Bread, cakes, and biscuits

Pate & Poupelin, cfc. (French).— Put 4oz. of butter in a stewpan, together with nearly half a pint of water, and add a pinch of salt. When it boils stir in 4oz. of sifted Vienna flour and the rind of half a lemon finely chopped, and work over the fire until the flour is cooked. The pate must be very stiff, and the sides of the pan must become quite clean before it is taken off the fire. Let it cool a little, then work in a whole egg and the yolk of one egg ; beat well for a few minutes, and use when cold. — A la Turque : Sift Jib. of flour into a basin, rub in lightly 4oz. of butter. Blanch, peel, and chop finely 4oz. of sweet almonds, weigh 6oz. of caster sugar, and add these to the flour and butter. Sprinkle over half a teaspoonful of powdered saffron and a pinch of salt. Mix these ingredients thoroughly, beat up an egg, and work this in until a smooth paste is obtained. A little water may be added if found too stiff.— A la Duchesse : But half a pint of cream, loz. of caster sugar, 2oz. of butter, one teaspoonful of orange-flower water, and a pinch of salt in a stewpan. Let it come to the boil, and stir in 5oz. of best flour, sifted. Work it over the fire for a few minutes, then add a well-beaten egg. Mix thoroughly, and use when cooled. — d’Amandes ; Pound Jib. of blanched almonds in a mortar. When quite fine pass through a sieve, return to the mortar, and add Jib. of icing sugar. Mix well, and moisten with the juice of half a lemon and a dessertspoonful of water. Put all in a stewpan, and stir over the fire until warm ; then turn out, and use when cold. — Another Way ; Put |lb. of lump sugar and half a gill of water into a copper sugar boiler, add three drops of essence of almond, and allow it to dissolve. Place it on the fire and boil for a few minutes (“ blow ” degree), then add 6oz. of ground almonds and a pinch of powdered saffron, stir well, and work in the yolk of an egg. Turn out on to a marble slab and work to a smooth paste. Pfann Kuchen (Austrian). — Roll out some brioche paste one-sixth of an inch thick, stamjTit out in rounds 3in. across, and spread on half of them some rich apricot marmalade, leaving a margin clear all round. Cover these rounds with the plain ones, pressing the moistened edges well together. Now flour a clean cloth, and set the cakelets on this, cover them lightly, and leave them in a warm place to rise for fifteen or twenty minutes. Then fry a light golden brown in butter, lift them out with a skimmer, drain, then drop them one at a time in hot rum-flavoured syrup. Lift out, and serve very hot. Radonen Kuchen. — Warm half a pint of milk, and mix into it Joz. of yeast. Put lib. of flour into a basin, make a hollow in the centre, and pour the yeast and milk into this, working it well into the flour, but keeping a dry ring of the> latter all round, then cover the basin, and leave this to rise. Meanwhile beat Jib. of butter to a cream, then work into it five whole eggs, beating the mixture for fully twenty minutes ; now mix in Jib. of well washed and dried currants, a few sultanas, a little sugar, and a pinch of salt. Work this all to a smooth dough with the flour, &c., butter a mould, strew it well with chopped almonds, flour, and caster sugar, pour in the mixture, and bake half an hour in a hot oven.