The European cookbook for American homes (from Italy, Spain, Portugal and France)

Prepare batter as for Quatre-quarts, with the exception of the egg whites, which should be slightly beaten. Put in small individual molds and bake 45 minutes in moderate oven. These are the popular little French cakes, baked in special shell-shaped molds, that so frequently please the tourist's palate. They are thought to have originated in Strassburg, but so long ago that no proof is available. MACAROONS 1 pound blanched almonds, in- Grated peel l/2 lemon, yellow eluding a few bitter ones, all rind only ground l/& teaspoon salt 3 cups powdered sugar l/z teaspoon vanilla 1 tablespoon citron, chopped 1 tablespoon lemon juice 1 tablespoon orange peel, 6 egg whites chopped Candied fruit, chopped, or jelly Mix ground almonds, 2 3/4 cups powdered sugar, citron, orange and lemon peel together. Flavor with salt, vanilla and lemon juice. When thoroughly incorporated lightly fold in beaten egg whites. Shape in rounds with spoon on a buttered, lightly floured baking sheet. Make a depression in center of each with finger tips, sprinkle the last l/2 cup sugar over and let stand l/2 hour. Bake in moderately hot oven (375° F.). Place a candied cherry, other chopped candied fruit or jelly in the depression in the centers. Cool and serve. Although France borrowed the macaroon from her southern neighbors she added her culinary genius to it, especially in garnishing with fruits and jellies, making the macaroon almost a nougat. And besides that she classified them into sees, parfaits and fins; those of Amiens, (with apple jelly) St. Emilion, Bayonne and Touraine being the most exquisite. BOILED PUFF PASTE (Pdte-a-Chou) 1 cup hot water |4 cup butter Yz teaspoon salt 1 cup flour 4 eggs Put water, salt, and butter in saucepan over fire and bring to a boil. When it boils drop in sifted flour immediately and stir briskly until dough no longer clings to bottom of pan. Remove from fire, and stir in eggs, one at a time, beating 2 minutes between each addition. Use for the recipes which follow. CREAM PUFFS (Chou a la Creme) Prepare a pate-a-chou and drop by spoonfuls onto a buttered baking sheet in 6 round cakes, about 2 inches high and slightly raised in center. Bake in a hot oven (4250 F.) until no moisture shows on puffs. (They should be golden in color.) Let cool 30 minutes, then make an incision at one side with scissors; fill with sweetened and flavored whipped cream, and close. Sprinkle with powdered sugar. ECLAIRS Prepare a pate-a-chou; put in pastry bag with tube, and press out on buttered baking sheet in the shape of lady fingers. Bake 20 minutes in hot oven. Remove; and when cool, open at one side and with a spoon fill interiors with any desired cream filling, glaze with chocolate, vanilla, coffee or any frosting desired. Of the whole category of French pastries, eclairs are perhaps the most typical. They take the place of our sundaes or malted milk mixtures for a quick lunch, with a cup of coffee or chocolate. PUFF PASTE (Pate Feuillettee) 1% cups butter 1 teaspoon salt 3% cups flour, sifted 1 cup ice water