NO. 185. GALETTES.
There is a utensil for making these cakes, but it is too expensive for general use. It is a metal plate with raised pattern, and over this the thin paste is rolled.
PASTRY FINGERS
Roll puff-paste to one-eighth inch thickness. Cut it into strips one inch wide and three inches long. Spread one half of the strips with a thin layer of any kind of jam, and cover with the remaining strips, making sandwich-like pieces. Bake in a hot oven for ten minutes, or until done, then paint the tops with white of egg and sprinkle with powdered sugar and chopped blanched almonds. Return to the oven to glaze and slightly color the nuts.
If not used at once place the fingers in the oven a few minutes to freshen them before serving.
ICINGS
No. 1. Using confectioners’ sugar. This is XXXX sugar, and is exceedingly fine.
Mix confectioners’ sugar with enough water to make it spread evenly. A little flavoring of any kind may be put in the water, but is not necessary. This makes a soft, clear icing, which is very nice and is the easiest of all icings to prepare and handle.
For orange icing. Use strained orange juice instead of water, or soak the grated peel in hot water for a little while, and then strain it through a cloth and use the water.
For yellow icing. Dilute the yolk of an egg with a little water, and flavor with mandarin orange extract.