GENOESE PASTRY Warm half a cupful of butter until a little soft and beat
to a cream, with half a cupful of sugar. Break in an egg and beat until quite smooth ;
then add, one by one, three more eggs, beating hard, and then half a cupful of flour ;
pour it, half an inch thick, on a buttered tin and bake till done about ten or fifteen
minutes. Turn it upside down on a sieve to cool, and when cold, spread thickly with
apricot jam, and then with chocolate icing. Put it in the oven a moment, then cool and
cut into nice shapes.
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