Banquets of the nations

Pineapple, orange, and chocolate essences may be used in place of the pounded almonds and almond essence, or a three-coloured shape can be made by putting portions in separate basins with the desired flavourings, colouring them of different hues, and pouring one on top of the other. Small moulds look very decorative. Meringues. Pound and sift half pound of lump sugar, whisk the whites of six eggs very stiff, throw the sugar lightly over, and with a wooden spoon stir gently, perfectly mixing the sugar. Then, with a table or dessert spoon lay them out upon white paper in the shape of eggs, sift powdered sugar thickly over, let them remain ten minutes, then shake off the superfluous sugar, place upon wet boards, and put them in a slow oven just hot enough to cause them to be light and slightly tinged. When the outside becomes quite crisp turn them over and lift the papers from them : dip your spoon into hot water, and with it clear out the best part of the interior, dust them with powdered sugar, lay them upon a baking sheet, and dry on a screen or in a cool oven. They may be made a day or two before they are required if put away in a dry place. To serve, fill them with whipped cream flavoured either with vanilla or orange flower (but do not make it too sweet), stick two together, dress in pyramid fashion upon a napkin, and serve. Should they happen to stick to the papers, moisten the papers underneath with water. Vegetables in Aspic. Cut half a dozen hard:boiled eggs into different shapes. Boil some cauliflower, cucumbers, French beans, and Aspic. green peas in separate waters. Fill small timbales with these, decorating top and sides with small pieces of eggs, vegetables, and beetroot cut into different shapes. Pour in aspic as you fill your shape, and let one portion form before putting in any more. Stand on ice, and when required turn out on to an ashet and surround with watercress and the tender leaves of a lettuce. Boil in three quarts of water two large carrots, two onions, a turnip, and a head of celery all sliced, a goodsized bunch of savoury herbs, two bay leaves, rind of a lemon, a parsley root, twenty white peppers and salt to taste. When thoroughly cooked, strain very carefully into an earthenware crook to cool, after which pour into the pot again, being careful to keep back all sediments. Add the juice of two oranges, a pinch of sugar, and six ounces of Irish moss which has been steeped in two waters for at least three hours. Boil very gently for a couple of hours. Strain once more into another clean pot and whisk up a cupful of the vegetable stock (which must now be only half the quantity) with the whites of three eggs, and stir this gradually into the pot, and keep stirring until nearly boiling. Now add a pint of tarragon vinegar and a pinch of cayenne pepper, boil up, and let it stand by the side of the fire for fifteen minutes, then strain. If the aspic is not stiff enough add some more Irish moss. Iced Cream of Orange. Six oranges, white of four eggs, four ounces sugar, and one pint cream. Boil the sugar in the strained juice of the six oranges to crackling height. Whip the cream to a froth and add the fine gratings of two orange skins.