The new century cookery book

Separate the yolks from the whites of eggs. Put the yolks in a basin with the sugar, and stir with a wooden spoon or spatula until quite smooth and creamy. Whisk the whites of eggs to a stiff froth (add a pinch of salt before beginning to whisk). Work the flour and whites of eggs in small quantities into the creamed yolks (if the eggs are small it will not require more than five ounces of flour). Fill a forcing-bag three-parts full with the mixture, and with a plain pipe (| -inch) press out the paste on to a baking-sheet, covered with white paper, in the shape of -fingers about three inches long ; keep them about an inch apart. Proceed thus until the mixture is used up. Dust over with caster sugar. Bake in a moderately heated oven a golden colour. Let them cool on the paper, and remove carefully with a palette knife. Pack into an air-tight tin, and use as required. 2027. Marrons au Chocolat ( Chocolate Chestnuts). — Prepare some marrons glaces as directed in the above recipe, coat each carefully with chocolate fondant icing (No. 1969). Dry them in a cool oven for a few minutes, and brush over with gum as soon as removed. 2028. Marrons glaces. — Collect some fine sound chestnuts (Spanish chestnuts are best), slit the skins with a fine-pointed knife. Roast them in a frying-pan over a moderate fire, or blend them in boiling water, till the outer and inner skins can be removed. When they are all peeled drain them and put them into a clean stewpan (copper) with enough syrup to cover ; add a vanilla-pod, and simmer very gently till the chestnuts are tender. Put them in a basin and allow them to stand covered till the following day. Reboil them in the syrup the next day. Take them up and drain on a sieve. Meanwhile boil a syrup — one pound of sugar to one gill of water — to the ‘ crack,’ stick a wooden skewer into each chestnut and glace them in the syrup as soon as it is sufficiently cooked, i.e. when on lifting the skimmer out of the syrup and blowing through it the sugar forms a quantity of bubbles at the back of the skimmer ; work it with a spoon against the sides of the pan till it is nearly cold, and dip the chestnuts into this separately, with a fork ; place them on trays and let them dry. 2029. Pain perdu. — i stale tin-loaf, 1 quart milk, 1 pod of vanilla, 2 eggs, i teaspoonful ground cinnamon, caster sugar, frying - lard or clarified butter. Cut the bread into slices about half an inch thick, trim off the crust, cut into fancy shapes, round, diamond, or half-moons. Put the milk in a stewpan, add the vanilla, sweeten to taste, and boil up. When nearly cold pour over the pieces of bread and let them soak. Beat up two whites and one yolk of eggs, add a pinch of salt, immerse the pieces of bread and fry in hot butter or lard to a light colour, drain on a paper or cloth, sprinkle with caster sugar in which the ground cinnamon has been amalgamated. Dish up in a pile and serve with a boat of custard, made with the remaining yolk of egg, the milk, and a teaspoonful of corn-flour. * 2030. Pulled Bread. — Procure a few French rolls, cut off the crust, pull the crumby part into rough pieces, sprinkle over with a little warm milk, place the pieces on a baking-tin, and bake in a very slow oven until crisp and of a pretty golden colour. CHAPTEE XXX