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Apple Timbale

(Milan.) Line a deep dish with puff paste, bake it, and fill it with sufficient apples, cooked in a syrup with vanilla and sugar to taste, and reduced rather thick. When stiff, turn out on a dish and serve with a border of candied cherries and a custard sauce, cold.

RHEIMS BISCUITS. (A favorite French dessert cake.) Beat 15 ounces of powdered sugar with the yolks of 10 and the whites of 12 eggs, add a pinch of salt and beat it over the fire while it is cooking slowly. When it has risen twice its size, take off and beat until cold. Add 6 ounces of flour and stirring well, pour it into buttered tins, shaped like lady-fingers. Dust with sugar and bake in a slow oven until a rich yellow.