Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

The whites of six eggs, one cup of powdered sugar, three-fourths of a cup of flour, half a teaspoon of cream of tartar. Beat the whites very stiff, lightly stir in the sugar which has been sifted, then add the cream of tartar dissolved in a little warm water. Stir in the flour, which has been sifted twice, and one teaspoon of vanilla. Dip a fancy shaped cake pan in cold water, dredge it with sugar, and pour in the cake mixture. Bake in a slow oven thirty minutes. Make the following filling: Cut very fine three marrons, three candied plums, ten candied cherries, and one slice of candied pineapple. Soak them in maraschino for one hour. Whip half a pint of cream very stiff and stir in the candied fruit. Put in a cool place or on ice for one hour. Take your cake, and with a fancy cutter or a pastry wheel cut out the top. Scoop out the inside. At the bottom put some marmalade or strawberries that have been crushed and sweetened. Then pour in your cream mixture, replace the top of the cake, and cover with some of the whipped cream colored with strained strawberry juice. Pour the cream through a paper cornucopia and give it fanciful shapes. Spin a little sugar and put round the dish. Nesselrode Pudding Boil three dozen French chestnuts, and when they are done peel, pound in a mortar, and rub them through a sieve. Put this pulp in a stewpan with the yolks of eight eggs, one pint of cream, one pint of pineapple syrup, a little bit of salt, and vanilla to taste. Stir the mixture constantly over the fire until the eggs are sufficiently set, then strain it through a wet cloth. Cut in small pieces four ounces of citron, six ounces of pineapple—cooked in the syrup above alluded to—six ounces of candied cherries, and four ounces of raisins. Soak them three or four hours in two ounces of maraschino. Freeze in the usual manner. When about half frozen, add half a pint of whipped cream and the fruit. When the pudding is thoroughly frozen, pack it in a mould and keep it covered with cracked ice until served. Meringues Have at hand one pound of sifted powdered sugar and the whites of twelve eggs. Beat the whites with a wire whisk until they become a perfectly smooth, substantial froth. Then with a spoon lightly mix in the sugar. Do not work the mixture any more than is necessary, else it will become soft and the meringues will be difficult to mould. The firmer the mixture, the better shape the meringues will be. Cut some heavy white paper in strips about two inches wide. Then take a tablespoon and gather it nearly full of the mixture by working it up at the side of the bowl in the form of an egg. Drop this slopingly on one of the strips of paper, at the same time drawing the edge of the spoon round the outer base of the meringue, so as to give it a smooth and round appearance—make it resemble an egg as near as possible. Place each meringue at least two inches and a half apart. As each band is filled, place it close beside the others on the table. When ali the mixture is used, shake some rather coarse sifted sugar over the meringues and let them stand three minutes. Take hold of one of the bands at each end, shake o£f the loose sugar, and place the band on a board. Treat each band the same way.