Forty to the Pound.

(3339). Basel Leckerlets (Leckerlets De Bale)

Pour four pounds of honey into a saucepan and stand it on the range; as soon as it rises remove and leave the honey to cool. Arrange five pounds of flour in a circle on the table: in the center lay one pound of sugar, one pound of finely cut-up citron, two pounds of chopped almonds, one ounce of grated nutmeg, one ounce of ground cinnamon, half an ounce of ground cloves, two gills of kirsch, the chopped peel of two lemons, and one ounce of finely crushed carbonate of ammonia. On these ingredients pour the cold honey and mix all together, working the flour in slowly to form it into a smooth, firm paste; leave this in a cool spot to rest for two hours; then roll it with the rolling-pin into flats three-sixteenths of an inch in thickness; spread these on slightly buttered baking sheets, and bake in a hot oven. As soon as done remove and allow to cool, then ice them over with cooked icing (No. 102) flavored with orange flower water, applying it with a brush; when the icing is dry cut the flats into small cakes two and a half inches long by three-quarters of an inch wide.

(3340). Butter Patiences (Patiences Au Bern-Re)

Beat up with a spatula half a pound of butter and half a pound of sugar with a pinch of salt to make a not too light preparation; add eight eggs, one by one, the peel of a lemon, and lastly one pound of flour, and mix well. Put this paste into a pocket (Fig. 179) furnished with a quarter-inch thick channeled socket and range it in small biscuits two and a half inches long and one inch apart on a buttered sheet, then bake in a hot oven.

(3341). Cats' Tongues With Butter (Langues De Chat Au Beurre)

Work ten ounces of butter to a cream with eight ounces of sugar and two ounces of vanilla sugar (No. 3165); add slowly eight egg-whites and finally eight ounces of flour. Range this paste on a slightly buttered baking sheet in the shape of three-inch length biscuits, keeping them at a short distance from each other; bake in a hot oven.

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(3342). Cats' Tongues With Cream (Langues De Chat A La Creme)

Place in a vessel eight ounces of flour, eight ounces of powdered sugar and two ounces of vanilla sugar (No. 3165); dilute with three gills of rich cream and make a smooth paste, then add six partly whipped egg-whites. Dress this paste on a waxed baking sheet in the shape of small biscuits, each three inches long, pushing them through a quarter-inch diameter socket; bake slowly in the oven.

(3343). Cocoanut Crowns With Cherries (Couronnes De Noix De Coco Aux Cerises)

Mix together one pound of grated cocoanut, a quarter of a pound of butter, half a pound of sugar, three whole eggs and two ounces of flour; make this into a paste then leave it in the ice-box for one hour. Afterward mold this paste by hand into balls an inch in diameter, lay them on a buttered and floured baking sheet, flatten them a little, egg over, place in the center a preserved cherry and bake in a hot oven.