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Show FrenchIastries By NELLIE MAXWELL There 13 ever a song somewhere some-where my. dear. There Is ever a something sings alway. There's the song of the lark when the skies are clear And the song of the thrush when the skies are gray." THE beautiful small cakes and pastries which are so attractively attractive-ly decorated and we find so expensive expen-sive when we come to purchase, may be prepared at home with little lit-tle work. There are several kinds of foundations, foun-dations, the puff paste, chow paste (this is the kind used when making cream puffs), then the cake foundation foun-dation and short bread pastry. Almond Slices. Spread the entire en-tire sheet of cake with a tart jelly or Jam beaten to a paste, then cut it into strips three to four Inches long and one and one-half inches wide. Spread the sides with jelly. Top each with a heavy meringue made with two egg whites, eight tablespoonfuls of sugar and one-fourth one-fourth teaspoonful of almond extract. ex-tract. Arrange with a pastry tube, then sprinkle with powdered sugar and top with shredded nlmonds. Lightly brown In a slow oveu. Neapolitan Squares. Cut the cake into two-inch squares, spread half the squares with apricot Jam, currant Jelly or orange marmalade, cover with the squares and press together between boards until firmly firm-ly joined. Now spread the sides with Jelly beaten to a paste with a Jew drops of water and dip each Into fine chopped coconut. Ice the tops with a thick chocolate Icing and in the center place a halved maraschino cherry, cut side down; add stem and leaves of citron or green Icing. Fruit Pastries. Use the cake foundation, cut Into strips, squares or rounds, put together with a custard cus-tard cream of orange, lemon or jelly. On top of each place a halved pear or peach which has been cooked until transparent In a heavy sirup, using one cupful of the juice and three-fourths cupful of sugar. While cooling baste with this sirup as this will give a nice glaze. When the fruit is arranged pipe a border of whipped cream, sweetened and flavored, all around the sides and top. ((c), 1930. Western Newspaper Union.) |