Venetian Cakes

cupful of butter.

cupful of powdered sugar.

1 cupfuls of pastry flour.

1 cupful of almonds. 1 teaspoonful of vanilla. Yolks of 3 eggs.

Cream the butter and sugar together until very light; add the yolks well beaten; then the almonds blanched and cut in strips; mix; add the vanilla and stir in lightly the flour. The dough should be rather soft. Take a small piece at a time, drop it in powdered sugar, and roll it between the hands into a ball one inch in diameter. Put a piece of pistachio nut on the top. Place the balls a little distance apart on floured pans (see page 464), and bake in a moderate oven ten to fifteen minutes, or to a pale color. They will flatten in baking and have the shape of macaroons.

Gauffres

This receipt was obtained in Paris, and makes the little cakes one sees for sale at all the French fetes, and also on the sea-beaches, where the vender calls so cheerily, "Voici les plaisirs." They are baked in a kind of small waffle-iron. The plaisirs are rolled as soon as taken from the iron.

Add a dash of salt to the whites of six eggs, and whip them to a stiff froth. Put a half pound of flour in a bowl, and add enough water to make a thin batter; flavor it with vanilla, then add the whipped whites of the eggs. Bake one gauffre to see if the batter is of the right consistency. It should be very thin, and water can be added until it is right. Have the iron hot, and grease it well with butter or oil. Pour in the batter, and let it run evenly into all the grooves; close the iron, and bake on both sides over hot coals. The iron must be very clean, smooth, and well greased, or the gauffres will stick. Dredge them with powdered sugar as soon as baked.

Gauffre Iron

GAUFFRE IRON. (SEE PAGE 479).