À la mode cookery

white skin, divide them into their natural sections, remove the pips. Then dip each section into the boiling sugar, holding them on the point of a fine skewer. Oil a mould with sweet almond-oil and arrange the pieces of orange at the bottom and sides quite closely. Keep in a dry coolish place, and when dry and firm turn out the shape very carefully and fill up the centre with whipped cream. Sprinkle ground pistachio-nuts over all. Corbeilles Fantastiques Weigh two eggs in the shell, and take the same weight of butter, sugar, and Vienna flour ; beat the butter to a cream, and beat the whites and yolks together for ten minutes, and mix them lightly with the butter ; add the sugar, then the flour, also some grated lemon-peel and a few drops of some flavouring essence. Bake for twenty minutes in small dariole-moulds, turn them out, and let them get cold. Carefully scoop out the middles, cover the outsides with marmalade, and roll them in grated pistachio-kernels ; put a dessert-spoonful of brandy cherries into each case, make a whip of cream, flavoured with a few drops of ratafia, and lay on the top of each case with cherries well piled up. Cut angelica in strips to form handles to the baskets. Eggs en Surprise Take a nest-mould and fill it with wine jelly coloured green and which has been chopped fine, put it on ice for some hours, when it will all have clung together and turn out all right. Have some egg-moulds, fill two of them with vanilla cream and one with coffee cream and let them remain on ice till frozen, then turn them out and place in the centre of the jelly-nest. (See Plate XX.) Exeter Pancakes Whisk separately the yolks and whites of three eggs, stir into them gradually one dessert-spoonful of Vienna flour and the same of castor sugar. When smooth, mix in half a pint of whipped cream flavoured with ratafia, pour into well-buttered saucers, and bake in a moderate oven for twenty minutes. Arrange the pancakes one on the top of another with a layer of preserved cherries in syrup between each, and sprinkle sugar over all. Frontignac Jelly (Gelee de Frontignac) Melt some of Chivers' tablet calf s-foot jelly, and add three gills of still moselle. Take a bunch of white muscatel grapes, and one of black Hamburg grapes. Put a mould on the ice and fill it with the jelly, adding alternately the grapes. Cover with a tin plate, on which put some ice, and leave it for two hours, then turn out and serve. (See Plate XX H.) Gelee en Mascarade (Jelly in Fancy Dress)