Ginger cake.
Genoa cake.
Madeira cake.
Honey cake.
Wedding (bride) cake.
Christmas cake.
Orange cake.
French Easter cake.
Apple cake.
Vanilla cake.
Gateau au Moka. — Cornflour cake with mocha
cream, iced and decorated.
— Mousseline. — Very light plain cake, strewed with
almonds, and glazed.
— Pithivier. — A kind of puff-paste tart or tartlet
with almond filling.
— Russe. — Three or four distinctly coloured genoise
cakes, ranged in layers with apricot marmalade,
and rolled in almond paste crust cut into slices.
igo CAKES AND PASTRY
Gateau St. Honors. — Puff paste or short crust
foundation, with border of baked choux paste balls
dipped in sugar glazing, centre filled with rich
custard, and decorated with whipped cream.
Biscuit de Savoie. — French Savoy biscuits.
— Genoise. — Genoise biscuits.
Champignons. — Mushrooms shaped so, with me-
ringues and almond paste.
Daptois aux abpieots.— Slices of puff pastry spread
with apricot marmalade, decorated with meringue
(lattice work fashion).
Genoise au cafe. — Genoise cake flavoured with
coffee, and iced with coffee icing.
— au ehoeolat. — Genoise cake flavoured with
chocolate, and iced with similar icing.
Langues de Chat. — Small wafer biscuits shaped like
cats’ tongues.
Pain d’epiee. — French gingerbread cake.
Baba au rhum. Baba or Polish cake with
rum syrup.
Dames d’honneur. Maids of honour.
Dariole a la creme. French cream tart.
Flans are round or oval-shaped tart crusts filled with
fruit or cream, as indicated.
Flans aux abricots.
Flans aux censes.
Flans creme au citron.
Flans aux f raises.
Flans aux framboises.
Flans aux fruits.
Flans au marasquin.
Flans creme a V orange.
Flans Parisienne.
Flans aux peclies.
Flans aux poires.
Flans aux pommes.
Gateau feuillete.
Gaufres hollandaise.
Gimblettes de peches.
Meringues a la creme.
Meringues glace s.
Savarin au rhum.
Tarte aux abricots.
Tarte aux cerises.
Tarte aux praises.
Tarte aux framboises.
Tarte aux groseilles et fram-
boises.
With layers of apricot.
With stoneless cherries.
Filled with lemon cream.
Open strawberry tart.
Open raspberry tart.
With fruit.
With maraschino cream.
With orange cream.
Fruit flans meringued.
With peaches.
Filled with pears.
Filled with apple slices.
French cake, composed of
puff pastry, etc.
Dutch cream wafers.
Small light cakes filled
with peaches.
Filled with whipped cream.
Filled with ice cream.
A light yeast cake with
rum syrup.
Apricot tart.
Cherry tart.
Strawberry tart.
Raspberry tart.
Currant and raspberry
tart.
CAKES AND PASTRY
191
Tarte aux groseilles noires. Black currant tart.
Tarte aux groseilles vertes. Gooseberry tart.
Tartelettes Balmoral. — Puff paste lined tartlets,
filled with cornflour and sponge cake, cream
mixed with cherries, etc.
— aux amandes.— Almond tartlets.
— a l’ananas. — Pineapple tartlets.
— de bergamottes.— Pear tartlets.
— de framboises.— Raspberry tartlets.
— de fraises. — Strawberry tartlets.
— de fruits. — Fruit tartlets.
— Granville. — Puff paste lined tartlets, filled with
light custard, mixed with cake crumbs and citron,
glaced after baking, and decorated with desiccated
cocoanut.
— de groseilles rouges. — Gooseberry tartlets.
— de paVOtS. — Poppy tartlets.
— Parisienne. — Short crust lined tartlets, filled with
light almond cream, mixed with cake crumbs,
cream and lemon juice, glazed after baking, and
decorated.
— de pommes. — Tartlets with apple puree.
Bouehees des dames. — G£noise baskets filled with
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Ginger cake.
Genoa cake.
Madeira cake.
Honey cake.
Wedding (bride) cake.
Christmas cake.
Orange cake.
French Easter cake.
Apple cake.
Vanilla cake.
Gateau au Moka. — Cornflour cake with mocha
cream, iced and decorated.
— Mousseline. — Very light plain cake, strewed with
almonds, and glazed.
— Pithivier. — A kind of puff-paste tart or tartlet
with almond filling.
— Russe. — Three or four distinctly coloured genoise
cakes, ranged in layers with apricot marmalade,
and rolled in almond paste crust cut into slices.
igo CAKES AND PASTRY
Gateau St. Honors. — Puff paste or short crust
foundation, with border of baked choux paste balls
dipped in sugar glazing, centre filled with rich
custard, and decorated with whipped cream.
Biscuit de Savoie. — French Savoy biscuits.
— Genoise. — Genoise biscuits.
Champignons. — Mushrooms shaped so, with me-
ringues and almond paste.
Daptois aux abpieots.— Slices of puff pastry spread
with apricot marmalade, decorated with meringue
(lattice work fashion).
Genoise au cafe. — Genoise cake flavoured with
coffee, and iced with coffee icing.
— au ehoeolat. — Genoise cake flavoured with
chocolate, and iced with similar icing.
Langues de Chat. — Small wafer biscuits shaped like
cats’ tongues.
Pain d’epiee. — French gingerbread cake.
Baba au rhum. Baba or Polish cake with
rum syrup.
Dames d’honneur. Maids of honour.
Dariole a la creme. French cream tart.
Flans are round or oval-shaped tart crusts filled with
fruit or cream, as indicated.
Flans aux abricots.
Flans aux censes.
Flans creme au citron.
Flans aux f raises.
Flans aux framboises.
Flans aux fruits.
Flans au marasquin.
Flans creme a V orange.
Flans Parisienne.
Flans aux peclies.
Flans aux poires.
Flans aux pommes.
Gateau feuillete.
Gaufres hollandaise.
Gimblettes de peches.
Meringues a la creme.
Meringues glace s.
Savarin au rhum.
Tarte aux abricots.
Tarte aux cerises.
Tarte aux praises.
Tarte aux framboises.
Tarte aux groseilles et fram-
boises.
With layers of apricot.
With stoneless cherries.
Filled with lemon cream.
Open strawberry tart.
Open raspberry tart.
With fruit.
With maraschino cream.
With orange cream.
Fruit flans meringued.
With peaches.
Filled with pears.
Filled with apple slices.
French cake, composed of
puff pastry, etc.
Dutch cream wafers.
Small light cakes filled
with peaches.
Filled with whipped cream.
Filled with ice cream.
A light yeast cake with
rum syrup.
Apricot tart.
Cherry tart.
Strawberry tart.
Raspberry tart.
Currant and raspberry
tart.
CAKES AND PASTRY
191
Tarte aux groseilles noires. Black currant tart.
Tarte aux groseilles vertes. Gooseberry tart.
Tartelettes Balmoral. — Puff paste lined tartlets,
filled with cornflour and sponge cake, cream
mixed with cherries, etc.
— aux amandes.— Almond tartlets.
— a l’ananas. — Pineapple tartlets.
— de bergamottes.— Pear tartlets.
— de framboises.— Raspberry tartlets.
— de fraises. — Strawberry tartlets.
— de fruits. — Fruit tartlets.
— Granville. — Puff paste lined tartlets, filled with
light custard, mixed with cake crumbs and citron,
glaced after baking, and decorated with desiccated
cocoanut.
— de groseilles rouges. — Gooseberry tartlets.
— de paVOtS. — Poppy tartlets.
— Parisienne. — Short crust lined tartlets, filled with
light almond cream, mixed with cake crumbs,
cream and lemon juice, glazed after baking, and
decorated.
— de pommes. — Tartlets with apple puree.
Bouehees des dames. — G£noise baskets filled with