Have two or three pastry baking-pans well buttered, then with a tablespoon take up a tablespoonful of the preparation, and gently pour it on one end of the pan; take up another tablespoonful and pour it four inches apart from the first; proceed with the same operation until the pan is filled, always keeping the same distance; then repeat the same with the other two pans. The paste will bring you out from twenty-two to twenty-four tablespoonfuls. Place one pan in a brisk oven to bake for five minutes; then pull the pan to the oven door, and with a rolling-pin six inches long by half an inch thick place it on top at the end of a cake; then with the fingers lift up the cake and quickly roll it around the pin; pull out the pin from the gauffre, and then proceed the same with the rest; when this is done, put another pan in the oven, bake, proceed with the same operation as for the first. When all done, lightly sprinkle them with ground cinnamon. The gauffres can now be filled, and served with any kind of ice-cream; whipped cream à la vanille, or any kind of jelly.
1494. Marsapain au Chocolat à la Ticinese.
—Peel and pound half a pound of sweet almonds with four ounces of powdered sugar, adding, little by little, the whites of two eggs; briskly pound for fifteen minutes, then transfer it to a vessel; add to it half a pound of powdered sugar and two ounces of melted cocoa; thoroughly mix with a spatula for five minutes. Now lay the paste on a table sprinkled with powdered sugar, then roll out the paste in a square shape with a rolling-pin to the thickness of quarter of an inch; then let rest. Make a glacé royale as follows: beat up in a small bowl the white of one egg, adding six ounces of extra fine sugar; sharply beat the white well together with the spatula, and while beating squeeze in three drops of lemon juice, constantly beating for fifteen minutes from the beginning, and then with a knife carefully and equally spread it over the paste on the table.
Have ready a pastry baking-pan slightly buttered. Carefully cut the paste into forty equal lozenge-shape pieces, gently lay them in the pan, place in a moderate oven to bake for twenty minutes. Remove from out the oven, lay on a table and let cool off for one hour. Transfer them into a tin box or jar, and serve when needed.
1495. Chocolate Kisses à la Adelina Patti.
—Beat up in a basin to a stiff froth the whites of five fresh eggs; take up the whip, and then with the skimmer gently mix in eighteen ounces of powdered sugar and three ounces of grated chocolate, which should take three minutes. Slide down a tube (No. 3) into the pastry-bag ([No. 1079]). Wet the surface of two boards two feet long by one wide; arrange on top of each a sheet of brown paper of the same size, then carefully press the preparation over the paper, in small bits the shape of twenty-five-cent pieces at the bottom and tapering until one inch high, making sixty on each board. Evenly sprinkle them with two ounces of grated chocolate. Place one board in a moderate oven to bake for twenty minutes. Move the board to the oven door; have three tablespoonfuls of currant jelly on a plate; then take up one cake with the left hand, and with a teaspoon place in the hollow space a very little of the currant jelly; take up another, and immediately join it to the first evenly; continue the same operation with the rest. Lay them on a dish to cool for one hour. Repeat the same with the other board, and when all done place them in a jar or tin box, and serve when required, always keeping in a dry place.
1496. Pignolates au Chocolat à la Barnum.
—Peel and pound six ounces of sweet almonds, as in [No. 1207], with one pound of powdered sugar for ten minutes; then add the whites of three eggs, pound again for ten minutes; then transfer the paste into a vessel, and, adding to it three ounces of melted cocoa, thoroughly mix the whole with the spatula for three minutes; then lay the paste on a table. Chop up very fine three ounces of peeled and dried sweet almonds, as in [No. 1207]; place them on a plate, and then with a knife cut the paste into small equal pieces, half an inch long by half an inch high; take one piece up, gently and lightly roll it in the chopped almonds, then with the hands give it an artistic bird shape; lay it on a baking-pan in which you previously place a sheet of paper; proceed with the others, giving them any desired artistic animal shapes that Mr. Barnum will exhibit in his next show, keeping them a quarter of an inch apart from one another. When all finished and placed in the pan, put them in a very slow oven to bake for thirty minutes. Remove from out the oven, let cool off for one hour. Detach them gently from the paper, then place them in a tin box or jar, and serve whenever desired.
1497. Cakes au Chocolat à la Carter.
—Place in a basin half a pound of powdered sugar; crack in seven whole, raw, fresh eggs, adding a teaspoonful of vanilla essence; thoroughly beat with a wire whip for two minutes, then place the basin on the hot range, and continually beat for ten minutes; take the basin from off the range, lay it on a table, beating without ceasing for ten minutes longer; take up the whip, and then with a skimmer gently mix in half a pound of well-sifted flour and three ounces of melted cocoa for four minutes. Slide down a tube (No. 2) into the pastry-bag ([No. 1079]); pour the preparation into it. Have ready two well buttered and floured pastry baking-pans, then press the paste down into small round forms half an inch in diameter, and the third of an inch apart from one another; when all in the pans, sprinkle evenly over them three ounces of powdered macaroons; place in a moderate oven to bake for fifteen minutes. Take from out the oven, lay them on a table, and let cool off for one hour. Place them in a glass jar or tin box, and serve when required.