CORNUCOPIA WITH WHIPPED CREAM. Prepare the cornets a little larger than used for cake No. 341. Fill with cream No. 6os. Deco- rate with whipped cream in cornet fashion and some fresh or candied fruits. Another way is to use pufi paste. Roll and bake on a pointed tube or stick (see No. 385), and decorate as above. 671.— CREAM ROLLS. CANNELONS A LA CREME. Prepare the same wa; as for No. 385; or make large wafers (see No. 341). Fill with pastry or whipped cream, and serve. 672.— CORNETS OF FRUIT. CANNELONS. Fill the cannelons or comets with fruit, fresh crushed and sweetened berries, or with fruit jam, and serve on a bed of whipped cream, or with vanilla cream sauce. 673. PHILIPPINOS. Prepare round meringue shells like No. 381. Let dry, and ice with chocolate. Fill with nut cream No. 112. Serve with a white cream sauce, or sauce No. 445. 674.— AFRICANS AU CHOCOLAT. OTHELLOS. DESDEMONAS. Prepare the same way as given in Nos 312 to 315. Make larger to serve one to a portion. Serve in a border of whipped cream. 67s.— BOSTON CREAM PUFFS WITH WHIPPED CREAM. Prepare the pu£Es from mixture No. 309. Large size. Cut off the top, fill with whipped cream and decorate with cherries and angelica. 676.— CHOCOLATE ECLAIRS. COFFEE ECLAIRS. VANILLA ECLAIRS. Make the Eclairs in large size, to serve one for a portion, from mixture No. 309. Ice chocolate, coffee or vanilla. Fill with whipped cream, and serve in a layer of the same cream. 677.— BABAS (COLD). SAVARIN PUDDING (COLD). The Babas, Savarins and Timbales given in the hot puddings may be also served cold, with whip- ped cream or rich cream sauce. 678.— VACHERINE MERINGUE. AMERICAN MERINGUE. From the paste No. 94 make rings of even size, dress on greased or waxed pans and dry very crisp in a cool oven. Put three or four rings together with a firm fruit jam, and decorate with royal icing in several colors; or make the rings of a tri- colored meringue. Place into the pudding dish and fill the centre in pyramid form with whipped cream, sweetened and mixed with nuts or crushed almonds. Serve in a border of whipped cream. 679.— VACHERINE IN WAFER CASES. Prepare cases from mixture No. 341. (They are best made with stencils of cardboard, as ex- plained in No. 341.) Bake long strips, the size of the Charlotte forms, and bend around the form. Make tops and bottoms from the same paste, stamp out with a cutter, while hot. Fasten the bottom with icing. Fill with Charlotte Russe mixture No. 602, mixed with browned almonds; put on the top, turn upside down. Ice with fondant; or serve like a Charlotte, decorated with whipped cream and some bright red currant jelly. SWEET OMELETS AND FRITTERS. 680.— OMELET SOUFFLE, AMERICAN STYLE. Take six whites of eggs, four yolks, vanilla extract, and four ounces of sugar Beat the whites to a meringue, adding a part of the sugar. Stir the yolks with the other part of the sugar, and add the vanilla. Keep out a little of the meringue for decoration. Mix the yolks and sugar lightly in the other part. Rub a little butter✪ Omelet Souffle, American Style on an oval omelet dish, and pile on the mixture, high and long, in omelet shape. Make a dent along the top, to facilitate quick baking. Decorate with the balance of the meringue. Dust with sugar. Set on another platter, and bake in a good heat (range or bake oven), for from twelve to fourteen minutes, and serve at once. The omelet can be made with fruit, cherries, berries or peaches, placed on the dish along the centre and covered with the preparation. It may also be baked in small individual paper cases. 681.— OMELET CELESTINE. 8 ozs. flour, 2 ozs. sugar, 2 ozs. butter melted, 2 ozs. powdered macaroons or cake crumbs, 6 yolks, 4 whites of eggs beaten firm, a little milk to mix, vanilla or orange extract✪ Omelet Celestine. Mix flour, sugar and crumbs, add a part of the 76

AI-modernized reading of the original text

CORNUCOPIA WITH WHIPPED CREAM. Prepare the cornets a little larger than used for cake No. 341. Fill with cream No. 6os. Decorate with whipped cream in cornet fashion and some fresh or candied fruits. Another way is to use pufi paste. Roll and bake on a pointed tube or stick (see No. 385), and decorate as above. 671.— CREAM ROLLS. CANNELONS A LA CREME. Prepare the same way as for No. 385; or make large wafers (see No. 341). Fill with pastry or whipped cream, and serve. 672.— CORNETS OF FRUIT. CANNELONS. Fill the cannelons or comets with fruit, fresh crushed and sweetened berries, or with fruit jam, and serve on a bed of whipped cream, or with vanilla cream sauce. 673. PHILIPPINOS. Prepare round meringue shells like No. 381. Let dry, and ice with chocolate. Fill with nut cream No. 112. Serve with a white cream sauce, or sauce No. 445. 674.— AFRICANS AU CHOCOLAT. OTHELLOS. DESDEMONAS. Prepare the same way as given in Nos 312 to 315. Make larger to serve one to a portion. Serve in a border of whipped cream. [illustration: 674.— AFRICANS AU CHOCOLAT.] 675.— BOSTON CREAM PUFFS WITH WHIPPED CREAM. Prepare the pu£Es from mixture No. 309. Large size. Cut off the top, fill with whipped cream and decorate with cherries and angelica. 676.— CHOCOLATE ECLAIRS. COFFEE ECLAIRS. VANILLA ECLAIRS. Make the Eclairs in large size, to serve one for a portion, from mixture No. 309. Ice chocolate, coffee or vanilla. Fill with whipped cream, and serve in a layer of the same cream. 677.— BABAS (COLD). SAVARIN PUDDING (COLD). The Babas, Savarins and Timbales given in the hot puddings may be also served cold, with whipped cream or rich cream sauce. 678.— VACHERINE MERINGUE. AMERICAN MERINGUE. From the paste No. 94 make rings of even size, dress on greased or waxed pans and dry very crisp in a cool oven. Put three or four rings together with a firm fruit jam, and decorate with royal icing in several colors; or make the rings of a tricolored meringue. Place into the pudding dish and fill the centre in pyramid form with whipped cream, sweetened and mixed with nuts or crushed almonds. Serve in a border of whipped cream. 679.— VACHERINE IN WAFER CASES. Prepare cases from mixture No. 341. (They are best made with stencils of cardboard, as explained in No. 341.) Bake long strips, the size of the Charlotte forms, and bend around the form. Make tops and bottoms from the same paste, stamp out with a cutter, while hot. Fasten the bottom with icing. Fill with Charlotte Russe mixture No. 602, mixed with browned almonds; put on the top, turn upside down. Ice with fondant; or serve like a Charlotte, decorated with whipped cream and some bright red currant jelly. SWEET OMELETS AND FRITTERS. 680.— OMELET SOUFFLE, AMERICAN STYLE. Take six whites of eggs, four yolks, vanilla extract, and four ounces of sugar Beat the whites to a meringue, adding a part of the sugar. Stir the yolks with the other part of the sugar, and add the vanilla. Keep out a little of the meringue for decoration. Mix the yolks and sugar lightly in the other part. Rub a little butter on an oval omelet dish, and pile on the mixture, high and long, in omelet shape. Make a dent along the top, to facilitate quick baking. Decorate with the balance of the meringue. Dust with sugar. Set on another platter, and bake in a good heat (range or bake oven), for from twelve to fourteen minutes, and serve at once. The omelet can be made with fruit, cherries, berries or peaches, placed on the dish along the centre and covered with the preparation. It may also be baked in small individual paper cases. 681.— OMELET CELESTINE. 8 ozs. flour, 2 ozs. sugar, 2 ozs. butter melted, 2 ozs. powdered macaroons or cake crumbs, 6 yolks, 4 whites of eggs beaten firm, a little milk to mix, vanilla or orange extract. Mix flour, sugar and crumbs, add a part of the

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Omelet Souffle, American StyleOmelet Celestine

Paul Richards' book of breads, cakes, pastries, ices and sweetmeats