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

over, which shake off directly, place them upon boards and bake in a slacker oven than directed for the last, keeping them quite white, and drying them quite through; when cold wet the paper underneath, take off the meringues, dry them a little more, have ready, and baked a round board of pâte d’office (No. 1137), seven inches in diameter, have also ready a little white iceing (No. 1383) mixed rather stiff, form a ring of it round the rim of the board, upon which dress the meringues, placing a piece of the iceing the size of a pea at the bottom of each to fix them one to the other, place it to dry, have a little iceing thinner than the last, dip one end of the remaining meringues into it, and then into chopped pistachios (very green), with them form another row upon the first, keeping the green end uppermost, dry it till set, and when ready to serve fill the interior with a whipped cream as in the last, and sprinkle chopped pistachios over, or fill them with any of the crèmes bavaroises; the meringues may likewise be laid out with a paper cornet. No. 1220. _Turban de Meringues glacé._ Make a turban as directed in the last, then soak two ounces of citron (candied), two ounces of currants, and two ounces of Smyrna raisins, in one glass of maresquino, mix the whole in a freezing-pot with a pint and a half of vanilla ice (No. 1381), fill the turban, at the moment of serving, with it. No. 1221. _Petits Meringues aux Pistaches._ Make a meringue mixture of five whites of eggs and half a pound of sugar as before, lay out upon papers with a teaspoon; have ready two ounces of chopped pistachios, which sprinkle over, then sift a little sugar over, which shake off immediately, place them upon boards, bake and empty as directed for meringues à la cuillerée (No. 1218), fill them with whipped cream in which you have introduced a few chopped pistachios, stick two together and serve; these are intended more for