The midland journal. (Rising Sun, Md.) 1885-1947, 1886-05-21
Fancy Biscuits.
SIDNEY EARLE.

When housewife feels that she
has an hour ID spare, it is Il good
plan to make quantity of biscuits
of various kinds. Stored in a tin
boX,with tight fitting lid, and kept
in a cool dry place, they will keep
good for n considerable time. The
ingredients should be of the very
best quality.
ALMOND STAIs.-Blanch and pound
six ounces of sweet almonds, adding
a few drops of orange flower water
every now and again. to prevent
them oiling. Add siy ounces of
sifted white sugar, and form into a
stiff paste with some white of egg.
Sprinkle little sugar on the past
board, and roll out the paste to the
thickness of a penny piece; stamp it
into pretty stars with pastry cutter
and bake on a buttered cake tin, in
a moderate oven. for Is or 90 min
utes. When cold, brush the tops of
the biscuits over with white of egg,
sprinkle little fine sugar over, and
dry them for few minutes in cool
oven.
FRUIT LEAVES Break three large
fresh eggs, and separate the yelk
from the whites. Beat the yelks
thoroughly, then add four ounces of
fine sifted sugar, four ounces of -four
a quarter of a teaspoonful of salt,
and last of all, tie whites of the eggs
whisked to a firm froth The brisk
continuous beating must be kept up
during all these additions, and few
minutes afterward. so that all the in
gradients may be thoroughly mixed.
Spread this paste-three quarters os
an inch thick-on q we'll buttered
baking tin, and bake in q moderate
oven for a quarter of an hour. When
nearly cold, cut into pretty shaped
leaves with a paste cutter, and cover
the tops over with the following
mixture: Rub a cupful of strawber-
ries, or raspberries, through a fine
sieve, and mix with the pulp sufli-
cient white sugar to form very stiff
paste. When the leaves have been
spread, an eighth of an inch thick,
with this fruit icing, place them in
the oven for few minutes to dry
Either fresh fruit, or that preserved
in bottles, will answer this purpose.
CoCOANUT BIsCUITs.-Take large
fresh cocoanut, and CRATE it very
finely. For every quarter of q pound
of cocoanut, allow half a pound of
finely-sifted white sugar, and the
whites of four eggs beaten to a firm
froth. Mix the ingredients thorough
ly, and drop little balls of the paste
upon a well buttered baking tin,
about two inches distant from each
other. Bake in gentle oven until
the biscuits are lightly Drowned all
over. They will require from fifteen
to twenty minutes.
CHOCOLATE MAcRooNs.-Grats a
quarter of pound of the best choc-
late, and mix with it the same guam
titv of sifted sugar. Add six ounces
of sweet almonds, blanched and
pounded. and when these ingredients
are thoroughly mixed, form them in
to a rather soft, light paste with
white of egg. Cover a baking tin
with sheet of buttered paper; take
a small portion of the paste about
teaspoonful at time form it into
neat round biscuit, and place these
upon the paper, little way apart.
Bake them in moderate oven.
When cooked sufficiently which will
be in twenty minutes, remove the
tin from the oven; turn the sheet of
paper over, so that the biscuits may
rest upon the table and brush the
paper underneath the biscuits with
little cold water, in order to loosen
them. Ifpreferred. these cakes can
be made without the addition of the
almonds, they are then called choc.
Olate biscuits. |
CREAM BIscUITs.-Put one pound
of flour. dried and sifted. into q
bowl with pinch of salt. Rub into
this quarter of pound of fresh