731. +Vole-au-vent (with Strawberries and Whipped Cream).+-- Roll out some carefully made puff paste ¾ inch in thickness and cut it out with a fluted cutter the desired shape, either round or oval; make a slight incision in the paste 1 inch from the edge and bake in a very hot oven; when nearly done brush it over with white of egg, dust with sugar and put it back in the oven to glaze; when done remove the interior, or soft crumbs, and fill the 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 ½ pound neapolitan paste; divide it into small pieces the size of a walnut, roll these lengthwise about ½ 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 2½ inches long.
735. +Viennoises.+-- Stir ½ cup butter with ½ cup powdered sugar to a cream and add the yolks of 5 eggs, 1 teaspoonful vanilla extract, 1½ cups sifted flour, ¼ cup cornstarch and lastly the beaten whites of 2 eggs; spread this over a sheet of buttered paper ½ 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.