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

whole, peel and quarter three oranges, which (after having taken out the apples) just give a boil up in the syrup, then dress the rice in pyramid in the centre of your dish, surrounded with the apples interspersed with the quarters of oranges, and pour the syrup over when ready to serve. No. 1281. _Pommes Meringuées._ Line a small raised pie-mould, three inches in height and eight in diameter, with pâte fine (No. 1136), about a quarter of an inch in thickness, or if no mould raise a crust with the hands of pâte a dresser, fill it with bran or flour, and bake in a moderate oven; when done empty it and have ready some apples dressed as for charlotte de pommes (No. 1270), or dressed in syrup as in the last, with which fill the croustade, then make a meringue preparation (No. 1218), of five eggs, which lay over the top, smoothing it nicely, and ornamenting it with some of the mixture, by piping it with a paper funnel according to your taste, sift a little sugar over, and place it in a very slow oven till it becomes crisp, and serve when ready either hot or cold. No. 1282. _Pommes à la Vestale._ Make a pyramid of rice (upon a dish) dressed as for pommes au riz (No. 1276), peel and cut eight russet apples in slices and put them into a preserving-pan, with half a pound of sugar and the juice of a lemon, stew till quite tender and put them into a basin to cool, then cut nine small apples, (golden pippins) in halves, to which give the shape of cups, which stew in a thick syrup until nearly tender, but not to break, then place the apples upon the pyramid, make eighteen small tartelettes (No. 1155) of thin gum paste, small enough to fix in each cup of apple, and dress them in pyramid upon the others; when ready to serve cover the whole with thick syrup, pour a teaspoonful of brandy into each tartelette, with some in the dish, which set on fire