Prepare some choux paste (see Recipe) and put it into a forcing bag with a plain pipe; force it out into tworounds each about the size of a walnut, join the two together, brush over with whole beaten up egg, and bake in a moderate oven for about half an hour; they should then be a pretty golden colour. When baked put them aside till cold, then glaze over with maraschino glace, when this is set, put some cream prepared as below into a forcing bag with a small rose pipe and force alittlerose shape on the top of each ball as in the engraving. Dish up on a dish-paper or napkin and serve for dinner or luncheon sweet, or for any cold collation.
Maraschino Glace for Siamese Twins
To threequarters of apound of Marshall’s icing sugar add twotablespoonfuls of maraschinosyrup, onetablespoonful of warm water, and six or eightdrops of sap green; mix together, just warm over the stove and use at once.
Cream for Siamese Twins
Whip till quite stiff half apint of cream and sweeten it with twoounces of castor sugar, then add a fewdrops of essence of vanilla and six or eightdrops of carmine; after this is added draw a fork through the cream, which will give it a marbled appearance and make a very pretty effect.