Gateaux

à la creme are fancy shapes of pastry made of cream, sugar, flour and butter.

à la Manon, or are covered puff paste tartlets filled d'Artois with any kind of preserved fruit.

fourres à la creme are turnovers or puffs filled with frangipane custard.

fourres aux are jam turnovers or puffs.

confiiures fourres de pommes are turnovers filled with stewed

Parisienne apples and apricot marmalade.

Gaufres

à l'Allemande are wafers made of a batter of sugar, eggs and flour, flavoured with orange flower water, baked in thin pieces, coiled round and filled with whipped cream.

à la Flamande are made of butter, eggs and flour, with yeast, and are baked in wafer irons, dipped in crushed sugar, and served hot.

à la Francaise are made of a batter of flour, sugar, whipped cream and eggs, baked in wafer irons.

aux pistaches are made like the German wafers, with the addition of chopped almonds and pistachio nuts. Genoises aux are little shapes of Genoese pastry, amandes masked with meringue mixture, and sprinkled with chopped almonds. Decorated with pink and white icing, they are glaces a l'ltalienne. Genoises aux are thin pieces of Genoese pastry confitures spread with preserve and rolled.

Madeleines are little cakes of a batter of flour, butter, sugar and eggs, flavoured with brandy or liqueur. They are served hot with a sweet whip sauce.

Mirlitons aux are tartlets filled with a batter of fleurs d'oranger eggs, sugar, butter, pounded macaroons and candied orange flowers. They are flavoured in various ways, aux amandes, with almonds instead of the orange flowers, or au chocolat, with chocolate. Aux confitures, they are half filled with jam before the batter is put in.

Pates d' emince are mince pies.

Pâtisserie à la are sandwiches of puff pastry and tartine jam.

Patisserie genoise is Genoese pastry.

Petits choux are made of "choux" paste, a batter of flour, butter, eggs, sugar and water, baked in small balls.

à la comtesse are baked in finger-shaped pieces, split open, and filled with cream.

à la Condè are covered with chopped almonds and sugar.

à la crème are filled with cream, or aux confitures, with preserve.

à I'Espagnole are fried in the shape of small balls.

These are sometimes called Soupirs, or Pets, de nonne.

au caramel are dipped in boiled sugar and covered with chopped pistachio nuts and sugar.

au chevalier are made in the shape of horseshoes, filled with cream and decorated with vanilla and coffee icing.

en gimblettes are deep rings of the paste, covered with chopped pistachio nuts and sugar.

Petits gateaux

à la Polonaise are little folded envelope shapes of puff pastry, garnished with red currant jelly.

à la Reine are small shapes of a paste of pounded almonds, sugar and whites of eggs, glazed with sugar icing.

à la Suedoise are made of puff pastry, spread with a compote of fruit cut in tiny pieces, covered with almond paste and cut in strips.

à la Victoria are little cakes of flour, butter, pounded almonds, maraschino, etc, spreadwith orangemarmalade, and glazed with yellow icing.

au chocolat are little chocolate cakes. They may be served with cream, or with a chocolate custard.

aux amandes are small shapes of almond pastry with chopped almonds strewn on the top; they are served with whipped cream or preserve in the centre of the dish.

d'abricots, etc. are square pieces of puff paste folded over apricot or other marmalade. feuillctes are little shapes of puff pastry.

Petits pains à la are sandwiches of finger biscuits with Parisienne preserve, masked with altemate lines of meringue mixture and preserve.

Petits pains de la are small oval cakes made of Mecque choux paste with the addition of whipped cream; sprinkled with chopped sugar. Pctits puits aux are patties of puff pastry, covered pistaches with chopped pistachio nuts and sugar, and filled with whipped cream.

Petits vol-au-vents

à la Chantilly are little vol-au-vents of puff pastry filled with marmalade and whipped and flavoured cream.

à la gelée mousseuse are covered with chopped sugar coloured red, and filled with maraschino jelly whipped to a froth. Profiteroles au are small oval cakes made of choux chocolat paste, served with chocolate sauce.

Putts d' amours are small rounds of Genoese, sponge, or pound cake, an inch thick, the centres cut out, the space filled with whipped cream and preserve, and the whole glazed with sugar icing. They may be coated with chopped pistachios or almonds instead of the icing, and called Petits nids aux confitures. Made of sponge cake with little handles of citron, they are called Cor-beilles a la Lucullus. Savarin is a light cake made with yeast. Au rhum, it is served with a rum sauce; aux fruits, with stewed fruit.

à la Bacchus is soaked with wine, or liqueur-flavoured syrup, and served with an iced compote of fruit in the centre, in layers with liqueur-flavoured ice cream. Suédoises a la are made of a batter of flour, sugar, creme almonds, etc, baked in small balls, and served with whipped cream. Talmouses are cheese-cakes.

à la crème are tartlets filled with cream or custard.

au citron are lemon cheese-cakes.

aux abricots à la are tartlets filled with preserved crime apricots and covered with cream.

aux amandes are almond cheese-cakes.

aux confitures are cheese-cakes with jam.

Talmouses aux fruits are tartlets filled with any kind of preserved fruit.

aux oranges are made of pounded almonds, orange-flower water, sugar, butter and eggs, with orange marmalade. Tarte aux abricots is apricot tart; aux prunes, plum tart; aux reine-C/audes, greengage; de cassis, black currant; de cerises, cherry; de framboises et groseilles, raspberry and currant; de groseilles, currant; de groseilles, vertes or a maquereau, green gooseberry; de raisins verts, green grape; de rhubarbe, rhubarb.