FOR ITALIAN PASTRY AND TIPSY CAKE.

Ingredients : One pint milk, six ounces loaf sugar, five eggs,
a small piece of cinnamon. Boil the milk, sugar, and cinna-
mon together, whisk the eggs well up, pour the boiling milk over
them, well whisking all the time, stir them well together over a
slow fire until boiling; takeoff and stand the stewpan in cold
water and stir until cold.

ITALIAN PASTRY.

Take some short paste, roll out very thin, spread some custard
over it, cover it with a layer of short paste, then mask the top
over with meringue, made as follows: Four whites of eggs
beaten to a stiff froth, stir in five ounces powdered white sugar,
bake it in a cooljoven ; when baked, cut it up in fancy shapes, and
ornament the tops with preserved fruits.

MERINGUES.

Ingredients : Eight whiles of eggs, one pound powdered white
sugar. Break the whites of eggs very carefully into a clean
pan ; then with a wire whisk beat them to a stiff snowy froth, so
that the whisk will stand upright in them; then gently stir
in the sugar, and with a dessertspoon lay out in little heaps like
half eggs on stiff white paper, sprinkle a little powdered sugar
over them, and bak^ ia a very cool oven ; when baked a nice
light brown, take out and lift up the meringue, and with a tea-
spoon scoop out the soft part in the centre and place back in the
oven to dry for a few minutes. Keep in a dry place until wanted.
Before sending to table fill in the hollows with whipped cream,
and place two together so as to form an egg in shape.

SANDWICH PASTRY.

Cut out of a sheet of puff-paste strips about three inches long,
an inch wide, and about half an inch thick ; lay them on their
edge and bake in a hot oven ; when nearly cooked, sprinkle
some fine sugar over them ; when cooked spread some jam on one
piece and cover it with another, the same as a sandwich.

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