ounces of powdered sugar, grate in the rind of a medium-sized, sound,
juicy lemon, adding three ounces of vanilla chocolate and the yolks of
six eggs (pouring the whites in a copper basin for further action), and
with the spatula thoroughly mix the ingredients in the vessel for ten
minutes. Beat up the whites to a stiff froth with the wire whip, and
then immediately add them to the other ingredients; gently mix the whole
together for five minutes. Add now ten ounces of well-sifted flour;
carefully incorporate it with the rest for four minutes. Butter well,
and sprinkle with powdered sugar, six biscuit-molds five inches long by
three inches wide and two inches high. Equally divide the preparation
into the six molds; lightly dredge the surface of each with the powdered
sugar, arrange them carefully in a pastry baking-pan; place in a
moderate oven to bake for forty-five minutes. Remove them from out the
oven, let cool for one hour. Run a thin knife all around the sides of
each mold, so as to easily detach them, gently remove the biscuits from
the molds; dress on a dessert-dish, and serve.
=1491. Chocolate Soufflée Biscuits à la Deodoro Fonseca.=--Beat up in a
copper basin to a stiff froth the whites of five fresh eggs; remove the
whip, and then, with the aid of a skimmer, mix in one pound of powdered
sugar, two ounces of melted cocoa, and a saltspoonful of ground
cinnamon; thoroughly mix for three minutes.
Slide down a tube (No. 2) into the pastry bag (No. 1079), and pour the
preparation into the bag. Butter and flour a pastry baking-pan.
Carefully press down the contents of the bag into the pan, giving the
shapes of small letters, such as, for instance, T, F, S, _o_, _f_, O, S,
R, _o_, _f_, B, or any other desired letters, and then let rest for one
hour.
Place in a very slow oven to bake for thirty minutes. Remove from out
the oven and let cool for one hour. Arrange the biscuits in a glass jar,
and serve when needed.
=1492. Chocolate Italian Méringues.=--Pour into a copper basin the
whites of four fresh eggs, adding one pound of extra fine sugar, and
with the wire whip thoroughly mix for three minutes, then place the
basin on the fire, and sharply beat with the whip for ten minutes;
remove it from the fire, lay it on a table, and continually beat it
until nearly cooled off; take up the whip, and then, with a spoon, mix
in gently three ounces of melted cocoa and one teaspoonful of vanilla
essence.
Slide down a tube (No. 2) into the pastry bag (No. 1079); pour the
preparation into the bag. Have ready a well buttered and floured pastry
baking-pan. Carefully press down the preparation into it, giving small
pear shapes one inch long. Place the pan in a very slow oven to bake for
twenty-five minutes. Remove from out the oven and let cool for one hour.
Lay them in a tin box, and serve when desired.
=1493. Chocolate Gauffres à la Oswald Ottendorfer.=--Put into a vessel
half a pound of powdered sugar, half a pound of flour, three whole, raw,
fresh-cracked eggs, and a gill of sweet cream. Mix the whole well
together with the spatula for three minutes. Cut up very fine one and a
half ounces of chocolate; put it on a plate with half an ounce of
butter, then put the plate into the hot oven for four minutes, so as to
have both chocolate and butter thoroughly melted. Remove from out the
oven, stir well with a spoon, and then add it to the preparation in the
vessel, and thoroughly mix again for three minutes.
Have two or three pastry baking-pans well buttered, then with a
tablespoon take up a tablespoonful of the preparation, and gently pour
it on one end of the pan; take up another tablespoonful and pour it four
inches apart from the first; proceed with the same operation until the
pan is filled, always keeping the same distance; then repeat the same
with the other two pans. The paste will bring you out from twenty-two to
twenty-four tablespoonfuls. Place one pan in a brisk oven to bake for
five minutes; then pull the pan to the oven door, and with a rolling-pin
six inches long by half an inch thick place it on top at the end of a
cake; then with the fingers lift up the cake and quickly roll it around
the pin; pull out the pin from the gauffre, and then proceed the same
with the rest; when this is done, put another pan in the oven, bake,
proceed with the same operation as for the first. When all done, lightly
sprinkle them with ground cinnamon. The gauffres can now be filled, and
served with any kind of ice-cream; whipped cream à la vanille, or any
kind of jelly.
=1494. Marsapain au Chocolat à la Ticinese.=--Peel and pound half a
pound of sweet almonds with four ounces of powdered sugar, adding,
little by little, the whites of two eggs; briskly pound for fifteen
minutes, then transfer it to a vessel; add to it half a pound of
powdered sugar and two ounces of melted cocoa; thoroughly mix with a
spatula for five minutes. Now lay the paste on a table sprinkled with
powdered sugar, then roll out the paste in a square shape with a
rolling-pin to the thickness of quarter of an inch; then let rest. Make
a glacé royale as follows: beat up in a small bowl the white of one egg,
adding six ounces of extra fine sugar; sharply beat the white well
together with the spatula, and while beating squeeze in three drops of
lemon juice, constantly beating for fifteen minutes from the beginning,
and then with a knife carefully and equally spread it over the paste on
the table.
Have ready a pastry baking-pan slightly buttered. Carefully cut the
paste into forty equal lozenge-shape pieces, gently lay them in the pan,
place in a moderate oven to bake for twenty minutes. Remove from out the
oven, lay on a table and let cool off for one hour. Transfer them into a
tin box or jar, and serve when needed.
=1495. Chocolate Kisses à la Adelina Patti.=--Beat up in a basin to a
stiff froth the whites of five fresh eggs; take up the whip, and then
with the skimmer gently mix in eighteen ounces of powdered sugar and
three ounces of grated chocolate, which should take three minutes. Slide
down a tube (No. 3) into the pastry-bag (No. 1079). Wet the surface of
two boards two feet long by one wide; arrange on top of each a sheet of
brown paper of the same size, then carefully press the preparation over
the paper, in small bits the shape of twenty-five-cent pieces at the
bottom and tapering until one inch high, making sixty on each board.
Evenly sprinkle them with two ounces of grated chocolate. Place one
board in a moderate oven to bake for twenty minutes. Move the board to
the oven door; have three tablespoonfuls of currant jelly on a plate;
then take up one cake with the left hand, and with a teaspoon place in
the hollow space a very little of the currant jelly; take up another,
and immediately join it to the first evenly; continue the same operation
with the rest. Lay them on a dish to cool for one hour. Repeat the same
with the other board, and when all done place them in a jar or tin box,
and serve when required, always keeping in a dry place.
=1496. Pignolates au Chocolat à la Barnum.=--Peel and pound six ounces
of sweet almonds, as in No. 1207, with one pound of powdered sugar for
ten minutes; then add the whites of three eggs, pound again for ten
minutes; then transfer the paste into a vessel, and, adding to it three
ounces of melted cocoa, thoroughly mix the whole with the spatula for
three minutes; then lay the paste on a table. Chop up very fine three
ounces of peeled and dried sweet almonds, as in No. 1207; place them on
a plate, and then with a knife cut the paste into small equal pieces,
half an inch long by half an inch high; take one piece up, gently and
lightly roll it in the chopped almonds, then with the hands give it an
artistic bird shape; lay it on a baking-pan in which you previously
place a sheet of paper; proceed with the others, giving them any desired
artistic animal shapes that Mr. Barnum will exhibit in his next show,
keeping them a quarter of an inch apart from one another. When all
finished and placed in the pan, put them in a very slow oven to bake for
thirty minutes. Remove from out the oven, let cool off for one hour.
Detach them gently from the paper, then place them in a tin box or jar,
and serve whenever desired.
=1497. Cakes au Chocolat à la Carter.=--Place in a basin half a pound of
powdered sugar; crack in seven whole, raw, fresh eggs, adding a
teaspoonful of vanilla essence; thoroughly beat with a wire whip for two
minutes, then place the basin on the hot range, and continually beat for
ten minutes; take the basin from off the range, lay it on a table,
beating without ceasing for ten minutes longer; take up the whip, and
then with a skimmer gently mix in half a pound of well-sifted flour and
three ounces of melted cocoa for four minutes. Slide down a tube (No. 2)
into the pastry-bag (No. 1079); pour the preparation into it. Have ready
two well buttered and floured pastry baking-pans, then press the paste
down into small round forms half an inch in diameter, and the third of
an inch apart from one another; when all in the pans, sprinkle evenly
over them three ounces of powdered macaroons; place in a moderate oven
to bake for fifteen minutes. Take from out the oven, lay them on a
table, and let cool off for one hour. Place them in a glass jar or tin
box, and serve when required.
=1498. Cakes Frangipani au Chocolat à la Regina Margherita.=--Peel and
pound half a pound of sweet almonds in a mortar, with four ounces of
powdered sugar, for ten minutes; then add three fresh-cracked eggs, one
by one, at two minutes’ interval from one another, constantly pounding
for ten minutes more; now transfer the paste into a vessel, add to it
four ounces of powdered sugar and half a pound of well-washed butter;
sharply mix with the spatula for five minutes; then pour in half a gill
of Jamaica rum, add a saltspoonful of cinnamon and two ounces of melted
cocoa. Mix the whole well together for three minutes. Slide down a tube
(No. 3) into the pastry bag (No. 1079), put the paste into it. Have two
baking-pans ready, with a sheet of brown paper laid over each; then
press down the paste in small forms, giving oval shapes one inch long,
keeping half an inch apart from one another. When all in the pans, place
them in a moderate oven to bake for twenty minutes. Take them from out
the oven, let cool off for thirty minutes. Moisten part of a table, the
size of the two pans containing the cakes; lift the paper up from each
pan, lay them over the wet space of the table, and let rest for two
minutes. Detach the cakes from the papers, place them in a jar, and
serve when desired.
=1499. Cakes au Chocolat à la Czarina.=--Take one pound of puff paste as
in No. 1076, lay it over a lightly floured table, roll it out with a
rolling-pin to the thickness of a quarter of an inch; then with a
paste-cutter two inches in diameter cut out twenty-four pieces. Lay them
in a pastry baking pan, and with a hair brush gently moisten their
surfaces with beaten egg. Stamp each piece right in the centre on the
surface with a small paste-cutter one inch in diameter; then place them
in a brisk oven to bake for fifteen minutes; remove from out the oven,
lay the pan on a table, and let cool off for thirty minutes. Now gently
press down a small pointed knife in the incision of each cake, turning
it all around and lifting up the covers, keeping them (the covers) for
further action, and then fill each cake with the following cream:
Place in a saucepan five egg-yolks, six ounces of powdered sugar, half
an ounce of flour, a teaspoonful of vanilla essence, and two ounces of
finely chopped cocoa; range the pan on the fire, briskly stir with the
spatula for two minutes, then pour in half a pint of boiling milk;
continue to stir until it comes to a boil, then remove it from the fire,
pour it into a bowl, and let cool for thirty minutes. Then with a
teaspoon fill the hollow cakes with the prepared cream. Arrange the
cover on each, and glaze them with the following glaze:
Pour into a saucepan a gill of cold water, and with the spatula mix in
twelve ounces of extra fine sugar for three minutes. Place the saucepan
on the hot range, continually stirring until lukewarm; then add two
ounces of melted cocoa, mix well together for three minutes; remove it
from off the fire, lay the pan on a table, then take one cake up with
the left hand, and, with a table knife in the right hand, take up some
of the preparation from the pan, and gently spread it all over the
cover, as well as all around the cake, and lay it on a pastry wire
grate; proceed the same with the rest. When all laid on the grate, have
in a small bowl the white of half an egg and five ounces of extra fine
sugar, then thoroughly beat with the spatula for fifteen minutes.
Make a paper cornet, cut off the point of it, put the glaze into the
cornet, close the top with the hand, then gently and carefully press
down the preparation over each cake, giving them all a star shape. Let
them dry for two hours. Nicely dress them on a fruit stand and send to
the table.
=1500. Madeleine au Chocolat à la Mme. Renault.=--Place in a saucepan
half a pound of powdered sugar. Crack in six whole, fresh eggs, two
yolks, and a tablespoonful of very good Renault brandy; then with the
pastry-whip mix the whole well together for three minutes; place the pan
on the fire, briskly stir for five minutes, but do not allow to boil.
Take the pan from off the fire, and continually stir for two minutes
longer; remove the whip, and then with a skimmer gently mix in half a
pound of well-sifted flour, six ounces of melted butter, and two ounces
of melted cocoa; the time to mix in the ingredients ought not to take
longer than five minutes.
Have twenty-four channeled tartlet-molds three inches in diameter on the
upper part, one inch high, and one and a half inches at the bottom.
Butter well the interior of each, then lay them on a pastry baking-pan,
and with the aid of a spoon equally divide the preparation into the
twenty-four molds. Then place them in a moderate oven to bake for
twenty-five minutes. Remove from out the oven, place the pan on a table,
and let cool off for one hour. Take the cakes out of the molds and
serve, or put them away in a box or jar, as they will keep in perfect
condition for several days.
=1501. Chocolate Macaroons à la Aimée Delmonico.=--Neatly peel and pound
half a pound of sweet almonds as in No. 1207; then transfer the paste
into a vessel, add to it one pound of powdered sugar and the whites of
two fresh eggs; thoroughly mix with the wooden spatula for five minutes,
then add four ounces of melted cocoa; mix well again for two minutes.
Slide down a tube (No. 3) into the pastry bag (No. 1079); place all the
preparation in the bag. Have ready a pastry baking-pan; lay over it a
sheet of brown paper so as to entirely cover the bottom; then gently
press down the preparation over the paper in bits the shape of
twenty-five-cent pieces, taking special care to have them all of equal
size, and keeping them half an inch apart from one another, and when all
in the pan gently lay a wet napkin over the macaroons for one second, to
give them a perfect shape; remove the napkin and place in a slow oven to
bake for twenty minutes. Take from out the oven, lay the pan on a table,
and let cool off for one hour.
Wet part of a table the size of the paper containing the macaroons, then
with both hands carefully lift up the paper from the pan, lay it over
the moistened space of the table; allow them to rest for two minutes.
Then detach them with the fingers, from the paper, place them in a tin
box or glass jar, and serve when desired.
If the paste is equally divided it should give about eighty macaroons.
Should the pan not be sufficiently large to bake them all at a time,
they can be baked at two or three different times.
Beat up to a stiff froth, in a copper basin, the whites of four fresh
eggs; remove the whip, and then with a skimmer gradually and gently mix
in eight ounces of powdered sugar for three minutes.
Slide down a tube (No. 3) into the pastry bag (No. 1079); put the
preparation into the bag, and lay it aside for a second. Have a very
cold dessert-dish ready, and then after two hours have expired take up
the mold from the pail, dip it into lukewarm water for half a second;
neatly wipe it all around, remove the cover, and turn the ice-cream on
the cold dish. Rapidly decorate the top and all around with the
preparation in the bag, and lightly dredge powdered sugar over it. (The
operation, after the ice-cream has been unmolded, should be done as
rapidly as possible.) Lay the dish on a board, then place it in a very
hot oven to let the méringe get a light brown color, which ought not to
take more than five seconds. Remove from out the oven, suppress the
board, and immediately send to the table.
=1502. Chocolate Macaroons à la Geo. Hamling.=--Peel and pound four
ounces of sweet almonds as for No. 1207, transfer the paste to a bowl,
add half a pound of sugar (powdered), mix well with the spatula for two
minutes, then add two ounces of melted cocoa and a teaspoonful of
vanilla essence and mix well for two minutes longer. Beat up to a stiff
froth in a basin the whites of four fresh eggs, and then add it to the
preparation. Gently mix the whole well together for two minutes.
Slide down a tube, (No. 3) into the pastry-bag (No. 1079), pour the
preparation into the bag, and lay it aside until further action. Have a
clean baking-pan ready, arrange over it eighty small, round paper cases
one inch in diameter and one inch high, and then equally fill them with
the preparation in the bag. Chop up very fine two ounces of well peeled
and dried almonds as for No. 1207. Equally spread them over the eighty
cases, then place the pan in a slow oven to bake for twenty-five
minutes. Take from out the oven and let cool off for thirty minutes.
Place them in a glass jar and serve whenever required.
=1503. Macaroons à la J. C. Delmonico.=--Peel and pound in a mortar a
quarter of a pound of sweet almonds the same as for No. 1207, then
transfer it to a vessel; add twelve ounces of powdered sugar, the white
of one egg, and a teaspoonful of orange-flower water; then with the
spatula mix well together for five minutes. Slide down a tube (No. 2)
into the pastry bag (No. 1079), pour the preparation into it. Have two
pastry baking-pans ready, with a sheet of brown paper laid over each
pan; then carefully press the preparation down, making small forms half
an inch long by a quarter of an inch wide, keeping them half an inch
distant from one another; when done and all laid in the pans, stand them
in a dry place for twenty-four hours. Return the pans to a table, and
then with a sharp pointed knife carefully make a light incision
lengthwise--on top of each--right in the centre, being very careful to
cut the crust only. Place the pans in a very slow oven to bake for
twenty minutes. Remove from out the oven, lay them on a table, and cool
for one hour.
Sufficiently moisten a part of a table to lay the two papers on with the
cakes, one beside another, then lift each paper from the pan and lay
them over the wet table, and let rest for two minutes. Now detach the
macaroons from the papers, place them in a tin box or glass jar, and
serve whenever desired.
=1504. Macaroon Soufflée à la Mrs. Judge Martine.=--Have ready half a
pound of sound, freshly cracked walnuts, carefully peel them with a thin
knife, then slice them very fine, place in a vessel, with four ounces of
powdered sugar and the white of one fresh egg, mix well together with
the spatula for three minutes. Transfer the whole to a pastry
baking-pan, equally spread it over with a knife, one inch thick, place
it in a slow oven to dry for fifteen minutes. Take from out the oven,
lay the pan on a table, and let cool off for twenty-five minutes. Then
lift up the paste and return it into the vessel, add to it twelve ounces
of powdered sugar and the whites of two fresh eggs. Beat the whole well
together for fifteen minutes. Arrange a tube (No. 3) in the pastry-bag
(No. 1079). Have two pastry baking-pans, with a sheet of paper laid over
each; then gently press the preparation down over each paper, giving
round forms the shape of twenty-five-cent pieces. When finished, range
the pans in a moderate oven to bake for twenty minutes. Remove from the
oven, lay them on a table, and let cool for thirty minutes; wet part of
a table the size of the two papers, lay the papers over it, one beside
another, let rest for two minutes. Lift the macaroons up, place them in
a tin box, and serve when desired.
=1505. Cakes à la Mme. Carnot.=--Crack into a basin six whole, fresh,
raw eggs, add half a pound of powdered sugar, thoroughly mix with a wire
whip for two minutes. Then place the basin on the hot range, and sharply
beat for ten minutes; remove from the range, lay it on a table, and
continually beat it for five minutes more; take up the whip, then with a
skimmer mix in half a pound of well-sifted flour, six ounces of peeled
and lightly toasted sweet almonds, two ounces of pistache (also lightly
toasted), and a teaspoonful of cinnamon; thoroughly mix the whole for
five minutes; now mix in two and half ounces of melted cocoa for two
minutes. Lightly butter a pastry baking-pan. Transfer the paste on a
part of a slightly floured table, separate it into three equal parts,
then with the hands roll out each piece to eight inches long by two
inches thick; place them in the pan, moisten their surfaces with a
beaten egg, then place them in a brisk oven to bake for fifteen minutes.
Remove from out the oven, let thoroughly cool off for one hour. Prepare
the following glaze: pour into a small bowl a gill of cold water, with
six ounces of extra fine sugar; beat well together for five minutes,
then add one ounce of melted cocoa; mix well for two minutes longer.
Evenly divide this glaze over the three cakes, and with a knife gently
spread it over their surfaces; then allow to dry for thirty minutes. Cut
each cake crosswise into slices half an inch thick. Place them in a
glass jar, and serve whenever desired.
=1506. Cakes à la Dougherty.=--Place in a bowl ten ounces of well-sifted
flour. Crack in four whole, raw, fresh eggs, season with a saltspoonful
of salt, and then gradually pour in one quart of cold milk; mix well
with a spatula for five minutes, then strain the preparation through a
sieve into a vessel. Lightly butter a frying-pan, then place it on the
hot range; and when the pan is hot, drop into it half a gill of the
preparation; cook for two minutes, turn it over with a cake-turner, and
cook the other side for two minutes. Take the cake from off the pan, and
dip each side into melted butter, and then dip again in four ounces of
powdered sugar mixed with a teaspoonful of ground cinnamon; gently roll
it into a French-pancake shape, lay it on a hot dessert-dish with a
folded napkin over it; leave the dish on the corner of the range to keep
warm, and then proceed with seventeen more in exactly the same manner,
keeping the cakes covered with a warm napkin while the process of
cooking the cakes is going on. Remove the napkin, and then send to the
table.
=1507. Cakes à la Mrs. Russell.=--Place in a vessel half a pound of
well-washed butter, with half a pound of powdered sugar, and with the
hand thoroughly knead for fully fifteen minutes; then crack in a whole
raw egg, sharply knead for two minutes, crack in another, again kneading
for two minutes, and another one, kneading the same; then add a
saltspoonful of powdered cinnamon and a gill of sweet cream; sharply
knead for one minute. Add now twelve ounces of well-sifted flour, slowly
and carefully incorporate it with the rest for five minutes.
Slide down a tube (No. 2) into the pastry bag (No. 1079), place the
preparation in it. Have two well-buttered baking-pans ready, press the
preparation down into the pans, in strips one and a half inches long by
a quarter of an inch thick, and one inch apart from one another. When
all done, place the pans in a very brisk oven to bake for eight minutes.
Remove from out the oven, lay the pans on a table, and let cool off for
thirty minutes. Carefully lift the cakes up, with a palette-knife or a
cake turner, from underneath, place them in a glass jar, and serve when
required.
N. B.--Should the pastry pans not be sufficiently large to bake the
cakes at one time, bake them at two different times.
=1508. Cakes à la Rusk.=--Crack into a vessel three fresh raw eggs,
adding half a pound of powdered sugar, half a pound of well-sifted
flour, and a saltspoonful of ground cinnamon, and with the spatula mix
well together for five minutes; pour in a gill of sweet cream, mixing
well again for two minutes.
Slide down a tube (No. 1) into the pastry-bag (No. 1079); well butter
two pastry baking-pans, put the preparation into the bag, press down the
preparation in strips five inches long and one and a half inch apart
from one another; place one pan in a brisk oven to bake for five
minutes, then pull the pan to the oven door, and with a rolling-pin six
inches long by half an inch thick take up a strip with the hand and turn
it around the pin in curl shape; lightly blow over it so as to slightly
cool, then take from off the pin, lay it on a dish, and then proceed
exactly the same with the rest; place them in a tin box or a jar, and
serve when required.