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

BELGRADE SLICES. ■2.% lbs. sugar, 3 lbs. flour, 10 eggs, Yi oz. ammonia, the grated rind of one lemon, ^ a grated nutmeg, 8 ozs. sultanas, 8 ozs. almonds, 8 ozs. currants, 4 ozs. citron. Beat sugar and eggs together and mix with the dry ingredients into a paste; roll out in strips; make and bake same as No. 373. 401.— ANISE SLICES. I lb. sugar, 12 yolks of eggs, J4 oz. ammonia, yi. oz. anise seed, i^ lb. flour, the grated rind of one lemon. Mix same as No. 400; bake in strips and cut in slices. 402.— OPERA SLICES. Roll out puff paste in a thin sheet, cut into threeinch wide strips. Fill the center of the strip with a filling from No. 173 to No. 178; fold the sides over the cream; wash and put on a netting of pufi paste strips; bake and cut in slices. 403.— FLORADORA SLICES. Bake a bottom from paste No. 82, and a top from paste No. 75. Mark the top into oblongs with a knife before baking. Spread the baked bottom with Floradora cream No. 137; put on the top sheet, ice pink and sprinkle with chopped pistachio nuts. Cut into slices. 404.— ECCLES CAKE. Make same as the Rissoles No. 388. Fill with the raisin pie mixture, or with mince meat. Bake in a good heat. 405.— ALMOND SLICES. A variety of other slices can be made by spreading a layer of almond paste between two layers of puff paste; cut in strips or slices, egg wash and sprinkle with chopped almonds, and bake to a nice color. From the Milanaise paste No. 319 another variety can be made; using one layer of puff paste and one layer of Milanaise; or bake strips of Milanaise, put together with jam, ice and sprinkle with nuts or almonds while warm, and cut in slices before the baked paste gets too crisp. Another way is to roll out one sheet of puff paste or short paste; spread with jam, and with bag and tube spread a net work of soft macaroon paste over. Bake and cut into squares or slices. 406— QUEEN BISCUIT. I lb. of almonds, i lb. of sugar, 4 whites of eggs, one-half lemon rind grated. Crush the almonds and make into a smooth paste with the whites and sugar. Roll out and cut in crescents or rings; wash and dip in finely shredded almonds, and bake in a slow heat. 407.— SEED BISCUIT. 4 ozs. sugar, 4 ozs. butter, i lb. flour, 3 eggs, Yz oz. seeds of carraway, lemon extract. Make into a paste and cut out in round biscuits; wash with egg-wash, and bake in medium heat. 408— SAVARIN CAKE. 3 lbs. flour, i^ pt. milk, 4 ozs. yeast, i lb. butter, 10 ozs. sugar, 8 ozs. chopped almonds, the grated rind of one lemon, 12 whole eggs, 6 yolks, one-half nutmeg grated. Dissolve the yeast in warm milk, and make a soft sponge with a part of the flour; cover and set in a warm place to rise. It will be ready and begin to drop in the center in about one hour. When it reaches this point, cream the butter, sugar and eggs; add it to the sponge with almonds and flavor, and with the rest of the flour make a smooth dough. of butter, six eggs, flavor lemon, and make into a dongh with the rest of the flour. Work into it one-half pound of raisins and onehalf pound of currants. Fill the forms (which have been buttered and sprinkled with almonds) half full; let raise, and bake in a good heat. Brush with butter, and dust with sugar and powdered cinnamon when done. Butter some large or small Savarin molds; sprinkle with shredded almonds, and fill the molds about half with the batter; let rise till nearly full, and bake in medium heat to a nice color. When done dust with powdered sugar and cinnamon while warm. 409.— FRENCH BABA. 2 lbs. flour, I lb. 4 ozs. butter, i pt. milk, 3 ozs. yeast, 8 ozs. sugar, ii whole eggs, 4 yolks, the grated rind of one lemon, 8 ozs. sultana raisins, 4 ozs. French cherries cut in quarters, 4 ozs. orange and citron peel cut fine, 6 ozs. chopped almonds, ^ oz. ground mace.