New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-02-02

and pastry baker mus, acquire with his trade but
which many women learn in cooking schools or IN
home practice.
Boiled paste is the easiest of all to prepare. once
learned a variety Of delicious cream CAKES ana
cellars are easily made and sundry fascinating
desserts where the shells OF paste are nled WIN
whipped cream and fresh preserved fruits are at
ones command II is a pity this simple paste '-
not more generally used Its excellence in steamed
fruit puddings. where It tak,s the place OF the
coarse soda biscuit crust, Is indlspuiable. SniH
balls Of this paste the size % hickory nuts when
baked are q delicious garnish for soups. only
small quantity OF this paste Is needed for
gateau ST. Honort of the ordinary ten-inch size;
but It is well Il make the entire rtl" OF paste
and use up any left for cream cakes or cellars.
Measure out two solid. rounded ablespooafuis or
TWO ounces Of butter and a half-pnt cup o. milk.
Let the milk boil stirring 1t often so as 20 melt
the butter before 1t begins to boD. Aid the
momen; il boils liberal cup Of pastry -four which
has been sif,el twice and ieaspoonful Of sugar.
The moment the -four touches the milk begin STIR
ring and continue TO beat it until a smooth paste
that Will not stick 10 the spoon or pan Is formed
Let this rest twenty minutes then add an egg,
beating it in thoroughly then another until f"ir
have been added, one by one il seems as tholGh
II were Impossible TO NIX in the first cgG; but otter
a little beating II may be accomplished ana an
even paste results. The other eggs are more easily
mixed In. Roll circle OF the most dehcAtc
rie crust made OF butter and pastry that you can
compound. A genuine puff paste Is used b. con-
fectiorers but any good delicate pie crust VIII 10
Line the centre OF a ten-inch pie plate (havng
straight sides with this circle of pie crust and ar
range a border Of the boiled paste half an men ~
thickness around the edge OF the pie crust.
The best way 10 do this Is to put the boiled paste
in cornucopia shaped pastry bar OF rubber CLOTH
with plain tin pastry tube in the end The bag
will cost fifty cents ard tho tube FIVE or ten cents
| at dealer in confectioners' supplies. Both VIII
| atxa Of le
haste Cream cakes can be formed by dropping
spoonfuls OF Il creased paper. The border OF me
St Honore can also be very carefully shaped with
the hand, doing the work rapidly so as not 10 IN
lure the pastry and never Joining II but once but
making the border continuous from the beginning
10 the end. Brush the border with the white of an
egg
Spread over the pie crust three tablespoonfus OF
nice even apple This is put on merely 10
| prevent the crust Using in bubbles; prick;ns INC
! crust does the thing, but the apple sauce
! leaves a sweet moist surface on the pastry and Is
an improvement. Raspberry or any preserve that
is not SO sweet that II would burn while the pas
try is cooking can be substituted. Bake the case
Of gateau for thirty minutes. lila -. ,ho ,ouod
! Meantime form tWenty-four balls o. the ooru
haste the size OF hickory nuts Dip them in white
Of egg and bake them about fifteen IniAutc 80, o,
! twenty -four sound white grapes eich one sepaIat
| but having a little stem. and divide 1--WE snal
slightest puncture the skin Of any of the orange
| lobcs or IN the skin Of the grapes. tney are no
longer Of value for gaceing. Fruit for this purpose
must not only be dry, but free from the slightest
moisture on the outside .-, ..u ,.,.h
! put pound OF the best granulated sugar Wild
! half pint OF cold water over the FIRE IN bright
| tin or agate-ware saucepan; Let 1t come 10 me
| boiling point and boil rapidly. There should be a
nan OF .ce-water near by and thin wooden skeWer
| 10 test the syrup When the syrup has boiled hve
minutes test 1t by dipping the suck IN me syrup
gently taking care not 10 stir IT, ana then aipp'H
/, In the ice-water. II the syrup that aahefeS 10
the stick is hard and does not stick to me tee,n
! when bitten the syrup is ready. me syrup VIII
cold must be brittle and snap on being broken IKE
any hard candy The momen, ms aro s an9 resi-
the pan for an instant in the ce-watcr 10 stop the
! hoIling or II will continue 10 boil even on Inc nre
| until The syrup is turned brown: .,
! Of hot water at the back OF the IRE ana dip IN
one BY one the grapes. using their stems ar nan
/ dies: then put in the orange lobes AS soon as q
crane or lobe is dipped. lay II on large sheet OF
creased paper by Itself to dry: better still on
Creased pastry board OF marble. Dip in also the
i!ttie balls Of boiled paste: ,.,. ,o,,. ,,,rDsa
hard enough TO handle. arrange iirst paiis %, OF
| haste on the rim at equal distances apart Use
the syrup muclafe Dipping Inc 1a ,ohes Of
oranges at equal distances apart over me palis oa
naste Arrange a grape al each point where the
lobes OF orange join and one In the centre OF eacn
haiS when whipped Sweeten Il with two or three
! tahesnoon sus OF powdered sugar and add TWO
tabiespoonfus Of uaraschlno for favoring; or oml'
the queu and add of eognae and one
Krsh is used iavoring Gelatine IS olten used i,
| cooking schools. but the best frencn COOKS , ~
and draining II thoroughly AS they serve unc
gateau St Honorf perfectly fresh II IL not heces-
| After the ga,eau ST Honore is filed with me
whIpped cream decorate the top using some OF ne
! elaced grapes ard half dozen canded CHERRIES
| that have been freshly glazed