FRANGIPANE Beat four eggs together slightly and mix well with four table-
spoonfuls of flour ; thin with one quart of fresh milk, well sweetened ; add one-half a
cupful of orange-flower water and six finely powdered macaroons. Pour this mixture
into a saucepan and stir it over the fire until it thickens, then pour it over any kind of
preserved fruit, and bake in a slow oven one-half hour. Serve cold.

JESSIN A SULTANA Sift one-half pound of flour in a bowl. Into the center
of this put six ounces of butter and the yolks of two eggs, grated peel of one-half a
lemon and two tablespoonfuls of water. Mix to a firm paste. Blend four ounces of
almond paste with the whites of two eggs, mix the two pastes together on a floured
board and work until perfectly smooth, then place on ice for an hour. Fill the shells
of two meringues with pink whipped cream. Roll out the paste one-half an inch
thick, cut into a round piece, lay on buttered paper and bake in a moderate oven.
When cold, put one quart of fine strawberries in the center and cover with
thick cream. Make a border of the meringue kisses with large strawberries
between.