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

the paste-board, and roll it in a rope-like form about half an inch in diameter; then cut it in pieces about half an inch long, glaze with yolk of egg, dust with sugar, and bake in a warm but not quick oven. Serve cold at tea. _Galette._--Knead together half a pound of flour, six ounces of butter, two eggs, and a pinch of salt; roll it down to a thickness of a quarter of an inch, put in a bake-pan in the oven, and when nearly done, take off; mix well together one egg with a gill of cream and an ounce of butter, while the _galette_ is in the oven, spread the mixture over it, put back in the oven, finish the cooking, and serve cold at tea. _Génoises._--Put in a large bowl six ounces of flour, eight of sugar, two eggs, a liquor-glass of brandy or rum, and a few drops of essence; mix and stir the whole well for three minutes, then add two more eggs, stir and mix one minute longer, add again four eggs and continue stirring one minute longer. Melt half a pound of butter in another bowl, and mix with it about two tablespoonfuls of the mixture; when, turn into the other bowl and mix the whole well together. Butter a bakepan, spread the mixture in it, and bake in a rather slow oven (about 300° Fahr.). When the top is well baked, turn it over and finish it. When cold, cut the whole in strips about two inches long, then again across so as to make pieces of a lozenge-shape, and serve as it is or with a _sauce for puddings_. _The same, with Almonds._--Pound well four or six ounces of sweet almonds, place them in the bowl with the rest, and then mix, bake, and serve as the above one. Do the same with _bitter almonds_, _hazel-nuts_, _peanuts_, _filberts_, and _raisins_; flavor with any kind of essence. _With Chocolate._--When the cake is cut in pieces, glaze it as directed for _éclair au chocolat_. _With Sweetmeats._--When the cake is cut in pieces,