Beat 4 ounces butter with 3 ounces sugar, add the yolks of 4 eggs, a teaspoonful of orange- flower water, and the grated rind of a lemon, then add 4 ounces flour and the stiff whites of 4 eggs✪ Madeleines. Fill small pans, buttered, cover with split almonds and sifted sugar. Bake ^ hour in moderate oven. 164 With a Saucepan over the Sea NAPOLEONS. (Paris.) Beat 6 ounces butter, 2 ounces sugar, 2 ounces sweet chopped almonds ; add )4 pound flour, and stir well. Then add the yolk of i egg, roll out very thin, and bake in a tin. When cold, cut in strips, spread with jam or whipped cream, and put two together. DBLICIBUSBS. (Paris.) Make the recipe for madelienes into very small cakes, bake, then split them. Fill each with cream, whipped and sweetened with cordial or wine, put them together, and dip each in icing, flavored with lemon or strawberry, coflTee or pistachio. Serve as dessert, or at five o'clock tea. SAVARIN. (Paris.) The Savarin and Baba are so much alike that the same recipe will do for both. They are familiar to all tourists, and very rich and light. Mix I pound sifted flour, 4 ounces sugar, J^ pound butter, 8 eggs, and i ounce Vienna yeast. Melt the yeast in ^ pint warm milk,✪ Savarin and set to rise. It is best to add only a little flour, then, when risen, the rest. When light, add the eggs and sugar and butter melted, and stir till With a Saucepan over the Sea smooth with the rest of the flour. Line a mould with butter and chopped almonds, and pour in the dough, H full. When risen to the edge, bake in a moderate oven i}4 hours. Before turning out, gash the top with a knife, pour over it a syrup of sugar and water boiled, and some rum, serve on a plate decked with raisins or candied fruit. BRIOCHES. When Marie Antoinette was told that the people were starving for bread, she said, " Give them brioches ! " These are a troublesome but dainty cake, popular all over France. Sift ^ pound flour, and mix half of it with }( ounce Vienna yeast and water to make a paste. Knead it, and put in a large bowl of warm water near the fire. Mix the rest of the flour with }( ounce sugar, a pinch of salt, a tablespoonful of water, }( pound butter, and 2 eggs. Beat all for a while, adding the eggs one by one. Then throw the dough on a table six times, to make it light, take out the ball of paste, now floating on the water, and roll both together several times. Put to rise for 2 hours in a cold place. Then bake it 40 minuteS) egging the top to glaze it, in a hot oven. Turn out and dust with sugar. 166 With a Saucepan over the Sea GATEAU ST. HONORE. (Paris.) This is a more fancy brioche, made somewhat differently. Boil 2 gills water, 3 ounces butter, and a tea- spoonful of sugar for 2 minutes, add }4 pound flour, mix until the paste is smooth and does not stick to the pan. Take off and add, one by one, 6 unbeaten eggs. Butter a pie plate and cover with a thin layer of this, then make balls of the rest and set on as a border, fastening with white of egg. Bake until a light brown, serve cold with a filling in centre of preserves, and whipped cream on top. BATONS DE JAKOB. (MarseiUes.) Melt j4 cup of butter in i cup of hot water, and stir till it boils ; add i cup of flour, and stir till smooth. Take off, add 3 unbeaten eggs, one by one, and stir well. Pour on a pan in cakes, i inch wide and 4 long; bake 25 minutes in moderate oven. When cold, open them with a knife, fill with a soft custard flavored with vanilla, and ice with coffee. SWEET CANNELONS. (Marseilles.) These, like the above, are peddled along the streets on little trays. 167 With a Saucepan over the Sea Roll some good pufF paste very thin, cut in strips, and roll them around a stick, dust with sugar and fill the centre, where the stick held the edges overlapping, with whipped cream, after they are baked. TCHEURBKS. (Greek Easter Cakes.)

AI-modernized reading of the original text

Beat 4 ounces butter with 3 ounces sugar, add the yolks of 4 eggs, a teaspoonful of orangeflower water, and the grated rind of a lemon, then add 4 ounces flour and the stiff whites of 4 eggs. Fill small pans, buttered, cover with split almonds and sifted sugar. Bake ^ hour in moderate oven. With a Saucepan over the Sea NAPOLEONS. (Paris.) Beat 6 ounces butter, 2 ounces sugar, 2 ounces sweet chopped almonds ; add )4 pound flour, and stir well. Then add the yolk of i egg, roll out very thin, and bake in a tin. When cold, cut in strips, spread with jam or whipped cream, and put two together. DÉLICIEUSES. (Paris.) Make the recipe for madelienes into very small cakes, bake, then split them. Fill each with cream, whipped and sweetened with cordial or wine, put them together, and dip each in icing, flavored with lemon or strawberry, coffee or pistachio. Serve as dessert, or at five o'clock tea. SAVARIN. (Paris.) The Savarin and Baba are so much alike that the same recipe will do for both. They are familiar to all tourists, and very rich and light. Mix I pound sifted flour, 4 ounces sugar, J^ pound butter, 8 eggs, and i ounce Vienna yeast. Melt the yeast in ^ pint warm milk, and set to rise. It is best to add only a little flour, then, when risen, the rest. When light, add the eggs and sugar and butter melted, and stir till With a Saucepan over the Sea smooth with the rest of the flour. Line a mould with butter and chopped almonds, and pour in the dough, H full. When risen to the edge, bake in a moderate oven i}4 hours. Before turning out, gash the top with a knife, pour over it a syrup of sugar and water boiled, and some rum, serve on a plate decked with raisins or candied fruit. BRIOCHES. When Marie Antoinette was told that the people were starving for bread, she said, " Give them brioches ! " These are a troublesome but dainty cake, popular all over France. Sift ^ pound flour, and mix half of it with }( ounce Vienna yeast and water to make a paste. Knead it, and put in a large bowl of warm water near the fire. Mix the rest of the flour with }( ounce sugar, a pinch of salt, a tablespoonful of water, }( pound butter, and 2 eggs. Beat all for a while, adding the eggs one by one. Then throw the dough on a table six times, to make it light, take out the ball of paste, now floating on the water, and roll both together several times. Put to rise for 2 hours in a cold place. Then bake it 40 minutes in egging the top to glaze it, in a hot oven. Turn out and dust with sugar. With a Saucepan over the Sea GATEAU ST. HONORE. (Paris.) This is a more fancy brioche, made somewhat differently. Boil 2 gills water, 3 ounces butter, and a teaspoonful of sugar for 2 minutes, add }4 pound flour, mix until the paste is smooth and does not stick to the pan. Take off and add, one by one, 6 unbeaten eggs. Butter a pie plate and cover with a thin layer of this, then make balls of the rest and set on as a border, fastening with white of egg. Bake until a light brown, serve cold with a filling in centre of preserves, and whipped cream on top. BATONS DE JAKOB. (Marseilles.) Melt j4 cup of butter in i cup of hot water, and stir till it boils ; add i cup of flour, and stir till smooth. Take off, add 3 unbeaten eggs, one by one, and stir well. Pour on a pan in cakes, i inch wide and 4 long; bake 25 minutes in moderate oven. When cold, open them with a knife, fill with a soft custard flavored with vanilla, and ice with coffee. SWEET CANNELONS. (Marseilles.) These, like the above, are peddled along the streets on little trays. With a Saucepan over the Sea Roll some good pufF paste very thin, cut in strips, and roll them around a stick, dust with sugar and fill the centre, where the stick held the edges overlapping, with whipped cream, after they are baked. TCHEURBKS. (Greek Easter Cakes.)

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Roumanian CakeNapoleonsBriochesGateau St. HonoreBatons de JakobMadeleinesTcheurbes (Greek Easter Cakes)Savarin

With a saucepan over the sea