The 1918 Fanny Farmer Cookbook

cabin fashion and served with cheese or salad course.

Condés

Whites 2 eggs

oz. almonds,

blanched and finely

chopped

/4 cup powdered

sugar

Beat whites of eggs until stiff, add sugar gradually, then almonds. Roll paste, and cut in strips

three and one−half inches long by one and one−half inches wide. Spread with mixture; avoid

having it come close to edge. Dust with powdered sugar and bake fifteen minutes in moderate

oven.

Galattes

Roll puff or plain paste one−eighth inch thick. Shape with an oblong cutter three and one−half

inches long by one and three−fourths inches wide. Brush over with white of egg and sprinkle

with

but

cinnamon and sugar. Bake in a hot oven. A lady−finger cutter may be used with satisfaction,

is more difficult to procure.

Cream Horns

Roll puff paste in a long rectangular piece, one−eighth inch thick. Cut in strips three−fourths

inch

wide. Roll paste over wooden forms bought for the purpose, having edges overlap. Bake in

oven until well puffed and slightly browned. Brush over with white of egg slightly beaten,

hot

diluted

with one teaspoon water, then sprinkle with sugar. Return to oven and finish cooking, and

remove from forms. When cold, fill with Cream Filling or whipped cream sweetened and

flavored.

Florentine Meringue

Roll puff or plain paste one−eighth inch thick; cut a piece ten inches long by seven inches

wide;

place on a sheet, wet edges, and put on a half−inch rim. Prick with fork six times, and bake in

hot oven. Cool, and spread with jam, cover with Meringue II, and almonds blanched and

Chapter XXIX − PASTRY DESSERTS

551