The new century cookery book

1967. Beurre au Cafe (Hoka) ( Coffee Butter for decorating Pastry and Cakes). — £ lb. fresh butter, 4 oz. caster sugar, 1 yolk of egg, essence of coffee. Cream the sugar and yolk of egg for about ten minutes ; add a few drops of coffee essence or very strong freshly-made coffee, so as to impart a flavour of coffee. Work in by degrees the butter, previously put in a warm place to make it soft. When sufficiently worked put it on the ice for a few minutes, stir again, and use for garnish by means of a forcing-bag and fancy tube or a paper cornet, point cut according to requirement. 1968. Glace royale (Royal Icing). — Put half a pound of icing sugar in a clean and dry basin, add a teaspoonful of lemon-juice ; work these to a creamy substance with the white of one egg. Beat it with a wooden spoon until the mixture is a white, shiny, and fairly consistent paste. 1969. Chocolate Icing. — Break three ounces of Van Houten’s chocolate into small pieces, put it in a clean and dry stewpan with half a gill of water, place it on the fire and stir with a wooden spoon until melted ; then stir in half a pound of icing sugar. When well dissolved remove from the fire and use while warm as required. 1970. Vanilla Sugar.— Split some vanilla-pod, cut it up into small pieces, and pound in a mortar with a quantity of caster sugar (two pounds of sugar to one ounce of vanilla) ; when fine pass through a sieve, and keep in a well-closed tin or jar. 1971. Meringues (Shells). — | lb. sifted sugar, 6 whites of eggs. Whisk the whites of eggs in an egg-bowl until they represent a stiff froth ; mix them with the sugar lightly ; be careful not to work the batter too much in mixing, otherwise the froth will become too soft for shaping. The preparation is then ready for moulding the desired shapes of meringues ; this may be effected with a spoon, with a cornet, or piping-bag. Place some foolscap paper on a baking-sheet, or on a board of about three-quarters of an inch thick, shape the meringues on it in rows, keep them about an inch apart from each other, dust them with sifted sugar, place them in a very moderate oven for about two houi;s. When done take up each meringue, break in the bottom carefully with your thumb, put back on the bakingsheet, and allow them to dry overnight in a warm place. 1972. Meringues au Citron. — Proceed as before ; add the rind of half a lemon finely chopped and mixed with the sugar ; when baked cool fill with whipped cream slightly sweetened. 1973. Meringues mix Amandes. — Proceed as before, adding a quarter of a pound of peeled, dried, and pounded almonds to the sugar, and proceed as previously described. 1974. Meringues mix IHstaches. — A quarter of a pound of pistachio kernels, peeled, dried, and pounded with two whites of eggs ; make a stiff froth of five whites of eggs, and mix with a quarter of a pound of sugar ; whisk all over the fire until it becomes cold, then add the pistachios, and mix carefully. Shape the meringues and bake. If liked, two ounces of ground almonds and two ounces of pistachios may be used in place of the four ounces of pistachios. 1975. Genoise Paste. — 5 whole eggs, 4 oz. caster sugar, 3 oz. flour, dried and sifted, 2 oz. warmed blotter.