Biscuits A La Cuiller Pralines Aux Amandes - Lady Fingers With Almonds

Proceed as for lady fingers, but shape them somewhat smaller, before dredging them with sugar; besprinkle them with finely chopped almonds, and bake in a medium oven.

These fingers may be made smaller, and two of them may be stuck together by coating the flat side with apricot jam.

Bouchees De Dames - Ladies' Bouchees

Put some lady finger preparation in a pastry bag provided with a round tube, and place small heaps, the size of small macaroons, on paper over a baking sheet. Bake in a 'cool oven, and when done detach from the paper, hollow the bottom somewhat, put in some marmalade and stick two of the cakes together; cover with fondant icing.

Glmblettes Suisse - Swiss Glmblets

Prepare a dough with 8 ounces of flour, 5 ounces of powdered sugar, 6 ounces of butter and the grated outer rind of a lemon. Place on ice for 30 minutes, then roll out to 1/4 inch in thickness; cut out pieces 2 inches in diameter; cut out a round piece from the center of each, brush over with egg and bake in a brisk oven.

Langues De Chats - Cats' Tongues

Beat well together, until quite foamy, 10 ounces of sugar and 3 eggs, add vanilla flavor and then incorporate 8 ounces of sifted flour.

Put the preparation in a pastry bag and dress on a waxed baking sheet like very small lady fingers and bake in a hot oven.

Croquets - Croquets

Work until quite foamy 8 ounces of powdered sugar and 4 egg whites, add 6 ounces of sifted flour and 6 ounces of shredded almonds; dress on a waxed baking sheet in the shape of a finger and bake in a hot oven.

Viennois - Viennese Cakes

Beat 8 ounces of butter until creamy, add 10 egg yolks, 6 ounces of sugar with vanilla flavor and at last 6 ounces of flour, 2 ounces of cornstarch and the stiff froth of 2 egg whites. Place this preparation over a paper on a baking sheet to the thickness of 3/8 inch; bake in a moderate oven; when done cover half of the cake with marmalade, place the other on top, pour over some icing and cut in small sticks or lozenges.

Tartelettes A La Marechale - Marshal Tartlets

Line some small tartlet moulds with puff paste trimmings rolled out rather thin, garnish the center with plain macaroon preparation and bake in a moderate oven.

Tartelettes A La Jamaique - Jamaica Tartlets

Line some small tartlet moulds, as in previous receipts, and fill with the following preparation:

Pound in the mortar 4 ounces of peeled almonds, with 5 whole eggs, add 6 ounces of powdered sugar, 4 ounces of melted butter, I ounce of sifted flour and I gill of rhum; bake in a moderate oven and dip the top in rhum icing.

Puits D'amour - Cupid's Or Love Wells

Roll out some puff paste (to which 6 turns were given).to 1/4 inch in thickness, and with a channeled pastry cutter 2 inches in diameter cut out as many pieces as wanted.

Cut out a round piece from the center of each so as to obtain rings; roll out the paste trimmings to the same thickness as before, and cut out as many pieces as there are rings; place them on a baking sheet, moisten and lay the rings on top, brush over with egg and bake in a hot oven. When nearly done besprinkle with powdered sugar and finish to bake to a nice color. Fill the center with jelly or marmalade.