Cookery for every household

ingredients — i.e. rub the butter into the flour, add the sugar, salt, and grated lemon rind, and mix into a stiff paste with the yolk of egg, rum, and, if necessary, a little water. Roll it out to the thickness of J inch, cut round with a plate or large cutter, and prick all over. Put the choux pastry into a forcing bag, and force out a border all round this cake of short crust, and bake in a moderate oven. With the remainder of the choux pastry, which is in the bag, form upon another tin some little choux or lumps about the size of a small nut, and bake them in a moderate oven. When all is ready, boil the 2 dessert-spoonfuls of sugar with the same amount of water until the Gateau St. Honore sugar commences to turn slightly yellow. At this point dip briskly each little choux in the syrup, and stick them at once upon the border of the cake, arranging them in a circle round the top. Dissolve two sheets of gelatine in a fittle water, and strain it into 1 gills of good custard. Stir this frequently until it is nearly cold, and then add two whites of eggs beaten to a stiff snow, or 1 gill of whipped cream. Flavour to taste. Fill the middle of the gateau with the custard, putting it in in spoonfuls, or by means of a forcing bag. Decorate with chopped pistachio nuts and pink sugar, or any other suitable decoration. Time to bake, § to 1 hour. Sufficient for 5 or 6 persons. Probable cost, Is. 4 d. to Is. 6 d. 2062. Genoese Baskets Genoese pastry. Raspberry jam. Chopped pistachio nuts. Desiccated cocoanut. Angelica. Whipped cream. Sugar and flavouring. Take some well-cooked Genoese pastry about 1 £ inches in thickness, and stamp it out in rounds 2 to 2J inches in diameter. With a smaller round cutter cut half-way through the centre of each, and remove these pieces so as to form fittle cases (see Croustades, p. 493). Spread the sides and top of these cases with raspberry jam or red-currant jelly, and roll either in chopped pistachio nuts, browned almonds, or in desiccated cocoanut. Whip some thick cream, sweeten and flavour it. and put it into a forcing bag. Fill up the pastry cases with this, piling it rather high. Soak a piece of angelica in hot water, and when soft cut some thin strips and fix them across the baskets to form handles. Serve on a lace-edged paper. Note. — The tops of the baskets look very pretty, if decorated with a little pink or white icing. Probable cost, 1 \d. to 2d. each. 2063. Meringues with Cream (Meringues a la Creme) 3 whites of eggs. A pinch of salt. 9 oz. castor sugar. | pt. double cream. 1 table-sp. sugar. A few drops of vanilla. Put the whites into a large basin, add a pinch of salt, and with a wire whisk beat them to a very stiff froth. Sieve the sugar, and mix it in gently and lightly with an iron or silver spoon. Place a sheet of white paper over a wooden board, or baking sheet of iron, in readiness to place the meringues for baking.