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

the yolks of five other eggs with a pound of flour, add three quarters of a pound of butter just melted, and the whites of five eggs, beat very stiff, bake it in a sauté-pan, and when cold cut it into a variety of shapes, which ornament with meringue, iceing and preserves as your fancy may direct; half the above quantity would be sufficient for a dish. No. 1207. _Gateaux à l’Indienne._ Make a sponge-cake mixture (No. 1369) of six eggs, which bake in twelve small dariole moulds, when cold cut them in slices, spread a little currant jelly upon each, with a little maresquino, and build them of their original shape; have ready a meringue mixture (No. 1218) of five eggs, with which mask them, finish the top in a point, sprinkle over with rough sugar and dry in a very slow oven, keeping them quite white; when cold, dress in pyramid as elevated as possible. No. 1208. _Gauffres aux Pistaches._ Weigh the weight of six eggs of sugar and three of flour, which put into a basin with half a pound of sweet almonds chopped very fine, mix them with six whole eggs and a teaspoonful of orange-flower-water; rub two or three baking-sheets very lightly with very white wax, upon which drop the mixture with a spoon into cakes the size of a penny piece; let it spread, then lay some pistachios blanched and filleted upon them, place in a warmish oven, and be very particular in baking, for if done too much you will not be able to do anything with them, and if not done enough they will not be crisp eating; directly they are done take them from the oven, and with a thin knife take them off the baking-sheet, curl them over the handle of a wooden spoon as quickly as possible, and place in a screen for a short time to dry; in case your gauffres run out of shape cut them out with an oval cutter or with the point of a knife before putting them upon the spoon. No. 1209. _Gauffres