The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

their stones and blanch their kernels, which with the apricots put into a sugar-pan with three quarters of a pound of lump sugar broken into small pieces, the juice of a lemon, and a glass of sherry; stew them ten minutes over a quick fire, moving them round occasionally, then pour them into a basin, which stand upon the ice, when quite cold fill your vol-au-vent and serve; should the apricots be quite ripe, proceed as directed for the peaches, but leaving their skins on. No. 1143. _Vol-au-vent of Greengages._ Proceed exactly as in the last, only using twenty or twenty-four greengages instead of the apricots. No. 1144. _Vol-au-vent de Cerises._ Pick and stone four pounds of cherries, which put into a pan with three quarters of a pound of powdered sugar, stew them about twenty minutes over a sharp fire, moving them occasionally, place them upon the ice till cold, when fill your vol-au-vent and serve. Should the syrup be too thick, reduce it until thick enough to envelop the fruit. No. 1145. _Vol-au-vent de Poires._ Take twelve middling-sized ripe pears, which cut in halves, peel them neatly, and take out the cores; throw them into a pan, in which you have put the juice of two lemons, and the thin rind of one cut in thin strips and three quarters of a pound of sugar broken small; pass them over a sharp fire, moving them occasionally till tender, put them upon the ice to get cold; when ready, fill your vol-au-vent, and serve. No. 1146. _Vol-au-vent de Pommes._ Procure twenty small golden pippins, peel them neatly, and take out the cores with a long round vegetable cutter; rub them over with lemon, and stew till tender in syrup made from three quarters of a pound of sugar as for the peaches (No. 1141); when cold dress them as high as possible in a vol-au-vent, and when ready to serve, pour the syrup over. No. 1147. _Vol-au-vent d’Oranges._ Take ten fine oranges, cut them in halves, peel them, but not to lose their shapes, have a rather thicker syrup