Rice Cream Beignets Beignets De Creme De Riz

Put six ounces of butter into a basin, and work it with the hand or a wooden spoon till it presents a creamy appearance; then add to it eight ounces of Marshall's Creme de Riz, six ounces of castor sugar, and a quarter of an ounce of ground cinnamon; work these all together for about fifteen minutes, then add to it by degrees six whole raw eggs and half a pound of finely-sifted flour, adding one tablespoonful of flour and one egg at a time till the whole is well mixed; flavour it with a salt-spoonful of vanilla essence, and, when about to cook the mixture, add to it one and a half gills of new cold milk and one ounce of Cowan's Baking Powder. Put a pan containing some clean boiling fat on the stove, put the mixture in a forcing bag with a plain pipe and force it out into the fat in portions about half the size of a walnut (cutting the mixture with a knife when the desired size); fry the beignets for eight to ten minutes, when they should be a nice brown colour; then remove them from the fat, drain them on a pastry rack, sprinkle them over with a little castor sugar and finely-chopped pistachio nuts, dish them up in a pile on a paper on a hot dish, and serve quite hot for a dinner or luncheon sweet. The quantities given above are sufficient for eight to ten people.

Beignets A La Victoria Beignets A La Victoria

Put into a stewpan one pint of new milk, two ounces of castor sugar, the finely-chopped peel of one lemon, one ounce of butter; bring to the boil, then stir into it four ounces of corn-flour that have been mixed with a quarter-pint of cold milk; bring to the boil, stirring all the time, and then simmer on the side of the stove for about five minutes, and add to it three raw yolks of eggs and the whites of the same that are whipped stiff with a pinch of salt, and an eighth of an ounce of Cowan's Baking Powder; put the mixture into a forcing bag with a large plain pipe, and force out in the form of rings about two inches in diameter on to the frying-drainer and put into the frying-kettle, having in it enough hot clean fat to cover the beignets, and fry over a quick fire for about fifteen minutes; when a nice golden colour take up and dust over with icing sugar, and hold over the beignets a red hot salamander to give a nice glazed appearance. Arrange on a hot dish on a paper or napkin in a pile and sprinkle on the top some blanched and finely-shredded almonds, and here and there put some uncrystallised cherries, and serve for a sweet for dinner or luncheon.

Pastry Straws Pailles Patisseries

Take some choux paste (vol. i.), put it into a forcing bag with a medium-sized pipe, and force it out in finger-lengths on a frying-drainer, then put into hot clean fat and fry till a nice golden colour. When cooked take up and roll each piece in coarse castor sugar, and dish up en couronne on a dish-paper and serve for a hot sweet for dinner or luncheon. Orange or any other nice sweet sauce can be served in a sauceboat with these.