Parisian Loaves

Prepare some small slender finger-biscuits; spread them with apricot or greengage jam, and stick two of them together; then hold one at a time on a fork; mask them over slightly with some meringue-paste, and with a paper-cornet filled with some of the same, draw parallel lines across the cakes in a slanting direction; when they are all completed, shake some sugar over them, and put them in the oven to be baked, or rather dried of a very light-fawn colour. When done, insert some very narrow strips of currant jelly, greengage jam, and apple jelly, between the bars of the decoration.