St. Honore and St. Honore Sultana

Roll out some very fine short paste (No. 135) to obtain a flat three-sixteenths of an inch in thickness and eight inches in diameter; lay it on a round baking pan dampened with water, prick it all over and with a pocket furnished with a half-inch diameter socket push flat on the edges of this a heavy string of cream cake paste (No. 132). Egg over twice and bake in a slack oven for ten to fifteen minutes. Dress on another tart plate sixteen small round cream cakes (No. 3294), three-quarters of an inch in diameter; egg over and bake them in a moderate oven, then detach from the plate by slipping a knife underneath. Peel two oranges, divide them in sections, leaving on only the fine skin covering the pulp, being careful not to break it, and range them on a grate to dry, either in the air or in a heater. Wash in hot water some candied fruits, such as cherries, apricots, angelica and pears; wipe dry and cut the apricots in four, the angelica in lozenges, the pears in four and leave the cherries whole; have also some loose green grapes, eight pieces of each kind of fruit. Cook some sugar to "crack" (No. 171); first dip in the cream cakes and arrange them on an oiled baking tin, then drain; proceed the same with the oranges, grapes, apricots, angelica, cherries, pears, etc. On the band fasten the cream cakes with sugar cooked to "crack;" on top of these place a row of quartered oranges, on each quartered orange a glazed cherry, and between each one of the sections place an angelica lozenge or one of the grapes; slip on a dish covered with lace paper. Fill the St. Honore with St. Honore cream (No. 49), and serve.

St. Honore Sultana.—Replace the St. Honore cream by a vanilla bavarois cream (No. 3135) with plenty of whipped cream, and over the fruits place a spun sugar sultana the shape of an ogive (No. 3193), and around quarters of apricots and pears, both glazed.