Mentone Cake Gateau Menton

Chop three-quarters of a pound of dried sweet cocoanut quite fine, then mix with it six ounces of Marshall's Creme de Riz, a quarter-pound of castor sugar, three ounces of warm butter, four ounces of fine flour, four whole eggs, a teaspoonful of vanilla essence, one tablespoonful of rose water, two ounces of Fry's Caracas Chocolate that is cut fine and rubbed through a sieve; add one wineglassful of Maraschino liqueur or syrup, work these well together till smooth, and add half an ounce of Cowan's Baking Powder. Have any nice mould, such as brioche or plain timbal, brushed over with warm butter, well sprinkled with cocoanut, and then dusted over with castor sugar and fine flour mixed together in equal quantities; put in the prepared mixture, and surround with a buttered paper, and bake in a moderate oven for three-quarters to an hour, then turn out, and when cool glaze over with orange or other glace (see recipe, 'Baba a la Parisienne'), and serve for afternoon teas, luncheon, etc. This mixture is nice cooked in any small fancy moulds and served plainly.

Breton Cake Gateau Breton

Prepare five or six of the Breton Border moulds of various sizes as in vol. i. page 328. Partly fill each one of the moulds with cake mixture as below, then stand the moulds on baking-tins and bake in a moderate oven for twenty-five to thirty minutes, then turn out and leave till cold; mask over the top part of each piece with apricot jam that has been rubbed through a sieve, and place the pieces together resting one on the other, putting the larger ones at the bottom; glaze over with Maraschino glace (vol. i.), leave till cold, then arrange together, ornament with Vienna icing (vol. i.), place the cake on a dish-paper, and serve for dinner, handed with a compote of fruits, or it may be served alone for afternoon tea or for dessert.

Breton Cake Mixture

Take eight whole eggs, twelve ounces of castor sugar, the finely-chopped peel of a lemon, a teaspoonful of vanilla essence, sufficient carmine to make it a pale salmon colour, a saltspoonful of ground ginger, and as much ground cinnamon as would cover a sixpenny piece; whip over boiling water till warm, then take up and whip till cold and thick, then mix with eight ounces of warmed fine flour that has been passed through a sieve, and use.

Little Baskets A La Lavenue Petites Corbeilles A La Lavenue

Prepare some Genoise paste (see recipe), and fill about three-parts full some little corbeille moulds prepared as in vol. i. page 328; place the tins on a baking sheet, and bake in a moderate oven for twenty-five to thirty minutes; then turn out, and, when cool, cut out the insides with a small knife to make a hollow, .leaving the edges one-eighth of an inch thick; place inside the space thus formed a teaspoonful of apricot jam or other nice preserve; mask the outsides of the corbeilles with a little apricot jam, and then sprinkle over the jam some blanched and finely-chopped pistachio nuts. Ornament the edges with a little Royal icing (vol. i.) by means of a forcing bag and small rose pipe; cut some uncrystallised angelica in lengths of about five inches, and about a quarter of an inch thick, and place these over the corbeilles, lodging them between the cake and the jam, so as to form handles. Whip some cream very stiffly, sweeten it, and flavour with vanilla essence, and by means of a forcing bag and a large rose pipe partly fill up the inside of the corbeilles, covering the jam entirely, and forming the cream into a rose pattern, on which sprinkle very lightly a little red-coloured sugar, made by mixing a little liquid carmine with some castor sugar. Dish up and serve for a dinner or luncheon sweet, or for any cold collation.