CHOCOLATE BISCUITS Add to 4 well-beaten yolks 2 ounces of chocolate, scraped very fine, and 6 ounces of sugar ; mix well, and add the whites of 6 eggs beaten to a froth ; when well mixed stir in little by little 6 ounces of flour ; put the biscuit on white paper or in small paper CAKES AND BISCUITS 109 moulds; sprinkle a little powdered sugar over them, and bake in a moderate oven. PALAIS-BOYAL BISCUITS Take 1 pound of eggs, 1 pound of sugar, half a pound of flour ; beat the whites and the yolks separately ; stir the yolks into the whites; add the sugar, the grated rind of a lemon, and the flour ; drop in square tins, sift powdered sugar over them, and bake in a quick oven. XTarte an& iPfes ALMOND CAKE Blanch and pound smooth 1 pound of sweet almonds with a little rose-water; stir in 3 weU-beaten eggs, 2 ounces of warm butter, a little grated lemon -peel, a tablespoonful of lemon-juice, and 3 ounces of sugar✪ ALMOND CAKE; mix well. Line some patty-pans with puflf-paste, put in the mixture, and bake in a quick oven. ALMOND CUPS Blanch and pound 1 pound of sweet al- monds, adding a little rose-water ; mix with three-quarters of a pound of powdered sugar ; stir the paste over a gentle fire; make cups of the almond paste; bake them in a cool oven ; when done, fill them with custard, and serve. TARTS AND PIES HI ANGELICA PIE Take an equal quantity of peeled and cored apples and of angelica stalks, also peeled and cut into small pieces ; boil the apples in water enough to cover them, to Avhich add lemon- peel and sugar; boil some sugar till reduced to a syrup✪ ANGELICA PIE, and strain ; place the sj^rup on the fire together with the angelica and boil for ten minutes; line a plate with puff-paste, over which put a layer of apples, then one of angelica, till the plate is full ; pour in some syrup, put on the cover, and bake in a mod- erate oven. LEMON TABTS Mix together half a pound of powered sugar, 2 eggs, the crumbs of a sponge-cake, the juice and grated rinds of 2 lemons✪ LEMON TARTS ; beat smooth and place in tins lined with puff- paste ; bake a light brown. PEACH COBBLER Line a dish with plain pastry, and pour into it freshly stewed peaches✪ PEACH COBBLER. Cover the dish with pastry, and bake a nice brown. 112 COLD DISHES FOR HOT WEATHER PRESERVED FKUTT PUFFS Cut into squares a good puff-paste, and lay a small quantity of jam✪ PRESERVED FRUIT PUFFS on each ; double them over and pinch the edges ; lay them on sheets of paper, ice them, and bake for about twenty minutes. SANDWICH PASTRY EoU out two pieces of paste very thin; spread apricot or raspberry jam✪ SANDWICH PASTRY over one of them ; cover with the other, and bake ; cut it into squares and glaze. SMALL PASTRY EoU out a piece of puff-paste ; brush it over with egg; sprinkle over it some chopped almonds and granulated sugar✪ SMALL PASTRY; cut into shapes, and bake in a moderate oven. SWEETMEAT ROLL EoU a strip of puff-paste to an eighth of an inch in thickness ; spread with jam✪ SWEETMEAT ROLL ; roll, and pinch the ends to keep the sweetmeats from coming out. Glaze with egg, and bake in a moderate oven. ALMOND PUDDING Blanch and pound very fine half a pound of sweet almonds. Beat up 8 eggs ; mix 1 pound of sugar and three-quarters of a pound of butter to a cream; stir in the almonds, then the eggs ; add a little rose-water and a pint of cream✪ ALMOND PUDDING ; place in a pudding-dish with a ring of puff-paste, and bake for three-quar- ters of an hour. AMBEB PUDDING Beat together three-quarters of a pound of powdered sugar and 1 pound of butter till reduced to a cream; add the well-beaten yolks of 15 eggs, and enough candied orange to give it a color and to flavor it ; line a dish with a crust the same as for pie✪ AMBER PUDDING, pour in the 8 114' COLD DISHES FOR HOT WEATHER mixture, cover it with crust, and bake it in a slow oven. APRICOT PUDDING ✪ APRICOT PUDDING

AI-modernized reading of the original text

CHOCOLATE BISCUITS Add to 4 well-beaten yolks 2 ounces of chocolate, scraped very fine, and 6 ounces of sugar ; mix well, and add the whites of 6 eggs beaten to a froth ; when well mixed stir in little by little 6 ounces of flour ; put the biscuit on white paper or in small paper moulds; sprinkle a little powdered sugar over them, and bake in a moderate oven. PALAIS-BOYAL BISCUITS Take 1 pound of eggs, 1 pound of sugar, half a pound of flour ; beat the whites and the yolks separately ; stir the yolks into the whites; add the sugar, the grated rind of a lemon, and the flour ; drop in square tins, sift powdered sugar over them, and bake in a quick oven. XTarte an& iPfes ALMOND CAKE Blanch and pound smooth 1 pound of sweet almonds with a little rose-water; stir in 3 well-beaten eggs, 2 ounces of warm butter, a little grated lemon -peel, a tablespoonful of lemon-juice, and 3 ounces of sugar; mix well. Line some patty-pans with puflf-paste, put in the mixture, and bake in a quick oven. ALMOND CUPS Blanch and pound 1 pound of sweet almonds, adding a little rose-water ; mix with three-quarters of a pound of powdered sugar ; stir the paste over a gentle fire; make cups of the almond paste; bake them in a cool oven ; when done, fill them with custard, and serve. TARTS AND PIES HI ANGELICA PIE Take an equal quantity of peeled and cored apples and of angelica stalks, also peeled and cut into small pieces ; boil the apples in water enough to cover them, to Avhich add lemonpeel and sugar; boil some sugar till reduced to a syrup, and strain ; place the sj^rup on the fire together with the angelica and boil for ten minutes; line a plate with puff-paste, over which put a layer of apples, then one of angelica, till the plate is full ; pour in some syrup, put on the cover, and bake in a moderate oven. LEMON TABTS Mix together half a pound of powered sugar, 2 eggs, the crumbs of a sponge-cake, the juice and grated rinds of 2 lemons ; beat smooth and place in tins lined with puffpaste ; bake a light brown. PEACH COBBLER Line a dish with plain pastry, and pour into it freshly stewed peaches. Cover the dish with pastry, and bake a nice brown. PRESERVED FKUTT PUFFS Cut into squares a good puff-paste, and lay a small quantity of jam on each ; double them over and pinch the edges ; lay them on sheets of paper, ice them, and bake for about twenty minutes. SANDWICH PASTRY EoU out two pieces of paste very thin; spread apricot or raspberry jam over one of them ; cover with the other, and bake ; cut it into squares and glaze. SMALL PASTRY EoU out a piece of puff-paste ; brush it over with egg; sprinkle over it some chopped almonds and granulated sugar; cut into shapes, and bake in a moderate oven. SWEETMEAT ROLL EoU a strip of puff-paste to an eighth of an inch in thickness ; spread with jam ; roll, and pinch the ends to keep the sweetmeats from coming out. Glaze with egg, and bake in a moderate oven. ALMOND PUDDING Blanch and pound very fine half a pound of sweet almonds. Beat up 8 eggs ; mix 1 pound of sugar and three-quarters of a pound of butter to a cream; stir in the almonds, then the eggs ; add a little rose-water and a pint of cream ; place in a pudding-dish with a ring of puff-paste, and bake for three-quarters of an hour. AMBEB PUDDING Beat together three-quarters of a pound of powdered sugar and 1 pound of butter till reduced to a cream; add the well-beaten yolks of 15 eggs, and enough candied orange to give it a color and to flavor it ; line a dish with a crust the same as for pie, pour in the mixture, cover it with crust, and bake it in a slow oven. APRICOT PUDDING

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ALMOND CAKEALMOND CAKESBRISTOL CAKESCHOCOLATE BISCUITSPALAIS-BOYAL BISCUITSALMOND CUPSANGELICA PIELEMON TARTSLEMON TARTSPEACH COBBLERPEACH COBBLERPRESERVED FRUIT PUFFSSANDWICH PASTRYSMALL PASTRYSWEETMEAT ROLLALMOND PUDDINGAMBER PUDDINGAPRICOT PUDDING

Cold dishes for hot weather