1073. Puffs Of Any Kind

Cut into square pieces the thickness of a patty case, put in the middle a small piece of jam, double one side over the other pressing it with your two thumbs, keeping the middle of a round lump; egg the tops, bake them and glaze them.

1074. Apricot Puffs

Take some puff paste, roll it to about fifteen inches long, the eighth of an inch in thickness, and six inches wide, then place a small portion of apricot marmalade on the paste at equal distances, and two inches from the edge; moisten round each bit of marmalade, and turn the two inches of paste over, press it down round the preserve so as to join the crusts, and then cut them out into semicircular turnovers; lay them on a tin, dorez and bake them in a hot oven; when almost done sprinkle them with sugar, and glaze them.

1075. Gateau Neapolitan

Pound cakes in alternate layers with preserves, as jams of different sorts, between each layer. The ornaments are also made of pound cake. The whole is glazed with white of egg, and the white ornament is piped.

1076. Gateau Dauphin

Roll out a paste thin, sufficient to cover your baking sheet, then spread the paste all over with jam or apples prepared, roll out another paste and cover all over the jam, sometimes egg with whites of egg, and cover it with chopped almonds and sifted sugar, then with your knife cut it through all along the width of two inches, turn the baking sheet and cut it through the length of three inches, then bake them a nice light brown; when baked and nearly cold, take them from the baking sheet and trim the sides and ends quite smooth, dish them on a napkin as cutlets standing upon the ends.

1077. Puits D'Amour

Roll your second paste a quarter of an inch thick, cut with a fluted cutter the size of a crown piece about eighteen pieces, place them upon a papered baking sheet, press a round mark with a much smaller plain cutter, egg them lightly, bake, and glaze them when done; while warm open the top with a small knife, and fill the paste with different jams, dish them high upon a napkin.

1078. Gateau Of Rice

Boil a quart of cream and add to it half a pound of powdered sugar, and three quarters of a pound of rice; when the latter is quite soft dissolve in it a quarter of a pound of butter, and then put in the grated rind of a lemon, let it cool. When quite cold stir in four yolks and four whole eggs, more if the rice be very thick; butter a mould lightly, put the rice into it, place the mould in hot ashes so that it may be completely enveloped in and covered with them; in half an hour the gateau will be done enough, then turn it out and serve. If you wish you can make a souffle by whipping the whites of six eggs like other souffles; in this case it should be served in a silver dish. In putting the preparation into the mould be careful not to fill it, as the rice would swell and run over.

1079. A Mixed Jam For Tarts Or Tartlets

Take two pounds of apricots when ripe, take out the kernels and blanch them, then add them to the fruit; add to this two pounds of greengage plums or bullaces,'and two or three pounds of lump sugar; then gently boil all until it is a clear jelly. Put it in small pots.

1080. Almond Wafers

Take a pound of sweet almonds, blanch and pound them; add a pound of powdered sugar, a pinch of orange flowers pralinee, put them into a basin and moisten them with a sufficient quantity of whites of eggs to enable you to spread the paste on wafer paper with the blade of a knife, the wafer paper must be rubbed with virgin wax and sweet oil; lay the preparation on as thin as possible, chop some sweet almonds very small, mix them with sugar, and strew them over the wafers, and put them into a hot oven; when about half baked take them out and cut them in squares; replace them a minute in the oven, take them out again, and press them on a stick to give them the proper form; as soon as they are cold put them on a sieve. Just before they are served they should be slightly warmed.

1081. Curd Puffs

To the curd of two quarts of new milk well drained, add the yolks of seven eggs and the whites of two, sugar, rose-water, nutmeg, and bread crumbs; make it into a paste, cut it into any shape you like, fry them in boiling lard, and serve them with a sauce made with butter, sugar, and white wine.

1082. Cheese Puffs

Take half. a pint of cheese curd strained very fine, beat it in a mortar with three eggs, leaving out two whites, a spoonful and a half of flour, a spoonful of orange flower water, a quarter of a nutmeg, and sugar to make it rather sweet; make the paste into very small round cakes and bake them on a tin plate in a hot oven for fifteen minutes; serve with pudding sauce.

1083. A Dish Of French Pastry

The pastry is fixed by white of egg. A veil is formed over the whole by white of egg and white sugar boiled briskly, stirred when it has boiled, and poured over while in a froth.