Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Beat slow at the start (do not stir) and increase the speed gradually. When the whites get firm add a small handful of the sugar and continue the beating till the mixture can be drawn to a point. Beat in another handful of the sugar and continue so till about one-third or one-fourth part of the sugar is beaten into the mixture. Add flavoring and mix in the rest of the sugar. Draw it in lightly, but avoid stirring too much, which would soften the paste and make it flow and run flat. The pastes may be colored to suit before all the sugar is beaten into the mixture. 93.— MERINGUE PASTE, NO. i. One pint of whites of eggs, one pound and eight ounces powdered sugar or fine granulated sugar. Flavor. 94.— MERINGUE PASTE, NO. 2. One pint of whites of eggs, three pounds of powdered sugar. 95.— ITALIAN MERINGUE PASTE. Boil one pound of granulated sugar with -1. little water to the blow degree. Beat the whites of six eggs firm. When the sugar has reached the degree, rub a part of it on the side of the kettle till it loses its clearness and begins to grain. Stir this in the other syrup and pour it in a thin stream into the whites, stirring constantly. Add the flavor and beat cold. This meringue is used much for ices and in punches. 96.— FRENCH MERINGUE PASTE. Two pounds of powdered sugar, one pint of whites of eggs. Put the sugar and whites together in a basin, and set m a pan with hot water, or on a slow fire, and beat the mixture till it stands up well. Take off the fire and beat cold for a minute and use like the other pastes 97.— CHARLOTTE RUSSE CRUST PASTE (YELLOW). One pint of whites of eggs, half pint of yolks, one pound of powdered sugar, one pound of flour, vanilla flavor, half a teaspoonful of cream of tartar. Retain a handful of the sugar to be beaten in the whites. Sift flour, sugar and cream of tartar together. Beat the whites to a firm froth, and beat in the retained sugar. Beat in the flavor and add the yolks gradually Miy in the flour and sugar [illustration: lightly, but fully, and dress the paste with bag] The error is mostly found in not letting lard anda large flat tube on baking sheets covered water come to a full boil before adding the flour; with maniUa paper. Bake in a medium heat. (A too hot oven will brown and blister the mixture; too cool will cause drying out). The crust should be soft and pliable when baked. 98.— CHARLOTTE RUSSE CRUST PASTE (WHITE). One pound four ounces of powdered sugar, twelve ounces of flour, one teaspoonful of cream of tartar, one and one-half pints of egg whites, vanilla flavor. Proceed with this mixture the same as for the yellow crust, and bake in the same manner. or not stirring the paste sufficiently on the fire to overcome the insufficient boiling in the first place. To have it come to a full boil it is best to measure a little more than the quart of water given in the recipe, to allow for evaporation. After the eggs are added the mixture should be dressed with bag and tube on greased and dusted pans and baked as quick as possible. If for puffs, washed with egg-wash and baked in a good heat. If the puffs become crusty and cold before going in the oven they do not crack as nicely as they should, to have the right appearance. For eclairs, which The baked crust will keep for several days if require a smooth top, it is preferable to let them kept in an air-tight tin box in a cool place. 99-— GERMAN NUDLE PASTE (NOODLE PASTE). The paste may be made from yolks only and also from whole eggs. Break as many eggs as wanted into a bowl ; flavor with a pinch of salt and nutmeg and work in sufficient flour to make a very firm paste. Let it rest for some time before using. 100.— RAISED PIE PASTE, COLD.