Page:The dainty sweet book, from the International cooking library (1903).djvu/54

WORLD FAMOUS CHEFS

MERINGUES PANACHEES

Four whites of eggs, well beaten, half a pound powdered sugar, put in pastry bag and form on piece of paper which rests on a sugar covered pan; glaze with powdered sugar, and bake in moderate oven. Garnish or fill with vanilla, coffee or chocolate ice cream, assorted and serve on napkin.

MOUSSE AUX FRAISES ROMANOFF

Two baskets of nice strawberries, select the best ones and put aside in bowl with powdered sugar. Take one glass of kummel, one glass of kirsch, and little grated orange peel and let stand on ice for one hour. Pass rest of berries through strainer and add to this half a pound of fine sugar and few drops of lemon juice, one pint of whipped cream, very firm; add then the strained puree of strawberries. Place the whole berries prepared, in a champagne glass with some of the juice, and fill rest of glass with the crushed berries preparation, and let stand in ice box for one hour. Serve with few candied violets on top.

PUNCH GRANITE A L' ANANAS

Take a ripe pineapple, peel, crush well and strain. Make a syrup of one pound of sugar, one pint of water, mix pineapple with it and freeze. Before serving, pour glass of kirschwasser cordial over and serve in sherbet glasses.

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