1298k. Chocolate Glaces

The foundation for these may be made either of pound-cake, Genoese, or song-cake; the batter for making either of the foregoing may be first baked in a baking-sheet, and afterward cut out in shapes and sizes to suit taste or convenience ; or otherwise may be baked in appropriate moulds or cases for the purpose ; they must then be dipped in the following preparation: - First, boil the sugar as directed in the foregoing article, and when it has reached its proper degree, add six ounces of chocolate dissolved with a wine-glassful of water; work the whole well together, and use it while hot; but, if it should become cold, and set before the operation is terminated, the preparation may be easily liquified by stirring it over the fire.

Cakes both large and small may be glaces, or glazed, in this manner in almost infinite variety, by using any kind of liqueur, or a very strong infusion of tea or coffee instead of the chocolate here recommended.

1298l. Suisse Lecrelets

Ingredients : - Eight ounces of honey, four ounces of sweet-almonds, blanched and shred, half an ounce of cinnamon-powder, a quarter of an ounce of ground cloves, half a nutmeg grated, six ounces of pounded sugar, half an ounce of carbonate of potash, six ounces of candied orange, lemon and citron, a wine-glassful of Kirschen-wasser, ditto of orange-flower-water, and the grated rind of two lemons, one pound of flour, including the quantity required to manipulate the paste on the ■ slab.

Put the honey in a copper egg-bowl on the stove-fire, and when it is melted, skim off the froth, and immediately add the shred almonds, the ground spices, and the grated lemon-peel; mix these well together with a wooden spoon, and then add the sugar, the Kirschen-wasser, the orange-flower-water, and the candied peels ready shred for the purpose; and, after having mixed in these, then add the carbonate of potash dissolved in a table-spoonful of water, and also fourteen ounces of flour, leaving the remainder for manipulating the paste on the slab). This paste must now be gently stirred over the fire for three or four minutes longer, and then placed in a covered pan in a cool place for three days previously to its being used; the further process must be directed as follows: -

Cut the Lecrelet-paste into four equal parts ; and, after having first strewn the slab with some of the flour reserved for the purpose, roll out each of the four pieces to about the eighth part of an inch thick ; these squares must now be placed on baking-sheets, previously buttered and floured for the purpose; and, after being deeply marked out or cut into small oblong-squares, must be rubbed over with a paste-brush dipped in water to remove the flour from the surface. Next, bake the Lecrelets in a rather slack oven of a light color, and when they are about three parts done, let them be nearly cut through into shape, and immediately they have been brushed over with some thin white icing, replace them in the oven to finish being baked. When the Lecrelets have been withdrawn from the oven a sufficient time to have become cold, break them up as marked out, and put them away in a tin box in a dry place.

These cakes are well adapted for dessert, luncheon, or as a pleasant adjunct for the supper-tray.