Mixture For Little Neva Balls

Mix together in a basin with a wooden spoon or with the hand a quarter of a 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 fifteen minutes, adding by degrees one ounce of Marshall's Creme de Riz, two ounces of fine flour, one and a half ounces of ratafia crumbs, three large whole eggs, and half a tablespoonful of orange-flower water; colour a pale salmon colour with liquid carmine, and use as directed above.

Put the puree of bananas on a mixture of ice and salt before using, so as to have it perfectly cold.

Little Balls In Cases Ballettes En Petites Caisses

Prepare these as for Ballets a la Neva, and when cold mask over with Maraschino glace (vol. i. page 42), and when this is cold, ornament with Royal icing (vol. i.) in pink and white, using two forcing bags and small fancy pipes for the purpose; place each in a little fancy paper case, and then dish up on a dish-paper, and serve for a sweet for dinner or luncheon.

Little Cases A La Duchesse Marie Petites Caisses A La Duchesse Marie

Bring half a pint of new milk to the boil with an ounce of castor sugar and a few drops of vanilla essence, then stir into it one and a half ounces of Marshall's Creme de Riz that has been mixed with a gill of rose water, stir over the fire till it boils, then let it simmer on the side of the stove for a few minutes; add two raw beaten-up yolks of eggs, stir again over the fire till quite hot, but do not let it boil; add one large tablespoonful of thick apricot jam, and rub all together through a fine hair sieve. Partly fill some little china cases with this preparation, place on each a raw ripe strawberry or half a preserved apricot, and by means of a forcing bag with a large rose pipe, fill up the cases with stiffly-whipped cream that is sweetened with castor sugar and flavoured with a few drops of vanilla essence; sprinkle over the cream some tiny dice shapes of Valencia almonds that have been blanched and baked a golden-brown colour, arrange the cases on a dish-paper or folded napkin, and serve for a sweet for dinner, luncheon, or ball supper.

Portuguese Pastry Patisserie A La Portugaise

Put six yolks of eggs and two ounces of castor sugar into a basin with the finely-chopped peel of one lemon, and work it with a wooden spoon for about ten minutes; then add to it by degrees half a pound of fine flour that has been sifted and warmed, and continue working this for about ten minutes longer. Pound a quarter of a pound of blanched and dried sweet almonds till perfectly smooth; add a saltspoonful of apricot yellow, the finely-chopped peel of a lemon and an orange, one raw white of egg, and the strained juice of three oranges, and rub all through a fine wire sieve. Take three ounces of Marshall's Creme de Riz and add to it the yolks and flour, then add the other mixture and the whites of six eggs that have been whipped very stiff, with a pinch of salt. Prepare a baking-tin about one inch deep, with a rim, by brushing it over with clarified butter (vol. i.), and then covering it entirely with kitchen paper (the top side of which must also be brushed over with butter and then dusted over with fine flour); spread the mixture all over the tin, and put it into a moderate oven to bake for thirty to thirty-five minutes; when cooked take up and allow the paste to cool, then spread over it a layer of apricot jam, glaze it over with glace (see recipe ' Baba a la Parisienne'), let this set, then cut it in strips or stamp it out in rounds. Serve for a dinner or luncheon sweet.