Talmouses

Ingredients required:—Half a pint of milk, four ounces of flour, two ounoes 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 they 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 with 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 teaspoonful of the preparation described above, in the centre of each; wet them 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shape of a three-cornered hat; egg them over with a paste-brush; bake them of a light-brown colour; and when they are withdrawn from the oven, shake some fine sugar over them.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.