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

are ready to serve. No. 1217. _Amandes Croquantes._ Blanch one pound of sweet almonds, which put in a slow oven to dry, when cold put them into a mortar with one pound of lump sugar, pound very fine and pass them through a wire sieve upon a marble slab, rub in three quarters of a pound of butter, a little chopped rind of lemon, and the yolks of three eggs, form the paste thus made, into small pieces of any shape you please, which bake and dip in sugar as in the last. No. 1218. _Meringues à la Cuilliere._ Pound and sift one pound of lump sugar, whisk the whites of ten eggs very stiff, throw the sugar lightly over, and with a wooden spoon stir gently, perfectly mixing the sugar, then with a table or dessert-spoon lay them out upon white paper in the shape of eggs, sift powdered sugar thickly over, let them remain ten minutes, then shake off the superfluous sugar, place upon boards which you have wetted, and put them into a slow oven, just hot enough to cause them to be light and slightly tinge; when the outside becomes quite crisp, take off the papers, by turning them topsy-turvy and lifting the papers from them, dip your spoon into hot water, and with it clear out the best part of the interior, dust them with powdered sugar, lay them upon a baking-sheet, and put into the screen to dry; they may be made a day or two before they are required, if put away in a dry place; to serve, fill them with whipped cream flavoured either with vanilla or orange-flower (but do not make it too sweet), stick two together, dress in pyramid upon a napkin and serve. Should they happen to stick to the papers, moisten the papers with a paste-brush and water. No. 1219. _Turban de Meringues._ Make a meringue mixture as above of five eggs and half a pound of sugar, which lay out on white paper, but with a teaspoon, of the size and shape of pheasants’ eggs; sift sugar