ad over a
thick layer of pineapple marmalade and bake in a medium hot oven;
when done draw it to front of oven and spread over a thick meringue;
cut the pie into pieces, move them a little apart, lay on each one a
few strips of blanched almonds, dust over some sugar and set for 15
minutes into a cool oven to dry.

724. +Condes.+-- Chop fine 6 ounces blanched almonds and mix them
with 3 tablespoonfuls powdered sugar and the beaten whites of 1 or 2
eggs; roll out some rich puff paste very thin, spread over the
almond mixture and dust over some powdered sugar; cut them into
finger lengths 2 inches wide and bake in a slow oven.

725. +Small Royal Cakes.+-- Prepare a puff paste and roll it out thin
about 1/4 of an inch in thickness; mix 6 ounces powdered sugar with
the beaten whites of 2 eggs; spread this over the rolled out paste,
cut it into strips of 1-1/2 inches wide and 3-1/2 inches long, lay them
in shallow tin pans and bake in a slow oven to a delicate brown.

726. +Pate a choux.+-- Place a saucepan over the fire with 1 pint
water or milk, 1/2 pound butter, 1-1/2 tablespoonfuls sugar, the grated
rind of 1 lemon and a pinch of salt; as soon as it boils add slowly
1/2 pound sifted flour, stirring constantly; stir until it forms into
a smooth paste and loosens itself from bottom of saucepan; transfer
the paste to a dish and when cooled off a little mix it by degrees
with 6 or 8 eggs. This paste should be soft, but must not run apart
when dropped on a tin.

727. +Chocolate Eclairs.+-- Prepare a pate a choux, put it into a
pastry bag or paper funnel and squirt it upon buttered tins in long
narrow cakes 4 inches long and 1 inch wide; brush over with beaten
egg and bake in a medium hot oven; when done brush them over with
boiled chocolate glaze and set for a few minutes in oven again; then
set them aside in a cool place; shortly before serving cut each one
open on the side and fill with vanilla cream. For cream cakes drop
this mixture (by tablespoonfuls) onto buttered tins, not too close
together and in the form of round cake; when cold slit them open on
one side and fill with vanilla cream.

728. +Canapes.+-- Prepare a puff paste and roll it out 1/2 inch in
thickness; cut it out into square pieces of 2 inches wide, cut these
again into strips of 1/2 inch wide, lay them with the cut side in a
shallow tin pan, not too close together, and bake in a hot oven;
when done draw them to front of oven, dust with sugar and let t