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

by the spoonful, but they are not as sightly as by means of the pastry-bag. _Zephyrs._--Proceed as for meringues as far as mixing the sugar with the whites of eggs, when mix also with both a few drops of cochineal. Put the mixture in the pastry-bag, with tin tube No. 1 at the end of it. Squeeze the mixture out and spread it on paper in a baking-pan, in different shapes: dentilated, convoluted, overlapping, waved, etc., according to fancy, about three inches and a half long. Bake in same oven as meringues, and serve when cold, as they are. _Nougat._--Throw a pound of sweet almonds into boiling water for five minutes; skin them well, and when cool cut them in four or five pieces lengthwise; then melt a pound of fine white sugar with two spoonfuls of water, in a copper or crockery pan, and on a good fire, stirring all the time with a wooden spoon; when well melted, put the almonds in; keep stirring about five minutes longer, take from the fire, add a little of the rind of a lemon well grated, oil the mould, put it on the corner of the range in a warm but not too hot place; put the almonds and sugar in the mould, and little by little take off when of a brown color, turn on a plate, remove the mould, and serve. _Pancakes._--Make a thin paste with one pound of flour, four eggs, two tablespoonfuls of sweet-oil, one of French brandy, a little salt, the necessary quantity of lukewarm water and milk, about half of each; let it remain thus two or three hours at least; then put about an ounce of lard, butter, or oil in a frying-pan, and set it on a brisk fire; when hot, put some of the paste in it with a ladle, spread the paste so as to cover the bottom of the pan; fry on both sides, place it on a dish, dust it with fine white sugar on both sides, and serve warm. Buckwheat and other pancakes are made in the same