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Chantilly Vacherin

Prepare a paste by beating up one pound of ground almonds and one pound of powdered or icing-sugar with as many whites of eggs as are necessary to bind it and give to it a firm consistence. Cut off about three-fourths of the paste and roll it out into a flat strip long enough and deep enough to go around the outside of a charlotte mould so as to cover the side and overlap at the extremities of the strip. Fasten the ends together with strong icing-sugar, and then, after trimming the edges all round to the exact size of the mould, place it in a quick oven and bake it until nicely browned. In order to keep the ends together while it is baking, tie round the strip a piece of broad tape or string, removing it as soon as the joint is strong. Then form a flat round with the remainder of the paste and place that on the top of the strip after it has been removed from the mould. Stick the bottom on the strip with icing, and then place it in the oven again to set and brown nicely. When the case is strong and cold, turn it up and set it on a glass-dish with a lace-paper underneath and then proceed to decorate the outside of the case with tinted meringue applied through a cornet, halves of candied cherries and beads of colored meringue as fancy may dictate. When all ready, place the case in a drying-stove until the meringue is well set. Before serving, fill the case with heaped up well-whipped vanilla cream and sprinkle some variegated nonpareils over the cream. The base may be garnished with macaroons or other sweet biscuits and the vacherin may be tinted rose, cream or lavender.