The new practical cookery guide

Soupir — Small round meringue shells filled with nut butter cream on a round iced biscuits. Succes — Barquettes of sweet paste filled with honey, pounded nuts, and butter cream, white icing over, pralines. Surprises — Small Italian meringue filled with butter cream, chocolate icing. Symiane — Two half-moon shape pieces of nougat, pralines cream between and over, glace cherry on top. Turino — A strip of almond Genoise masked with chestnut butter cream, cut triangle shape, green icing over. Yvette — A strip of almond biscuit masked with honey butter cream, cut fancy shape, coffee icing over. 480 The New Practical Cookery Guide. Zephirs — Almond paste baked in small fancy tartlets, filled with stoned brandy cherries, white puree of apples over and chopped pistachios. Petits Fours Secs. Anonymes — 41b. butter beaten to a cream with 41b. fine sugar, eight eggs added gradually, then 2oz. of ground almonds, 2 oz. of currants, 41b. dry flour, and rum flavour, baked in fancy tartlet tins. Biarritz — |lb. of almonds, 41b. fine sugar pounded with a few whites of eggs to make a stiff paste, formed into large olive shape, with a fine salpicon of crystallised fruit inside, baked and gummed. Boulonnais — 41b. fine sugar, 41b. pastry floor, 41b. warmed butter, |lb. currants, and flavouring : add sufficient whisked whites of eggs to form a paste, bake as biscuits. Cajntaine — lib. flour, 41b. butter, jib. sugar, and sufficient cream to make a stiff paste, rolled and cut in fancy strips, and bake. Cigarettes Russe — Eight whisked whites of eggs mixed with 14oz. of fine sugar, 5oz. of flour, 6oz. of warmed butter, vanilla, piped on waxed sheets, as finger circuits (a part) ; when lightly done, roll them round a pencil to imitate cigarettes. Cojyeattx — lib. ground almonds, l^lb. fine sugar mixed with a little cream, jib. of flour, and eight whisked whites of eggs ; when lightly done, twist them quickly whilst warm round a steel, corkscrew fashion. Glace s (Ices). Diplomate — Small puff paste (feuilletage) tartlets filled with cream patissicre mixed with crushed marrons glaces, cover with rounds of puff paste, pralines, and baked. Eugenie — Small barquette of puff paste filled with minced crystallised apricots, pralines, and baked . Intimes — Strips of sweet paste masked with almond cream, royal icing, and 'chopped almonds over, cut in triangles and baked. Jamaique — Fancy sweet paste tartlets filled with almond cream and chopped orange peel, rum flavour, finely shredded almonds on top, and baked. Langue de Chat — lib. fine sugar beaten with four yolks of eggs and a little milk, lib. sifted flour and 6oz. of warmed butter, ten whisked whites of eggs, and baked finger biscuit shape. Lia — Puff paste tartlets filled with salpicon of pineapple, a rose of almond paste over, and baked. Mignon — Small square tartlets lined with puff paste, filled with almond paste flavoured with coffee essence, royal icing, with coffee essence over and chopped almonds, and baked. Ninette — As Cigarettes Russe, Chantilly cream piped inside, and finely chopped pistachios at one end. Patience — 41b. fine sugar, ^lb. pastry flour mixed with a little cream, vanilla, and eight whisked whites of eggs, dressed fancy sliaj^e on waxed sheets, and baked. Rockers — 41b. fine sugar, eight whites of eggs, and the juice of a lemon, whisked on hot plate; i i 482 The New Practical Cookery Guide.