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

Bake two thin bottoms from the Vienna Almond Tourte No. 278; and bake another bottom from the Meringue Paste No. 94 or No. 95. Spread one of the first bottoms with an apricot marmalade. Place on top of this the meringue layer. Place on the meringue a layer of wine cream (made after the formula No. 118 without the orange flavor) and cover with the other layer. Ice with lemon fondant and decorate with royal icing. 286.— MERINGUE TOURTE. Bake a bottom with raised edge from No. 83 or No. 84. Spread with raspberry jam. Take Meringue No. 93 and with bag and tube put on a a border and network, dust with sugar and color nicely in the oven. 287,— FRENCH TOURTE A LA CREME. Roll out a bottom from Paste No. 75 or No. 76. Put on a border from the same paste. Fill the center with an almond paste cream. Wash over the rim with egg wash and bake to a nice color. Serve plain, dusted with sugar, or decorate with meringue. Another variety of large Tourtes is made similar to the Cream Pies given in former chapters. The bottoms are made from Pufi paste. Short paste, and from the Sponge and Genoise cake mixtures. From the puff pastes, the bottoms are baked as described in Nos. 131 and 132, and filled with the creams. Other bottoms are made from pastes N0S.82 to 84 with a raised edge of the same paste. The creams are filled in while warm, the same as for the Cream Pies. 288.— TOURTE A LA CREME DE VANILLE. Bake a bottom or a case as indicated above, and fill with the cream made as follows: Take one quart of plain cream, eight ounces of sugar, twelve yolks and four whole eggs, vanilla flavor. Beat the sugar and eggs well together; let the cream come near the boiling point and stir it into the eggs; put back on the fire and stir till it thickens; take off at once, flavor and strain and fill into the baked bottoms; let cool and serve. To this creme may be added chocolate, or the grated rind of oranges or lemons, nut or browned almonds, and this would give your Creme au Cbocolat, Creme d'Oranges, Creme de Noisettes, etc. The same creme made from wine instead of cream, flavored with spice and lemon or orange rind makes another variety of Wine Cream Tourtes. Other tourtes of this class are made from fresh fruits, which should be very ripe, such as strawberries, raspberries and ripe soft peaches. Prepare and bake the bottoms same as for the Creme Tourtes. Beat up firm one quart of double cream and put it on a sieve to drain. Sweeten two quarts of crushed fruit and stir it cold till it forms a rich jam. Mix in this two-thirds of the drained cream and fill into the baked bottom. Fill the rest of the whipped cream into a bag and decorate the tourte with it in lattice fashion. Some of these large Tart Cakes can be baked in sheet form and cut in squares. They may also be baked in the smaller laydr cake tins, but should sell for abetter price to leave a reasonable profit for the maker. They are best suited for a highclass catering trade and for hotels. 289.— QUEEN CAKES. I lb. of sugar i lb. of butter 12 eggs X pt. of cream 1% oz. of cornstarch % oz. baking powder 4 oz. chopped almonds 4 oz. chopped citron Mix like pound cake and add the peel and almonds. Roll out a thin sheet of paste No. 82; place on a baking sheet; grease high muffin rings and set close together on the paste; fill the rings half with the mixture and bake in medium heat. Ice vanilla. 290.— CUP CAKES No. I. % lb. sugar % lb. butter 8 eggs yi pt. milk I lb. flour ^ oz. baking powder Vanilla flavor 291.— CUP CAKES No. 2. 1% lb. sugar % lb. butter and lard 1 pt milk 8 eggs 2% lbs. of flour ij^ oz. baking powder Extract of lemon 292.— CUP CAKES No. 3. 2 lbs. sugar i lb. butter 10 eggs I qt. milk 4X '^s- flo"' i oz. of soda