Miss Cameron's cookery book

Two doz. macaroons, 1 doz. sponge fingers, 1 glass of curapoa, 1 pint cream. Pound the macaroons to a fine powder. Grate the sponge fingers into crumbs, put both into a basin, add the curacoa and § pint of cream, mix all well together, and pile up on a silver or glass dish ; smooth well with a palette knife, whip the remaining J pint of cream very stiff, divide it into two portions, and colour one pale pink and the other pale green, and with a forcing pipe ornament the sweet according to taste with the coloured cream. Parisienne Charlotte. Cut a large round sponge cake in slices \ an inch thick (cut horizontally), spread the slices with a mixture made of the whites of 4 eggs whipped stiff, with 3 tablespoonfuls of powdered sugar, and § lb. of chocolate whipped in ; ♦replace the slices in their original form, laying aside the top crust for a lid; press the sliced cake firmly together (be careful the slices do not slip), and with a sharp knife hollow out the centre down to the bottom slice, which must not be cut ; take the round piece you have cut out (leaving the walls an inch thick), soak the part removed in a bowl with 1 cup of rich sweet custard. Rub it into a smooth batter, and whip into it 1 cupful of sweet cream (which has been whipped into a froth) ; when it is a stiff cream fill the hole in the cake with it, put on the lid and ice with the following: — Beat whites of 3 eggs with 1 cupful of powdered sugar and juice of 1 lemon until stiff. Cover the sides and top of the cake, set in a cold place till wanted. Compote of Oranges. Six oranges, 8 oz. sugar, \ pint of water, 1 glass of curacao. Peel the oranges and remove all the white pith, make a thick syrup with sugar and water, then cut each orange in half and lay them gently in the syrup, boil for 5 or 6 minutes. When slightly cooled remove the oranges from the syrup and lay them in a glass dish; add the curacoa to the syrup, and pour over the oranges. Serve with crushed ice. Omelette aux Confitures* Six eggs, 1 tablespoonful cream, 2 oz. castor sugar, 2 tablespoonfuls apricot jam. Put the yolks of the eggs into a basin, add the cream, sugar, and jam; beat well; whip the whites of the eggs to a stiff froth, and lightly mix in. Make the omelette pan quite hot; put in 3 oz. of butter, and when it is melted, pour the mixture into the pan. Let the bottom set and lightly brown; then place the pan under the griller of the gas stove, or into a brisk oven, for three or four minutes, or until nicely risen. Serve with sifted sugar over. Sweet Omelette. Four eggs, 2 oz. castor sugar, 1 oz. butter. Separate the yolks from the whites of the eggs. Put the yolks into a basin with the sugar; then whisk with a wooden spoon for five minutes. Whisk the whites to a stiff froth and stir lightly in; pour the mixture into a small iron frying-pan, in which the butter has been made thoroughly hot; place it over the fire till the bottom sets, then put the pan under the gas griller or before a bright fire till the top rises and slightly browns; throw it on to a sugared paper, spread over one half with jam, and gently fold over. Serve at once. Turkish Sweet. Mix with a stiff whip of cream some rice which has been boiled in milk and flavoured with lemon; add about a dozen small pieces of Turkish delight, then stir in some isinglass, dissolved in milk; mix well, and pour into a mould, which has clear jelly at the bottom an inch deep. Use isinglass in the usual proportion. Pineapple Foam. One tin of pineapple, 1 pint jelly, warm, teaspoonful lemon juice, 1 wineglassful rum. Cut the pineapple into small dice.