Glaze the surfaces with beaten egg, and place them in a brisk oven to bake for twelve minutes. Remove, and let them get thoroughly cold. Spread over the paste, inside the bor- der, two tablespoonfuls of apple sauce (No. 1328); then put it in a mod- erate oven to bake for twenty-five minutes. Remove, and put to cool for DESSERTS. 349 thirty minutes. Make a paper cornet, cut off a quarter of an inch from the point, and put into it three ounces of currant jelly (No. 1326). Press this out gently, dividing it evenly into the twenty-four small choux. Cook one pound of granulated sugar as for No. 1264. Oil two square feet of the surface of a marble table, and place at hand the pan containing the sugar. Plunge one of the grapes into this ; remove it immediately with a fork and lay it on the oiled table. Proceed the same with the other twenty-three, being careful to lay them one inch apart from each oth?r. Now dip twelve of the sections of prepared oranges into the sugar, one by one, and lay them on the oiled table exactly the same as the grapes. Dip carefully the surfaces of the small choux into the sugar, and lay them on the same oiled table. Then take the St. Honore bottom in the baking- sheet, and proceed to arrange it as follows : with the cooked sugar stand- ing on the right, lift the choux up, one by one, dipping one side of each lightly in the cooked sugar, arranging them on top of the pate-a-chou border close together to form a crown. Should the sugar be too thick, return it to the stove, and let it boil up once ; then take it off, and dip the thin part of the oranges lightly in it, and lay them over the small choux, the thick part upward, each one adhering to the other, until they form the crown. Dip the tops of the grapes lightly into the same sugar, and place one on each join of the oranges, with another in the centre, the stems being upward ; attach to the small choux the six remaining grapes, dividing them evenly. Arrange a fancy paper on a dessert-dish, and lay the St. Honore over carefully, then take the froth part only of the whipped cream ; transfer it to another vessel, and, with the whip, beat briskly for five minutes, adding half a gill of good cognac, a quarter of a gill of Swiss kirsch, and three ounces of well-pounded and sifted maca- roons (No. 1210). Mix well together for two minutes longer, and fill the empty space of the St. Honore with three-quarters of this preparation, keeping it as high as possible. With the use of the pastry-bag and fancy tube press down the rest of the cream, and decorate artistically the top and sides, taking care not to put any on the oranges, and send to the table.

AI-modernized reading of the original text

Glaze the surfaces with beaten egg, and place them in a brisk oven to bake for twelve minutes. Remove, and let them get thoroughly cold. Spread over the paste, inside the border, two tablespoonfuls of apple sauce (No. 1328); then put it in a moderate oven to bake for twenty-five minutes. Remove, and put to cool for thirty minutes. Make a paper cornet, cut off a quarter of an inch from the point, and put into it three ounces of currant jelly (No. 1326). Press this out gently, dividing it evenly into the twenty-four small choux. Cook one pound of granulated sugar as for No. 1264. Oil two square feet of the surface of a marble table, and place at hand the pan containing the sugar. Plunge one of the grapes into this ; remove it immediately with a fork and lay it on the oiled table. Proceed the same with the other twenty-three, being careful to lay them one inch apart from each other. Now dip twelve of the sections of prepared oranges into the sugar, one by one, and lay them on the oiled table exactly the same as the grapes. Dip carefully the surfaces of the small choux into the sugar, and lay them on the same oiled table. Then take the St. Honore bottom in the bakingsheet, and proceed to arrange it as follows : with the cooked sugar standing on the right, lift the choux up, one by one, dipping one side of each lightly in the cooked sugar, arranging them on top of the pate-a-chou border close together to form a crown. Should the sugar be too thick, return it to the stove, and let it boil up once ; then take it off, and dip the thin part of the oranges lightly in it, and lay them over the small choux, the thick part upward, each one adhering to the other, until they form the crown. Dip the tops of the grapes lightly into the same sugar, and place one on each join of the oranges, with another in the centre, the stems being upward ; attach to the small choux the six remaining grapes, dividing them evenly. Arrange a fancy paper on a dessert-dish, and lay the St. Honore over carefully, then take the froth part only of the whipped cream ; transfer it to another vessel, and, with the whip, beat briskly for five minutes, adding half a gill of good cognac, a quarter of a gill of Swiss kirsch, and three ounces of well-pounded and sifted macaroons (No. 1210). Mix well together for two minutes longer, and fill the empty space of the St. Honore with three-quarters of this preparation, keeping it as high as possible. With the use of the pastry-bag and fancy tube press down the rest of the cream, and decorate artistically the top and sides, taking care not to put any on the oranges, and send to the table.

The table