1497 | Cakes au Chocolat à la Carter.
—Place in a basin half a pound of powdered sugar; crack in seven whole, raw, fresh eggs, adding a teaspoonful of vanilla essence; thoroughly beat with a wire whip for two minutes, then place the basin on the hot range, and continually beat for ten minutes; take the basin from off the range, lay it on a table, beating without ceasing for ten minutes longer; take up the whip, and then with a skimmer gently mix in half a pound of well-sifted flour and three ounces of melted cocoa for four minutes. Slide down a tube (No. 2) into the pastry-bag (No. 1079); pour the preparation into it. Have ready two well buttered and floured pastry baking-pans, then press the paste down into small round forms half an inch in diameter, and the third of an inch apart from one another; when all in the pans, sprinkle evenly over them three ounces of powdered macaroons; place in a moderate oven to bake for fifteen minutes. Take from out the oven, lay them on a table, and let cool off for one hour. Place them in a glass jar or tin box, and serve when required.