Page:The Boston cooking-school cook book.djvu/614

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1Y Ib. almond paste Almonds, blanched and 2 ozs. confectioners’ sugar finely chopped White 1 small egg ;

‘Mix same as Macaroons. Shape mixture, which is quite soft, ina long roll. Cut pieces from roll three-fourths inch long. Roll each separately in chopped nuts, at the same time shaping to form a crescent. Bake twenty minutes on a buttered tin sheet in a slow oven. Cool, and frost with Con- fectioners’ Frosting, made thin enough to apply with a brush, and flavored with lemon juice until quite acid. Other nuts may be used in place of almonds.

10 ozs. almond paste White 1 egg Xs 5 ozs. confectioners’ sugar ¥y teaspoon cinnamon :

Mix same as Macaroons. Dredge a board with sugar, knead mixture slightly, and shape ina long roll. Pat, and roll one-fourth inch thick, using a rolling-pin. After rolling the piece should be four inches wide. Spread with frosting made of white of one egg and two-thirds cup confectioners’ ‘sugar beaten together until stiff enough to spread. Cut in strips four inches long by three-fourths inch wide. This must be quickly done, as a crust soon forms over frosting. To accomplish this, use two knives, one placed through mixture where dividing line is to be made, and the other used to make a clean sharp cut on both sides of first knife. Knives should be kept clean by wiping on a damp cloth. Remove strips as soon as cut, to atin sheet, greased with lard. and then floured. Bake twenty minutes on centre grate in a slow oven. :

Use Cinnamon Bar mixture. Cover with frosting colored with fruit red. Cut in strips six inches long by one-half inch wide. As soon as cut, shape quickly, at the same time carefully, in form of horseshoes. Bake same as Cinnamon — Bars. When cool, make eight dote with chocolate frosting