Luncheons

enough of the egg is pressed through to form a cap of the size desired and high in the center. With a wet knife lightly press down the point left by the tube, and, if necessary, smooth the whole top. On another paper make forms resembling mushroom stems, and with a wet knife flatten the tops. Place all in a cool oven for a few minutes to form a crust, but do not let them color. When a little firm place them on the hot shelf to dry. Sprinkle the tops of the caps with powdered cocoa, and with the finger darken an edge around the flat under surface to represent the gills of a mushroom. Moisten the tops of the stems with white of egg and stick them on the caps. COCOANUT MERINGUES Place meringue mixture (page 150) in a pastry-bag with plain tube of one-half inch opening, and press it through on to paper in pieces about three inches long. Cut the meringue from the tube to give clean ends. Sprinkle the tops with as much grated cocoanut as will adhere. Desiccated cocoanut can be used. Place in a moderate oven to color it lightly, then remove to the hot shelf of the range to dry. These meringues are also pretty if pressed through a startube into rings. GALETTES Roll puff-paste trimmings as thin as possible. Stamp it all over with some rough surface which will pierce the paste (a wooden meat-pounder was used for those in illustration). Then cut with a plain biscuit-cutter into round or oblong shapes. Lay these on a baking-sheet, paint the tops all over evenly with egg, and sprinkle them with powdered sugar. Bake in a medium oven until lightly colored. Every scrap of paste can be utilized for these cakes, which are very nice with ice-cream or for afternoon tea-cakes. XO. 184. COCOAXUT MEEINGUES. NO. 18.5. G-iLETTES. There is a utensil for making these cakes, but it is too expensive for general use. It is a metal plate with raised pattern, and over this the thin paste is rolled. PASTKY FINGERS Roll putf-paste to one-eighth inch thickness. Cut it into strips one inch wide and three inches long. Spread one half of the strips with a thin layer of any kind of jam, and cover with the remaining strips, making sandwich-like pieces. Bake in a hot oven for ten minutes, or until done, then paint the tops with white of egg and sprinkle with powdered sugar and chopped blanched almonds. Return to the oven to glaze and slightly color the nuts. If not used at once place the fingers in the oven a few minutes to freshen them before serving. ICINGS Xo. 1. Using confectioners' sugar. This is XXXX sugar, and is exceedingly fine. Mix confectioners' sugar with enough water to make it spread evenly. A little flavoring of any kind may be put in the water, but is not necessary. This makes a soft, clear icing, which is very nice and is the easiest of all icings to jjrepare and handle. For orange icing. Use strained orange juice instead of water, or soak the grated peel in hot water for a little while, and then strain it through a cloth and use the water. For yellow icing. Dilute the yolk of an egg with a little water, and flavor with mandarin orange extract. For pistache icing. Color the water with green coloring paste, and flavor it with one teaspoonful of orange-flower water and one quarter teaspoonful of bitter-almond extract. For pink icing. Use strawberry juice, or color water with a little cochineal. For wine-cakes. Use sherry instead of water. No. 2. Hard, white icing. Take the unbeaten white of an egg, dilute it with a very little water and flavor it. Stir in powdered sugar until it is of the consistency to spread. This makes a hard, white icing.