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and bake in a moderately hot oven from 20 to 25 minutes. When cold cover the surface of each tartlet with chocolate icing, allow it to harden then serve.

Time.—To bake, from 25 to 30 minutes. Average Cost, 8d., exclusive of paste and icing. Sufficient for 12 tartlets.

1691.—CHOCOLATE TARTLETS. (Another Method.)

Ingredients..—Short paste (No. 1667), Genoese paste (No. 1656), chocolate icing (No. 1733), grated cocoanut.

Method.—Line some deep tartlet moulds with the paste, fill them with Genoise mixture, and bake in a moderate oven. When cold, ice them over with chocolate icing, and sprinkle with cocoanut. Variety may be introduced by using orange icing (No. 1720), or transparent icing and chopped pistachios.

Time.—Half an hour.

1692.—COFFEE ECLAIRS. (Fr.Eclairs au Café.)

Ingredients.—½ a pint of milk, 2 ozs. of butter, 2 ozs. of cornflour, 2 ozs. of Vienna flour, 3 eggs, ½ a teaspoonful of vanilla essence, a pinch of salt, 1 oz. of castor sugar, Moka custard for filling, coffee icing for covering, No. 1735.

Method.—Put the water, butter, sugar and salt into a stewpan, when boiling, stir in the cornflour and Vienna flour (previously mixed), work it with a wooden spoon over the fire, sufficiently long to produce a soft paste which will leave the side and bottom of the pan clean. Draw the stewpan from the fire, add the flavouring essence, and work the eggs in gradually (leaving out 1 white). Beat the paste well for some minutes, then put it in a large forcing or savoy bag with a plain tube, and force out even-sized shapes, similar to finger biscuits, on to a lightly buttered baking-tin, about 1 inch apart from each other. Bake to a nice fawn colour in a moderate oven. When done, split the sides with a sharp knife, and fill each with 1 teaspoonful of Moka custard. Have ready some coffee icing, and dip each éclair into it, so as to cover the surface and sides well and smoothly. Place the éclairs on a wire tray to set, and dish up when required.


Ingredients.—1 gill of milk, 1 oz. of loaf sugar, ½ an oz. of cornflour, ½ an oz. of fresh butter, 2 yolks of eggs, 1 teaspoonful of coffee essence, a few drops of vanilla essence.

Method.—Put the milk and sugar in a stewpan to boil. Mix the cornflour with a little cold milk, pour the boiling milk on this, mix