The table

1227. Madeleine Printaniere. — Prepare the cake as for the above (No. 1226) until the mold is ready to be filled. Butter the interiors of twelve small madeleine-molds, fill them with the preparation, lay them on a pastry baking-pan, and place them in a moderate oven for twenty minutes. Remove, let them cool, unmold, and turn them up-side down ; cut a piece from the thinnest part of the top of each madeleine to serve as a cover. With a dessert-spoon scoop out of each madeleine a cavity one inch deep, fill this with a plombiere a la vanille (No. 1294). Replace the covers, lay them on a wire grate, and, with a brush, glaze gently with glace a 1'eau (No. 1197), flavored with two tablespoonfuls of strawberry juice, and sprinkle over with three ounces of well-chopped pistache. Place in the oven for one minute more ; then dress on a dessert-dish with a folded napkin, and serve. 1228. Milan Cake. — One pound of flour, half a pound of butter, half a pound of powdered sugar, and four whole eggs. Sift the flour on the table. Make a hollow in the centre, and fill it with the sugar and butter, and the grated rind of a lemon. Knead well the butter and sugar for three minutes ; add the eggs, one at a time, and incorporate the flour slowly, so as not to burn the paste. Let it rest for about half an hour in a cool place. Then roll out about a quarter of an inch thick. Cut out six pieces with a round cake-cutter ; glaze the surfaces with beaten .egg and milk, and bake in a moderate oven for twenty minutes. When cold, dress on a dessert-dish with a folded napkin, and serve. Keep the rest of the paste for further use, as it will remain sweet and fresh for two or three days. 1229. Rum Cake. — Half a pound of flour, two ounces of sugar, three ,54 THE TABLE. whole eggs, one ounce of butter, and two drachms of compressed yeast. Sift the flour on a board. Take one third of it ; make a hollow in its centre, and put into it the yeast and half a gill of warm milk. When the yeast is dissolved, mix well for one minute. Then put it into a bowl, cover with a cloth, and let it rise in a warm place until twice the size. Take the rest of the flour, make a hollow in the centre, and put into it the sugar, eggs, and six drops of orange-flower water. Knead well together, slowly incorporating the flour ; then gradually add the butter and the prepared yeast-dough. Mix all together for five minutes ; return to the bowl, and again lay it aside to rise to twice its -size. Butter well six round rum-cake molds, fill them about three quarters high with the dough, and let it rise until they are full; then lay them on a baking-pan in a moderate oven for twenty minutes. When well browned, remove, unmold, place them on a pastry-wire, and pour over them a sauce made thus : put a quarter of a pound of sugar in a saucepan with half a pint of water, adding half a sliced lemon. When boiling, take from the fire, and pour in half a gill of rum, then throw it over the cakes. Dress on a dish, and serve.