beat in the yolks of eggs, add the ground almonds, cornflour, a few drops of vanilla essence, and lastly, the stiffly-whisked white of egg. Line 12 tartlet moulds with paste, spread a small teaspoonful of jam at the bottom of each one, fill them with the preparation, and fix 2 narrow strips of paste across the top. Bake in a moderate oven from 15 to 20 minutes.
Time.—To bake, from 15 to 20 minutes. Average Cost, 8d., exclusive of the paste. Sufficient for 12 tartlets.
Icings, Fillings, Etc.
1731.—ALMOND PASTE. (Fr.—Pate d'Amandes.)
Ingredients.—4 ozs. of ground almonds, 6 ozs. of loaf sugar, 1 white of egg, lemon juice.
Method.—Put the sugar, with 1 tablespoonful of water, and a teaspoonful of lemon juice into a stewpan, bring to the boil, skim well, and boil to the "ball degree" (see page 1070, No. 2264). Pour the syrup on to the ground almonds, add about ½ the white of egg, mix well together, and use as required.
Time.—10 minutes. Average Cost, 6d. Sufficient for one small cake.
1732.—CHOCOLATE ICING. (Fr.—Glace au Chocolat.)
Ingredients.—3 ozs. of chocolate, ½ a lb. of icing sugar, ½ a gill of water.
Method.—Break the chocolate into small pieces, put them into a stewpan with the water, and stir by the side of the fire until dissolved. Add the icing sugar, stir until well mixed and smooth, then use as required.
1733.—COFFEE BUTTER. (Fr.—Beurre au Moka.)
Ingredients.—¼ of a lb. of fresh butter, ¼ of a lb. of castor sugar, 1 yolk of egg, coffee essence.
Method.—Cream the sugar and yolk of egg for about 10 minutes, add coffee essence to taste, and the softened butter gradually. Work until thoroughly mixed and smooth, let it remain on ice until firm, stir again, then use for decorating, by means of a paper cornet, or bag and forcer.