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

373.— ALMOND BREAD. PUMPERNICKEL. % lb. sugar ^ lb. flour z% lb. cake crumbs yi lb. unpeeled almonds 6 eggs ^ oz. ammonia 2 ozs. powdered cocoa, ^ oz. cinnamon and cloves. Mix all the ingredients into a firm paste; roll in strips as long as the pan; flatten a little, to make the strips i^-inch wide and ^-inch thick; wash with egg and bake; ice vanilla and cut in slices while warm. 374,— ANISE TOAST. I lb. sugar 8 eggs 4 yolks }i oz anise seed I lb. flour, lemon flavor. Beat up warm and mix same as Sponge Cale Bake in long narrow pans greased and dusted with flour; let cool, cut in slices, and toast same as Zwieback. 375.— MERINGUES. Prepare the No. 94, or the Italian or French Meringue pastes Nos. 95 or 96. Get ready the Meringue boards as directed in No. 91. Soak in water and cover with paper. Prepare also some waxed pans, or pans greased and dusted with flour. Color a part of the paste pink in a separate bowl. 376 —APPLES. PEARS. Take the bag and plain tube; put a little of the pink paste in on one side of the bag, and fill with 379— ANIMALS. Use one or two colors of paste in one bag; lay out on waxed pans in form of pigeons or roosters, starting on the tail; form the body, and last draw up the head; then put on the wings, feet and eyes. Swans and large birds are made on one side only, to lay flat on the pan; others can be made to sit up straight. For other animals, such as dogs, sheep, etc., a flat bottom is made from white meringue, sprinkled with green colored sugar. Then, with a small plain tube, the animal figure is put on; starting at the back part of a body in S shape; next make the head; then put on the ears, legs, tail and eyes. the white paste, Drop out in half-inch globules These figures should be dried at a very slow heat on the boards, a little apart. Put in the center of '° be perfect. half of the drops a small strip of angelica, to represent the stem of the apple; and in the center of the other drops a whole clove, from which the berry has been taken, to form the top. Sprinkle with a little colored sugar, and put the boards in the oven to dry. The meringues should more dry than bake. When sufficiently dry, put two of the drops together; this forms the apple. Put away carefully, and let dry a little more before serving. For PEARS, dress the meringues on in half a pear shape, lengthwise, and put together in this manner. . ,, The PEARS may also be dressed da the pans in one piece, and finished with angelica and cloves, 377.— MUSHROOMS. Put some of the white Meringue paste in bag, and use a plain tube. Put drops on the papered boards, same as for apples. Smooth the top with a wet finger tip so as to form a half globule. Dust the tops with cocoa powder or cinnamon, and put in the oven to dry. Take a dusted pan and put on as many steeples as you have tops. Put the steeples in the oven to dry. When the tops are sufficiently dry, lift them off the board and place one on each steeple. Let dry a little more; this forms the mushroom. 378.— STRAWBERRIES. GRAPES. CHERRIES. Dress pink paste on the boards to form half a strawberry. Sprinkle thickly with carmine colored sugar. Place the stem in one half, let dry and put together; let dry a little more; put on some leaves that have been made with green colored paste, and you have the Strawberry. GRAPES may be made on dusted pans in the the same manner. For CHERRIES make a bottom of white paste, and put on the Cherries in pink or red. Form stems and leaves of green colored paste. 380.— EASTER EGGS. Lay the paste with plain tube in half egg shape on the boards; let dry, take off the boards; take out the soft inside and smooth with the back of a small spoon; let dry a little more and decorate in the same manner as Sponge Eggs No. 316.