Choice cookery

mix one teaspoonful of flour and one teaspoonful of sugar together, and with this dust each of the moulds, then three parts fill them with the mixture ; bake 15 minutes in a slow oven. Put the jam, Demerara sugar, and water into a saucepan and boil ten minutes, or until syrupy; then put through a fine hair sieve. Turn out the gateaux and dip each in the puree, and sprinkle with the minced pistachio nuts or almonds. Dish neatly, and strain round the base of the dish the remainder of the apricot puree. Serve hot or cold. No. 161. GENOESE GATEAUX. 9 eggs 6 oz. butter \ oz. minced pistachio nuts ^ pint thick cream | pint sherry A few drops cochineal § lb. castor sugar 9 oz. flour 2 tablespoonfuls apricot jam 2 tablespoonfuls Demerara sugar 2 tablespoonfuls water Put the eggs and castor sugar into a basin, set it over a pan of hot water, and whip until warm; then *Dariole Moulds, 3s. 6d. per dozen, by post 3s. 9d., from H. M. Young, 27, Arpley Street, Warrington. remove, and continue the whipping 20 minutes, or until the mixture is a thick froth; melt the butter slowly in a saucepan, add a little butter to the mixture, then a little flour, which must be passed through a wire sieve; continue this until the whole is added, tossing it in very lightly with a spoon; on no account must this be beaten after the butter and flour have been added. Have ready lined, with buttered or oiled paper, four round cake moulds, 10, 7J, 6, and 4J inches in diameter, pour the mixture in equal thickness into each, bake these in a slow oven ; the largest will take about half-an-hour. When baked lift carefully out of the tins and remove the papers ; when cold, take four fancy round cutters, a little smaller than each cake, and cut off the outside brown ; take a small cutter, about 1J inches in diameter, and cut out the centre of each ; put the two tablespoonfuls of jam, Demerara sugar, and water into a saucepan, and boil ten minutes; pass through a hair sieve, and paint over the outer edge of the largest cake with the syrup; then sprinkle with the minced pistachios ; put this in the centre of a glass dish, make some small holes with a knife on the top of this, pour in a little of the sherry; continue this with each cake, placing one on the top of the other. Whip up the cream until stiff, flavour with one dessertspoonful of castor sugar and a few drops of vanilla ; colour part of it with cochineal, and put the two coloured creams into a *forcing bag with a rose tube ; fill the centre of the gateaux with the cream, forming a rose on the very top; then ornament it with small roses to taste. The cuttings may be used for a pudding with a little jam and custard poured over, and garnished with whipped cream if liked. No. 162. SNOW CAKE. £ lb. butter | lb. potato flour A few drop3 of lemon essence 1 teaspoonful of baking powder £ lb. castor sugar Whites of 2 eggs Yolk of 1 egg Beat the butter and sugar to a cream, add the eggs (beaten) alternately with the flour ; beat 10 minutes ; then stir in the vanilla and baking powder. Pour into a flat baking tin, which must be buttered, dusted with sugar, then with flour —the mixture should cover the tin about half an inch thick; bake in a slow oven half an hour, turn out, and, when cold, divide in finger lengths or fancy shapes. This may also be covered with any of the water icings if liked. No. 163.