Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

381.— MERINGUE BASKETS. Lay out in high ovals, as instructed in No. 317, and decorate the same as sponge baskets. The baskets can also be made in round shapes, with a foot of royal icing, and the sides decorated in lattice fashion. 382. — LARGE MERINGUE CASES FOR TOURTES AND ICE CREAMS. ALSO SMALL MERINGUE CASES, ETC. From the pastes Nos. 94 to 96. Dress on a straight waxed baking sheet with the lady-finger tubfe, one round sheet of the size you wish it to be. Dress two rings of the same diameter. For the top make another ring, and fill out the center in lattice fashion, or in a fancy pattern. Let dry well to a light color, very crisp. For use, fasten the rings on top of each other on the bottom, with marmalade or royal icing. Fill the center with cream, or with strawberries and whipped cream; or with ice cream, as the case may be, and put on the top. It may be further decorated with fruits glaces or royal icing. Small Tart cases may be made in the same manner. Large pieces in form of beehives, baskets, wells, etc., are put together in the same manner, decorated with leaves and flowers. Another variety of small Meringues can be made with plain and star tube on pans and boards. Round and oval shells may be dressed on boards like for Easter Eggs No. 380. The soft inside taken out and the shells dried, when they may be iced with chocolate or fondant icing of difierent colors and flavors, filled with nut creams, jams or whipped cream; two shells put together and served in this manner. 383.— MERINGUE SLICES. Take a thin sheet of baked sponge cake; spread with fruit jam, and cut in strips two inches wide. Lay on top of the jam, with bag and tube, four strips of meringue, to cover the jam. On top of this put three strips; then two; then one, in tapering fashion. Dust with sugar and color nicely in the oven. When done, cut with a knife, dipped in water, into slices. Another way is to cut the strips with the meringue before baking. Dip the knife in hot water and cut down, and bring the knife up straight, to smooth the sides, pushing the pieces apart, and dust with sugar; then brown lightly in the oven. Another way is to make the slices, spread on the meringue and smooth it half round; dust with sugar; brown and then ice with hot chocolate icing, and cut in slices. 384.— MERINGUE DROPS. BOUCHEES DES DAMES. Bake drops of meringue on boards, and drops of Savoy mixture No. 250, of the same size. Fill and ice same as No. 315. 385.— CREAM ROLLS. CANNELONS A LA CREME. Take pufi pastes No. 75 or 76; roll into a thin sheet about one-eighth inch thick; cut into strips eight to ten inches long and three-fourths inch wide; brush with egg-wash and roll on sticks, overlapping the edges; or roll on conical tin tubes to form cornets. Dip in granulated sugar, bake in a medium heat; fill with pastry or whipped cream, or with a meringue flavored with vanilla. 386.— CREAM SLICES. NAPOLEON CAKES. Roll out two thin sheets of puS paste, prick with a fork, and bake well done. Spread one with vanilla pastry cream, and put the other sheet bottom up on top of the cream; ice with vanilla or chocolate icing and cut in slices. 387.— PUFF- PASTE SANDWICH. Roll out puS paste into a thin sheet and put on a baking pan; spread with a thick layer of jam; wash the edges of the sheet and place another thin sheet of the same paste on top, pressing it well together on the sides. Mark the top into oblong slices; wash over and bake. When nearly done, dust some sugar over; put back in the oven till the sugar is melted to form a glazing. Let cool and cut in slices. 388.— RISSOLES. Roll out pufi paste into a thin sheet; cut out circulars or ovals, wash with water; place a little