Directions for Cookery, in its Various Branches

lighter; place a circle or wreath of them round the heap of frothed cream, interspersing them with spots of stiff red currant jelly. Stick on the top of the pyramid a sprig of real flowers. FLOATING ISLAND. Take a quart of rich cream, and divide it in half. Sweeten one pint of it with loaf-sugar, and stir into it sufficient currant jelly to colour it of a fine pink. Put it into a glass bowl, and place in the centre a pile of sliced almond-sponge cake, or of lady cake; every slice spread thickly with raspberry jam or marmalade, and laid evenly one on another. Have ready the other pint of cream, flavoured with a few drops of oil of lemon, and beaten with rods to a stiff froth. Heap it all over the pile of cake, so as entirely to cover it. A RASPBERRY CHARLOTTE. Take a dozen of the square or oblong sponge-cakes that are commonly called Naples biscuits. They should be quite fresh. Spread over each a thick layer of raspberry jam, and place them in the bottom and round the sides of a glass bowl. Take the whites of six eggs, and mix with them six table-spoonfuls of raspberry or currant jelly. Beat the egg and jelly with rods till very light, and then fill up the bowl with it. For this purpose, cream (if you can conveniently procure it) is still better than white of egg. You may make a charlotte with any sort of jam, marmalade, or fruit jelly. It can be prepared at a short notice, and is very generally liked. A PLUM CHARLOTTE. Stone a quart of ripe plums, and stew them with a pound of brown sugar. Cut slices of bread and butter and lay them in the bottom and round the sides of a large bowl or deep dish. Pour in the plums boiling hot, cover the bowl, and set it away to cool gradually. When, quite cold, send it to table, and eat it with cream. CLOTTED CREAM. Mix together a jill of rich milk, a large wine glass