Boston Cooking-School cook book

[illustration: Cigarettes a la Prince Henry] Roll Puff Paste (p. 618) very thin and spread with Chicken Forcemeat (p. 139). Roll like jelly roll and cut in pieces 4 inches long and a little larger than a cigarette. Brush over with egg, crumb, fry, and drain (see p. 397). ZIGARAS A LA RUSSE Puff Paste (p. 618) 1 tablespoon heavy cream 2 tablespoons butter 1 egg yolk 4 tablespoons flour Vg cup grated cheese 4% cup milk Salt and cayenne Melt butter, add flour, and pour milk on gradually. Add cream, egg yolk, and cheese. Season highly. Cool. Make like Cigarettes a la Prince Henry. BANBURY TARTS 1 cup seeded raisins, chopped 1 egg, slightly beaten 1 cup sugar 1 tablespoon cracker crumbs Juice and grated rind 1 lemon Mix raisins, sugar, egg, crumbs, lemon juice, and rind. Roll pastry % inch thick, and cut pieces 3% inches long by 3 inches wide. Put 2 teaspoons of mixture on each piece. Moisten edge halfway round with cold water, fold over, press edges together with 3-tined fork first dipped in flour. Bake 20 minutes in moderate oven (350°) With Cheese. Place a thin square of cheese on filling before folding. Start baking in hot oven (450° F.), reducing heat after 5 minutes to moderate (350° F.). AMSTERDAM PASTRY NOVELTIES Roll Puff Paste and cut in pieces 6 by 2 inches. Sprinkle ends with sugar mixed with cinnamon (using 3 parts sugar to 1 part cinnamon) and roll ends toward center twice. Prick unrolled part with fork, place on cooky sheet, and bake in hot oven (450° F.). Spread unrolled sections with currant jelly which has been beaten with fork until of right consistency to spread evenly. Over jelly arrange 1-inch sections of canned peaches. If peaches are not soft, cook in their own sirup with a small quantity of sugar. CONDES 2 egg whites 24 cup almonds, blanched and 34 cup powdered sugar finely chopped Beat egg whites until stiff, add sugar gradually, then almonds. Cut Puff Paste (p. 618) in strips 31% inches long by 1% inches wide. Spread with mixture; avoid having it come close to edge. Dust with powdered sugar and bake 15 minutes in moderate oven (350° F.). CREAM HORNS Roll Puff Paste (p. 618) in long rectangular piece, 1% inch thick. Cut in strips 34 inch wide. Roll paste over forms bought for the purpose, having edges overlap. Bake in hot oven (450° F.) until well puffed and slightly browned. Brush over with egg white slightly beaten and diluted with 1 teaspoon water, then sprinkle with sugar. Finish baking in moderate oven (350° F.) and remove from forms. Cool, fill with Cream Filling (p. 672) or whipped cream. FLORENTINE MERINGUE Roll Puff (p. 618) or Plain Pastry (p. 621) 1 inch thick; cut a piece 10 inches long by 7 inches wide; place on cooky sheet, wet edges, and put on a half-inch rim. Prick with fork 6 times and bake. Cool and spread with jam, cover with Meringue II (p. 626) and almonds blanched and shredded; sprinkle with powdered sugar and bake until delicately brown. MARGUERITE SQUARES 11% cups sugar 2 egg whites 14 cup water 4 cup shredded coconut 12 marshmallows, cut in eighths 14 cup seeded raisins V4 teaspoon vanilla Boil sugar and water until it threads, add marshmallows, pour gradually on egg whites beaten stiff, while beating constantly. When thoroughly blended, add coconut, raisins, and vanilla. Bake 2-inch squares of Puff Paste (p. 618) until delicately brown. Spread nearly to edge with mixture and finish baking. NAPOLEONS Bake 3 sheets of pastry, pricking before baking. Put between the sheets Cream Filling (p. 672), spread top with Confectioners’ Frosting (p. 678), sprinkle with pistachio nuts blanched and chopped, crease in pieces about 214 by 4 inches, and cut with sharp knife. NUT PASTRY ROLLS