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

a knife cut the paste into pieces two inches and a half in length and nearly one in breadth, place them upon a baking-sheet, and bake nicely a very light brown colour in a moderate oven, dress them in pyramid. No. 1184. _Turban de Condé à la Rhubarbe._ Dress some of the pastry as directed in the last, in a crown upon a border of apple marmalade, have ready a bundle of red forced rhubarb (very young), which put into a preserving-pan with one pound of powdered sugar and a wine-glassful of water, stew quickly over a sharp fire keeping it very red, the syrup must be very thick; when quite cold fill the centre of the turban and serve. Apricots, apples, pears, peaches, greengages, or any other fruits, dressed as for vol-au-vents, can be served in this manner. No. 1185. _Petits Gateaux d’Abricots._ Make three quarters of a pound of puff paste (No. 1132), roll it to the thickness of a penny-piece, and cut it into pieces three inches square, in the centre of which put a roll of apricot marmalade about two inches long and the thickness of your finger; wet the paste round lightly, and fold it over in the form of a book, egg over and bake them in a warm oven, when done sift sugar over and glaze with the salamander, or they may be made in the shape of diamonds by cutting the paste into pieces of that form, and covering one over the other. No. 1186. _Petits Gateaux renversés._ Make half a pound of puff paste, roll it to the thickness of a halfpenny-piece, and with a round cutter cut out twenty-four pieces rather larger than a five-shilling piece, wet lightly and fold them over forming half circles, wet the top, dip into some coarse sugar in grains and bake on a baking-sheet in a moderate oven of a light colour, cut fillets of currant jelly, with which garnish by piping them in the separation with a paper cornet, and serve dressed in pyramid. No. 1187. _Petites Bouchées à la Patissière._ Make half