using a greater proportion of eggs, but it is not so good.

* * * * *

GATEAU DE TOURS.

Take a pound-cake, cut it in slices about half an inch in thickness,
spread each slice with jam or preserve, then replace them to the
original form; cover the cake with whites of eggs and sugar, whisked
to a froth, and set it in a cool oven to dry.

* * * * *

JAUMANGE.

Simmer half a pound of white sugar in three-quarters of a pint of
water, with the thinly cut peel of two lemons; when the sugar is
melted, add an ounce of dissolved isinglass, and the juice of three
lemons, a glass of brandy and three of sherry, beat up with this the
yolks of five or six eggs. Place the basin in which it is mixed into a
pan of boiling water to thicken it, then pour it into a mould and set
it to cool; if it does not thicken by being put in a pan of boiling
water, set the pan on the fire and stir it for a few minutes.

* * * * *

GATEAU DE POMME.

Take ten or twelve fine baking apples, peel and take out the cores,
and let them simmer in milk and water; when soft drain them, and beat
them up with a wooden fork, with half an ounce of dissolved isinglass,
white sifted sugar, sufficient to sweeten, and grated lemon peel. Put
the mixture, when perfectly smooth, into a mould, set it in ice or
a very cool place, when it is turned out it should be covered with a
fine custard.

* * * * *

APPLE CHARLOTTE.

Prepare the apples as in the last receipt; but instead of using a
jelly mould, put the apples into an oval cake tin about the size of a
small side dish, four or five inches high; when cold, turn it out
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 _entremet_, 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 ma