The new century cookery book

1987. Gaufres a la Suisse. — For gaufres : ^ lb. ground almonds, % oz. flour, £ lb. caster sugar, 1 egg whole and two yolks, 10 drops vanilla essence. For cream : 2 whites of eggs, 2 oz. ground almonds, 4 teaspoonful ground cinnamon, 1 tablespoonful cream, £ lb. icing sugar. Cream the sugar and eggs together ; when perfectly smooth and creamy mix with a quarter of a pound of ground almonds, flour, and the vanilla essence. Grease a baking-sheet, and place upon it tablespoonfuls of the mixture about one and a half inch apart from each other, and bake in a moderately heated oven. When nearly done take it out of the oven and wrap each gaufre quickly round a wellgreased cornet or cornucopia tin ; put back into the oven and bake a few seconds longer, then remove from the tins, and place on a sieve to cool. Beat the whites of eggs to a stiff froth, mix in gradually the ground almonds, cinnamon, icing sugar, and about a tablespoonful of whipped cream, put this mixture in a forcing-bag, and fill the cornets or the gaufres with it. Lay them on a baking-tin and put in a cool oven long enough to set the filling. Serve hot' or cold. Note. — If preferred the gaufres can be filled with whipped cream, slightly sweetened with vanilla sugar. In this case they are served cold. 1988. Cornets Genevois {Swiss Cornets). — 1½ oz. fresh butter, 2 yolks of eggs, 1 oz. flour (sifted), 2 tablespoonfuls caster sugar, 6 drops of vanilla essence, \ gill milk, 3 tablespoonfuls raspberry or strawberry jam, ^ gill cream. Cream the butter with the sugar, add by degrees the yolks of eggs and the vanilla essence. When well beaten add the milk and the flour. Have ready a well-buttered baking-sheet ; drop the mixture in dessertspoonfuls about two inches apart on to the fire, and bake in a moderately heated oven. When of a pale brown colour take out and twist quickly, cut carefully into cornet shapes, or roll them on greased cornucopia tins, so as to shape them more evenly. Put about a teaspoonful of jam in each, and fill up with whipped and sweetened cream. 1989. Queen Cakes. — £ lb. butter, % lb. caster sugar, 3 eggs, 2 oz. currants (cleaned), ‘l oz. glace cherries ( cut in dice), a grate of nutmeg, the thin rind of \ a lemon (chopped finely), the juice of 1 lemon, i tablespoonful brandy, £ lb. Vienna flour, 1 oz. Paisley flour. Put the butter and sugar in a basin and work with a wooden spoon to a cream, add the eggs one by one, and beat the mixture thoroughly until it resembles a light sponge. Mix in a separate basin the fruit, lemon-rind, and the Vienna and Paisley flour. Stir this into the beaten eggs &c., then add the nutmeg, lemon -juice (strained), and the brandy. Stir the mixture for several minutes longer. Have ready some buttered and floured queen-cake tins, three-parts fill them with the mixture, and bake in a fairly hot oven from twenty to twenty-five minutes. Unmould the cakes and place them on a sieve to cool. These cakes may be coated with chocolate icing, water icing, or royal icing, or served plain, according to taste. 1990. Gateau a la JPortugaise. — j lb. almonds (peeled), l\ orange, £ lb. caster sugar, 3 whole eggs, 1 oz. fecula, glace royale, crystallised cherries, and angelica.