Make this mixture like No. 250. Lay out with
bag and tube on paper, or on greased and dusted
pans, in i^-inch drops, and bake in 300 degrees
38
Fahrenheit. When cold scoop out and fill with
pastry cream; put two together and dip in choco-
late.
313— DESDEMONAS.
Fill like the Otbellos; ice with white fondant
or royal icing; put on pink cheeks, with carmine,
and serve one Othello and one Desdemona to-
gether on one plate, to represent the two star
actors in Shakespeare's drama.
314— AFRICANS.
Make like the Othello's; scoop out, dip each
half in chocolate, let dry and put two together
filled with whipped cream.
313— BOUCHEES DES DAMES.
Make smaller drops and fill with nut creams or
preserves; ice in difierent colors and decorate in
the manner suggested in No. 275.
316— EASTER EGGS.
Lay out the cakes in half egg shape; let cool,
PAUL RICHARD S BOOK 0» BREADS, CAKES, PASTRIMS, ICES AND SWEETMEATS.
cakes may be decorated with royal icing and fruit;
but the Scotch mode is to decorate with caraway
comfits.
319— MILANESE CAKE, NO. i.
2% lbs. butter 2^ lbs. sugar 5 lbs. flour
15 or 16 eggs y% oz. ammonia
The grated rind of two lemons✪ Milanese Cake, No. 1.
Cream the butter and sugar, add flavor and
work in the eggs; add the ammonia and flour; set
on ice to harden, or make the day before using.
Roll out into a thin sheet, cut in rings, stars,
leaves or crescents; egg-wash and sprinkle with
chopped almonds; bake in medium heat to a nice
color. These cakes may be decorated before
baking with a firm Macaroon paste, with bag and
star tube; or iced with royal icing, decorated with
angelica and cherries, etc.
320— MILANESE CAKE, NO. 2.
1 lb. flour % lb. butter yi lb. sugar
2 yolks 2 whole eggs 4 ozs. ground almonds
scoop out and fill with lemon or orange butter, or ^^^^^^ ^ind of i lemon 2 ozs. finely chopped peel✪ Milanese Cake, No. 2
apricot jam; put two together and ice in different
colors; decorate like Easter eggs.
317— CHANTILLY BASKETS.
CORBEILLE A LA CHANTILLY.
Drop out high ovals; bake and let cool; scoop
out the inside; ice and let dry; put on four dots
of royal icing to form the feet of the basket; let
dry, turn upside down on the feet; make a fancy
border with different colored icings; fill the centre
with sweetened whipped cream or pastry cream.
The handle may be made from a strip of angelica
or candied orange peel; or it may be made from
royal icing, put on half around waxed tin, let dry
and placed over the filling.
318— SCOTCH SHORT BREADS
MIXTURE NO. i:
2 lbs. flour 6 ozs. rice flour lYz lbs. butter
Yz lb. sugar✪ Scotch Short Breads.
MIXTURE NO. 2.
^yi, lbs. flour 4 ozs. rice flour i lb. 4 ozs. butter
4 ozs. lard 10 ozs. sugar.
MIXTURE NO. 3:
I lb. flour Yz lb. butter 4 ozs. sugar
Mix flour and sugar and rub in the butter; make
into a paste and let stand over night. Roll out
into round pieces, pinch up a scolloped edge,
decorate with slices of citron, and bake in a
medium beat.
The short breads are improved by adding the
grated rind of lemon and some yolks or whole
eggs. (The old original mixtures are without
eggs and flavor.) It is also best to use a very fine
powdered sugar to make smooth mixture. The
Mix same as No. 319 and let cool. Roll out
into a square sheet about X i°ch thick. Cut
with the dough wheel into two-inch strips, and
then across in one-inch pieces, diamond shape.
Draw a fork across and trace lines, wash with
eggs, sprinkle with shredded almonds, and bake
in a good heat.
321.— NEW YEAR'S CAKE.
I lb. powdered sugar % lb. butter 3 eggs ✪ New Year's Cake
Page 45 · 4 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Make this mixture like No. 250. Lay out with
bag and tube on paper, or on greased and dusted
pans, in 1½-inch drops, and bake in 300 degrees
Fahrenheit. When cold scoop out and fill with pastry cream; put two together and dip in chocolate.
313— DESDEMONAS.
Fill like the Otheellos; ice with white fondant or royal icing; put on pink cheeks, with carmine, and serve one Othello and one Desdemona together on one plate, to represent the two star actors in Shakespeare's drama.
314— AFRICANS. Make like the Othello's; scoop out, dip each half in chocolate, let dry and put two together filled with whipped cream.
313— BOUCHEES DES DAMES. Make smaller drops and fill with nut creams or preserves; ice in different colors and decorate in the manner suggested in No. 275.
316— EASTER EGGS. Lay out the cakes in half egg shape; let cool,
cakes may be decorated with royal icing and fruit; but the Scotch mode is to decorate with caraway comfits.
319— MILANESE CAKE, NO. i.
2% lbs. butter 2^ lbs. sugar 5 lbs. flour
15 or 16 eggs y% oz. ammonia
The grated rind of two lemons.
Cream the butter and sugar, add flavor and
work in the eggs; add the ammonia and flour; set
on ice to harden, or make the day before using.
Roll out into a thin sheet, cut in rings, stars,
leaves or crescents; egg-wash and sprinkle with
chopped almonds; bake in medium heat to a nice
color. These cakes may be decorated before
baking with a firm Macaroon paste, with bag and
star tube; or iced with royal icing, decorated with
angelica and cherries, etc.
320— MILANESE CAKE, NO. 2.
1 lb. flour % lb. butter yi lb. sugar
2 yolks 2 whole eggs 4 ozs. ground almonds scoop out and fill with lemon or orange butter, or grated rind of 1 lemon 2 ozs. finely chopped peel apricot jam; put two together and ice in different colors; decorate like Easter eggs.
317— CHANTILLY BASKETS.
CORBEILLE A LA CHANTILLY. Drop out high ovals; bake and let cool; scoop out the inside; ice and let dry; put on four dots of royal icing to form the feet of the basket; let dry, turn upside down on the feet; make a fancy border with different colored icings; fill the centre with sweetened whipped cream or pastry cream. The handle may be made from a strip of angelica or candied orange peel; or it may be made from royal icing, put on half around waxed tin, let dry and placed over the filling.
318— SCOTCH SHORT BREADS
MIXTURE NO. i:
2 lbs. flour 6 ozs. rice flour lYz lbs. butter
Yz lb. sugar.
MIXTURE NO. 2.
^yi, lbs. flour 4 ozs. rice flour i lb. 4 ozs. butter 4 ozs. lard 10 ozs. sugar.
MIXTURE NO. 3:
I lb. flour Yz lb. butter 4 ozs. sugar
Mix flour and sugar and rub in the butter; make into a paste and let stand over night. Roll out into round pieces, pinch up a scolloped edge, decorate with slices of citron, and bake in a medium heat.
The short breads are improved by adding the grated rind of lemon and some yolks or whole eggs. (The old original mixtures are without eggs and flavor.) It is also best to use a very fine powdered sugar to make smooth mixture. The
Mix same as No. 319 and let cool. Roll out into a square sheet about ¼ inch thick. Cut with the dough wheel into two-inch strips, and then across in one-inch pieces, diamond shape. Draw a fork across and trace lines, wash with eggs, sprinkle with shredded almonds, and bake in a good heat.
321.— NEW YEAR'S CAKE. I lb. powdered sugar % lb. butter 3 eggs
Records on this page
Milanese Cake, No. 1Milanese Cake, No. 2Scotch Short BreadsNew Year's Cake