Muscats

Rub two ounces of Fry's Caracas Chocolate through a tine wire sieve, add to it one ounce of Marshall's Icing Sugar and half a gill of water, stir all together in a stewpan over the fire till it boils, then draw the pan to the side of the stove, and let the contents simmer for a quarter of an hour, when it should present the appearance of thick batter. Put into a whipping-pan four large raw whites of eggs with a pinch of salt, and whip them very stiff as for meringues; mix into it very carefully six ounces of castor sugar, add to the chocolate mixture, put into a forcing bag with a large rose pipe, and force it out on to a prepared baking-tin in shapes as shown about three inches in length and one inch in width; dust them well over with icing sugar, using a dredger for the purpose. Place the tin in a very cool oven, and dry in the same manner as meringues till the muscats are quite crisp, when they can be lifted off the tin with a palette-knife; dish them up on a dish-paper, and serve for a sweet for dinner or luncheon, handed with whipped cream or ice, or they can be served for dessert or ball suppers, etc, and can always be kept ready for use by being stored in a clean box in a dry place.

To Prepare Baking-tins Fob Muscats

Place the tins in the oven to get quite hot, rub them over at once with a piece of the best white wax, set them aside till cold, then use.

Neville Cake

Take four ounces of butter, the peel of one lemon, two very finely chopped bayleaves, and a quarter of an ounce of ground cinnamon; mix till like a cream, then stir in six ounces of castor sugar that has been pounded till smooth with a vanilla pod, and then rubbed through a fine wire sieve. Take two ounces of Marshall's Creme de Riz, and five ounces of fine flour, mixed together; add these to the former ingredients with four whole raw eggs, a wineglassful of sherry, two tablespoonfuls of thick cream; add three-quarters of an ounce of Cowan's Baking Powder and a quarter-pound of ground almonds, mix together, and put into any nice fancy mould that has been brushed over with warm butter, and then dusted over with browned breadcrumbs, and bake in a moderate oven for one hour; then turn out and serve for tea, etc.

Little Neva Cakes

Mix together in a basin with a wooden spoon or with the hand a quarter-pound of fresh butter and the finely-chopped peel of one lemon until quite creamy; then add three ounces of vanilla sugar, and work again for about fifteen minutes, adding by degrees one ounce of Marshall's Creme de Riz, two ounces of fine flour, one ounce and a half of ratafia crumbs, three large whole eggs, and a half-tablespoonful of orange-flower water; colour a very pale salmon colour with liquid carmine. Take some small fancy cake moulds such as leaf, rose, bouche or queen cake tins, brush them over with warm butter, and dust over with sifted ratafia biscuit-crumbs, and by means of a forcing bag and a large plain pipe fill up the moulds with the above mixture; place these on a baking-tin, put into a moderate oven, and bake for fifteen to twenty minutes; then take up and turn out on a pastry rack, and when cool dish up on a dish-paper and serve for afternoon teas, tennis-parties, ball suppers, etc.

Care must be taken in the cooking not to discolour the cakes.