New-York tribune., 1891-05-03

The proper preparation Of gateau de ST. Honore
implies thorough knowledge Of three important arts OF
the pastry coo,-he boiling of syrups the preparation
of puf PASTE and the preparation Of boiled paste
To make a good-szed "gateau," take half cup of
| welIchiled puff paste; roll it out in piece eght
inches In diameter Lay IT on tin baking plate ABOUT
ten inches in diameter order to give space for it to
swell when 1t is baked. Measure out an ounce Oh
butter, gill of milk and three ounces of flour for
boiled paste Put the milk and butter over the fire
In a saucepan. When the mixture bolls, sur IN inc
-four. stir briskly with wooden spoon TILL 1t is
firm smooth mass; add a easpoonful Of sugar and
mix again. Let the paste cool little, then SUR III
an egg It will take good stirring to mix 1t In we'll
When 1t is mixed, add another and then another
and beat smooth. Take rubber pastry and fit a tin
tube about half an inch in it.. Fill it with the
boiled paste and press the paste out to form border
around the circle Of puff paste on the baklngln thus
making the gaeau shell. Press out twenty four balls
Of the boiled paste from the remainder, placing them
an inch apart on tin baking pan. Egg over the
surface of the little balls and Of the border lightly
with a brush dipped in beaten egg. Bake the gateau
she'll about twenty-five minutes and the balls Of boiled
paste about twelve minutes in quick oven
Remove the paste to the table and let 1t cool in
the pan is baked in, while you prepare the fruit
Two fine thin n-skinned Valencia Catania oranges
separated into obes and twenty four Malaga grapes
will be sufficient for decoration. II you wish you
can use as substitutes candled cherries or lines or
fresh fruit any kind not too soft TO be glazed straw
berries and other berries will not stand the process and
no fruit with the skin broken so the Juice can run out
and mix with the syrup can he successfully enclosed
in a transparent coat of sugar. Malaga grapes and
orange lobes protected as they by tough skin,
are good things for amateur to begin with in glaze
They make very ornamental and delicious glteau
decoration 80, ,, II.
but it requires perfect accuracy wrong movement
will ruin every thing. Tie most important knowledge
for "A confecuOncr to acquire Is knowledge OF sugar
boiling No exact rule can De gwen I9r tnis @ nlo
worker must be guided largely by the cOndltlOh Oh te
bright pan one pound of glanulatcd sugar aud half
pint of cold water. Put the mixture on a hot stove,
When IL boils add four drops Of lemon juice. Let the
syrup boil ten fifteen minutes. At the end OF this
time test it By dipping the fingers and thumb N zee
eo1 water aG be1 tb cdr drop forms ms thread when the
thumb and finger arr parted the syrup mas reach dS
minutes more boiling it viii probably be boiled to the
RAIL- when a drop taken between the niger ana
thumb and rolled will form cream bali Ihe syrHP
must now be watched and tested several tines, WIN
a skcwcr dipped In ce-water plunged qulckk III Tue
boiling sugar and then again In lcewateT II M ihe sugar sugar
adherng to the skewer be hard and brittle, tne syrup
is done and must be set moment In pan OF ice
water, to prevent it from cookng to caramel, ara a
II must not be sticky in the least but brittle candy
removed .nS re- W It viii be caramel Aftcr cooling the
syrup to stop its cooking further put i back on the
sr @ sSeg %ae to 5s eep sstGe melted Butter H marble pastry
board, II you have one-or If not butter tins and
and grapes ready in dish and the pan OF not syrup
AT hand Dip the grapes one by one In the syrup ana
lay them on the oiled table then prepare the sections
of orange Lift them out Of the syrup, as they put
in ON a fork being careful not 10 pierce them. The
itte halls OF paste can be put in the syrup 10
rlaze one by one and they are taken out, laid
ON tha table 10 cool Now take the glazed balls OF
naste as soon as they hardened sufficiently TO
handle and dip them in the syrup again. lightly on
| one side and arrange them In crown around the
border Of the gateau she'll then arrange the orange
quarters i'm the same way over the balls maklsg them
adhere by dipping one edge lightly IN tne s, syrup
~ will
MACE where the orange lobes meet and one on each
| iohe Fill the gateau with pint ana half OF
Favored with half glass of sherry and half glass
| a brandy-or with a winegass OF marascnlno -.
For this cream whip to froth pint and haf
Of cream Add 20 It third Of packaee of gelatlne
which has been soaked one hour In cold water enough
IN barely cover IL and then dissolved IN aOont
third OF cup q boiling water strain the & dissolved @
eeiatine gradually over the whipped cream ana beat
h in beat three quarters OF cup OF sugar WIN tne
volks of three eggs and add this mixture gradually
10 the whipped cream. which should be kept IN basin
set In a pan of ice-water Add the liquor ana wlne
and continue stirring for several moments aiterwad
t the mixture thiclens and shows that the gelatlne
has done its work and there Is tendency In the other
ingredients TO sink TO the bottom, leaving the cream
on top FIJI the gateau shell lightly and serve wh""
convenient