Sweet Rissoles

Cut circles of puff or flaky paste three inches in diameter from a sheet rolled not more than one-fourth inch thick. Wet the edges of each circle for one-half inch all around, lay one teaspoon of any thick stewed fruit or marmalade on one side of the circle and fold the other half over upon this until the edges meet. Pinch the edges together, brush over with beaten egg and fry in deep fat at 360°-370° F. Dust with sugar and serve.

Pastry Rollovers

Cut circles of thick rolled paste from four to five inches in diameter. Prick thoroughly, spread with jelly and sprinkle with finely chopped nuts. Roll closely over and over. Place on an inverted pan, having the lapped side of the rollover underneath to keep the roll in place. Bake in a quick oven (400°-450° F.) and brush with milk just before removing from the oven.

Meringues

A meringue is a very light, delicate preparation made by beating white of egg until stiff and fine grained. It is sweetened, and may or may not be flavored otherwise.

Egg Whites for Meringues - Good storage eggs give satisfactory results, but if eggs are too stale the whites are somewhat liquid and will not beat up well. Such eggs, therefore, are undesirable for meringues, although they may be usable for other purposes.

Varieties of Sugar for Meringues - The sugar for meringues may be powdered, fine granulated or brown. It should be sifted to free it from lumps and to keep it from being compact.

Proportion of Sugar to Egg White - For pie and pudding meringues, use from one to three tablespoons of sugar to each egg-white. For kisses and meringue shells, use from four to five tablespoons of sugar to each egg-white.

Methods Of Making Meringues

No. 1 - Beat the egg-whites until stiff, then add the sugar gradually, continuing the beating until the mixture is fine grained and will hold its shape.

No. 2 - Add the sugar to the unbeaten egg-whites and beat both together.

With Either Method, if more than three tablespoons of sugar is to be used for each egg-white, beat two-thirds of it in as directed, and fold the last third carefully into the mixture More beating may make the egg-white fall.

Pie Or Pudding Meringue

No. 1.

2 egg-whites

2 tablespoons sugar

Few grains of salt

1/4 teaspoon vanilla or 1/8 teaspoon lemon extract

Directions for making are given on pages 612 and 613.

No. 2.

2 egg-whites

4 tablespoons sugar

Few grains of salt

1/3 teaspoon vanilla or 1/8 teaspoon lemon extract

Directions for making are given on pages 612 and 613.

No. 3.

2 egg-whites

6 tablespoons sugar

Few grains of salt

1/2 teaspoon vanilla or 1/4 teaspoon lemon extract

Directions for making are given on pages 612 and 613.

French Recipes

The Institute secured these excellent recipes directly from French kitchens. They have been selected for those who are interested in real French dishes. The secret of French cooking (except for sweets) is the use of a whiff of garlic. Even when it does not appear in the recipe, bowl, baking dish or food is usually rubbed with it.