Put the butter into a basin, warm it slightly, and then beat it with a wooden spoon until of a creamy consistency. Sieve the icing sugar on the top of it, and mix for a few minutes longer. Then add the eggs and the rice flour, and beat for 10 minutes. Mix in gradually the biscuit crumbs, cocoanut, and baking powder. Colour pink with two or three drops of carmine, flavour to taste, and put the mixture into very small prepared tins (see p. 551). These little cakes should be baked in a moderate oven, and, when ready, must be cooled upon a sieve or cake stand. Coat them on one side with maras- chino glace icing, and sprinkle with a mixture of cocoanut, chopped pistachio nut, and pink crystallised sugar, or with any other ornamenta- tion that may be preferred. Time to bake, about 15 minutes. Probable cost, 10<f. 2727. Waffles (Gauffres) 1 lb. flora. 1 gill milk. A pinch of salt. 3 or 4 drops vanilla. 2 oz. sugar. 2 oz. butter. 2 small eggs. 1 tea-sp. brandy. Warm water✪ Waffles (Gauffres). Sieve the flora and salt into a basin, make a well in the centre, and put in the yolks of eggs and milk. Mix until a smooth batter is formed, add a little warm water if necessary. Beat well, and add the butter melted, sugar, brandy, and vanilla. Then allow this to stand for some time, and, just before cooking, stir in the whites of eggs beaten to a stiff froth. To Cook the Waffles. — Special irons are necessary for this ; they can be bought from any good iron- monger. See that they are very clean, heat them thoroughly, and brush them over on both sides with a little clarified butter. Two thirds fill them with the batter and cook BREAD, BISCUITS, AND CAKES 571 over a sharp clear fire for 2 or 3 minutes on each side until the waffles are brown and crisp. Then remove them from the irons and servo hot, sprinkled with sugar, or maple sugar may be served sepa- rately. Note. — Cream may be used instead of milk. 2728. Walnut Buns 2 oz. flour. 1 oz. rice flour. 3 oz. castor sugar. 3 oz. butter. 3 oz. shelled walnuts. 2 eggs. A pinch of nutmeg. 1 table-sp. cream. | tea-sp. baking powder. Some red currant jelly✪ Walnut Buns. Beat the butter until of a creamy consistency, add the sugar, and mix well. Toast the walnuts for a few minutes in a moderate oven, then pound or chop them rather finely. Reserve one tea-spoon- ful of these, and add the rest to the creamed butter and sugar with 1 egg and the rice flour. Mix well for a few minutes, then add the other egg, flour, cream, nutmeg, and baking powder Beat well for a few minutes longer, and half fill small prepared tins ( see p. 55 1 ). Bake in a good oven until well risen and firm to the touch. Turn out and cool slightly. Then coat the top of the buns with red currant jelly and sprinkle them with the remainder of the walnuts. Time to bake, about 15 minutes. Probable cost, lOd. PART III BISCUITS 2729. Almond Biscuits 1 lb. flour. 2 oz. butter. 1 yolk of egg. 1 J oz. sugar. 1 or 2 table-sps. cream. 3 or 4 drops essence of almonds. A few sweet almonds✪ Almond Biscuits.

AI-modernized reading of the original text

Put the butter into a basin, warm it slightly, and then beat it with a wooden spoon until of a creamy consistency. Sieve the icing sugar on the top of it, and mix for a few minutes longer. Then add the eggs and the rice flour, and beat for 10 minutes. Mix in gradually the biscuit crumbs, cocoanut, and baking powder. Colour pink with two or three drops of carmine, flavour to taste, and put the mixture into very small prepared tins (see p. 551). These little cakes should be baked in a moderate oven, and, when ready, must be cooled upon a sieve or cake stand. Coat them on one side with maraschino glace icing, and sprinkle with a mixture of cocoanut, chopped pistachio nut, and pink crystallised sugar, or with any other ornamentation that may be preferred. Time to bake, about 15 minutes. Probable cost, 10d. 2727. Waffles (Gauffres) 1 lb. flora. 1 gill milk. A pinch of salt. 3 or 4 drops vanilla. 2 oz. sugar. 2 oz. butter. 2 small eggs. 1 tea-sp. brandy. Warm water. Sieve the flora and salt into a basin, make a well in the centre, and put in the yolks of eggs and milk. Mix until a smooth batter is formed, add a little warm water if necessary. Beat well, and add the butter melted, sugar, brandy, and vanilla. Then allow this to stand for some time, and, just before cooking, stir in the whites of eggs beaten to a stiff froth. To Cook the Waffles. — Special irons are necessary for this ; they can be bought from any good ironmonger. See that they are very clean, heat them thoroughly, and brush them over on both sides with a little clarified butter. Two thirds fill them with the batter and cook over a sharp clear fire for 2 or 3 minutes on each side until the waffles are brown and crisp. Then remove them from the irons and servo hot, sprinkled with sugar, or maple sugar may be served separately. Note. — Cream may be used instead of milk. 2728. Walnut Buns 2 oz. flour. 1 oz. rice flour. 3 oz. castor sugar. 3 oz. butter. 3 oz. shelled walnuts. 2 eggs. A pinch of nutmeg. 1 table-sp. cream. | tea-sp. baking powder. Some red currant jelly. Beat the butter until of a creamy consistency, add the sugar, and mix well. Toast the walnuts for a few minutes in a moderate oven, then pound or chop them rather finely. Reserve one tea-spoonful of these, and add the rest to the creamed butter and sugar with 1 egg and the rice flour. Mix well for a few minutes, then add the other egg, flour, cream, nutmeg, and baking powder Beat well for a few minutes longer, and half fill small prepared tins ( see p. 55 1 ). Bake in a good oven until well risen and firm to the touch. Turn out and cool slightly. Then coat the top of the buns with red currant jelly and sprinkle them with the remainder of the walnuts. Time to bake, about 15 minutes. Probable cost, lOd. BISCUITS 2729. Almond Biscuits 1 lb. flour. 2 oz. butter. 1 yolk of egg. 1 J oz. sugar. 1 or 2 table-sps. cream. 3 or 4 drops essence of almonds. A few sweet almonds.

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