Place in a bowl the whites of two fresh eggs, twelve ounces of extra fine sugar, beat sharply with the spatula for five minutes. Squeeze in now three drops of lemon juice, beating rather sharply for ten minutes longer. Evenly divide the glace over the two cakes; then again, with a palette-knife, evenly spread it over both cakes and let dry for ten minutes. Then with a sharp knife cut both cakes lengthwise in strips of one inch wide, then cut each strip into fourteen even pieces of two inches each. Place in a small bowl the white of half an egg only, with two and a half ounces of extra fine sugar, beat well together with the spatula for ten minutes, then add one ounce of melted cocoa; beat well again for five minutes. Make a paper cornet, place the glace into it, close the top, and with scissors cut away the point of the cornet one-eighth of an inch long; then very carefully press the glace on top, right in the centre of an oblong cake, crosswise, from one side to the other, making a very thin straight line; then make a small point in the centre on one side of the line the size of a small pea, then make a line the same as the last on another, and then a point on each side of the line in the centre; make another line in the same way, making two points on one side of the line and one on the other. Then proceed exactly the same with the rest, making the points required, so as to have them represent dominoes. When all done, put them in a glass jar or a tin box, and serve when desired.
1515. Cakes à la Luganese.
—Place in a mortar half a pound of peeled and dried sweet almonds, with half a pound of powdered sugar; pound these thoroughly together with the pounder for fifteen minutes, and then transfer it to a vessel.
Beat up with the pastry wire whip in a copper basin, to a stiff froth, the whites of seven fresh eggs, then immediately add them to the ingredients in the vessel; thoroughly mix with the spatula for four minutes. Add now four ounces of well-sifted flour and a teaspoonful of orange-flower water, and mix well again for eight minutes. Slide down a tube (No. 3) into the pastry-bag ([No. 1079]). Have two well buttered and floured pastry baking-pans ready, place the preparation in the bag, then gently press it down in each pan, giving small round forms the size of fifty-cent pieces and half an inch apart from one another; when all in the pans, evenly sprinkle over them four ounces of powdered macaroons and lightly dredge them with powdered sugar. Place one pan in the hot oven to bake for fifteen minutes. Remove it from out the oven, and lay it on a table. Have a long wooden stick one inch in thickness; take up a cake from the pan and lay it flat over the stick, and with the hand gently press it down at both sides of the stick. Continue the same process until the stick is filled; remove the first one that was put on, lay it one dish, immediately replace it with another, fresh from the pan; lift up the next from the stick, lay it with the other on the dish, immediately replace it with another from the pan and then continue exactly the same operation with all the rest. When done, let cool off for one hour. Place in the tin box or jar, and serve when needed.
1516. Turkish Bonnet à la Abdul-Hamid.
—Have in a pastry baking-pan in the hot oven twelve ounces of pistache, and toast for five minutes; remove it, lay it on a table, and then immediately place the pistache in a clean towel; tightly fold up the ends of the towel, so that the pistache will be entirely inclosed; gently rub the pistache with the hands over the towel for ten minutes, so as to easily detach their skins. Open the towel and let cool off for forty minutes. Transfer the pistache, clear from their skins, into a mortar with seven ounces of powdered sugar, and pound all well for ten minutes with the pounder; then transfer it into a vessel; crack ten fresh eggs, add the yolks to the preparation, and place the whites in a copper basin for further action. Thoroughly mix the ingredients in the vessel with the spatula for ten minutes. Then with the whip beat up the whites to a stiff froth and immediately add it to the rest in the vessel. Mix the whole well together for five minutes, then add twelve ounces of well-sifted flour, and gently incorporate it for five minutes. Butter and sprinkle a two-quart round Turkish-shape mold with powdered sugar, place the preparation into it, put the mold in a moderate oven to bake for two hours. Remove it from out the oven, and let cool off on a table for three hours. Gently run a thin knife around the mold, so as to be certain that the cake will be easily detached; place a wire grate over the mold, turn it upside down, remove the mold, and then glaze it with the following glace:
Crack into a bowl the white of one egg; add six ounces of extra fine sugar, beat well together with the spatula for five minutes, then squeeze in two drops of lemon juice, and sharply beat again for ten minutes; then place the glace in another bowl; pour into one of the bowls three drops of carmine, mix well for two minutes, and then place the white glace on top of the cake, and with the aid of a knife carefully spread it over the surface and all around, down to the third of the height of the cake. Then with the knife take up some of the red glace, and gently spread it around jointly to the white coat, and continue until the cake is completely covered all around; then let dry for an hour. Have a silver dish with fancy paper nicely laid over it, dress the cake on it, and serve.
1517. French Pancake.
—Have five ounces of flour, place it in a tureen, season with one saltspoonful of salt, crack in two whole fresh eggs, add a pint of cold milk and half a gill of cold water, then with a wire whip thoroughly beat together; then add again one teaspoonful of good melted butter and a teaspoonful of powdered sugar. Mix all well together with the whip, strain through a fine sieve into another bowl. Lightly butter a griddle or frying-pan, place it on the fire, and when it commences to smoke pour in half a gill of butter, gently cook for three minutes on one side, turn it over with a cake-turner, and cook gently three minutes on the other side. Dress on a hot dessert-dish with a folded napkin; sprinkle a very little powdered sugar over, and continue the same until all the batter is used, and serve very hot.