Cranberries may be substituted for raspberries. They must be stewed till tender, and passed through a coarse sieve, to remove the skin, before being placed on the sponge rusks. B B 370 APPLE MERINGUE. Apple or Stone Fruit Meringue. Make a marmalade with juicy apples, or with apricots, or with peaches, or plums, and half fill either a deep tart dish, or a metal souffle case. Prepare a custard made with yolks of ^gg, and a meringue with the whites. Meringue is white of ^'g2, and sugar beaten till it is so stiff a froth that it can be cut with a knife. Cover the fruit marmalade with a layer of custard, and the custard with a layer of meringue. Put in the oven and let the meringue set : it must assume a pale fawn colour. In serving, strike the spoon to the bottom, so that there is a proper help of fruit and custard. Rod Gro {a Da?iish dish). Put one quart of any red fruit juice {saft) into a stewpan with 2 quarts of water. Add 1 2 oz. of sago, and some sugar ; the quantity must depend upon the acidity of the fruit. Stir this slowly with a wooden spoon over the fire until the sago becomes transparent. Do not allow it to become at all thick or clogged. Rinse out a mould in cold water, and pour in the above, and let it stand to get cold. Serve cold, with either vanille sauce or cream. Kiselle. Mix 3 tablespoonsful of potato or rice flour with a pint or more of fruit syrup, raspberry, currant, or croOtes aux fruits. 371 cherry or raspberry vinegar. Boil, and stir it over a slow fire till it thickens like a jelly ; pour into a mould, and let it stand till cold. Croutes aux Abricots, aux Ananas, &c. {Bread a Jid Apricots, Pineapple, o^r.) With a round cutter punch out pieces of bread the size of a pattypan, and two inches deep ; and with a smaller cutter scoop out the centre of the bread so as to make a place for the fruit. Soak the bread in milk and water, but do not let it absorb enough to break it up. Give each crust a coating of ^%g, and fry a gold colour. Prepare a compote of pineapple, or apricots, or greengages, and put on each crust a piece of pineapple, an apricot, or greengage. Arrange neatly on the dish, and pour the syrup, which must be thick, round the crusts. Croutes aux Praises a la Belle-rive. Prepare some small round buns which can be split into two parts, buttered, and warmed in the oven. Take strawberries, either hautbois or '■ quatre saisons,' strew powdered sugar on them, bruise slightly, and let them stand for some time, mix the fruit and sugar, cover the hot buns with this, let them get cold before serving in a glass dish. Beignets or Fruit Fritters. The fruit may be apples, cut in quarters or eighths, peaches, apricots, oranges, or fragments of pineapple. 372 APRICOTS. Prepare frying batter by mixing \ lb. of flour, 2 ozs. melted butter, a tablespoonful of brandy, and enough water to make a creamy paste, and a pinch of salt Let this stand while you beat the white of two egg✪ Apple Meringues to a solid mass. Work this into the mixture, coat each piece of fruit with this batter, fry a golden colour, drain on a sieve, dress on a napkin, and sprinkle with powdered sugar. The pieces of fruit must not be too thick ; and if the fruit is not quite ripe, or if it is hard, it should be parboiled in thin syrup before being coated with the batter. Apricots k la Conde.

AI-modernized reading of the original text

Cranberries may be substituted for raspberries. They must be stewed till tender, and passed through a coarse sieve, to remove the skin, before being placed on the sponge rusks. B B 370 APPLE MERINGUE. Apple or Stone Fruit Meringue. Make a marmalade with juicy apples, or with apricots, or with peaches, or plums, and half fill either a deep tart dish, or a metal souffle case. Prepare a custard made with yolks of egg, and a meringue with the whites. Meringue is white of egg, and sugar beaten till it is so stiff a froth that it can be cut with a knife. Cover the fruit marmalade with a layer of custard, and the custard with a layer of meringue. Put in the oven and let the meringue set : it must assume a pale fawn colour. In serving, strike the spoon to the bottom, so that there is a proper help of fruit and custard. Rod Gro (a Danish dish). Put one quart of any red fruit juice {saft) into a stewpan with 2 quarts of water. Add 1 2 oz. of sago, and some sugar ; the quantity must depend upon the acidity of the fruit. Stir this slowly with a wooden spoon over the fire until the sago becomes transparent. Do not allow it to become at all thick or clogged. Rinse out a mould in cold water, and pour in the above, and let it stand to get cold. Serve cold, with either vanille sauce or cream. Kiselle. Mix 3 tablespoonsful of potato or rice flour with a pint or more of fruit syrup, raspberry, currant, or Croutes aux Fruits. 371 cherry or raspberry vinegar. Boil, and stir it over a slow fire till it thickens like a jelly ; pour into a mould, and let it stand till cold. Croutes aux Abricots, aux Ananas, &c. {Bread a Jid Apricots, Pineapple, o^r.) With a round cutter punch out pieces of bread the size of a pattypan, and two inches deep ; and with a smaller cutter scoop out the centre of the bread so as to make a place for the fruit. Soak the bread in milk and water, but do not let it absorb enough to break it up. Give each crust a coating of egg, and fry a gold colour. Prepare a compote of pineapple, or apricots, or greengages, and put on each crust a piece of pineapple, an apricot, or greengage. Arrange neatly on the dish, and pour the syrup, which must be thick, round the crusts. Croutes aux Praises a la Belle-rive. Prepare some small round buns which can be split into two parts, buttered, and warmed in the oven. Take strawberries, either hautbois or '■ quatre saisons,' strew powdered sugar on them, bruise slightly, and let them stand for some time, mix the fruit and sugar, cover the hot buns with this, let them get cold before serving in a glass dish. Beignets or Fruit Fritters. The fruit may be apples, cut in quarters or eighths, peaches, apricots, oranges, or fragments of pineapple. 372 APRICOTS. Prepare frying batter by mixing \ lb. of flour, 2 ozs. melted butter, a tablespoonful of brandy, and enough water to make a creamy paste, and a pinch of salt Let this stand while you beat the white of two eggs to a solid mass. Work this into the mixture, coat each piece of fruit with this batter, fry a golden colour, drain on a sieve, dress on a napkin, and sprinkle with powdered sugar. The pieces of fruit must not be too thick ; and if the fruit is not quite ripe, or if it is hard, it should be parboiled in thin syrup before being coated with the batter. Apricots k la Conde.

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