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

dish, filling the middle with some whipped cream flavoured with vanilla sugar (No. 1377), then the largest octagonal piece, which also fill with cream, then the next sized ring, and so on until you have built the whole up, finishing with the smallest octagonal at the top, you have also made and baked a pointed meringue of the shape of half a lemon, to fit into the hole at the top, having it decorated to correspond, which place upon the top and serve immediately, or it would become damp, and eat toughish instead of crisp. No. 1328. _Meringue à la Parisienne._ Prepare a meringue mixture of ten whites of eggs, with which make ten large rings, each about eight inches in diameter, and half an inch in thickness, laying them out upon paper; pipe them in stripes with the paper cornet, and sift sugar over, let them remain ten minutes, then shake off the superfluous sugar, lay them upon boards, and place them in a slow oven to bake; when of a light brown colour and quite set, put them into a hot closet to dry, then wet the back of the papers lightly with a paste-brush, from which carefully detach the rings, place them again in the hot closet to dry, and when ready to serve pipe them with bright red currant jelly between the stripes of meringue, dish them one upon the other, filling them with whipped cream, and serve as quickly as possible afterwards, with a few strawberries upon the top. A meringue mixture may also be formed into various other shapes, according to fancy. No. 1329. _Nesselrode Pudding._ Blanch four dozen chestnuts in boiling water, skin and place them in the screen, when dry take them out, and when cold put them into a mortar with one pound of sugar, and half a stick of vanilla, pound the whole well together, and sift it through a fine wire sieve, put it into a stewpan with the yolks of twelve eggs, beat them well together; in another stewpan have a quart of milk, when boiling pour it