Carefully set the preparation in buttered and fecula-dredged moulds, filling the latter only two-thirds full, and leaving the remaining third to be covered by the rising of the paste while baking.
Bake in a regular, moderate oven.
[703]
][2380—PÂTE A BISCUIT MANQUE]
Stir one lb. of sugar with eighteen egg-yolks in a basin until the preparation is white and light. Add three tablespoonfuls of rum, thirteen oz. of sifted flour, and ten oz. of melted butter, carefully poured away. Mix, raising it with the spatula in so doing.
Set the preparation in special buttered and dredged moulds, filling the latter only two-thirds full with it. Bake in a moderate oven.
[2381—PUNCH BISCUIT PASTE]
Stir one lb. of sugar, twelve egg-yolks, and three eggs in a basin, until the whole becomes frothy. Aromatise with a bare tablespoonful of orange sugar, the same amount of lemon sugar, and three tablespoonfuls of best rum, and add twelve oz. of sifted flour, ten oz. of melted butter, and the whites of eight eggs whisked to a stiff froth. Mix with the usual precautions, that the paste may not be heavy.
Bake the preparation in buttered moulds, in cases or in rings, according to the purpose it is intended for. Use a moderate oven.
[2382—ORDINARY MERINGUE]
Whisk the whites of eight eggs until they are as stiff as it is possible to make them. Sprinkle them with one lb. of powdered sugar, and mix them with the latter carefully, that they may retain all their lightness.