(3348). Jumbles (Jumbles)

Work to a cream one pound of butter with one pound of sugar, add a little grated nutmeg and five eggs, one at a time, then a pound and a quarter of flour. Place this preparation in a pocket furnished with a channeled socket five-sixteenths of an inch in diameter and dress on a buttered sheet in the shape of one and a half inch rounds, keeping them an inch and a quarter apart, then bake in a hot oven. As soon as done remove them from the oven and when cool detach at once from the sheet.

(3349). Lozenges (Losanges)

Arrange one pound of flour on the table, lay in the center three-quarters of a pound of butter. ten ounces of sugar, a pinch of salt, two eggs and two spoonfuls of orange flower water; mix the whole to have a smooth paste. Push this through a syringe having a scalloped plate on the end into long ribbons one and a half inches wide, and divide these into three-inch long lozenges; lay them On a buttered and floured baking sheet and leave in a cool place for half an hour, then bake in a hot oven; when cooked brush over with light gum or with a little icing sugar dissolved in milk.

(3350). Marquis' Hats (Chapeaux De Marquis)

Make a paste with a pound of flour, six ounces of butter, eight ounces of sugar, two whole eggs, two yolks and the peel of a lemon; leave rest in a cool place; roll it out into a flat one-eighth of an inch thick and from this cut channeled rounds two inches in diameter; egg the edges of them all and in the center lay a three-quarter inch diameter ball made of almond paste ( No. 125), incorporating into it as much crushed macaroons soaked in maraschino; lift up the edges on the three corners and fasten them together on top of the balls; egg over and leave for half an hour in a cool spot, then bake in a slack oven.

(3351). Milanese (Milanaises)

Put four ounces of sugar in a vessel with two egg-yolks and two whole eggs; beat together for a moment to obtain a light preparation, then add two heaping spoonfuls of powdered almonds, four ounces of melted butter, four spoonfuls of finely cut-up citron and half a pound of flour, stirring together well to obtain a smooth paste; leave it in a cool place for half an hour. Roll it out with the rolling-pin to a quarter of an inch in thickness and cut this into bands, each one two and a half inches wide; brush each one with egg-yolks and trace lines on top with a fork; bestrew lightly with chopped almonds and cut them across in rectangles flve-eighths of an inch thick; lay them on a buttered sheet and bake in a quick oven.

(3352). Nantes (Nantes)

Arrange a pound of flour in a circle on the table; in the center lay half a pound of sugar, half a pound of butter, three eggs and four ounces of candied orange peel and citron, chopped very finely; stir well to have a firm and smooth paste, roll it out with a rolling pin to a quarter of an inch in thickness and cut this into rounds an inch and a half in diameter; pinch the edges with a pastry pinch (Fig. 178) and lay them at once on a buttered and floured baking sheet: garnish the centers with a preparation made with an equal quantity of chopped almonds and sugar combined with a little egg-white; let rest for an instant in a cool place, then bake in a medium oven.