Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-10-31
Almond Dainties.

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CoLUM. Oxford Democrat. Paris. Maine
Almond Dainties.
Almond paste is delicious for frosting
cakes. Blanched ground almonds are
pounded to q paste, using pound OF
almonds to q pound of confectioners'
sugar and ten drops Of the almond ex-
tract. Moisten with enough white OF
egg to make q rather soft paste and
beat the ingredients thoroughly together.
The cake should be cold before the paste
Is spread on.
For richer icing, used on wedding or
other special cakes, beat the whites OF
four eggs, working in gradually three
fourths pound of the fine sugar mixed
with teaspoonful of corn starch, drop
in half q teaspoonful of lemon juice.
Beat until thick and shiny. half
pound of the almonds, ground to Q paste,
is mixed in thoroughly in the beating
process.
An excellent way to proceed in icing q
cake is to heap up the icing on top OF the
cake, then, with broad-bladed knife OF
spatula, spread it evenly over the whole
surface, including the sides, and srrang.
ing it quarter of an inch deep.
Almond filling for layer cake Is made
richer than for the frosting. Beat q
quarter of pound of pounded almonds
with the yolk of an egg until smooth,
then add the yolks of three more eggs,
one after another, beating in each yolk
separately. Add two tablespoonful OF
butter, half cupful of sugar, and half
cupful of hot milk. Cook over hot
water, stirring constantly until the
mixture thickens. When cold, flavor
with few drops of almond extract to
accentuate the almond flavor or use 9
teaspoonful of vanilla, which goes wei
with the almond flavor. Finish the tor
of the cake with the almond paste, scat
tering over it slices of almonds Drowned
in the oven, or arrange them in flower
design of daisies, initials or the mono
gram of the recipient, If the cake II
made for a birthday or some similar
festive occasion.
The almond filling is spread between
layers of a white cake made as follows
Cream a cupful of sugar with half q cup
full of butter and gradually add quarte
of a cupful of milk. Beat In a cupfu
and half of flour, sifted, with a leve
teaspoonful of soda and one of cream Of
tartar. A level teaspoonful and q hal
of baking powder may be used instead
| IL more convenient. Flavor with tea
spoonful of vanilla and mix in lightly, a
the last, the whites Of four eggs whip
ped dry.
Another delicious almond cake ]
made BY beating separately the yolks o
eight eggs and the whites OF two, thel
beat together into foam, adding grad
ually, while beating, half . cupful o
powdered sugar, two-thirds Of cupfu
Of sherry wine, and half pound o
blanched and pounded almonds. Sift i
with q quarter pound Of fine cracker
crumbs three teaspoonfuls OF cinnamon
and six teaspoonfuls OF corn starch
Mix in thoroughly with the other In
gradients and bake in shallow tins line
with creased paper. This cake, whe1
done, will be Of the consistency o
sponge cake.
yIESNEsE ALMOND WATERS.
To a cupful Of almond paste-the a
monds b,anched and mashed-add tw
cupfuls Of graduated sugar. Mix with
cupful of sweet milk and ten drops o
almond favoring, then work in fou
cupfuls of pastry -four, sifted, with tw
level teaspoonfuls of baking powder
Ordinary -four, IL sifted three times
will serve the purpose as well as the pa,
try -four. Turn baking tins or pans uI
side down and wipe them clean, the
brush them over with touch OF butte
and spread over the cake mixture as thi
as possible. Bake in a moderate owe
till slightly brown and while still no
score in squares and roll each over
pencil. To have these waters just RICH
the mixture must be spread out as thi
as paper. These are very dainty an
should be served with ices or froze
puddings.
NEW ORLEANS PUFFs.
Boil together, till it forms thic
strip, two cupfuls of sugar and one cuI
full of water. Flavor to taste with mara
schino and place back on the stove
where it will keep hot but not boil. Bea
to froth with tablespoonful of col
water, the yolks of four eggs, putting /
gradually half a cupful of flour, siftet
with half a cupful of almond paste,
half teaspoonful of vanilla and levi
lteaspOonful of cinnamon. Beat all II
gether until light and drop by spoonful
into the boiling strip. Do not boil hart
and turn the little puffs to ensure
golden brown on both sides. Arrang
in pretty, shallow dish, spread out an
pour over them a strip made as for boi
ing them and favored moderately wit
lemon juice.
MEXICAN MACAR00Ns.
Place half a pound of almond paste
1.-TWO cupfuls-ina bowl with the whippe
whites of two eggs. Beat smoothly an
Iadd one and three-fourths cupfuls c
powdered sugar; beat again, then viii
in, one at time, the whites of two egg
CONTINUE beating until the mixture
very light, fifteen minutes being none to
Hong to insure success. Turn into pa
TRY bag with plain tube attached an
press out small portions upon bakin
Isheet over which two folds of pape
have been laid. Bake in mOderat
Ioven to a light-brown tint. After r.
moving from the oven, place in the Gel
ter of each macaroon bit of bright je
ly or candied cherry, which adds great
to their appearance.
With some of the macaroon prepar'
ton make fancy shapes, as stars, Gre
cents and rings. First roll the mixtur
in blanched almonds chopped fine; thi
makes it firmer to manipulate into th
shapes mentioned. Bake and ornament
These are delicious little sweets to serv
lat luncheon or dinner.-New Idea.