Boston Cooking-School cook book

Cut paste in pieces 5 by 3 inches. Spread with jelly which has been beaten with a fork until of right consistency to spread, sprinkle with chopped pecan nut meats, and roll each piece separately like a jelly roll. Place on cooky sheet, having edges of rolls on bottom, to keep them from unrolling. Bake. If desired, make one large roll, press firmly, and cut off slices. PALM LEAVES Sprinkle cloth or board with powdered sugar. Roll Puff Paste (p. 618) 14 inch thick, turn over, and roll 4 inch thick into strip 12 to 15 inches long. Fold each end twice towards the center, making 3 layers, then double, making 6 layers. From the end, cut off pieces 14 inch wide, lay on baking sheet, cut side down, and spread ends slightly. Arrange 1 inch apart. Bake 8 minutes in hot oven (450° F.). When half baked, turn with spatula to bake other side. SWEDISH TEA CIRCLES Roll Paste 14 inch thick, spread generously with chopped, blanched Jordan almonds, mixed with sugar, using half as much sugar as nut meats. Pat and roll 1 inch thick and shape with a small, round cutter dipped in flour. Bake 8 minutes in hot oven (450° F.). GATEAU Puff Paste (p. 618) Jam or marmalade Choux Paste (p. 711) White Mountain Cream Glacé fruits (p. 729) . Filling (p. 672) Cut out a circle of Puff Paste 9 inches in diameter and prick several times. Put a border of Choux Paste around edge, using pastry bag and plain tube. Shape remaining Choux Paste in tiny balls. Bake in hot oven (450° F.), reducing heat when gateau is well risen. Cool and spread center of gateau with jam or marmalade. Cover with filling and decorate with glacéed fruit and tiny cream puffs, filled and frosted. DANISH PASTRY 14 cup sugar 1 egg, well beaten 4 tablespoons butter V4 teaspoon vanilla 1 teaspoon salt 4% teaspoon mace 1 cup scalded milk Flour 1 to 2 yeast cakes, dissolved in 7% cup butter, washed 3 tablespoons warm water Put sugar, 4 tablespoons butter, salt, and milk in bowl. When lukewarm, add dissolved yeast cakes, egg, flavorings, and 114 cups flour. Beat well, add 1 cup flour, stir with knife until well mixed, add sufficient flour to knead, keeping dough as soft as possible. Let rise until double in bulk, roll out 14 inch thick. Divide washed butter in small bits, place half in center of strip of dough. Fold over 1 end of dough to cover butter, place remaining butter on top, and fold over other end of dough, pressing edges firmly together. Turn 14 way round, pat with rolling pin and roll as thin as possible, lifting it frequently to keep from sticking. Fold each end to center, pat, fold to make 4 layers, turn 14 way round and pat, lift, roll, and fold 3 times. Cover and let rise 20 minutes. Roll, shape as desired, let rise half an hour but not until double in bulk. Bake on brown paper on baking sheet in moderately hot oven (375° F.) for 20 to 25 minutes, according to size. Decorate as desired. PIN WHEELS Roll Danish Pastry 14 inch thick, cut in 4-inch squares, and make cut from each corner almost to center. Fold each alternate point to center, pressing down firmly. Place on brown paper on cooky sheet, put jam in center, brush with beaten egg, sprinkle with nut meats, let rise, bake, and brush with Confectioners’ Frosting (p. 678). HORNS Cut Danish Pastry in triangles 5 inches long and 3 inches wide at base. Put on a little jam or Cream Filling (p. 672). Press long edges firmly together, shape like horns, brush with egg, let rise, and bake. Brush with Confectioners’ Frosting (p. 678) and sprinkle with nut meats cut in pieces. OR ON ./ INGREDIENTS FOR CAKE