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

with the rim of the smaller cutter, with which also cut them round; wet lightly over and place a small ring upon the top, sprinkle white sugar in rather coarse grains over, and bake rather white in a moderate oven, when cold place a fine preserved cherry within each ring upon the top, and dress them in pyramid; they may likewise be made square or any other shape, by following the above directions, they may be made smaller if required. No. 1181. _Petits Gateaux fourrés aux Amandes._ Make the cakes exactly as above, blanch two ounces of sweet almonds, split each one in halves (wet the top of the cakes), and with them form a rosette, pressing them into the paste; place a ring of paste upon the top as before, sprinkle white sugar in grains over, bake them nearly white, when done fill the ring with red currant jelly, and when cold serve as before. No. 1182. _Petits Gateaux fourrés Meringué._ Make the cakes as before, but omitting the almonds, when baked and cold prepare a meringue mixture of three whites of eggs (see No. 1218), which put into a paper cornet, and with it pipe a rosette tastefully upon each gateau; throw pounded sugar over, shaking off all that does not adhere to them, place them in the screen to dry, when dry fill each cavity with currant, apple, or quince jelly, which will have a very pleasing effect. You may also form a rope round with meringues, which sprinkle with green and red sugar in grains (see No. 1375), filling the interior with jellies as before, they may be made oval also. No. 1183. _Patisserie d’Amandes à la Condé._ Make half a pound of puff paste, give it nine rolls, rolling it the last time to the thickness of a penny-piece, have ready blanched and chopped half a pound of sweet almonds, which put in a basin with half a pound of powdered sugar and the whites of two eggs, or little more if required, spread it over the paste the thickness of a shilling, and with