Name: Paul Richards' book of breads, cakes, pastries, ices and sweetmeats
Author: Paul Richards

cream candies; or, set nearly touching each other chocolate or maraschino and decorate with halves on a wire grate and the icing poured over. The of walnuts dipped in caramel and fruit glace, icing used may be a soft royal icing or a fondant 278.— VIENNA ALMOND TOURTE. ••^'"S- To the Mixture No. 244 or No. 247 add four To make the small cakes attractive, prepare a ounces of dried and ground almonds. Bake three batch of white icing and divide it into four or layers and fill with Almond Cream No. 114. Ice five parts; color one part pink, flavor rose or with Almond Paste Icing No. 215. Spread the 34 PAUL RICHARDS BOOK OF BREADS, CAKES icing on very smooth, put back in the oven and color nicely; let cool and ice with a pink fondant flavored maraschino, and decorate with French Cruit in an artistic manner. 279.— VIENNA CHOCOLATE TOURTE. One-half of a pound of almond paste, eight ounces of sugar, eight ounces of butter, four ounces of chocolate, twelve yolks, twelve whites, four ounces of flour✪ Vienna Chocolate Tourte. Cream sugar and butter with the yolks; add the almond paste rubbed smooth with four whites and the grated chocolate or cocoa powder; beat the other whites of eggs 6rm and draw in the cream with the flour. Bake in three layers and fill with Chocolate Nut Cream No. iiz. Ice the center of top chocolate, and the sides with maras- chino fondant, and decorate with nuts and glazed almonds. 280.— LINZER TOURTE. Roll out a bottom from paste No. 84. Put on a large raised edge from a strip of the same paste. Fill with a cherry fruit jam, or a compote of pit- ted cherries✪ Linzer Tourte. From the same paste form a lattice of strips and cover the cherries. Bake in a med- ium heat, dust with sugar and serve. 281.— GERMAN BROD TOURTE. Pound three-quarters of a pound of dried and browned almonds with six eggs and add one pound of powdered sugar; work in to it gradually twelve more yolks and add six ounces of dried and browned rye-bread crumbs moistened with one- half of a gill of rum; add four ounces of cocoa powder and one ounce of ground cinnamon, cloves and allspice mixed together; add four ounces of orange peel and four ounces of citron cut very fine✪ German Brod Tourte. Beat the whites of the eggs firm and add to it the mixture with four ounces of flour. Bake in one large ring form in a slow oven. When baked and cool ice with a nice liquor — flavored icing and decorate with fruit. 282.— ALLIANCE TOURTE. Bake three layers: one layer of the the Brod Tourte, one layer of the Vienna Almond Tourte, and one layer of the Mixture No. 248. Spread one layer with apricot marmalade, one layer with raspberry marmalade✪ Alliance Tourte, put together, spread with an almond icing and put in the oven to dry. Let cool and ice with fondant in three colors. Dec- orate with royal icing and fruit glace. 283.— SAND TOURTE. Eight ounces of butter, twelve ounces of sugar, eight ounces of cornstarch, four ounces of flour, fourteen yolks and twelve whites of eggs, the grated rind of one lemon, one-quarter of a tea- spoonful of mac✪ Sand Tourtee. Cream butter and sugar and add the yolks grad- ually with a spoonful of starch and flour, and work PASTRIES, ICES AND SWEETMEATS. it into the cream together; add the flavor andlats the whites beaten firm. Bake in a slow heat in a large ring form. Ice with a maraschino fondant and decorate nicely. 284.— PUNCH TOURTE. Bake four thin layers from Mixture No. 247. Take some firm apple marmalade and mix with some good rum, the juice and grated rind of one lemon or orange✪ Punch Tourte, and spread it between the lay- ers. Ice with a punch-flavored fondant and deco- rate with royal icing and fruit. 285.— TOURTE A LA ROYALE. ✪ Tourte a la Royale

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cream candies; or, set nearly touching each other chocolate or maraschino and decorate with halves on a wire grate and the icing poured over. The of walnuts dipped in caramel and fruit glace, icing used may be a soft royal icing or a fondant 278.— VIENNA ALMOND TOURTE. ••^'"S- To the Mixture No. 244 or No. 247 add four To make the small cakes attractive, prepare a ounces of dried and ground almonds. Bake three batch of white icing and divide it into four or layers and fill with Almond Cream No. 114. Ice five parts; color one part pink, flavor rose or with Almond Paste Icing No. 215. Spread the 34 PAUL RICHARDS BOOK OF BREADS, CAKES icing on very smooth, put back in the oven and color nicely; let cool and ice with a pink fondant flavored maraschino, and decorate with French Cruit in an artistic manner. 279.— VIENNA CHOCOLATE TOURTE. One-half of a pound of almond paste, eight ounces of sugar, eight ounces of butter, four ounces of chocolate, twelve yolks, twelve whites, four ounces of flour. Cream sugar and butter with the yolks; add the almond paste rubbed smooth with four whites and the grated chocolate or cocoa powder; beat the other whites of eggs 6rm and draw in the cream with the flour. Bake in three layers and fill with Chocolate Nut Cream No. iiz. Ice the center of top chocolate, and the sides with maras- chino fondant, and decorate with nuts and glazed almonds. 280.— LINZER TOURTE. Roll out a bottom from paste No. 84. Put on a large raised edge from a strip of the same paste. Fill with a cherry fruit jam, or a compote of pit- ted cherries. From the same paste form a lattice of strips and cover the cherries. Bake in a med- ium heat, dust with sugar and serve. 281.— GERMAN BROD TOURTE. Pound three-quarters of a pound of dried and browned almonds with six eggs and add one pound of powdered sugar; work in to it gradually twelve more yolks and add six ounces of dried and browned rye-bread crumbs moistened with one- half of a gill of rum; add four ounces of cocoa powder and one ounce of ground cinnamon, cloves and allspice mixed together; add four ounces of orange peel and four ounces of citron cut very fine. Beat the whites of the eggs firm and add to it the mixture with four ounces of flour. Bake in one large ring form in a slow oven. When baked and cool ice with a nice liquor — flavored icing and decorate with fruit. 282.— ALLIANCE TOURTE. Bake three layers: one layer of the the Brod Tourte, one layer of the Vienna Almond Tourte, and one layer of the Mixture No. 248. Spread one layer with apricot marmalade, one layer with raspberry marmalade, put together, spread with an almond icing and put in the oven to dry. Let cool and ice with fondant in three colors. Dec- orate with royal icing and fruit glace. 283.— SAND TOURTE. Eight ounces of butter, twelve ounces of sugar, eight ounces of cornstarch, four ounces of flour, fourteen yolks and twelve whites of eggs, the grated rind of one lemon, one-quarter of a tea- spoonful of mace. Cream butter and sugar and add the yolks grad- ually with a spoonful of starch and flour, and work PASTRIES, ICES AND SWEETMEATS. it into the cream together; add the flavor andlats the whites beaten firm. Bake in a slow heat in a large ring form. Ice with a maraschino fondant and decorate nicely. 284.— PUNCH TOURTE. Bake four thin layers from Mixture No. 247. Take some firm apple marmalade and mix with some good rum, the juice and grated rind of one lemon or orange, and spread it between the lay- ers. Ice with a punch-flavored fondant and deco- rate with royal icing and fruit. 285.— TOURTE A LA ROYALE.