. A domestic cyclopædia of practical information ... ith the last of these, put it back intoa very gentle oven until the custards are set. A la Cream Vol-au-Vent.—After havingraised the cover and emptied the vol-au-vent,lay it on a sheet of paper and let it becomecold. Fill it just before it is sent to tablewith fruit, either boiled down to a rich marma-lade or stewed as for the receipt, and heapwell flavored, but not too highly sweetened,whipped cream over it. The edge of the crustmay be glazed by sifting sugar over it, when itis drawn from tlie oven, and holding a salaman-der or red-ho
. A domestic cyclopædia of practical information ... ith the last of these, put it back intoa very gentle oven until the custards are set. A la Cream Vol-au-Vent.—After havingraised the cover and emptied the vol-au-vent,lay it on a sheet of paper and let it becomecold. Fill it just before it is sent to tablewith fruit, either boiled down to a rich marma-lade or stewed as for the receipt, and heapwell flavored, but not too highly sweetened,whipped cream over it. The edge of the crustmay be glazed by sifting sugar over it, when itis drawn from tlie oven, and holding a salaman-der or red-hot shovel above it; or it may be leftunglazed and ornamented with bright-coloredfruit jelly. Fruit Vol-au-Vent.—After the crust hasbeen made and baked as above, fill it at themoment of serving with peaches, apricots,mogul, or any other richly-flavored plums whichhave been stewed tender in syrup ; lift themfrom this, and keep them hot while it is boiledrapidly almost to jelly ; then arrange the fruitin the vol-ati-vent and pour the syrup over Moulds for large VoIs-au-Vent. Skin and divide the apricots and quarter thepeaches, unless they should be very small.[See treatment under Entrees.) w. WAFERS.—Take a pound of flour, twotablespoonfuls of butter, and a little salt, andmix them with milk into a stiff dough ; workwell, roll out thin, and cut into round cakes,and then roll these as thin as they can behandled; lay them very carefully into a flouredbaking-pan, and bake in a quick oven. Rice Wafers.—Melt a quarter of a poundof butter and mix it with a pound of rice-flour,a teaspoonful of salt, and a wineglassful ofwine ; beat four eggs and stir in, together withjust enough cold milk to make the dough rollout easily; it must be rolled out as thin as pos-sible, cut with a wineglass into cakes, andbaked in a moderate oven on buttered flat tins. WAFFLES.—The circular waffle-iron, thatbakes four wafiles at once, that turns with themere touch of a fork and that is used on
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