Dessert Cakes

Prepare a sponge or cup cake batter.

Have ready a baking sheet, which you will cover with white writing paper.

Lay the batter out on the paper by forcing it through a biscuit cutter in rounds that will measure one inch and a half in diameter.

Dredge the surface with white sugar very lightly, and bake them for about fifteen minutes or less, until they are a light color.

Then trim nicely and place them upon a wire drainer.

Place circular pieces of currant or other preserves on top, and garnish with a meringue or Transparent Icing.

Set in the stove or the sun to dry, and in ten minutes they will be ready to serve.

Prepare the cake drops as directed above, with sponge or cup cake batter.

Then place thin slices of oranges cooked in syrup on the bouchées, and gloss them over with Transparent Icing.

Flavor the batter of these bouchées with the zest of an orange or with Curaçoa Liqueur.

Prepare the drop cakes as directed in bouchées de Dames.

Place halves of peaches, preserved in syrup, over them, and gloss over with Transparent Icing, flavored with Noyau, and slightly tinged with Carmine.

Do not allow any excess of moisture from the preserves; the syrup should become entirely absorbed into the bouchée before you attempt to glaze it with the icing.

In making bouchées with preserves use any kind of marmalade to stick two bouchées together, and ice the surface.

Prepare the drop cakes one inch and a half in diameter.

Place smaller slices of thin, preserved pineapple upon each, and gloss over with Transparent Icing, flavoring with pineapple syrup.

Blanch or scald the almonds by throwing them into a pan of boiling water, and letting them remain on the fire until the skin can be easily pushed off.

Drain and cool the almonds in cold water, and drain again.

Rub the almond skins off with your hands in a cloth, throw the almonds in cold water with a little salt, wash clean, drain and dry them in another cloth.

Pound the almonds to a pulp that will be as smooth as flour, adding a little of the sugar and a little of the eggs as you pound.

Have ready a baking sheet with buttered wafer paper.

Drop the macaroons from the spoon in the form of a guinea fowl egg, about an inch apart.

Pass a wet paste brush gently over their surface.

Bake at a very moderate heat till they are a light, delicate brown or fawn color.

Mix all the ingredients together in a bowl, and let it form a stiff paste.

Lay the macaroons out upon the wafer sheet in the form of lady fingers.

Bake at a very moderate heat till a light brown.

Blanch, wash and dry the almonds.

Grind four ounces and shred twelve ounces of the almonds.

Beat the yolks of the eggs and the whites separately, and then beat them together with the sugar, rubbing till very light and smooth.

Add the grated zest of two oranges, rubbed on sugar, and then incorporate all the other ingredients.

Roll the paste out into balls about the size of an egg.

Place them on buttered wafer paper on a baking sheet, set in a moderate oven, and bake to a light color.

Blanch the almonds and then pound them well.

Mix with the whites of the eggs till thoroughly pulverized.

Mix with the shredded pistachio kernels or peanuts, and stir well.

Fill a biscuit forcer with the preparation, and drop the macaroons in round balls about the size of a hickory nut upon a wafer sheet of paper, and spread upon a baking sheet.

Bake in a moderate oven till very slightly colored.

Boil the sugar almost to a syrup, and then add the pounded almonds, and let them simmer gently for five minutes.

Add the flavoring and let them simmer five minutes longer over a slow fire of smothered charcoal.

Stir occasionally, and at the end of ten minutes add the yolks of the eggs, beaten very light.

Stir the paste over the kitchen fire with a quickened heat until it becomes firm and compact.

Remove from the fire, and when it is cool roll it in your hands, which should be slightly greased with oil of sweet almonds.

Lay them out in small cakes on wafer paper, spread on a baking sheet, and bake at a quick heat.

Scald, skin, wash and dry the almonds, then pound them into a pulp, adding the whites of the eggs gradually, beaten to a stiff froth.

Work in the sugar to make a firm paste.

Drop these in small balls upon wafer paper, spread upon a baking sheet of tin or iron, in distinct and separate rows.

Pass a little brush, moistened with water, lightly on their surface, and bake in a very slack oven till a very light color.