_Ingredients._—¾ lb. of puff-paste, 1 pint of freshly-gathered
strawberries, sugar to taste, a plateful of whipped cream. _Mode._—Make
a _vol-au-vent_ case, only not quite so large nor so high as for a
savoury one. When nearly done, brush the paste over with the white of
an egg, then sprinkle on it some pounded sugar, and put it back in the
oven to set the glaze. Remove the interior, or soft crumb, and, at
the moment of serving, fill it with the strawberries, which should be
picked, and broken up with sufficient sugar to sweeten them nicely.
Place a few spoonfuls of whipped cream on the top and serve. _Time._—½
hour to 40 minutes to bake the _vol-au-vent_. _Average cost_, 2_s._
3_d._ _Sufficient_ for 1 _vol-au-vent_. _Seasonable_ in June and July.
VOL-AU-VENT, Sweet, of Plums, Apples, or any other Fresh Fruit.
_Ingredients._—¾ lb. of puff-paste, about 1 pint of fruit compôte.
_Mode._—Make ½ lb. of puff-paste, taking care to bake it in a good
brisk oven, to draw it up nicely and make it look light. Have ready
sufficient stewed fruit, the syrup of which must be boiled down until
very thick; fill the _vol-au-vent_ with this, and pile it high in the
centre; powder a little sugar over it, and put it back in the oven to
glaze, or use a salamander for the purpose: the _vol-au-vent_ is then
ready to serve. It may be made with any fruit that is in season, such
as rhubarb, oranges, gooseberries, currants, cherries, apples, &c.;
but care must be taken not to have the syrup too thin, for fear of its
breaking through the crust. _Time._—½ hour to 40 minutes to bake the
_vol-au-vent_. _Average cost_, exclusive of the compôte, 1_s._ 1_d._
_Sufficient_ for 1 entremets.
WAFERS, Geneva.
_Ingredients._—2 eggs, 3 oz. butter, 3 oz. flour, 3 oz. pounded sugar.
_Mode._—Well whisk the eggs; put them into a basin, and stir to them
the butter, which should be beaten to a cream; add the flour and sifted
sugar gradually, and then mix all well together. Butter a baking-sheet,
and drop on it a teaspoonful of the mixture at a time, leaving a space
between each. Bake in a cool oven; watch the pieces of paste, and,
when half done, roll them up like wafers, and put in a small wedge
of bread or piece of wood, to keep them in shape. Return them to the
oven until crisp. Before serving, remove the bread, put a spoonful of
preserve in the widest end, and fill up with whipped cream. This is a
very pretty and ornamental dish for the supper-table, and is very nice
and easily made. _Time._—Altogether from 20 to 25 minutes. _Average
cost_, exclusive of the preserve and cream, 7_d._ _Sufficient_ for a
nice-sized dish. _Seasonable_ at any time.