Pate Au Vekjus

Ingredients

• a pound of powdered macaroons^
• a quart of flour^ half a pound of sugar^ the same of butter^
• a pound of sugar^ the same of butter^
• a pint of good milk
• a pint of water
• a pound of flour
• a pound of sugar
• three quarters of an hour
• six eggs
• three pods of vanille
• 20 paste fob takt8

Directions

1. Choose some Siberian crabs when almost ripe, and pound them in a mortar; then squeeze the juice through a linen cloth, and then strain it again. Add sugar to taste, and then wet your dour and butter with the juice quickly. Cover

2. CAJKESj AND BISCUITS. 19

3. it over for half an hour j add a little yeast to it when mixing it into paste. Roll it into cakes.

4. PATE AUX BARBEaUIES.

5. Is made in the same manner as the verjus.

6. PATE AUX MASSEPAINS

7. In Florence and Genoa they make these masse- pains deliciously; the following is the manner: Take some macaroons^ very dry, and for this pur- pose put them in an oven for half an hour^ then pound a sufficient quantity to have a pound of powdered macaroons^ and sift them through a tamis. Mix this with a quart of flour^ half a pound of sugar^ the same of butter^ and a httle yeast. Mix all together into a paste with a pint of good milk ; let it rise for three quarters of an hour, covered closely in a warm place^ then bake in moulds or cakes. They wiU be still more deli- cate if you mix with your boiUng milk the yolks of six eggs.

8. PATE A LA VAiniLE.

9. Pound two or three pods of vanille, and infuse k four-and-twenty hours in a pint of water, then let it boil gently an hour^ strain it through a cloth, and make a paste with this water ; a pound of flour, half a pound of sugar, and half a pound

10. of butter, first rubbed with the flour^ and a little yeast, let it rise two hours, and then make it into little cakes.