The new century cookery book

Roll out the paste about a quarter of an inch thick, and cut out a number of rounds, the first being about the size of a plate and each of the remaining ones should be gradually smaller in size. Put them on a wetted baking-sheet, mix the royal icing with the 'ground cinnamon and spread the surface of each round of paste with a thin layer of this. Bake in a fairly hot oven a golden brown and let cool. Put a thin layer of jam on top of the icing and a layer of bavaroise ; the latter being previously set on the ice and unmoulded, can be cut into slices to meet this requirement. Arrange them on top of each other, the largest round at the bottom and the smallest on top. Decorate the whole according to taste with glace royale, chopped pistachios, and glace cherries if liked. Place it in a very hot oven for a few minutes only, so as to set the icing. The gateau is then ready for serving. 1765. Gateau Japonaise a la Gelee Prepare a small savarin border (No. 1627), and bake a light colour. Mask a larger border-mould with maraschino jelly (No. 1709). Coat the cake-border with liquefied apricot marmalade and when set drop it into the prepared mould. Fill up with maraschino jelly and place in the cool to set. Turn out on a cold dish and fill the centre with whipped cream mixed with some ground almonds and a little sugar to taste. 1766. Poires d la Frincesse. — Small pears, stewed whole in a rich syrup ; remove natural stem and replace with strips of angelica. Dress them on a genoise border, previously masked with apricot marmalade. Cover the whole with spun sugar and serve with a suitable fruit syrup. 1767. Dariolettes d la Chantilly. — Prepare a frying-batter as directed in the adjoining recipe. Have ready some hot fat (clarified butter or dripping), dip a dariole fryer (that is, a small copper dariole mould fixed on to a handle) into the fat and then into the batter, so as to completely mask the outside of the mould. Fry in hot fat to a golden colour, then take up and remove the case carefully ; continue this until the desired quantity of cases are fried. Put a teaspoonful of apricot marmalade, flavoured with a little maraschino or kirsch, into each case or dariolette. Mix an ounce of ground almonds with half a gill of thick syrup and a gill of whipped cream, and fill the cases with this. Dredge with grated chocolate or ground cinnamon and serve. 1768. Frying-Batter for Dariolettes. — Sift four ounces of flour into a basin, add a dessertspoonful of sweet oil, a pinch of salt, and a teaspoonful of caster sugar. Stir in gently two yolks and one whole egg, and beat up well for several minutes. Then add about three parts of a gill of cold milk or milk and water. When thoroughly mixed the batter will be ready for use. 1769. Denises d la Jalousie. — \ lb. rough puff or puff { feuilletage ) paste, confectioner's custard flavoured with almonds, 2 tablespoonfuls apricot marmalade.