Prepare the pastry shells as directed; take off the centre piece, which is the cover; scoop out the soft inside, leaving half an inch of crust, and fill with Fran-gipani cream, made as follows :

One gill of cream, one tablespoonful of flour, one tablespoonful of orange flour water, two of brandy or one of sherry and one of brandy, mix and put in a small saucepan, boil till the mixture leaves the sides of the pan; if it becomes thicker than very thick cream, add more cream or milk; beat in the yolks of four eggs, six macaroons crumbled, four tablespoonfuls of sugar, the peel of a lemon grated and a tablespoonful of any can-died fruit, or ginger or citron, cut very fine; set the saucepan in boiling water after the eggs are added, and stir till very thick; when cool it is ready for use. It will keep a long time if put into jars and covered with buttered paper.