New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-02-25


four inches long and one and n half wide These
pieces must be laid about two inches apart. aud
must be baked in rather quick oven for abOuC
twenty-five minutes. A. they are baked, ics
with chocolate on va iltla icing, and when this is
cold, cut the ecairs-Spiit rhem--oG one sile, aud
fill.
CHOCOLATE EcLAIRs.-put n cupful and q hai' If
milk in a double boiler. Beat together tw0-ihrds
Of a cupfu OF sugar, eggs fourth Of = cuyful
of -four and onefOurth OF teaspoon nj Of SALT and
stir this mixture into the boiling milk. Cook fifteen
minutes. stirring frequently. When cold, flavor
with teaspooniul Of vanilla extract. Put two
squares Of scraped chocolate with tive tabespOonfus
OF powdered sugar and three OF boiling water and
stir over the fire TIL smooth and glossy. DIP this
tops OF the cellars into this coating they como
from the oven. When the chocolate icing is dry, cat
open the cellars from the side and fill with cold
cream. If chocolate flavor be desired with the
cream, add tablespoonful of dissolved chocolate.
VANILLA ECLAIRs.-Make an icing with the whites
OF two eggs and cupful and a half of powdered
tract. Frost the Cellars and. when thev are dry.
open and fill them. They may be filled with cream,
sweelened, tavOred with vanilla, and whipped to
stiff ir0th.
FRosrNG The white of an egg one teacupful
of powdered sugar, Tablespoonful of lemon juice.
Put the white into bow ami add sugar gradually,
beating with spoon Mten al has 3, been S added
large 10 will require goodly cupful of sugar, and
if it be small scant cupful will suffice The egg
must not be beaten until the sugar has been added.
This recipe gives smooth, tender frosting The
same apount of material, prepared with the whites
of the eggs unbeaten, will make one-thrd less FROST
ing than 1T will ii the eggs be beaten to a stiff frOth
before the sugar is added. but the frosting will be
enough smoother aud softer to pay for the use of
additional material. Half teaspoonful OF vanilla
extract may he used for a flavor.
CREAM CAKEs.-Make a mixture like that for
eclairs and drop spoontuis upon buttered tins.
that the cakes may be round instead OF oblong.
The cakes should be allowed TO bake with a rough
surface and should be filled with q mixture like
that for chocolate Cellars.
After the eclairs and cream cakes came queen
IL, al
used his paste was dropped by tablespoonfus
into boiling lard. and cooked until the fritters
cracked open. Wine and sugar were the accom-
panments when the fntteI5 were served, though
sugar alone may be used.
The chief dish of the afternoon was the 0dfedu ST.
HOaOr6. This also demanded paste like cellars.
Miss ParlOa said TO butter three bic plates and after
rolling puff or chopped paste very tina, to cover
the plates with it, She then cut Oft the paste about
an inch from the edge all round the plates and
spread thin layer of the cooked paste over the
puff paste. tube about half an inch in
diameter was put into what is called pastry
bag and the remainder OF the eclair paste was
turned into the bag and pressed through the tube
on to the edges Of the plate, where the pun paste
had been cut of Care was taken to nave the
border of even thickness all round. Holes were
prcked with fork in the paste in the centre OF the
plates and then the dishes were put in moderate
oven for half an hour. The remaining paste was
made into balls the size of common marbies-thrce
dozen. These were dropped into a pan that had
been buttered lightly, and were baked hItren or
twenty minutes. While they were baking, half
into q small saucepan to bod Tor twenty Ve
minutes When the little balls ADD
the paste in the plates had been cooked the
balls were taken up on the tip of a skewer, dipped
into the syrup which made them adhesive, and
placed on The border OF paste about two Inches
part Miss Paroa cautioned her auditors never TO
stir the syrup else it would become grained and
worthless good plan is to pour part OF the syrup
into q small cup and place the cup IN hot wafer.
That which remains in the saucepan should be kept
hot-withOut boiling-until needed. When all the
balls had been used, four dozen French candied
cherries were dipped into the syrup and placed be-
tween the balls About fifteen cherries were
reserved to garnIsh the centre OF the dlsn.
4 he remaining part of the recipe was as followss
Whip pint and half of cream TO froth. SOAK
half a package of geatne in half cuptul OF Inlk
fol TWO hours Pour upon this composition halt
cupful OF boiling milk. Place the pan of whipped
cream In another of ice water and sprinkle over t
two-thirds of O cupful of sugar aud nearly tea
spoonful of vanilla flavor Strain the gelatlne upon
this preparation and stir gently from the bottom
until thickening is perceptble. When 1t Will JUST
pour. ill the three plates with 1t aud set them IN
the ice-chest for half an hour. Garnlsh the TOD
with the remaining cherries.
MENU.
Oyster Soup
Salmon. Lobster Sauce.
Devilled Crabs.
Roast Beef. Mashed Potatoes.
Brussels Sprouts. Celery.
Golden Plover Toast
Lettuce and WaterCress. French Dressing.
Cheese Crackers.
Aince Pie. Cranberry Tarts
Oranges Iced CakesI