Cheesecakes

Put some curd from the dairy, into the mortar, with a bit of very fresh butter, a little salt, a whole egg, and two yolks; rasp the peel of a lemon oyer some sugar, and put this also into the mortar; add four macaroons, and a bit of sugar; pound the whole together, and when very fine, take it out of the mortar; butter any quantity of tartlet moulds according to your company, spread some puff-paste over the dresser, cut with a round cutter as many pieces as you have moulds, and put a spoonful of the preparation to each; bake next in a pretty hot oven, and serve up very hot with powdered sugar. Sometimes you may glaze them with the salamander.

French Cheesecakes

Take some of the petit choux paste made with water; mix with it some fromage a la cream that has been curdled cold, and then proceed for the rest as above.

Pastry For Entremets

Gateaux A La Polonoise

Spread about half a pound of puff-paste, to the size of half a sheet of foolscap paper, throw some flour lightly over the dresser, to prevent its sticking to it, and cut directly the paste into squares of two inches and a half dip the paste brush into the dorure*; and touch the four corners of the paste and the middle; turn each corner up to the middle, press them together with one finger, and brush them lightly over again with the dorure; put them into a very hot oven. You may have twenty-four for an entremet; but they must be small. When they are done, sift some pounded sugar over them, and glaze them very bright. While they are hot, make a little hole in the middle of the paste, and garnish with apricot or any other marmalade.

* Dorure, is an egg beaten up, yolk and white together.

Puits D' Amour Garnished With Jam

Spread some puff-paste as directed above, a foot square, and three-eighths of an inch thick. Have a small cutter, cut about two dozen; brush a plafond over with a little dorure, and put those small pastries on it, pressing on each of them with your finger: then brush each of them over with the dorure; open the little mark in the centre with a knife, and bake them quickly in a hot oven. When done, glaze as above, then take out the crumb in the middle, and put the pastries on a clean sheet of paper, to draw off the butter. Garnish with different coloured sweetmeats, as cherry and apricot jam.

Petites Bouchees Garnished

Spread some puff-paste as above, and cut it exactly in the same form, but smaller; but instead of dorure, use only the white of eggs lightly frothed. Pound some treble-refined sugar very coarse, and sift it. Spread the coarser part which remains in the sieve over the pastry, and bake it directly; but the oven must not be so hot as for the preceding article ; push in the little hollow in the centre, and garnish with raspberry jam.

Lozenges Garnished

Spread some paste as above, and cut it in the shape of lozenges; bake and glaze it as the preceding articles, and garnish the same.

Feuillantines Pralinees

Spread and cut some puff-paste as above, and brush it over with white of egg; chop some Jordan almonds very fine, mix them with some sugar, and spread them over the paste; bake them in an oven not too hot, and serve them without sweetmeats.

Gateaux A La Manon

Spread some very thin puff-paste on a buttered baking sheet; pour over it equally some apricot marmalade, put some dorure all round the edge, and lay over the sweetmeat another very thin paste, which you have rolled lightly round the rolling-pin; then put some dorure all over equally, mark with a knife on the surface some lines crossing each other, to cut it when done into long squares thus the marks on the square are made with a knife as ornament, and to prevent bladders of air. Glaze as above, and separate the squares when cold.

Croques En Bouche

When you have some remnants of paste, handle them together, and spread it out with the rolling-pin very thin; roll the paste over the rolling-pin, and lay it on a buttered baking sheet; rub this over with white of egg. Spread some coarse sugar equally over it, mark it strongly through with some plain paste cutter, and bake it in a moderate oven. When done, take the shaped part to make the dish. You may cut them sometimes in plain rounds, and at other times hollow out the centre of the circle, making of it a strong ring called lorgnettes.

Feuillantines Garnished

Cut some puff-paste into pieces of the length of a finger, and about a third of an inch thick. Butter a baking dish, and lay the pastes on it sideways, at a distance from each other; put them into the oven without dorure. Observe, that when the sides of the paste have spread, and have acquired consistence, you must glaze with fine sugar, and take them out when done. Then drain them of the butter, by putting them on a sheet of paper, and garnish lightly with sweetmeat.