Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

of tea. _Eclairs à l'Essence._--The meaning of _éclairs à l'essence_ is, that a few drops of any kind of essence are mixed with the cream instead of chocolate and milk, and prepared and served like the others. _Eclairs aux Fraises._--Instead of filling the cakes with cream, fill them with strawberry-jelly, and for the rest proceed as for _éclairs au chocolat_. _Eclairs aux Groseilles._--Made like the above, but filled with currant-jelly. Do the same with _apple_, _blackberry_, _cherry_, _grape_, _peach_, _pear_, _plum_, _quince_, _raspberry jelly_, etc. _Petits Pains à la Reine._--_Eclairs_ are so called when filled with marmalade of peaches in which sweet almonds chopped fine have been mixed previously. _Petits Pains à la Rose._--Like the above, and by adding a few drops of essence of roses to the marmalade. _Petits Pains à l'Essence._--Like the above, with any kind of essence: _pink_, _violet_, _geranium_, etc. _Biscuits in Boxes._--Make some square boxes with sheets of white paper; fill them about two-thirds full with the same mixture as for lady's fingers, dust with sugar, and bake in a slow oven; serve cold. _With Almonds._--Mix well together with a wooden spoon four yolks of eggs with four ounces of sugar (pulverized), add three ounces of flour and mix well again. Beat the four whites to a stiff froth, and then have somebody to turn the mixture into them while you finish beating, and then mix the whole gently but well. It must not be stirred too much. Have two ounces of bitter almonds well pounded, with a teaspoonful of sugar, and mix them with the rest. Butter small moulds, turn the mixture into them, filling about two-thirds full, glaze with egg, dust with sugar, and bake in an oven at about 300 degrees Fahr.; serve cold. _With Chocolate._--Make some biscuits like the above, omitting the almonds, and flavoring them with a few drops of essence of vanilla. When cold, glaze them with chocolate, the same as described for _éclairs_, and serve. _With Essence._--Make biscuits with almonds or without, as the above ones, and flavor them with any kind of essence, or with orange and