Domestic and economical cookery recipes

Stamp the cake into six rounds, about 1£ inches in thickness, with a medium-sized plain cutter, then with a cutter three sizes smaller, remove a small portion of the interior from each round, being careful not to allow the small cutter to go right through them. Coat three of the rounds with apricot preserve, rubbed through a sieve, and sprinkle with finely-chopped pistachio kernels. Coat the other three with the raspberry preserve and sprinkle with desiccated cocoanut. Fill each basket with whipped cream, passed through a vegetable rose forcer. Dip the angelica into boiling water to make it pliable, and then place a small handle upon each basket. Decorate the cream with crystallized violets and rose leaves. No. 322. SEA SHELLS. 7 ozs. of icing sugar | A little cochineal 7 ozs. of ground almonds j ,, sap. green 1 egg and 1 white of an egg Mix the sugar and almonds well together, and add sufficient egg to form into a stiff paste. Colour half of the mixture a pretty green, and the remainder a pretty pink. Roll out to a 1/8 of an inch in thickness, and then line well oiled small tin shell moulds, with the mixture. Bake in a moderate oven about ten minutes. When quite cold, carefully remove from the moulds, and fill each shell with sliced strawberries, bananas, or any suitable fruit in season, and over the fruit pile a little whipped cream. No. 323. CHANTILLY BASKETS. Some macaroons and caramel. Boil 5 ozs. of sugar to caramel, and then line small plain moulds with the biscuits, dipping the sides in the caramel to make them adhere. Remove from the moulds, when set, and fill with whipped cream, Decorate the cream with crystallized fruit of various colours ; cut into slices. No. 324. RICHMOND GEMS. 6 ozs. of ground almonds | A few drops of cochineal 6 ozs. of castor sugar | ,, sap. green 1 egg I Mix the almonds and sugar together, and make into a stiff paste with the egg, slightly beaten. Divide the paste into three equal portions, leave one portion the natural colour, and colour the remaining portions respectively a pretty pink and green. Turn out upon a floured board, and roll to about \ of an inch in thickness. Stamp into all kinds of fancy shapes with cutters, and bake in a moderate oven about ten minutes. No. 325. LITTLE NOUGAT PAILS. 6 ozs. of sweet almonds, blanched and shredded 6 ozs. of castor sugar, boiled until a golden colour Whipped cream Angelica Bake the almonds until a golden brown, then mix them while hot with the boiled sugar. Turn out upon an oiled slab, press the mixture out flat with an oiled lemon, then quickly line six small, plain, dariole moulds, which have been previously well oiled. When set carefully remove from moulds, and fill with whipped cream. Cut small strips of angelica for handles. No. 326. MERINGUES. The whites of 4 eggs | Flavouring essence 8 ozs. of castor sugar ~ I Beat the whites to a very firm froth. Sift the sugar, and mix lightly and quickly with them. Add any flavouring essence. * This should be put into it with the sugar. Cover meringue boards with stout paper, and oil it. Put the meringue mixture on it with a spoon, or forcing bag and pipe, in the shape of half an egg. Dust them with sifted sugar.