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

iceing (No. 1388) or meringue with a paper cornet, and different sorts of preserves. No. 1202. _Genoises fourées._ Prepare a mixture as above, but only put half of it in the sauté-pan; when half done spread a little apricot marmalade over, and pour over the remainder of the mixture; when done turn out upon a board, cut and ornament it as directed above. This style of genoise is new, and when well made very excellent. No, 1203. _Genoises à l’Orange._ Proceed as before, but rub the sugar with the rind of an orange previous to pounding it, and add a small glass of brandy; bake, cut, and ornament it as before. No. 1204. _Genoises aux Pistaches._ Make a genoise as before, bake it, and when cold cut it into round pieces the size of a penny-piece; cut also as many rings the size of a shilling, mask the tops of the round pieces with white iceings (No. 1381) and place a ring in the centre of each, which also mask; have two ounces of pistachios blanched and split in halves, which lay upon them, their points to the rings, thus forming rosettes; fill the rings with marmalade when ready to serve. No. 1205. _Darioles._ Line (very thinly) a dozen small dariole moulds with paste (pâte à foncer, No. 1136), then put one ounce of flour in a basin with an egg, beat it quite smooth, then add six yolks of eggs and four ounces of sugar (pounded) with a quarter of an ounce of candied orange-flowers, six large macaroons crushed, one whole egg, and half a pint of good cream; mix all well together, put a small piece of butter in each of the moulds, fill them with the above preparation, and bake in a quick oven, when done take them out of the mould, sift sugar over, and serve very hot; they will be as light as souffles and eat as delicate. No. 1206. _Biscatelles._ Put one pound of sugar into a basin with five eggs, work it well, and add by degrees four more eggs, then stir in