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Classic
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page 278
on the back; dry them, and they are ready for use. They are often used in making
Charlotte Russe.
PASTRY SANDWICHES.
Puff-paste, jam of any kind, the white of an egg, sifted sugar.
Roll the paste out thin; put half of it on a baking-sheet or tin, and spread
equally over it apricot, greengage, or any preserve that may be preferred. Lay
over this preserve another thin paste, press the edges together all round, and
mark the paste in lines with a knife on the surface, to show where to cut it
when baked. Bake from twenty minutes to half an hour; and, a short time before
being done, take the pastry out of the oven, brush it over with the white of an
egg, sift over pounded sugar, and put it back in the oven to color. When cold,
cut it into strips; pile these on a dish pyramidically, and serve.
This may be made of jelly-cake dough, and, after baking, allowed to cool before
spreading with the preserve; either way is good, as well as fanciful.
NEAPOLITAINES.
One cup of powdered sugar, half a cup of butter, two tablespoonfuls of
lemon-juice, three whole eggs, and three yolks, beaten separately; three cups of
sifted flour. Put this all together with half a teaspoonful of soda, dissolved
in a tablespoonful of milk. If it is too stiff to roll out, add just enough more
milk. Roll it out a quarter of an inch thick, and cut it out with any tin
cutter. Place the cakes in a pan slightly greased, and color the tops with
beaten egg and milk, with some chopped almonds over them. Bake in a rather quick
oven.
BRUNSWICK JELLY CAKES.
Stir one cup of powdered white sugar, and one half cup of butter together, till
perfectly light; beat the yolks of three eggs till very thick and smooth; sift
three cups of flour, and stir it into the beaten eggs with the butter and sugar;
add a teaspoonful of mixed spice (nutmeg, mace and cinnamon) and half a glass of
rose-water or wine; stir the whole well, and lay it on your paste-board, which
must first be sprinkled with flour;if you find it so moist as to be
unmanageable, throw in a little more flour; spread the dough into a sheet about
half an inch thick, and cut it out in round cakes with a biscuit-cutter; lay
them in buttered pans and bake about five or six minutes; when cold, spread over
the surface of each cake a liquor of fruit-jelly or marmalade; then beat the
whites of three or four eggs till it stands alone; beat into the froth, by
degrees, a sufficiency of powdered loaf-sugar to make it as thick as icing;
flavor with a few drops of strong essence of lemon, and with a spoon heap it up
on each cake, making it
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