Choice cookery

The weight of the egg in butter, sugar, and flour £ teaspoonful baking powder 2 tablespoonfuls finely grated chocolate ^ teaspoonful vanilla Put the butter and sugar into a basin, and beat together with a wooden spoon until creamy; if the butter is very hard the basin may be slightly warmed; beat the egg and pass the flour through a sieve; add these alternately to the butter and sugar, beat five or ten minutes, then add the vanilla and baking powder. Pour into small *dariole moulds, three parts filling them, and bake 15 minutes in a slow oven. When baked allow them to stand a few minutes, and turn out. Cover each with chocolate icing (page 103). Sprinkle with minced pistachios, and when set serve. To prepare the moulds, mix 1 teaspoonful of castor sugar and 1 teaspoonful flour together, butter the moulds thickly with melted butter, then dust them with the sugar and flour. ^ lb. castor sugar Beat the butter and sugar to a cream ; add the eggs (beaten) and the flour; beat until quite smooth and light ; then add a quarter of a pound of the cocoanut. Pour this into a round cake mould, lined with buttered paper — the mixture should be about 1^- inches thick. Bake 20 to 30 minutes, lift carefully out, and remove the paper ; when cold, stamp out in rounds with a plain cutter about 2 J inches in diameter ; whip up the cream until stiff, flavour with vanilla and sweeten; dip the rounds in the cream, sprinkle with cocoanut, and serve. *The Darioles are 3s. 6d. per doz. ; by post, 3s. 9d. ; may be obtained from H. M. Young, 27, Arpley Street, Warrington. No. 157. COCOANUT BALLS. £ lb. butter 6 oz. desiccated cocoanut 2 oz. flour £ pint of double cream A few drops of vanilla 3 eggs No. 158. CHOCOLATE ECLAIRS. Prepare mixture as for Petits Choux (page 102), put it into a ^forcing bag with a plain tube, force it on to a baking tin into finger lengths, brush over with egg, and bake for 30 minutes. When cold, split them down one side, and fill them with whipped cream, sweetened and flavoured to taste ; dip each in chocolate icing(page 103), and, when set, dish in a pyramid on a lace paper. No 159. FANCHONNETTES. Prepare same paste as for Petits Choux (page 102). Put it into a ^forcing bag and plain tube, and force out into rounds about two inches in diameter, and bake half an hour ; then remove the centre, and fill with a thick custard or jam. Prepare a little merangue mixture (page 94), put into a forcing tube, and force on the top, in the form of a steeple, dust with castor sugar ; put back into a cool oven for an hour to set the merangue. Part of the merangue mixture may be coloured with cochineal, to make a variety. * Forcing Bag and Plain Tube, Is. 49., by post la. 6d., from H. M. Young, 27, Arpley Street, Warrington. H No. 160. PETITE GATEAUX A L’APRICOT. 1 large egg 2 oz. castor sugar A few drops of vanilla 3 tablespoonfuls of apricot jam 3 tablespoonfuls of water £ oz. minced pistachios or almonds 2 oz. flour 2 oz. butter 3 tablespoonfuls Demerara sugar Beat the butter and sugar to a cream, add the egg beaten and the flour sifted ; beat thoroughly 5 minutes ; butter some small *dariole moulds with dissolved butter ;