A Course of Lectures on the Principles of Domestic Economy and Cookery

have in my hand (holding about a quart), about half a pound of French candied fruit, which you can get at the confectionaries here; I have to-day candied cherries, a little candied pear, a green lime candied, a small orange, and an apricot. I shall also use a very little citron, about an ounce of citron. That I want simply for the effect of the green part of the citron. Put the citron in the form of small leaves. The large fruits cut in slices, which you may leave round or cut in the form of stars or to imitate a flower bud. After you have cut the fruit, butter a perfectly plain tin pudding mould thickly with cold butter,--quite thickly. Have the butter cold; lay the fruit against the mould in the form of a wreath, or a star, or any fanciful form you like, some on the bottom of the mould and some on the sides. The cold butter will hold the fruit in place. After part of the fruit is laid against the sides and bottom of the mould, then cut the sponge cake in large slices about half an inch thick, one slice the size and shape of the bottom of the mould, and either one long slice that will go round the sides of the mould inside; or two or three pieces, according to the size of your cake. Generally, in cities where there are confectionaries, you can buy sponge cake baked in large thin sheets. You know the form in which it is used for the bakers' _charlotte russe_. This is baked in large sheets; cut it in small sheets and fit it into the moulds. Because it is very thin you can work with it very much better than you can with that which is thicker. This will be very apt to break, because it is very stiff. If you are to shape the cake to your mould the cake should be perfectly soft and flexible. After the first layer of cake is put against the mould, then use the rest of the