along the folds with your finger ; take another spoonful, and do the same, leaving a space between the folds, that they may not touch in baking. Sprinkle them with sugared anise-seed, or any other spice preferred, and bake them in a well-heated oven, and as soon as they are taken out, shake them from the paper carefully, that they may not break.” DOMINOES. Dominoes. Have any kind of sponge-cake, baked in a rather thin sheet. Cut this into small, oblong pieces, the shape of a domino. Frost the top and sides of them. When the frosting is hard, draw the black lines, and make the dots, with a small brush that has been dipped in melted chocolate. — New Cook-Book : Miss Maria Parloa. Estes & Lathriat, Pubs. (By per.) Bachelor Buttons. These delicious little cakes are prepared by rubbing two ounces of butter into five ounces of flour ; add five ounces of white sugar ; beat an egg with half the sugar, then put it to the other ingredients ; add almond flavoring according to taste. Roll them in the hand about the size of a large nut, sprinkle them with white sugar, and place them on tins with buttered paper. They should be slightly baked. — Godey ' s Lady ’s Book. (By per.) Maids of Honor. Make some new milk lukewarm, then put in a spoonful of rennet, and stir it well through a cheesecloth to get rid of the whey ; to half a pound of the curd put six ounces of butter, four yolks of eggs, and sugar and nutmeg to taste. Mix all the ingredients well ; line patty-pans with a puff paste, fill them with the mixture, and bake in a quick oven. The cheesecakes may be flavored with lemon if desired. — Peterson's Magazine. (By per) BOW-KNOTS. Bow-Knots. Cut thin puff-paste into half-inch strips, and shape them on the baking-pan into the form of a double bow-knot. When baked, put jelly on each loop of the bow. — Boston Cook-Book : Mrs. D. A. Lincoln. Roberts Brothers , Pubs. ( By per) Cupid’s Wells. Cut the rounds of puff -paste of three or four different sizes ; use the largest one for the bottom, and cut the centres from the others, leaving the rims of different widths, and put them on the whole round, with the narrowest at the top. Bake, and fill with jelly. — The Boston Cook-Book: Mrs. D. A. Lincoln. Roberts Brothers , Pubs. (By per) Rich Bride-Cake.