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Note (Meringues may be made of all)

Meringues may be made of all sizes, and may also be shaped in the form of small bunches of grapes; for this purpose it is necessary to use a "cornet" or biscuit-forcer of paper to mould the berries. In order to vary their appearance, previously to shaking the sugar over them, some finely-shred pistachios or almonds, rough granite sugar, and small currants may be strewn over them. They may also be garnished with preserves, or any kind of iced creams.

Swedes.

One pound of pounded sugar, 12 ounces of finely-shred almonds, 4 ounces of flour, a stick of vanilla (pounded and sifted), and 1 whole egg and the white of another. Let the whole of the fore-named ingredients be well mixed together in a basin, and then with a tablespoon proceed to mould the preparation into round balls the size of a large walnut, which are to be placed on pieces of sheet-wafer previously cut to the size of halfcrown pieces; these must now be placed on bakingsheets, and, after slightly shaking some fine sugar over them, are to be baked of a light color in a slack oven.

Chocolate Cream.

Put over the fire 1 quart of milk; when it comes to a boil add 3 tablespoonfuls of chocolate.

Thicken with corn-starch, sweeten to the taste, and flavor with lemon or vanilla. Serve it up cold with cream.

Chocolate Glacés.

The foundation for these may be made either of poundcake, Genoese, or sponge-cake; the batter for making either of the foregoing may be first baked in a baking-sheet, and afterward cut out in shapes and sizes to suit taste or convenience, or otherwise may be baked in appropriate moulds or cases for the purpose; they must then be dipped in the following preparation:- First boil the sugar as directed in the foregoing article, and when it has reached its proper degree, add 6 ounces of chocolate dissolved with a wineglassful of water; work the whole well together, and use it while hot; but if it should become cold and set before the operation is terminated, the preparation may be easily liquefied by stirring it over the fire.

Cakes, both large and small, may be glacés or glazed in this manner in almost infinite variety, by using any kind of liquor, or a very strong infusion of tea or coffee instead of the chocolate here recommended.

Albert Biscuits.

Ten ounces of pounded sugar, 8 ounces of finely-chopped almonds, 6 ounces of flour, 12 yolks and 14 whites of eggs, 2 ounces of candied orangepeel shred fine, a teaspoonful of cinnamon-powder, half that quantity of ground cloves, and a little grated lemon-rind. Work the sugar and the almonds with the yolks and 2 whites of eggs for twenty minutes, then incorporate the remaining 12 whites firmly whisked together with the flour, candied peel and spices. Next pour the batter into a convenient-sized paper case, and bake it in a moderate oven; and when done and sufficiently cold, let it be cut up into thin slices for dishing up. This preparation may also be baked in small moulds, or forced out upon paper or baking-sheets | sugar finely pounded; mix them together take previously buttered and floured for the purpose.

Charlotte de Russe.

Two quarts of cream, 2 ounces of isinglass, 1 pint of milk, 3 vanilla beans, the yolks of 4 eggs, 2 ounces of sugar. Put the isinglass in a saucepan, and pour over it one teacupful of boiling water, place it on the fire, and let it remain for one hour without boiling. Let the milk and vanilla boil together slowly until it is reduced to 1 gill; beat the eggs and stir them in the milk whilst it is on the fire; then add the isinglass and sugar, and keep stirring it until it is cooked about as much as custard; strain it through a fine sieve and set it in a cool place; when nearly cold add the cream and stir them well together; put the mixture in a dish or bowl, lined with sponge-cake.

Blanc-Mange.

Put into 1 quart of water an ounce of isinglass, and let it boil till it is reduced to a pint; then put in the whites of 4 eggs, with 2 tablespoonfuls of ricewater, and sweeten it to taste. Run it through a jelly-bag, and then put to it 2 ounces of sweet and 1 ounce of bitter almonds. Scald them in the jelly, and then run them through a hair sieve.

Put it into a China bowl, and the next day turn it out. Garnish with flowers or green leaves, and stick all over the top blanched almonds cut lengthways.

Clear Blanc-Mange.

Skim off the fat, and strain a quart of strong calves'-foot jelly; add to the same the whites of 4 eggs well beaten; set it over the fire and stir it till it boils. Then pour it into a jelly-bag, and run it through several times till it is clear. Beat an ounce each of sweet and bitter almonds to a out of a pound to roll them in); pound of butter, 4 eggs, 4 spoonsful of cream, and 2 of rosewater. Beat them well together, and mix them with the flour into a paste; roll them into thin cakes and bake them in a quick oven. 3. Macaroons.

Blanch 4 ounces of almonds, and pound them with 4 tablespoonfuls of orange-flower water; beat the whites of 4 eggs to a froth, mix it with a pound of sugar, sift the almonds into a paste, and lay it in different cakes on paper to bake. 4. Another. - Take 1 pound of almonds, blanch them and throw them into cold water, then rub them dry with a cloth, and pound them in a mortar; moisten them with orange-flower or rosewater, lest they turn to oil; then take 1 pound of fine loaf sugar, whisk the whites of 4 eggs; beat all well together, and shape them round with a spoon, on paper previously buttered and sugared, to prevent their burning; bake them in a gentle oven on tin plates. 5. Savoy Biscuit.

Take of sugar the weight of 12 eggs, of flour the weight of 7 eggs; beat the yellows and whites of 12 eggs separate; grate in the rind of 1 lemon; after being in the oven a few minutes, grate on some sugar. You may add peach-water or lemonjuice. 6. Jumbles.

Take 1 pounds of flour, 1 pound of sugar, pound of butter, 4 yolks and 2 whites of eggs, with a wineglass of rose-water, roll them thick with fine powdered sugar, and bake on tins. 7. Almond Cake.

Take 1 pound of almonds blanched and beaten, paste with a spoonful of rose-water strained 10 eggs well beaten, 1 pound of sugar, and pound through a cloth. Then mix it with the jelly, and add to it 3 spoonfuls of very good cream. Set it again over the fire, and stir it till it almost boils. Pour it into a bowl; then stir it often till almost cold, and then fill the moulds.

Blanc-Mange.

Parboil 12 ounces of Jordan and 2 ounces of bitter almonds in a quart of water for about two minutes; drain them on a sieve, remove the skins, and wash them in cold water; after they have been soaked in cold water for half an hour, pound them in a mortar with 4 ounces of sugar, until the whole presents the appearance of a soft paste.

This must then be placed in a large basin, with 12 ounces of loaf sugar, and mixed with rather more than a pint of spring-water; cover the basin with a sheet of paper, twisted round the edges, and allow the preparation to stand in a cool place of the almonds more effectually. The milk should then be strained off from the almonds through a napkin, with pressure, by wringing it at both ends. Add 2 ounces of clarified isinglass to the milk of almonds, pour the blanc-mange into a for about an hour, in order to extract the flavor of flour. 8. French Rolls.

Take 1 spoonful of lard or butter, 3 pints of flour, 1 cup of yeast, and as much milk as will work it up to the stiffness of bread; just before you take them from the oven, take a clean towel and wipe them over with milk. 9. Waffles.

To 1 quart of milk add 5 eggs, 14 pounds of flour, pound of butter; beat them well together; when baked, sift sugar and cinnamon on them.

If you make the waffles before it is time to bake them, add 1 spoonful of yeast. 10. Poundcake Gingerbread.

Six eggs, 1 pound of sugar, 1 pint of molasses, 1 teacupful of ginger, 1 teaspoonful of saleratus dissolved, a little mace, nutmeg, 1 pound of fresh butter creamed; after these ingredients are well mixed, beat in 2 pounds of flour. Fruit is an improvement. 11. Gingercake.

Three pounds of flour, 1 pound of sugar, 1 pound of butter rubbed in very fine, 2 ounces of ginger, a little nutmeg, 1 pint of molasses, 1 gill of cream; mould imbedded in rough ice, and when set quite make them warm together, and bake them in a firm turn it out on its dish with caution, after having first dipped the mould in warm water.