Little Beatrice Cakes Petits Gateaux A La Beatrice

Line some little boat-shaped moulds very thinly with short paste as below, trim off the edges, and place inside each case three dried cherries; cover these entirely with a layer of almond mixture as below, and place the cases on a baking-tin, and cook in a moderate oven for about fifteen minutes; then remove them from the tins; allow them to cool, and mask each over with Maraschino glace (vol. i.); let this get cold, then, by means of a forcing bag and little plain pipe, ornament the tops with a little Royal icing (vol. i.) in any pretty design in two colours, brown and pink; for the former colour a portion of the icing with Marshall's Coffee Brown, and for the latter use a little carmine. When ready to serve, dish up on a dish-paper or napkin, and serve for a sweet for dinner or luncheon, or for any cold collation.

Short Paste For Beatrice Cakes

Rub three ounces of fine flour into one and a half ounces of butter till quite smooth, add one ounce of castor sugar, and one raw yolk of egg, and mix with orange-flower water into a stiff paste, then use. This quantity is sufficient for twelve to fifteen cases.

Almond Mjxture For Beatrice Cake

Take a quarter-pound of very finely-chopped blanched almonds or pistachio nuts, and mix with them four ounces of castor sugar, one dessertspoonful of orange-flower water, six or eight drops of essence of vanilla, half of a raw white of egg, and a little of Marshall's Apple or Sap Green to make it a nice pistachio colour.

Little Nougat Baskets A La Durer - Petites Corbeilles De Nougat A La Durer

Well oil some little tinted basket moulds and line them thinly with nougat paste, prepared as in vol. i. page 323; when this is cool, turn out the nougats and stick the two parts of the baskets together with a little boiled sugar; mask the bottom part of the basket with a little Royal icing (vol. i.), sprinkle this with a few finely-shredded pistachio nuts, and fill up the inside of the baskets by means of a forcing bag and pipe with coloured garnishing cream (see recipe); garnish with fruits (such as strawberries, cherries, etc.) that have been first dipped into boiling sugar and allowed to get cold. Dish up on a dish-paper and serve for a sweet for dinner or any cold collation.

Pastry Potatoes Pommes De Terre Patisseries

Put into a stewpan three ounces of castor sugar, one ounce of finely-powdered Fry's Caracas Chocolate rubbed through a wire sieve, four large eggs, and whip these together over boiling water till the mixture is quite warm, then remove the pan, and whip the contents off the water till the mixture is like a thick batter, and quite cold; add to it three ounces of fine flour that have been passed through a sieve and warmed. Have a baking-tin brushed over with warm butter and then lined with paper, brush the paper also over with butter, and dust it over with fine flour and castor sugar mixed in equal quantities; pour the mixture into this pan about a quarter of an inch thick, and bake it in a moderate oven for about half an hour, then turn out, and when cold rub it all into crumbs, and mix with it two tablespoonfuls of apricot, strawberry, or raspberry jam, which should be first rubbed through a sieve. Add about twelve drops of essence of vanilla, and mix it into a paste in a basin; then take portions of the mixture, about a dessertspoonful, flatten it out with the hand, using a little icing sugar for the purpose, and inside the paste place one or two uncrystallised cherries, then roll up into the form of a very small potato. Have some Almond icing (vol. i.), and with it completely cover the first preparation, making the almond covering perfectly smooth, and working it with icing sugar, then roll the potato in Caracas chocolate that has been grated and rubbed through a sieve; roll the potatoes well into the chocolate, and then with the point of a email knife make little impressions to represent the eyes of the potato; leave them on a pastry rack, and when the almond icing is set and feels firm, dish up the potatoes as in the design with a few little green leaves; these will keep well for a week or two if kept in a dry place, and are nice to use for a sweet or for dessert or any cold collation. Quantities given will be enough for fourteen to sixteen potatoes.