[Pour la Patrie.]
BUTTERFLIES
You will get at the confectioner's small round cakes that are smooth on the top; they are plain, and are about two and one-half inches across. Take one and cut it in halves, separating the top from the bottom. Cut the top pieces right across; you have now two half moons. Put some honey along the one straight edge of each half moon and stick it by that on the lower piece of cake, a little to one side. Do the same with the second half moon, so that they both stick up, not unlike wings. Fill the space between with a thick mixture of chopped almonds rolled in honey, and place two strips of angelica poking forward to suggest antennae. A good nougat will answer instead of the honey.
[Pour la Patrie.]
CHERRY AND STRAWBERRY COMPOTE
Take half a pint of rich cream and mix with it a small glassful of Madeira wine or of good brandy. Pick over some fine cherries and strawberries, stoning the cherries, and taking out the little center piece of each strawberry that is attached to the stalk. Lay your fruit in a shallow dish and cover it with the liquor and serve with the long sponge biscuits known as "langues de chat" (Savoy fingers).