e vol-au-veut shortly
before serving with fresh strawberries sweetened with sugar and
cover them with whipped cream.

732. +Vole-au-vent (with Currants and Raspberries.)+--Prepare a
vol-au-veut the same as in foregoing recipe; strip some large, ripe,
cherry currants from their stems, put them in a colander with the
same quantity of raspberries, let cold water run over and drain them
well; put the fruit into a dish with plenty of sugar, mix them up
with 2 silver forks and let it stand in a cool place for several
hours; shortly before serving put the fruit into the vol-au-veut,
put over the cover, again dust with sugar and serve.

733. +Vole-au-vent (with Peaches and Cream)+ is made the same as
strawberries. Preserved pineapples, apricots, cherries or plums may
be used in the same manner; also oranges peeled and cut into slices,
freed from their pits and well sugared. Put into the vol-au-veut and
serve either covered with its own cover or whipped cream. Makes an
excellent dish for dessert.

734. +Neapolitan Breads.+-- Mix a finely chopped orange peel (only
the yellow part) with 1/2 pound neapolitan paste; divide it into small
pieces the size of a walnut, roll these lengthwise about 1/2 finger
thick, bread 3 together, brush them over with beaten egg and bake in
a medium hot oven; or the paste may be rolled into long, thin rolls,
breaded together and then cut into lengths 2-1/2 inches long.

735. +Viennoises.+-- Stir 1/2 cup butter with 1/2 cup powdered sugar to a
cream and add the yolks of 5 eggs, 1 teaspoonful vanilla extract, 1-1/2
cups sifted flour, 1/4 cup cornstarch and lastly the beaten whites of
2 eggs; spread this over a sheet of buttered paper 1/2 inch in
thickness, lay the paper in a shallow tin and bake in a slow oven;
when done cut the cake into 2 pieces; cover one piece with pineapple
or peach marmalade and lay the other piece over it; also cover the
top with marmalade and glaze the whole with wine glaze; then cut the
cake at once into small, long pieces and set them in the oven again
for a few minutes.

736. +Almond Tartelettes.+-- Pound 1/4 pound blanched almonds with 1/4
cup water in a mortar to a paste and press it through a sieve; mix
it with 1/4 pound powdered sugar; next add the beaten whites of 4 eggs
and the juice of 1/4 orange; have 1/2 pound puff paste prepared, rolled
out and folded 10 times; line 8 or 10 small tin patty forms with the
paste, fill them 3/4 full with the above almond mixture a