high. There will be enough to make eighteen equal-sized shells. Be careful to keep them one inch apart. Sprinkle over liberally with pow- dered sugar, and place in a very slow oven to bake thirty minutes. Re- move, and set to cool for twenty-five minutes. Then turn the paper con., taining the shells upside down on the table; and with a wet cloth or brush moisten well the paper; turn them over again, and let rest for two minutes, when the shells will detach easily. With the finger press them gently, one by one, in the bottom, into a perfect shell-shape. Return them to the baking-sheet, laying them upside down, and put them in the oven to dry thoroughly for ten minutes; then leave them to cool for thirty minutes more. Keep them in a dry place, either in a tin or paper box, and use when required. Meringue-shells prepared this way will keep nicely for at least twenty-five days. 1251. Swiss Meringues k PHelve"tieime. — Have a meringue prepara- tion as for No. 1247; slide down in a pastry-bag (No. 1079) a tube (No. 4). Butter and flour a baking-sheet ; make on it one design eight inches in diameter ; another exactly the same shape, only six inches, and another of the same, only four inches. Put the meringue into the bag, and press it down gently over and around the first design, making the paste three- quarters of an inch thick ; repeat the same for the second and third forms. Press down in the pan some more meringue, making a little cone four inches high, two inches in diameter at the base, and tapering gradually to a point at the top. Sprinkle the whole lightly with powdered sugar, and place the pan in a very moderate oven to bake for twenty-five minutes. Take it out, and let it thoroughly cool for half an hour. Have a quart of whipped creme & la vanille (No. 1254), add to it half a gill of Swiss kirsch and half a gill of maraschino✪ Swiss Meringues, and with a pastry-whip beat the whole together for three minutes. Have ready a round dessert-dish with a fancy paper over, detach carefully the largest form from the pan, lay it on the dish, detach the second, lay it over the first, and fill the hollow space with half of the cream ; now detach the third and smallest piece and lay it over the others, filling it entirely with part of the cream, and finally detach the cover, and arrange it nicely on the top. Pour the remaining cream into the pastry-bag containing the fancy tube, and with it decorate the places where the rings are joined. Then send to the table. 1252. Creme Benversee. — Put in a copper sugar-pan three ounces of granulated sugar with half a gill of cold water. Toss the pan briskly to melt the sugar well; then place it on the stove, and let it boil slowly until it becomes a light brown color. If a moderate fire, it will require four min- utes, but if a brisk one only two will suffice ; this will now be a caramel. Take a pudding-mold holding one quart ; line the interior with all the caramel, holding the mold in the left hand, and spreading it evenly all round. Put the mold in a cool place, and let it become thoroughly cold. Have one pint of milk in a bowl ; break in four eggs, add a quarter of a pound of powdered sugar and a teaspoonful of lemon essence✪ Creme Benversee. Beat well for five minutes ; strain through a sieve into another bowl, and fill the mold with this cream.

AI-modernized reading of the original text

high. There will be enough to make eighteen equal-sized shells. Be careful to keep them one inch apart. Sprinkle over liberally with powdered sugar, and place in a very slow oven to bake thirty minutes. Remove, and set to cool for twenty-five minutes. Then turn the paper containing the shells upside down on the table; and with a wet cloth or brush moisten well the paper; turn them over again, and let rest for two minutes, when the shells will detach easily. With the finger press them gently, one by one, in the bottom, into a perfect shell-shape. Return them to the baking-sheet, laying them upside down, and put them in the oven to dry thoroughly for ten minutes; then leave them to cool for thirty minutes more. Keep them in a dry place, either in a tin or paper box, and use when required. Meringue-shells prepared this way will keep nicely for at least twenty-five days. 1251. Swiss Meringues à l'Helvétienne. — Have a meringue preparation as for No. 1247; slide down in a pastry-bag (No. 1079) a tube (No. 4). Butter and flour a baking-sheet ; make on it one design eight inches in diameter ; another exactly the same shape, only six inches, and another of the same, only four inches. Put the meringue into the bag, and press it down gently over and around the first design, making the paste threequarters of an inch thick ; repeat the same for the second and third forms. Press down in the pan some more meringue, making a little cone four inches high, two inches in diameter at the base, and tapering gradually to a point at the top. Sprinkle the whole lightly with powdered sugar, and place the pan in a very moderate oven to bake for twenty-five minutes. Take it out, and let it thoroughly cool for half an hour. Have a quart of whipped crème à la vanille (No. 1254), add to it half a gill of Swiss kirsch and half a gill of maraschino, and with a pastry-whip beat the whole together for three minutes. Have ready a round dessert-dish with a fancy paper over, detach carefully the largest form from the pan, lay it on the dish, detach the second, lay it over the first, and fill the hollow space with half of the cream ; now detach the third and smallest piece and lay it over the others, filling it entirely with part of the cream, and finally detach the cover, and arrange it nicely on the top. Pour the remaining cream into the pastry-bag containing the fancy tube, and with it decorate the places where the rings are joined. Then send to the table. 1252. Crème Renversée. — Put in a copper sugar-pan three ounces of granulated sugar with half a gill of cold water. Toss the pan briskly to melt the sugar well; then place it on the stove, and let it boil slowly until it becomes a light brown color. If a moderate fire, it will require four minutes, but if a brisk one only two will suffice ; this will now be a caramel. Take a pudding-mold holding one quart ; line the interior with all the caramel, holding the mold in the left hand, and spreading it evenly all round. Put the mold in a cool place, and let it become thoroughly cold. Have one pint of milk in a bowl ; break in four eggs, add a quarter of a pound of powdered sugar and a teaspoonful of lemon essence. Beat well for five minutes ; strain through a sieve into another bowl, and fill the mold with this cream.

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