has remained a short time in the ice fill the mould with it, and then place the mould in ice, or in a cool place, till ready to serve.
ANOTHER EXCELLENT RECEIPT FOR A FRUIT CHARLOTTE.
Line a jelly mould with fine picked strawberries, which must first be just dipped into some liquid jelly, to make them adhere closely, then fill the mould with some strawberry cream, prepared as follows: take a pottle of scarlet strawberries, mix them with half a pound of white sugar, rub this through a sieve, and add to it a pint of whipped cream, and one ounce and a half of dissolved isinglass; pour it into the mould, which must be immersed in ice until ready to serve, and then carefully turned out on the dish, and garnished according to fancy.
ICED PUDDING.
Parboil three quarters of a pound of Jordan almonds, and one quarter of bitter almonds, remove the skins and beat them up to a paste, with three quarters of a pound of white pounded
