Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

fine some sweet almonds, and when the mixture is in the moulds as described above, spread the almonds over them; bake, and serve as above. Do the same with _hazel-nuts_, _filberts_, _peanuts_, or _raisins_. _Meringues or Kisses._--Put half a pound of pulverized sugar in a plate, beat six whites of eggs to a stiff froth as directed, then have somebody to sprinkle the half pound of sugar into the eggs, and while you are still beating, which must be done in two seconds; stop beating and mix gently with a spoon, not by stirring but by turning the whole upside down several times. If it is stirred too much, it may turn too liquid. Put the mixture in the pastry-bag, with tin tube No. 2 at the end of it; spread the mixture on paper in a baking-pan, in oblong cakes about three inches long; dust them with pulverized sugar, and put in an oven at from 220° to 230° Fahr. It requires some time to dry them, about one hour. As soon as taken from the oven, place one in your left hand, the top downward; press gently on the under side which is up, with the first finger of the right hand, so as to make a hollow; put in that hollow twice as much cream as is necessary to fill it; place another cake prepared alike over the cream; so that the two will be united and kept together by the cream; do the same with the rest; place them tastefully on a dish; dust them with sugar, and serve. They are generally filled with _whipped cream_, but may be filled with _crème légère_ or _crème cuite_. They may also be filled with _crème Chantilly_. _Swiss Meringue._--Instead of squeezing the mixture out and spreading it in oblong cakes, make a crown of it, then another and another, four in all, dust and bake in the same way; place them on a dish, one above the other, and fill the middle of the dish with cream as above. Serve cold. The mixture may also be placed on paper