Peches A La Sultane - Peaches, Sultan's Fashion

Cook the peaches as in previous receipt, and serve with vanilla ice cream in the center; decorate with candied fruit.

Note. - Different sorts of fruit may be served in this manner.

Fraises A La Creole - Strawberries, Creole Style

Have ready some rice cooked in milk with vanilla flavor, place it in a border mould and when cold unmould on a dish; have ready some stewed sliced pineapple, lay the slices symmetrically on the rice border and fill the center with strawberries macerated in a little syrup of 25 degrees, and flavored with kirschwasser; decorate with varicolored candied fruits.

Croute De Cerises Au Marasquin - Crusts Of Cherries With Maraschino

Cut from a sandwich loaf slices of bread 1/4 of an inch thick, cut these out with a round pastry cutter 2 inches in diameter, sprinkle over some powdered sugar, arrange on a baking sheet, and put in the oven to brown.

Stone 2 pounds of cherries and set to stew in a syrup made with 2 gills of water and 8 ounces of sugar. Perfume with a little stick of cinnamon. "When cooked, add a gill of maraschino, range the crusts in a circle on a dish and pour over the cherries.

Beignets De Cerises, Glaces - Glazed Cherry Fritters

Stone the required quantity of cherries and stick them on small wooden skewers (8 to 10 pieces on each); dip each skewer in frying batter and fry in very hot lard to a rich golden hue.

Remove the skewers, besprinkle the fritters with powdered vanilla sugar and glaze in a brisk oven, or under the salamander, and serve on a napkin.

Note. - When cherries are out of season, preserved cherries may be used. Wash them in warm water and put them to macerate in kirschwasser for 30 minutes.

Tlmbale De Marrons A La Hexriot - Chestnut Tlmbal, Henriot Style

Peel and cook in milk some chestnuts, and rub them through a fine sieve; dilute 8 ounces of the puree with enough syrup at 24 degrees to obtain a smooth paste.

Place 8 ounces of sweet butter in a bowl and work it with a wooden spoon until it becomes quite creamy; flavor with vanilla and maraschino, and mix with the chestnut puree; fill up a timbal mould with this preparation, and set in a cool place until very firm.

When ready to serve, plunge the mould in hot water; dish up and pour over it English cream sauce.

Charlotte A La Nesselrode - Charlotte, Nesselrode Fashiox

Prepare a plain meringue paste with 12 whites of eggs and 1 pound of powdered sugar; put the paste into a pastry bag with a 1/2-inch tube and dress them on bands of paper, giving the meringues the shape of "lady fingers" (about 4 inches long and 3/4-inch wide), range the paper bands on a wet board, dust over the meringues with powdered sugar and cook them in a very slack oven. Let them dry well before using.

Line the bottom and the sides of a charlotte mould with paper, cut some of the meringues into triangles, place these on the bottom of the mould and line the mould all around with the meringues (which should be well trimmed, the same as for a charlotte russe). When this is done fill up the center with the following preparation:

Parboil I pound of chestnuts, peel them and put to cook in a saucepan with milk flavored with vanilla. When the chestnuts are done (which takes about 2 hours), drain them, rub through a fine sieve and add 2 gills of syrup at 25 degrees, so as to form a smooth paste.

Put into a bowl 4 egg yolks and 4 ounces of sugar, mix well and dilute with I pint of boiling water. Put this mixture back into the saucepan, set it on the fire, whip continuously and allow to thicken, but not to boil, add 2 ounces of leaf gelatine (previously steeped in cold water), and when it is dissolved strain the mixture into a clean bowl, adding it by degrees to the puree of chestnuts. Lastly, add I quart of whipped cream and I ounce each of citron and orange peel cut in very small squares and soaked in maraschino for I hour.

Set the charlotte in a cool place for 2 hours and 30 minutes at least, then unmould, decorate with whipped cream and surround with glaced chestnuts.