Pan-Pacific cook book

Break the white of an egg into a bowl, stir in a tablespoon of sugar, then a tablespoon of flour and a half teaspoon of softened butter ; beat until well mixed. It should be about as thick as cream. Drop a teaspoon of this on the reverse side of a large baking pan, well greased, and spread it into a round wafer, as thin as paper, with the back of a spoon. Bake a light brown in a moderate oven and while warm remove from the tin and roll around a curling stick. 567. MARZIPAN— GERMAN Chop fine, and pound to a paste, a quarter of a pound of blanched almonds, adding a little white of egg from time to time to prevent oiling; rub in half a pound of confectioner's sugar and another white of egg and make a stiff paste, which spread smoothly in a cake-tin and bake in a slow oven. 568. PLATZEN— HOLLANDAISE Beat the yolks of four eggs until creamy; then beat in two cups of powdered sugar; add a half teaspoon each of cinnamon and cloves and just enough flour to hold the bat- ter together. Line a large baking pan with greased paper; drop by the dessert spoon in rows two inches apart and bake. 569. SCOTCH FANCIES Beat an egg very light; add gradually half a cup of sugar and, when very creamy, beat in a scant tablespoon of melted butter, a cup of rolled oats, a pinch of salt and fifteen drops of vanilla. Drop by the teaspoon on a well greased inverted baking pan an inch apart. Spread into thin round cakes with a wet knife and bake in a moderate oven. 570. SCOTCH SHORTBREAD Sift three tablespoons each of flour and rice flour (or six of flour) into a bowl, and mix well with half a cup of wellcreamed butter ; knead with four tablespoons of sugar until well blended; then roll out an inch thick in rounds the size of a dessert plate, pinching the edges and pricking the center with a fork. Place on a baking tin, allowing room to spread, and bake in a moderate oven. 571. SPRITE COOKIES— SWEDISH Cream together a cup each of butter and sugar; beat in an egg and four grated bitter almonds ; add two cups of sifted flour and a tablespoon of wine ; pass through a pastry tube, cut in strips three inches long and bake in a hot oven. 572. TORTAS DE POLVORON— SPANISH Beat to a cream a pound of lard and one of sugar ; add two eggs and beat well; then add slowly a pint of flour, a tablespoon each of cinnamon and cloves and two of ground ajonjoli (sesame seed) ; knead thoroughly, roll out a quarter of an inch thick, cut with a small cutter; then place in rows on a baking tin two inches apart and bake in a moderate oven. When done dust generously with powdered sugar and cinnamon while still warm. 573. VITEMENT FAIT— FRENCH TEA CAKES Beat three eggs together slightly with a pinch of salt; stir in flour enough to make rather a stiff dough ; turn out on a well floured board and roll out, only once, very thin; butter well a large baking pan ; lay the paste in it and dab all over with bits of butter; then sprinkle plentifully with fine granulated sugar and cut in oblong squares. Bake in a quick oven until the sugar begins to turn to caramel. Serve with afternoon tea. Breads Breads 574. BRIOCHE— FRENCH