TALMOUSES.
INGREDIENTS required :—Half a pint of milk, four ounces of flour,
two ounces of sugar, two ounces of butter, six ounces of cream-curd,
the rind of an orange rubbed on sugar, a very little salt, and half a
pound of puff-paste.
Put the milk, butter, sugar, and salt into a stewpan on a stove-fire,
and as soon as these begin to simmer, fill in the flour by stirring the
whole with a wooden spoon for two or three minutes over the fire;
then add the curd (from which all the superfluous moisture must be
extracted by pressing it in a napkin), and work in the eggs one after
the other, remembering that this paste must be kept to about the same
substance as for petits-choux.
Make half a pound of puff-paste, and give it nine turns: roll this
out to the eighth of an inch in thickness, stamp out about two dozen
circular pieces with a tin-cutter about two inches in diameter, and
place them in neat order on a baking-sheet about an inch apart from
each other; then place a good tea-spoonful of the preparation de-
scribed above, in the centre of each, wet these round the edges, and
then turn up the sides so as to form each of them in the shape of a
three-cornered hat: egg them over with a paste-brush, bake them of
a light-brown colour, and when they are withdrawn from the oven,
shake some fine sugar over them. These cakes may be served either
hot or cold.