Chapter XXV: Part 25

=1483. Saddle of Venison à la Joel B. Erhardt.=--Prepare a saddle of venison exactly the same as in No. 878, but substituting the following garnishing for the two other sauces. Soak eighteen fine, sound, large, Italian raw marrons in fresh water for a night. Have on the fire a pan with plenty of hot water, and as soon as it comes to a boil, immediately plunge in the chestnuts, cover the pan, and let boil for one minute only. Remove the pan from off the fire, drain the chestnuts, then with a pointed knife gently peel them. Place in a saucepan on the hot range one quart of water with four ounces of sugar; let come to a boil, then add half a vanilla bean, as also the chestnuts, and slowly boil for twenty minutes. Remove them from the range, place the marrons in a bowl with half of their own liquor, then allow to cool off. Place the balance of the liquor on the fire, add to it two tablespoonfuls of currant jelly, and continually stir until the jelly is thoroughly dissolved; then thicken with half a gill of Espagnole sauce (No. 151), and let slowly cook on the corner of the range. Prepare a pâté-à-chou, exactly the same as in No. 1240. Slide a tube down in the pastry bag (No. 1079) one inch in diameter, and put the paste in the bag. Have a lightly buttered pan ready, then carefully press the paste down into it, making twelve equal button-shape forms one inch and a half in diameter. Place them in a moderate oven to bake for eight minutes. Remove from out the oven, let slightly cool off. Cut a piece off from the top of each, one inch in diameter, then fill the inside of each with chutney. Place on top of each a marron. Dress the saddle on a hot serving-dish, decorate the dish all around with the twelve choux. Strain the sauce into a sauce-bowl, and serve separate. The remaining pâté-à-chou can be used for any other purpose desired, as also the six marrons.

=1484. Venison Chops à la Tyrolienne.=--Prepare six fine venison chops as in No. 885; season them with a heaped teaspoonful of salt and half a teaspoonful of pepper _only_, and lay them aside until further action.

_Tyrolienne Garnishing._--Have in a saucepan on the hot range one tablespoonful of good butter, adding five medium-sized, sound, peeled, and cored apples, cut into thin slices, and four tablespoonfuls of sugar; cover the pan, and let cook for twenty-five minutes, stirring with a wooden spoon at the bottom once in a while to prevent burning. Have on the range in another pan four tablespoonfuls of currant jelly, with two wineglassfuls of port wine; mix all well together until the jelly is thoroughly dissolved; then let slowly boil on the corner of the range for three minutes. Remove the apples from the range, press them through a fine sieve into a bowl. Now broil the chops for four minutes on each side. Place the apple-sauce right in the centre of a hot serving-dish, giving a pyramid shape, then dress the chops around it, one overlapping another. Pour the currant-jelly sauce around the chops, but not over them; adjust a paper ruffle on each chop and send to the table.

=1485. Saddle of Venison à la Talleyrand.=--Procure and prepare a fine saddle of venison, exactly the same as in No. 878; suppress the currant-jelly sauce, and serve with the following garnishing:

_Talleyrand Garnishing._--Cut three fine, sound apples into halves, peel each half, giving them all a nice dome shape; remove the cores, place them on a buttered pan, sprinkle a little clarified butter over, then place in the oven to bake for ten minutes; remove them, dredge a little pulverized sugar over, place them back in the oven to glaze for one minute; remove, and lay in a warm place. Have in a saucepan on the range two glassfuls of port wine with a tablespoonful of currant jelly; lightly stir until it is thoroughly dissolved; add one clove, the zest of half a sound lemon, and the third of a saltspoonful of cayenne pepper; let boil for four minutes, add to it now a gill of Espagnole sauce (No. 151), let boil for three minutes longer; strain it through a sieve into a sauce-bowl; dress the saddle on a serving-dish, arrange the six pieces of apple around the saddle, and send to the table with the sauce separate.

=1486. Reed-birds à la Joseph Pulitzer.=--Have twelve fine, fat, fresh reed-birds, remove the entrails, and the eyes from the head, neatly wipe them, stick the bill of each bird into the breast, cut off the legs, then place them in a roasting-pan; season with a tablespoonful of salt, sprinkle over a very little clarified butter, place them in a very hot oven to roast for two minutes only; remove from the oven and slightly cool off. Peel and boil five medium-sized sound potatoes in salted water; when cooked drain the water completely, leaving the potatoes in the same pan; thoroughly mash them with a potato-masher, add two ounces of good butter, half a teaspoonful of white pepper; pour in half a cupful of hot milk, and with a wooden spoon thoroughly mix together; add now the yolks of two eggs, sharply mixing again; place it on the hot range, thoroughly mix while heating for three minutes; then press it through a fine sieve into a flat pan and let cool for five minutes. Take the twelve reed-birds, completely mask each bird with the above preparation, roll them nicely, giving each bird a barrel shape, three inches long by one and a half in diameter; dip them in beaten egg, roll in fresh bread-crumbs, taking care not to spoil their shape; then fry them in very hot fat for five minutes; remove from the fat, thoroughly drain on a towel; dress them on a hot serving-dish with a folded napkin, and send to the table with a gill of hot Madeira sauce (No. 185) separate.

=1487. Reed-birds à la Barsotti.=--Have twelve reed-birds, prepare them exactly the same as above. But instead of masking them with potato preparation, select twelve medium-sized, sound, even, raw potatoes; wash well and dry; cut off a cover, oval-shape, lengthwise, in the centre of each potato, then with a vegetable-scoop scoop out the interior of each sufficiently large for a reed-bird; season the inside of each potato with a teaspoonful of salt equally divided; let stand for one minute, then turn them upside down to let the water run out which the salt has drawn. Put one reed-bird in each potato with its breast upward; cut two slices of bacon, then cut each slice into six equal, square pieces; place one piece over the breast of each bird, put the cover on top, lay them in a roasting-pan, place in a moderate oven to roast for twenty-five minutes; remove them from the oven, dress on a hot serving-dish with a folded napkin, and send to the table with half a gill of maître d’hôtel (No. 145) separate.

=1488. Hot Game Pie à la Henry Watson.=--Have twelve fine, fat, fresh reed-birds. Have a saucepan on the fire with one ounce of lean salt pork, cut in dice-shaped pieces; add the twelve birds. Season with one tablespoonful of salt and a heaped teaspoonful of pepper, then let them cook for five minutes; now add two tablespoonfuls of flour; mix well together, and let cook slowly until the flour has obtained a brown color, then add half a glassful of good Madeira wine and half a pint of white broth (No. 99). Mix well together again, and let cook for five minutes longer.

Have a dough prepared as in No. 1078. Butter well a tureen pie-plate, line the inside with half of the dough, a quarter of an inch thick, then transfer the reed-birds and all the rest into the lined plate, nicely arranging the birds; add twelve whole, fine, sound mushrooms, and then with the balance of the dough make a cover, and with it cover the birds and all. Beat up the yolk of one egg with a tablespoonful of water, and then with a hair brush gently glaze the surface of the cover with it. Place in the hot oven, and let cook for twenty minutes. Remove from out the oven; place the tureen on another dish, and immediately send to the table.

Robins, snipe, wild pigeons, or any other birds may be substituted for the reed-birds.

SAUCES.

=1489. Sauce, Finoise.=--Have in a saucepan on the range one tablespoonful of butter, one green pepper, and one sound onion, chopped very fine; let slowly simmer for three minutes without browning, then add a heaped teaspoonful of flour, continually mix while cooking for three minutes; then add six fine, sound, red, peeled tomatoes, cut into quarters, also a gill of white broth (No. 99), mix well together with a wooden spoon. Season with a tablespoonful of salt and just one drop of tabasco sauce. Cook slowly for thirty minutes. Press it through a fine sieve into a bowl, so that nothing is left in the sieve but the seeds, and then it will be ready for general use.

DESSERTS.

=1490. Chocolate Biscuits à la Marie Delmonico.=--Place in a vessel six ounces of powdered sugar, grate in the rind of a medium-sized, sound, juicy lemon, adding three ounces of vanilla chocolate and the yolks of six eggs (pouring the whites in a copper basin for further action), and with the spatula thoroughly mix the ingredients in the vessel for ten minutes. Beat up the whites to a stiff froth with the wire whip, and then immediately add them to the other ingredients; gently mix the whole together for five minutes. Add now ten ounces of well-sifted flour; carefully incorporate it with the rest for four minutes. Butter well, and sprinkle with powdered sugar, six biscuit-molds five inches long by three inches wide and two inches high. Equally divide the preparation into the six molds; lightly dredge the surface of each with the powdered sugar, arrange them carefully in a pastry baking-pan; place in a moderate oven to bake for forty-five minutes. Remove them from out the oven, let cool for one hour. Run a thin knife all around the sides of each mold, so as to easily detach them, gently remove the biscuits from the molds; dress on a dessert-dish, and serve.

=1491. Chocolate Soufflée Biscuits à la Deodoro Fonseca.=--Beat up in a copper basin to a stiff froth the whites of five fresh eggs; remove the whip, and then, with the aid of a skimmer, mix in one pound of powdered sugar, two ounces of melted cocoa, and a saltspoonful of ground cinnamon; thoroughly mix for three minutes.

Slide down a tube (No. 2) into the pastry bag (No. 1079), and pour the preparation into the bag. Butter and flour a pastry baking-pan. Carefully press down the contents of the bag into the pan, giving the shapes of small letters, such as, for instance, T, F, S, _o_, _f_, O, S, R, _o_, _f_, B, or any other desired letters, and then let rest for one hour.

Place in a very slow oven to bake for thirty minutes. Remove from out the oven and let cool for one hour. Arrange the biscuits in a glass jar, and serve when needed.

=1492. Chocolate Italian Méringues.=--Pour into a copper basin the whites of four fresh eggs, adding one pound of extra fine sugar, and with the wire whip thoroughly mix for three minutes, then place the basin on the fire, and sharply beat with the whip for ten minutes; remove it from the fire, lay it on a table, and continually beat it until nearly cooled off; take up the whip, and then, with a spoon, mix in gently three ounces of melted cocoa and one teaspoonful of vanilla essence.

Slide down a tube (No. 2) into the pastry bag (No. 1079); pour the preparation into the bag. Have ready a well buttered and floured pastry baking-pan. Carefully press down the preparation into it, giving small pear shapes one inch long. Place the pan in a very slow oven to bake for twenty-five minutes. Remove from out the oven and let cool for one hour. Lay them in a tin box, and serve when desired.

=1493. Chocolate Gauffres à la Oswald Ottendorfer.=--Put into a vessel half a pound of powdered sugar, half a pound of flour, three whole, raw, fresh-cracked eggs, and a gill of sweet cream. Mix the whole well together with the spatula for three minutes. Cut up very fine one and a half ounces of chocolate; put it on a plate with half an ounce of butter, then put the plate into the hot oven for four minutes, so as to have both chocolate and butter thoroughly melted. Remove from out the oven, stir well with a spoon, and then add it to the preparation in the vessel, and thoroughly mix again for three minutes.

Have two or three pastry baking-pans well buttered, then with a tablespoon take up a tablespoonful of the preparation, and gently pour it on one end of the pan; take up another tablespoonful and pour it four inches apart from the first; proceed with the same operation until the pan is filled, always keeping the same distance; then repeat the same with the other two pans. The paste will bring you out from twenty-two to twenty-four tablespoonfuls. Place one pan in a brisk oven to bake for five minutes; then pull the pan to the oven door, and with a rolling-pin six inches long by half an inch thick place it on top at the end of a cake; then with the fingers lift up the cake and quickly roll it around the pin; pull out the pin from the gauffre, and then proceed the same with the rest; when this is done, put another pan in the oven, bake, proceed with the same operation as for the first. When all done, lightly sprinkle them with ground cinnamon. The gauffres can now be filled, and served with any kind of ice-cream; whipped cream à la vanille, or any kind of jelly.

=1494. Marsapain au Chocolat à la Ticinese.=--Peel and pound half a pound of sweet almonds with four ounces of powdered sugar, adding, little by little, the whites of two eggs; briskly pound for fifteen minutes, then transfer it to a vessel; add to it half a pound of powdered sugar and two ounces of melted cocoa; thoroughly mix with a spatula for five minutes. Now lay the paste on a table sprinkled with powdered sugar, then roll out the paste in a square shape with a rolling-pin to the thickness of quarter of an inch; then let rest. Make a glacé royale as follows: beat up in a small bowl the white of one egg, adding six ounces of extra fine sugar; sharply beat the white well together with the spatula, and while beating squeeze in three drops of lemon juice, constantly beating for fifteen minutes from the beginning, and then with a knife carefully and equally spread it over the paste on the table.

Have ready a pastry baking-pan slightly buttered. Carefully cut the paste into forty equal lozenge-shape pieces, gently lay them in the pan, place in a moderate oven to bake for twenty minutes. Remove from out the oven, lay on a table and let cool off for one hour. Transfer them into a tin box or jar, and serve when needed.

=1495. Chocolate Kisses à la Adelina Patti.=--Beat up in a basin to a stiff froth the whites of five fresh eggs; take up the whip, and then with the skimmer gently mix in eighteen ounces of powdered sugar and three ounces of grated chocolate, which should take three minutes. Slide down a tube (No. 3) into the pastry-bag (No. 1079). Wet the surface of two boards two feet long by one wide; arrange on top of each a sheet of brown paper of the same size, then carefully press the preparation over the paper, in small bits the shape of twenty-five-cent pieces at the bottom and tapering until one inch high, making sixty on each board. Evenly sprinkle them with two ounces of grated chocolate. Place one board in a moderate oven to bake for twenty minutes. Move the board to the oven door; have three tablespoonfuls of currant jelly on a plate; then take up one cake with the left hand, and with a teaspoon place in the hollow space a very little of the currant jelly; take up another, and immediately join it to the first evenly; continue the same operation with the rest. Lay them on a dish to cool for one hour. Repeat the same with the other board, and when all done place them in a jar or tin box, and serve when required, always keeping in a dry place.

=1496. Pignolates au Chocolat à la Barnum.=--Peel and pound six ounces of sweet almonds, as in No. 1207, with one pound of powdered sugar for ten minutes; then add the whites of three eggs, pound again for ten minutes; then transfer the paste into a vessel, and, adding to it three ounces of melted cocoa, thoroughly mix the whole with the spatula for three minutes; then lay the paste on a table. Chop up very fine three ounces of peeled and dried sweet almonds, as in No. 1207; place them on a plate, and then with a knife cut the paste into small equal pieces, half an inch long by half an inch high; take one piece up, gently and lightly roll it in the chopped almonds, then with the hands give it an artistic bird shape; lay it on a baking-pan in which you previously place a sheet of paper; proceed with the others, giving them any desired artistic animal shapes that Mr. Barnum will exhibit in his next show, keeping them a quarter of an inch apart from one another. When all finished and placed in the pan, put them in a very slow oven to bake for thirty minutes. Remove from out the oven, let cool off for one hour. Detach them gently from the paper, then place them in a tin box or jar, and serve whenever desired.

=1497. Cakes au Chocolat à la Carter.=--Place in a basin half a pound of powdered sugar; crack in seven whole, raw, fresh eggs, adding a teaspoonful of vanilla essence; thoroughly beat with a wire whip for two minutes, then place the basin on the hot range, and continually beat for ten minutes; take the basin from off the range, lay it on a table, beating without ceasing for ten minutes longer; take up the whip, and then with a skimmer gently mix in half a pound of well-sifted flour and three ounces of melted cocoa for four minutes. Slide down a tube (No. 2) into the pastry-bag (No. 1079); pour the preparation into it. Have ready two well buttered and floured pastry baking-pans, then press the paste down into small round forms half an inch in diameter, and the third of an inch apart from one another; when all in the pans, sprinkle evenly over them three ounces of powdered macaroons; place in a moderate oven to bake for fifteen minutes. Take from out the oven, lay them on a table, and let cool off for one hour. Place them in a glass jar or tin box, and serve when required.

=1498. Cakes Frangipani au Chocolat à la Regina Margherita.=--Peel and pound half a pound of sweet almonds in a mortar, with four ounces of powdered sugar, for ten minutes; then add three fresh-cracked eggs, one by one, at two minutes’ interval from one another, constantly pounding for ten minutes more; now transfer the paste into a vessel, add to it four ounces of powdered sugar and half a pound of well-washed butter; sharply mix with the spatula for five minutes; then pour in half a gill of Jamaica rum, add a saltspoonful of cinnamon and two ounces of melted cocoa. Mix the whole well together for three minutes. Slide down a tube (No. 3) into the pastry bag (No. 1079), put the paste into it. Have two baking-pans ready, with a sheet of brown paper laid over each; then press down the paste in small forms, giving oval shapes one inch long, keeping half an inch apart from one another. When all in the pans, place them in a moderate oven to bake for twenty minutes. Take them from out the oven, let cool off for thirty minutes. Moisten part of a table, the size of the two pans containing the cakes; lift the paper up from each pan, lay them over the wet space of the table, and let rest for two minutes. Detach the cakes from the papers, place them in a jar, and serve when desired.

=1499. Cakes au Chocolat à la Czarina.=--Take one pound of puff paste as in No. 1076, lay it over a lightly floured table, roll it out with a rolling-pin to the thickness of a quarter of an inch; then with a paste-cutter two inches in diameter cut out twenty-four pieces. Lay them in a pastry baking pan, and with a hair brush gently moisten their surfaces with beaten egg. Stamp each piece right in the centre on the surface with a small paste-cutter one inch in diameter; then place them in a brisk oven to bake for fifteen minutes; remove from out the oven, lay the pan on a table, and let cool off for thirty minutes. Now gently press down a small pointed knife in the incision of each cake, turning it all around and lifting up the covers, keeping them (the covers) for further action, and then fill each cake with the following cream:

Place in a saucepan five egg-yolks, six ounces of powdered sugar, half an ounce of flour, a teaspoonful of vanilla essence, and two ounces of finely chopped cocoa; range the pan on the fire, briskly stir with the spatula for two minutes, then pour in half a pint of boiling milk; continue to stir until it comes to a boil, then remove it from the fire, pour it into a bowl, and let cool for thirty minutes. Then with a teaspoon fill the hollow cakes with the prepared cream. Arrange the cover on each, and glaze them with the following glaze:

Pour into a saucepan a gill of cold water, and with the spatula mix in twelve ounces of extra fine sugar for three minutes. Place the saucepan on the hot range, continually stirring until lukewarm; then add two ounces of melted cocoa, mix well together for three minutes; remove it from off the fire, lay the pan on a table, then take one cake up with the left hand, and, with a table knife in the right hand, take up some of the preparation from the pan, and gently spread it all over the cover, as well as all around the cake, and lay it on a pastry wire grate; proceed the same with the rest. When all laid on the grate, have in a small bowl the white of half an egg and five ounces of extra fine sugar, then thoroughly beat with the spatula for fifteen minutes.

Make a paper cornet, cut off the point of it, put the glaze into the cornet, close the top with the hand, then gently and carefully press down the preparation over each cake, giving them all a star shape. Let them dry for two hours. Nicely dress them on a fruit stand and send to the table.

=1500. Madeleine au Chocolat à la Mme. Renault.=--Place in a saucepan half a pound of powdered sugar. Crack in six whole, fresh eggs, two yolks, and a tablespoonful of very good Renault brandy; then with the pastry-whip mix the whole well together for three minutes; place the pan on the fire, briskly stir for five minutes, but do not allow to boil. Take the pan from off the fire, and continually stir for two minutes longer; remove the whip, and then with a skimmer gently mix in half a pound of well-sifted flour, six ounces of melted butter, and two ounces of melted cocoa; the time to mix in the ingredients ought not to take longer than five minutes.

Have twenty-four channeled tartlet-molds three inches in diameter on the upper part, one inch high, and one and a half inches at the bottom. Butter well the interior of each, then lay them on a pastry baking-pan, and with the aid of a spoon equally divide the preparation into the twenty-four molds. Then place them in a moderate oven to bake for twenty-five minutes. Remove from out the oven, place the pan on a table, and let cool off for one hour. Take the cakes out of the molds and serve, or put them away in a box or jar, as they will keep in perfect condition for several days.

=1501. Chocolate Macaroons à la Aimée Delmonico.=--Neatly peel and pound half a pound of sweet almonds as in No. 1207; then transfer the paste into a vessel, add to it one pound of powdered sugar and the whites of two fresh eggs; thoroughly mix with the wooden spatula for five minutes, then add four ounces of melted cocoa; mix well again for two minutes. Slide down a tube (No. 3) into the pastry bag (No. 1079); place all the preparation in the bag. Have ready a pastry baking-pan; lay over it a sheet of brown paper so as to entirely cover the bottom; then gently press down the preparation over the paper in bits the shape of twenty-five-cent pieces, taking special care to have them all of equal size, and keeping them half an inch apart from one another, and when all in the pan gently lay a wet napkin over the macaroons for one second, to give them a perfect shape; remove the napkin and place in a slow oven to bake for twenty minutes. Take from out the oven, lay the pan on a table, and let cool off for one hour.

Wet part of a table the size of the paper containing the macaroons, then with both hands carefully lift up the paper from the pan, lay it over the moistened space of the table; allow them to rest for two minutes. Then detach them with the fingers, from the paper, place them in a tin box or glass jar, and serve when desired.

If the paste is equally divided it should give about eighty macaroons. Should the pan not be sufficiently large to bake them all at a time, they can be baked at two or three different times.

Beat up to a stiff froth, in a copper basin, the whites of four fresh eggs; remove the whip, and then with a skimmer gradually and gently mix in eight ounces of powdered sugar for three minutes.

Slide down a tube (No. 3) into the pastry bag (No. 1079); put the preparation into the bag, and lay it aside for a second. Have a very cold dessert-dish ready, and then after two hours have expired take up the mold from the pail, dip it into lukewarm water for half a second; neatly wipe it all around, remove the cover, and turn the ice-cream on the cold dish. Rapidly decorate the top and all around with the preparation in the bag, and lightly dredge powdered sugar over it. (The operation, after the ice-cream has been unmolded, should be done as rapidly as possible.) Lay the dish on a board, then place it in a very hot oven to let the méringe get a light brown color, which ought not to take more than five seconds. Remove from out the oven, suppress the board, and immediately send to the table.

=1502. Chocolate Macaroons à la Geo. Hamling.=--Peel and pound four ounces of sweet almonds as for No. 1207, transfer the paste to a bowl, add half a pound of sugar (powdered), mix well with the spatula for two minutes, then add two ounces of melted cocoa and a teaspoonful of vanilla essence and mix well for two minutes longer. Beat up to a stiff froth in a basin the whites of four fresh eggs, and then add it to the preparation. Gently mix the whole well together for two minutes.

Slide down a tube, (No. 3) into the pastry-bag (No. 1079), pour the preparation into the bag, and lay it aside until further action. Have a clean baking-pan ready, arrange over it eighty small, round paper cases one inch in diameter and one inch high, and then equally fill them with the preparation in the bag. Chop up very fine two ounces of well peeled and dried almonds as for No. 1207. Equally spread them over the eighty cases, then place the pan in a slow oven to bake for twenty-five minutes. Take from out the oven and let cool off for thirty minutes. Place them in a glass jar and serve whenever required.

=1503. Macaroons à la J. C. Delmonico.=--Peel and pound in a mortar a quarter of a pound of sweet almonds the same as for No. 1207, then transfer it to a vessel; add twelve ounces of powdered sugar, the white of one egg, and a teaspoonful of orange-flower water; then with the spatula mix well together for five minutes. Slide down a tube (No. 2) into the pastry bag (No. 1079), pour the preparation into it. Have two pastry baking-pans ready, with a sheet of brown paper laid over each pan; then carefully press the preparation down, making small forms half an inch long by a quarter of an inch wide, keeping them half an inch distant from one another; when done and all laid in the pans, stand them in a dry place for twenty-four hours. Return the pans to a table, and then with a sharp pointed knife carefully make a light incision lengthwise--on top of each--right in the centre, being very careful to cut the crust only. Place the pans in a very slow oven to bake for twenty minutes. Remove from out the oven, lay them on a table, and cool for one hour.

Sufficiently moisten a part of a table to lay the two papers on with the cakes, one beside another, then lift each paper from the pan and lay them over the wet table, and let rest for two minutes. Now detach the macaroons from the papers, place them in a tin box or glass jar, and serve whenever desired.

=1504. Macaroon Soufflée à la Mrs. Judge Martine.=--Have ready half a pound of sound, freshly cracked walnuts, carefully peel them with a thin knife, then slice them very fine, place in a vessel, with four ounces of powdered sugar and the white of one fresh egg, mix well together with the spatula for three minutes. Transfer the whole to a pastry baking-pan, equally spread it over with a knife, one inch thick, place it in a slow oven to dry for fifteen minutes. Take from out the oven, lay the pan on a table, and let cool off for twenty-five minutes. Then lift up the paste and return it into the vessel, add to it twelve ounces of powdered sugar and the whites of two fresh eggs. Beat the whole well together for fifteen minutes. Arrange a tube (No. 3) in the pastry-bag (No. 1079). Have two pastry baking-pans, with a sheet of paper laid over each; then gently press the preparation down over each paper, giving round forms the shape of twenty-five-cent pieces. When finished, range the pans in a moderate oven to bake for twenty minutes. Remove from the oven, lay them on a table, and let cool for thirty minutes; wet part of a table the size of the two papers, lay the papers over it, one beside another, let rest for two minutes. Lift the macaroons up, place them in a tin box, and serve when desired.

=1505. Cakes à la Mme. Carnot.=--Crack into a basin six whole, fresh, raw eggs, add half a pound of powdered sugar, thoroughly mix with a wire whip for two minutes. Then place the basin on the hot range, and sharply beat for ten minutes; remove from the range, lay it on a table, and continually beat it for five minutes more; take up the whip, then with a skimmer mix in half a pound of well-sifted flour, six ounces of peeled and lightly toasted sweet almonds, two ounces of pistache (also lightly toasted), and a teaspoonful of cinnamon; thoroughly mix the whole for five minutes; now mix in two and half ounces of melted cocoa for two minutes. Lightly butter a pastry baking-pan. Transfer the paste on a part of a slightly floured table, separate it into three equal parts, then with the hands roll out each piece to eight inches long by two inches thick; place them in the pan, moisten their surfaces with a beaten egg, then place them in a brisk oven to bake for fifteen minutes. Remove from out the oven, let thoroughly cool off for one hour. Prepare the following glaze: pour into a small bowl a gill of cold water, with six ounces of extra fine sugar; beat well together for five minutes, then add one ounce of melted cocoa; mix well for two minutes longer. Evenly divide this glaze over the three cakes, and with a knife gently spread it over their surfaces; then allow to dry for thirty minutes. Cut each cake crosswise into slices half an inch thick. Place them in a glass jar, and serve whenever desired.

=1506. Cakes à la Dougherty.=--Place in a bowl ten ounces of well-sifted flour. Crack in four whole, raw, fresh eggs, season with a saltspoonful of salt, and then gradually pour in one quart of cold milk; mix well with a spatula for five minutes, then strain the preparation through a sieve into a vessel. Lightly butter a frying-pan, then place it on the hot range; and when the pan is hot, drop into it half a gill of the preparation; cook for two minutes, turn it over with a cake-turner, and cook the other side for two minutes. Take the cake from off the pan, and dip each side into melted butter, and then dip again in four ounces of powdered sugar mixed with a teaspoonful of ground cinnamon; gently roll it into a French-pancake shape, lay it on a hot dessert-dish with a folded napkin over it; leave the dish on the corner of the range to keep warm, and then proceed with seventeen more in exactly the same manner, keeping the cakes covered with a warm napkin while the process of cooking the cakes is going on. Remove the napkin, and then send to the table.

=1507. Cakes à la Mrs. Russell.=--Place in a vessel half a pound of well-washed butter, with half a pound of powdered sugar, and with the hand thoroughly knead for fully fifteen minutes; then crack in a whole raw egg, sharply knead for two minutes, crack in another, again kneading for two minutes, and another one, kneading the same; then add a saltspoonful of powdered cinnamon and a gill of sweet cream; sharply knead for one minute. Add now twelve ounces of well-sifted flour, slowly and carefully incorporate it with the rest for five minutes.

Slide down a tube (No. 2) into the pastry bag (No. 1079), place the preparation in it. Have two well-buttered baking-pans ready, press the preparation down into the pans, in strips one and a half inches long by a quarter of an inch thick, and one inch apart from one another. When all done, place the pans in a very brisk oven to bake for eight minutes. Remove from out the oven, lay the pans on a table, and let cool off for thirty minutes. Carefully lift the cakes up, with a palette-knife or a cake turner, from underneath, place them in a glass jar, and serve when required.

N. B.--Should the pastry pans not be sufficiently large to bake the cakes at one time, bake them at two different times.

=1508. Cakes à la Rusk.=--Crack into a vessel three fresh raw eggs, adding half a pound of powdered sugar, half a pound of well-sifted flour, and a saltspoonful of ground cinnamon, and with the spatula mix well together for five minutes; pour in a gill of sweet cream, mixing well again for two minutes.

Slide down a tube (No. 1) into the pastry-bag (No. 1079); well butter two pastry baking-pans, put the preparation into the bag, press down the preparation in strips five inches long and one and a half inch apart from one another; place one pan in a brisk oven to bake for five minutes, then pull the pan to the oven door, and with a rolling-pin six inches long by half an inch thick take up a strip with the hand and turn it around the pin in curl shape; lightly blow over it so as to slightly cool, then take from off the pin, lay it on a dish, and then proceed exactly the same with the rest; place them in a tin box or a jar, and serve when required.

If the two above-mentioned pans should not be sufficiently large to hold the preparation, they can easily be baked at different times.

=1509. Patience Cakes à la Mrs. Sullivan.=--Peel and then pound in a mortar, as in No. 1207, a quarter of a pound of sweet almonds; transfer it into a vessel with a pound of powdered sugar, half a pound of well-sifted flour, and a teaspoonful of anisette essence; beat up in a copper basin the whites of five fresh eggs with the wire whip to a soft froth for five minutes, and then add it to the ingredients in the vessel, mix the whole well together with the spatula for eight minutes; slide down a tube (No. 2) into the pastry bag (No. 1079); well butter and flour two pastry baking-pans, pour the preparation into the bag, and gently press it down on each pan, giving them all an S shape, one and a half inch long and one inch apart from one another; chop up very fine three ounces of peeled and dried sweet almonds, then sprinkle them evenly over the cakes; place the pans on shelves, in a dry place, for twenty-four hours; then put them in the hot oven to bake for fifteen minutes; remove from out the oven, lay the pans on a table and let cool off for thirty minutes; take the cakes up from the pans, lay them in a glass jar, and they will be ready to serve when desired.

=1510. Patience Cakes à la Mrs. General Sheridan.=--Place in a vessel half a pound of powdered sugar, half a pound of flour, crack in three and a half eggs--no more and no less--and pour in a teaspoonful of anisette essence, and then with the spatula thoroughly mix for ten minutes. Slide a tube (No. 2) into the pastry bag (No. 1079), transfer the preparation into it; butter and flour two pastry baking-pans; take hold of the bag and press down the preparation into each pan, into small round forms the size of twenty-five-cent pieces, keeping them half an inch apart from one another, and when done lay on shelves, in a dry place, for twenty-four hours. Place them in the hot oven to bake for fifteen minutes; take from out the oven, lay the pans on a table, and let cool off for thirty minutes; place them in a glass jar and serve when desired.

=1511. Angel Cakes à la Mrs. Gertrude Vanderbilt.=--Sift together on a paper half a pound of flour, two ounces of corn-starch, and half a pound of powdered sugar; beat up in a copper basin the whites of ten eggs, with a wire whip, to a very stiff froth (reserving the yolks in a bowl in the ice-box for ice-cream or any other purpose desired); remove the whip, and then, with a skimmer in the right hand, with the left lift up the paper containing the ingredients, and gradually drop the contents into the basin; thoroughly mix with the skimmer for five minutes, adding meanwhile a gill of maraschino. Have a plain, round, two-quart cake-mold with a tube in the centre, lightly butter and flour the inside all around; then place the preparation in the mold, and put it into a very slow oven to bake for two hours and a half; remove from out the oven, lay it on a table, and let cool for at least three hours; then carefully run a thin knife all around the mold, so as to easily detach the cake from top to bottom of the mold. Place a wire grate over the mold, turn it upside down, remove the mold, then glaze the cake all around with the following glaze:

Pour into a saucepan two gills of water, with twelve ounces of powdered sugar; thoroughly mix with the spatula for two minutes, then place the pan on the hot range, stir all well until lukewarm; take from off the range, lay the pan on a table; then pour in half a gill of good brandy, mix well together for two minutes, and then pour this glaze over the cake, evenly spreading all around with a knife; let dry for twenty minutes, and then decorate with the following glace royale:

Pour into a bowl the white of one egg, with six ounces of extra fine sugar; briskly beat with the spatula for five minutes; squeeze three drops of lemon juice, sharply beat again for ten minutes longer; make a paper cornet, transfer the glace into it, close the upper part with the hand, and with scissors cut away a small piece from the point the eighth of an inch long; then gently press down the glace on the cake, artistically decorating the top and all around, giving, if possible, an angel shape on the surface, and let dry for two hours. Have a silver dish, with a fancy paper over it. Lay the cake over and serve.

=1512. Lady Cakes à la Miss Frederick Vanderbilt.=--Have in a bowl half a pound of powdered sugar, half a pound of well-washed butter; grate in the rind of a medium-sized, sound, juicy lemon, knead well with the hand for fifteen minutes. Beat up in a copper basin the whites of seven fresh eggs with the wire whip to a rather soft froth for five minutes, then add this to the other preparation in the bowl; thoroughly mix the whole together for five minutes. Add now half a pound of well-sifted flour, and gently incorporate it with the rest for five minutes. Gently butter and dredge with powdered sugar the inside of a plain cake-mold eight inches long by five inches wide and five high. Place the preparation into the mold, then in a very slow oven to bake for two hours. Remove it from out the oven, lay it on a table, and let cool for three hours. Run a thin knife down all around the sides from top to bottom of the mold, arrange a wire grate over it, turn it upside down, lift up the mold, and then glaze the top of the cake with the following glace: have in a bowl the white of half a fresh egg, with three ounces of powdered sugar, and with the spatula sharply beat for fifteen minutes, then pour this on top of the cake, and with a knife equally spread it over the surface, and again with the knife carefully make four light incisions over the surface of the glace, lengthwise, one inch apart from one another. Arrange a square fancy paper over a silver dish, dress the cake over it, and then send to the table.

=1513. Ginger Snaps.=--Place in a vessel half a pound of powdered sugar, four ounces of well-washed butter, and one and a half fresh raw eggs; thoroughly mix with the spatula for ten minutes; then add one gill of molasses, a tablespoonful of powdered ginger, a saltspoonful of ground cinnamon, half an ounce of baking soda, and a pound and a quarter of well-sifted flour; mix the whole well together for five minutes. Slide down a tube (No. 3) into the pastry-bag (No. 1079), put the preparation into it. Have two well-buttered pastry baking-pans ready, then carefully press down the preparation into each pan, in forms of the size of a silver dollar, an inch apart from one another. When all finished, place the pans in a moderate oven to bake for twenty minutes. Remove from out the oven, put the pans on a table, let cool off for thirty minutes, and then they will be ready to serve when required.

=1514. Domino Cakes à la Paul Morphy.=--Have in a copper basin twelve ounces of powdered sugar, crack in ten whole fresh eggs, adding a teaspoonful of vanilla essence; mix well for two minutes with the wire whip, then place the basin on the fire, and sharply beat for ten minutes. Remove the basin from the fire, and lay it on a table; continue beating for ten minutes longer. Remove the whip, and immediately add twelve ounces of well-sifted flour, then with a skimmer gently mix together for four minutes. Add now four ounces of melted cocoa, mixing well again for two minutes. Have two pastry baking-pans twenty-eight inches long by fourteen inches wide; entirely cover both with brown paper, and then place the preparation, equally divided, into the two pans; with the aid of a palette-knife evenly spread it all over the papers. Place the pans in a moderate oven to bake for fifteen minutes. Take the pans from out the oven, lay them on a table, and let cool for one hour. Carefully lift up the papers, one after another, turn them upside down on a clean table, then gently remove the papers from the cakes, and then glaze them with the following glace:

Place in a bowl the whites of two fresh eggs, twelve ounces of extra fine sugar, beat sharply with the spatula for five minutes. Squeeze in now three drops of lemon juice, beating rather sharply for ten minutes longer. Evenly divide the glace over the two cakes; then again, with a palette-knife, evenly spread it over both cakes and let dry for ten minutes. Then with a sharp knife cut both cakes lengthwise in strips of one inch wide, then cut each strip into fourteen even pieces of two inches each. Place in a small bowl the white of half an egg only, with two and a half ounces of extra fine sugar, beat well together with the spatula for ten minutes, then add one ounce of melted cocoa; beat well again for five minutes. Make a paper cornet, place the glace into it, close the top, and with scissors cut away the point of the cornet one-eighth of an inch long; then very carefully press the glace on top, right in the centre of an oblong cake, crosswise, from one side to the other, making a very thin straight line; then make a small point in the centre on one side of the line the size of a small pea, then make a line the same as the last on another, and then a point on each side of the line in the centre; make another line in the same way, making two points on one side of the line and one on the other. Then proceed exactly the same with the rest, making the points required, so as to have them represent dominoes. When all done, put them in a glass jar or a tin box, and serve when desired.

=1515. Cakes à la Luganese.=--Place in a mortar half a pound of peeled and dried sweet almonds, with half a pound of powdered sugar; pound these thoroughly together with the pounder for fifteen minutes, and then transfer it to a vessel.

Beat up with the pastry wire whip in a copper basin, to a stiff froth, the whites of seven fresh eggs, then immediately add them to the ingredients in the vessel; thoroughly mix with the spatula for four minutes. Add now four ounces of well-sifted flour and a teaspoonful of orange-flower water, and mix well again for eight minutes. Slide down a tube (No. 3) into the pastry-bag (No. 1079). Have two well buttered and floured pastry baking-pans ready, place the preparation in the bag, then gently press it down in each pan, giving small round forms the size of fifty-cent pieces and half an inch apart from one another; when all in the pans, evenly sprinkle over them four ounces of powdered macaroons and lightly dredge them with powdered sugar. Place one pan in the hot oven to bake for fifteen minutes. Remove it from out the oven, and lay it on a table. Have a long wooden stick one inch in thickness; take up a cake from the pan and lay it flat over the stick, and with the hand gently press it down at both sides of the stick. Continue the same process until the stick is filled; remove the first one that was put on, lay it one dish, immediately replace it with another, fresh from the pan; lift up the next from the stick, lay it with the other on the dish, immediately replace it with another from the pan and then continue exactly the same operation with all the rest. When done, let cool off for one hour. Place in the tin box or jar, and serve when needed.

=1516. Turkish Bonnet à la Abdul-Hamid.=--Have in a pastry baking-pan in the hot oven twelve ounces of pistache, and toast for five minutes; remove it, lay it on a table, and then immediately place the pistache in a clean towel; tightly fold up the ends of the towel, so that the pistache will be entirely inclosed; gently rub the pistache with the hands over the towel for ten minutes, so as to easily detach their skins. Open the towel and let cool off for forty minutes. Transfer the pistache, clear from their skins, into a mortar with seven ounces of powdered sugar, and pound all well for ten minutes with the pounder; then transfer it into a vessel; crack ten fresh eggs, add the yolks to the preparation, and place the whites in a copper basin for further action. Thoroughly mix the ingredients in the vessel with the spatula for ten minutes. Then with the whip beat up the whites to a stiff froth and immediately add it to the rest in the vessel. Mix the whole well together for five minutes, then add twelve ounces of well-sifted flour, and gently incorporate it for five minutes. Butter and sprinkle a two-quart round Turkish-shape mold with powdered sugar, place the preparation into it, put the mold in a moderate oven to bake for two hours. Remove it from out the oven, and let cool off on a table for three hours. Gently run a thin knife around the mold, so as to be certain that the cake will be easily detached; place a wire grate over the mold, turn it upside down, remove the mold, and then glaze it with the following glace:

Crack into a bowl the white of one egg; add six ounces of extra fine sugar, beat well together with the spatula for five minutes, then squeeze in two drops of lemon juice, and sharply beat again for ten minutes; then place the glace in another bowl; pour into one of the bowls three drops of carmine, mix well for two minutes, and then place the white glace on top of the cake, and with the aid of a knife carefully spread it over the surface and all around, down to the third of the height of the cake. Then with the knife take up some of the red glace, and gently spread it around jointly to the white coat, and continue until the cake is completely covered all around; then let dry for an hour. Have a silver dish with fancy paper nicely laid over it, dress the cake on it, and serve.

=1517. French Pancake.=--Have five ounces of flour, place it in a tureen, season with one saltspoonful of salt, crack in two whole fresh eggs, add a pint of cold milk and half a gill of cold water, then with a wire whip thoroughly beat together; then add again one teaspoonful of good melted butter and a teaspoonful of powdered sugar. Mix all well together with the whip, strain through a fine sieve into another bowl. Lightly butter a griddle or frying-pan, place it on the fire, and when it commences to smoke pour in half a gill of butter, gently cook for three minutes on one side, turn it over with a cake-turner, and cook gently three minutes on the other side. Dress on a hot dessert-dish with a folded napkin; sprinkle a very little powdered sugar over, and continue the same until all the batter is used, and serve very hot.