À la mode cookery

Make some small dariole-moulds very hot, "oil them with almond-oil and put some of the mixture whilst soft in them, and with the oiled handle of a teaspoon spread it round the mould as thinly as possible. When cold, turn out and fill with whipped cream flavoured with maraschino. On the top of each place a sugared violet with a pistachio-nut cut in halves, and place on each side of the violet to represent leaves. Make handles to the baskets by cutting strips of angelica and bending it across each basket. Corbeilles a la Peg Woffington Take six oranges, remove all peel and pith, divide the oranges into sections. Place these on a sieve and let them dry in the warm. Take a pound of loaf sugar and put it into half a pint of water, let it dissolve, then place the saucepan on the fire and boil till the sugar cracks. Take then the pan from the fire and dip each section of the orange in it and place them separately on the pastryrack. Arrange these when dry in a round in rows, leaving a well in the centre with some melted sugar ; decorate with sugar violets, glace cherries, and pistachio-kernels. Fill the centre with whipped cream flavoured with pineapple and make a handle across with red brochettes fastened together with sugar. Cornucopias a la Sevigne Have ready some cornucopia-moulds ; roll down some flaky pastry very thin, and cut it into pieces two and a half inches wide and ten inches long. Cut these again in two from corner to corner ; lay the wide part of the paste slips to the wide part of the moulds and bind them round to the point, lapping the paste slightly over at each fold ; wash over with water, dust sugar over from a dredger, and bake. When done, take out the moulds and set them on a pastry rack, and when cold lay in some whipped cream flavoured with any liqueur which may be preferred. (See Plate XXII.) Creme a la Coralie Make some wafers with four ounces of Vienna flour, eight ounces of castor sugar, and four eggs ; then roll out at once. Rub a baking-tin with wax and place it in a quick oven. Cut out twelve circles and curl up when hot. Oil a charlotte mould and place the wafers round it, each touching the other brushing over the inside a little sugar and water. Stand on ice. When ready, turn out and fill with stiffly whipped cream flavoured with vanilla or liqueur. The tops of the wafers can be ornamented with powdered pistachio-nuts, and the whole may have, if liked, spun-sugar ornamentations. Corbeilles k la Trilby Put half a pound of lump sugar and a gill ot water into a sugar-boiler and boil till the sugar becomes brittle. Peel five oranges, remove all the PLATE XX 1. Sweet Poached Eggs. 2. Neapolitan Cream. 3. Jugged Hare a k Surprise. 4. Rhubarb Jelly and Banana Creann. 5. Ocean Flowers. 6. Surprise Mushrooms. 7. Eggs en Surprise. 8. Rognons a la CuMo. 9. Macedon Jelly.