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are called _Swiss Vacherin_. Filled with plain whipped cream, and the
top covered with strawberries, they are called "Chantilly cups," but
they may be used in many decorative ways, to hold preserves or candied
fruits, etc., etc.

_Little China Dishes._--This quaint recipe is from the immortal Mrs.
Glasse, and on trial was found so unique and agreeable a variety to our
modern fancies that with some little changes to suit our present ideas I
give the last-century dainty. If you have any pretty-shaped little tin
dishes, without fluting, to mould and bake them in, they are very little
trouble to make. Take the yolks of two eggs, two small tablespoonfuls of
sherry, and one of rose-water, beat together only enough to mix, then
use as much fine flour as will make a firm paste that can be rolled out
exceedingly thin. Cover some nicely shaped little tins slightly
buttered, press to the form, be careful the paste fits without creases,
and bake in a cool oven. When the paste is crisp, with very little
change of color, they are done. Do not touch them till they are cold, as
they may be brittle. Stir the white of an egg with a tablespoonful of
rose-water and confectioners' sugar enough to make a smooth icing;
squeeze in the juice of half a lemon, and when the little dishes are
cold, ice the under side only just thick enough to mask the pastry; when
they are dry and hard, turn them over and ice the inside; do this with
great smoothness, to look as much like porcelain as possible. If you
choose, when the icing is quite hard, you can wet the edge of the dishes
with white of egg and dip them in chopped pistachio-nuts and sugar, like
the Chantilly baskets, or in nonpareils (the smallest size). They may be
used to serve anything sweet, from jelly to candies.

_Almond Trifles._--With the almond paste used for Chantilly cups many
trifles may be made with very little trouble; for instance, mix a
tablespoonful of flour with the paste; roll it out; cut into circles;
pinch up two sides; place a little handle over the centre, and in each
open end, which must be bent slightly upward, place a candied cherry.
Or cut a number of thin strips of paste, stick them together in the
middle with white of egg, pass a strip of almond paste round so that the
strips look like fagots of sticks, let them just color in the oven, sift
sugar over them, and put them away. The paste may be rolled as thick as
a pipe-stem and tied in knots, the surface just moiste