Practical gastronomy and culinary dictionary

without letting it take colour ; when done, turn out and let cool. Roll out into a square strip about J lb. of puff-paste, one-eighth of an inch thick, place on a baking -sheet, prick it here and there to prevent it from bhstering, and bake in a hot oven ; when done, cut it in half, and spread over with dissolved apricot jam. Cut the previously baked mixture into strips the width of the puft'-paste ; lay them alternately across one- half of the puff-paste until the whole of the jam is covered. Roll out some almond paste, and put a thin layer over the strips, spread over with greengage jam, repeat the layers of strips as before, taking care that the strips laid over are of a different colour to those first placed, so that if the first is pink, the next should be brown, and if yellow, the next should be pink or brown, and so on. Cover over with a thm layer of apricot jam, and, last of all, another layer of almond paste ; now put the other half of puff-paste on top, so as to cover the whole, press it between two boards, and place some weights on top ; let it remain thus for about two hours. Remove weight and board, spread a layer of meringuage over the surface, sprinkle with shredded almonds, place the cake in the oven long enough to set the meringue mixture, and cut into convenient pieces. 674. Meringues a la Chantilly. — 5 whites of eggs, i lb. castor sugar, 3 dessert-spoonfuls vanilla sugar, about ^ pint cream. Take great care in separating the yolks from the whites of eggs ; put the latter in a clean copper egg- bowl mth a tiny pinch of salt, and whisk slowly at first, increasing the speed until it becomes a hard froth. Mix in quickly, but sparingly at first, the castor sugar and one dessert -spoonful of vanilla sugar. Have ready a large baking-sheet lined with foolscap paper. Put the mixture into two large paper cornets or a forcing-bag (not quite full). If paper cornets are used, cut off the point ends, close the large end, and press out on to the baking- sheet some evenly-sized egg-shapes ; dust with sugar, and bake in a very slack oven from twenty to twenty-five COLD SWEETS AND ICES. 639 minutes. Remove the sliolls from the paper, press down carefully the inside part of each shell, and dry in a cool oven. Fill the shells with whipped cream, sweetened with vanilla sugar, place them together in the usual way, dish up, and serve. Meringue shells thus made may be kept for several days, but should be put in a tin box in a dry place. 675. Glace Napolitaine. — ^ pint of strawberry or raspberry pulp, 1 oz. chocolate, 6 yolks of eggs, 1 tea- spoonful vanilla essence, 3 pints milk, 1 pint cream, 6 oz. castor sugar, cochineal, crushed ice, and freezing salt.