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

soaked in brandy, may be served with the ice in the interior. No. 1313. _Maniveau de Champignons glacé en surprise._ Make a basket of pâte d’office (No. 1137), which is done by rolling out a piece of the paste to three quarters of an inch in thickness, with length and breadth corresponding to the size of your dish, place it in a baking-sheet, put it in a moderate oven, and when about half baked cut an odd number of holes all round near to the edge with a long vegetable cutter a quarter of an inch in diameter, then form a number of pegs of the same paste to fit into the holes when baked, and all of equal lengths, roll out a number of cords of the same paste as long as possible and the thickness of blanched macaroni, which plait round the pegs, going in and out one upon the other until you have reached the top and formed a rustic basket, let it stand some time to get dry, then bake it in a moderate oven; when done and cold glaze it over with some red currant jelly, dress a pineapple ice (No. 1384) in the centre in pyramid, which cover all over with mushrooms of meringues (No. 1222), building them in clusters as high as possible; garnish round with a gelée au rhum (No. 1231) chopped and in croutons, and serve. No. 1314. _Turban de Condé glacé à l’Ananas._ Make a pound of puff paste into condé as directed (No. 1183), make a thin border of any kind of marmalade upon a silver dish, on which dress the condé in turban, that is, standing upon end, one resting upon the other, dress a pineapple cream ice (No. 1384) in the centre in pyramid, garnish round with orange jelly in the skins of the oranges (No. 1237); cut in quarters and serve. No. 1315. _Bombe demi glacé à la Mogador._ Make a good vanilla ice as directed (No. 1381), well flavoured with maresquino, have a large round pewter ice-mould which opens in two halves, partly fill each