Little Mokas - Petite Mokas

Put into a stewpan four whole fresh eggs, six ounces of castor sugar, the finely-chopped peel of one lemon, and a few drops of vanilla essence; whip these over boiling water till warm, then remove the pan from the fire, and whip the contents till cold and thick. Have four ounces of fine flour passed through a sieve and warmed and mixed with the above ingredients, stirring the mixture as little as possible after the flour is added. Brush over a saute pan with warm butter, line it with a buttered paper, dust this over with fine flour and castor sugar mixed together in equal quantities, and then pour in the prepared mixture; bake it in a moderate oven for half an hour, then turn it out of the pan and leave it till cold; cut the cake into square pieces, and very lightly mask these over with Coffee icing (vol. i.), then dip each into almonds prepared as below, ornament the tops with Vienna icing (vol. i.) coloured with a little black coffee. Sprinkle with chopped pistachios, and dish up the mokas on a dish-paper as shown in the engraving, and serve for luncheon, dinner, etc.

Almonds For Little Mokas

Take some blanched Valencia almonds, cut them into small dice shapes, and bake till a nice golden colour.

Fleur With Rhubarb A La Neige Fleur Au Rhubarbe A La Neige

Line a round fleur-tin about a quarter of an inch thick with puff paste (vol. i.) that has had six turns; it will take about a quarter of a pound of paste for a fleur sufficiently large for six to eight people; trim off the edges and prick the paste thoroughly at the bottom, then line it with a buttered piece of kitchen paper (putting the buttered side to the paste), and fill up the inside with raw rice; put it to bake in a moderate oven for about thirty minutes, when the paste should be a pretty golden colour and crisp. Remove the paper and rice, also the fleur ring, and set the fleur aside till cold, then arrange some rhubarb compote in it, and mask it all over by means of a forcing-bag and plain pipe, with half a pint of cream that has been stiffly whipped with two ounces of castor sugar, and then flavoured with a few drops of vanilla essence, and arrange some poached meringue (see recipe) on the top of the cream; sprinkle these alternately with finely-chopped blanched pistachio nuts and with chopped blanched sweet almonds that have been coloured with a little carmine, then dish the fleur on a silver dish and pour round the base some of the syrup from the rhubarb; serve for a dinner or luncheon sweet.

Acorns Glands

Take some almond paste, prepared as below, and roll it out into lengths of about one inch, using a little icing sugar for the purpose; form a little of the mixture into the shape of cups, to represent the bottoms of the acorns; press both together, lightly brush over the bottoms with a little raw white of egg, and dip them into some roughlygrated Fry's Caracas Chocolate; brush the tops over with a little whole beaten-up raw egg, and brown them at once with a red-hot salamander; join the two parts together with a little Royal icing (vol. i.), using a forcing bag and pipe for the purpose; place each acorn in a little fancy-paper case, dish up on a dish-paper as shown in the engraving, and serve for dessert or with ice for a dinner sweet. These will keep good for a long time if kept in a box in a dry place.