The Ideal cook book

Place the whites upon a plate (beaten with a knife to a stiff froth), just before the pastry is done remove from the oven ; brush with the beaten egg and sprinkle the white sugar upon it. Return to the oven to set. 700. Glaze—Ingredients—The yolk of 3 eggs, a small piece of warm butter, white sugar. Beat the yolks and butter together, and with a pastry brush — the pastry just before it is finished baking, sift white sugar upon it and return to the oven to dry. 701. Light Paste for Tarts—Ingredients—1 egg, 3f lb. of flour es: ¥% Ib. butter. Beat the white of an egg to a strong froth, then mix it with ; » as much water as will make the flour into a very stiff paste; roll it very thin, then lay the third part of half a pound of butter upon it in little pieces; dredge with some flour left out at first and roll up tight. Roll it out again, and put the same proportion of butter, and so proceed till all be worked up. 702. Genoise Pastry—Ingredients— ¥{ Ib. of the freshest butter, 4 oz. of white sugar, 4 eggs, % Ib. of fine flour. | Take the butter, put it in a bowl, and warm it until it can be beaten with a spoon; add to it the sugar, and beat the two together until a smooth white cream is obtained, then add one egg, and keep on beating the mixture till it is smooth again, then add three more eggs in the same manner. The speck of the eggs should be removed. Lastly, incorporate quickly with the mixture the flour, and as soon as it is smooth pour it out to | the thickness of half an inch on a buttered flat tin, and put it into the oven at once. When done (in about ten or fifteen minutes) turn out the slab of Genoise, and put it to cool, under side uppermost, on a sieve. ‘There is a great knack in beating this paste to prevent its curdling. Should this happen, it can generally be remedied by beating as quickly as possible until the mixture is smooth again. 703. Chocolate Genoise—Ingredients—Icing, % 1b. white sugar, 2 oz. of grated chocolate, and about a gill of water. Genoise pastry as above, apricot jam. Prepare the icing as follows:—Put the sugar in a sugar ~ boiler and add the chocolate and water ; stir over the fire until the mixture assumes the consistency of a smooth thick cream. . Take a slab of Genoise, spread on the top of it the thinnest | possible coating of apricot jam, then a coating of the icing. Put it into a very hot oven for rather less than a minute, take it out, and place it in a cold place to get cool; then cut it up with a sharp knife in lozenges or any other shape, and. serve piled up on a napkin. 704. Almond Genoise—Ingredients—2 oz. of blanched almonds, a little orange flower water, 2 oz. of fresh butter (warmed), 4 0z. of white sugar, yolks of 4, and whites of 2 eggs, 4 oz. of fine flour, essence of vanilla, apricot jam. Icing :—whites of 2 eggs, lemon juice, a little glace sugar. Beat in a mortar the almonds, moistening with the orange flower water to prevent oiling. Beat in a bowl the butter and sugar, add the almonds and the yolks and whites of the eggs, PASTRY AND PUDDINGS. . FO es Dt te Pa: Ba ath aes AE LaLa | eee ee ek eS er wanes : ry 202 - Tur Dominion Coox Book. one at a time, then very gradually add the flour. Continue beating until the mixture is perfectly smooth, then favor it with some essence of vanilla, and bake as above. Spread the Genoise with apricot jam as above, and, instead of chocolate, use icing made as follows :—Put the whites of the eggs into a basin with a little of the lemon juice and some of the sugar. Work the mixture well with a wooden spoon, and as it gets ~ thin, add more sugar, until a smooth paste of the consistency of butter is obtained. Lay this icing on the slab of Genoise with a palette knife, put it in the oven for a minute to set the fcing, and take it out at once in a cool place, then cut up the slab as above.