and cover the apple-shape with savoy cakes
placed closely together perpendicularly; all round
the top of the charlotte should be covered with
whites of eggs and sugar, beaten to a stiff froth,
and placed in small balls; a salamander should
be used to crisp them and to give a slight
peach-like colour; a tasteful cook will, after
crisping the first layer of these balls, add others
over them to form a sort of cone high in the
centre, that will have a pretty effect if well done. This is an easy and elegant entremêt,
and by no means an expensive one.
A SOUFLE.
Take half a pint of cream and the same quantity of new milk, and warm them together in a clean saucepan, meanwhile make a smooth batter with four ounces of rice-flour or potatoe-flour, and stir into the milk, let it simmer, stirring all the time till it thickens; then add two to three ounces of fresh butter, and white sifted sugar enough to sweeten, and a little grated lemon peel; then take it off the fire and stir quickly to it the well-beaten yolks of six to eight eggs, butter the pan and pour the
