besses a laying of apricot marmalade; over this another abbess with a laying of currant jelly; then another abbess over the last with gooseberry jelly; continue after the same manner to place the rest of your abbesses, putting between them your several layings of preserved raspberries, apple jelly, &c. place on the top your figured and glazed abbess, so that the rest may not be seen: the cake must be glazed with a white, green, and cochineal colour glaze, that it may appear no more than one abbess. Make the glaze thus: beat together in an earthen vessel with a wooden spoon about a pound of powder sugar, the white of two eggs, and the juice of half a lemon; if this mixture proves to be thin, put some more sugar in it; then divide this composition into three parts; in the first put nothing, but leave it white as it is; in the second, put a little cochineal, to make it red; and the third green, with some juice of spinach; glaze the cake from top to bottom, first with a streak of the white composition, then with a streak of the red, and afterwards with a streak of the green; following the same order till your cake is entirely glazed; dry the icing, by putting the cake for a little while in a warm oven, or before the fire, turning it round pretty often; then lay it on a dish and serve it up; it may be made as small or as large as you please.
To make a Cake in the Form of a Snail.
Get some puff paste and cream made after the same manner as has been before directed; it may be made either white or green; spread your paste
