Cookery for every household

Genoese pastry. Jam. Royal icing. Chocolate Take some Genoese pastry or other white cake mixture and cut it into small pieces resembling a domino. Split these, spread them with jam, and make a sandwioh. Then make some icing by sieving £ lb. icing sugar and 'mixing it gradually with the white of egg until of a softish consistency. Add a squeeze of lemon juice, and coat the little cakes with this, and set them aside to dry. Now colour some of the remaining icing brown with a little melted chocolate or brown colouring ; put it into a small paper cornet, and force out first a line across the centre of each cake, and then brown spots in imitation of dominoes. 2696. Easter Cakes | lb. flour. | lb. butter. | lb. sugar. 2 oz. currants. 2 yolks of eggs. 1 tea-sp. brandy. 2697. French Buns 3 eggs. Flour (Vienna). 1 gill of milk. 1 oz. German yeast. 3 oz. sugar. A pinch of salt. 2 oz. butter. £ lb. butter. 1 oz. sugar. £ lb. currants. Cream the yeast in a small basin with the salt. Heat the milk to a lukewarm temperature, and pour it on to the yeast. Put a handful (2 or 3 oz.) of flour into a basin, and strain the milk and yeast into the centre. Make a sponge by working the flour into the liquid with the fingers until a stiffish batter is formed. When quite smooth, cover the basin with a cloth, and set the sponge in a warm place to rise. When risen, and just before it falls, add 2 oz. of butter melted, 3 eggs, 3 oz. of castor sugar, and enough dry flour to make a light dough. Beat until light and smooth, cover the basin again, and set in a warm place until well risen (from 15 to 20 minutes). Then turn the dough on to a floured board, and roll it out very lightly into an oblong shape. Put on the £ lb. of butter in small pieces in the same way as for flaky pastry (Recipe 1446), giving the dough about three rolls. Then sprinkle with the currants and 1 oz. of sugar. Roll up like a roly poly, cut in slices, and lay these on a greased and floured tin. Set to prove in a warm place, and then bake in a good oven until brown and firm to the touch. Just before removing the buns from the oven, glaze them over with sugar and milk. Note. — These buns, although somewhat troublesome to make, are very good when finished. Time to bake, about 15 minutes. Probable cost. Is. 2d. 2698. Geneva Squares Pastry. 1 egg. 1 tea-sp. baking powder. A little milk. Mixture. 2 oz. sweet almonds. 1 tea-sp. mixed spice. 1 tea-sp. baking powder 3 eggs. Put the butter into a warm basin, and beat it with a wooden spoon until soft and creamy. Add the sugar, yolks of eggs, and brandy, and mix well together. Then work in the flour by degrees, and add a little milk if necessary. Lastly add the currants well cleaned. When smooth and free from cracks, cover the paste over, and let it stand in a cool place 1 hour at least. Then roll out on a floured board to rather less than £ inch in thickness. Cut out in rounds about 5 inches in diameter, and place the cakes on a greased tin. Bake in a moderate oven until brown and crisp. When nearly ready, brush the cakes over with slightly beaten white of egg, and dredge them with castor or icing sugar. Cool the cakes on a sieve or wire cake stand. Note. — These little cakes make a nice present for Easter, about half a dozen of them should be tied together with narrow coloured ribbon. Time to bake, 15 minutes. Probable cost, Is.