bottom of each. Then push back or scoop out carefully a portion of the inside of each meringue, taking care not to break them. Have ready some nice whipped cream, made in the following proportion:—Take a quarter of a pound of broken-up loaf-sugar, and on some of the lumps rub off the yellow rind of two large lemons. Powder the sugar, and then mix with it the juice of the lemons, and grate in some nutmeg. Mix the sugar with a half-pint of sweet white wine. Put into a pan a pint of rich cream, and whip it with rods or a wooden whisk, or mill it with a chocolate mill, till it is a stiff froth. Then mix in, gradually, the other ingredients; continuing to whip it hard a while after they are all in. As you proceed, lay the froth on an inverted sieve, with a dish underneath to catch the droppings; which droppings must afterwards be whipped, and added to the rest. Fill the inside of each meringue with a portion of the whipped cream. Then put two together, so as to form one long oval cake, joining them nicely, so as to unite the flat parts that were next the paper, leaving the inside filled with the whipped cream. Set them again in the oven for a few minutes. They must be done with great care and nicety, so as not to break. Each meringue should be about the usual length of a middle finger. In dropping them on the paper, take care to shape the oval ends handsomely and smoothly. They should look like very long kisses.
CREAM TARTS.—Put into a tea-cup a large table-spoonful of arrow-root flour. Pour on it a very little cold milk, and mix it very smooth with a spoon; seeing that it is entirely free from lumps. Boil, in a sauce-pan, a quart of cream or rich unskimmed milk, with the yellow rind of a large lemon or orange, pared thin, or cut into slips; or use for flavouring a handful of bitter almonds or peach kernels, blanched and broken up; or, what is still
