the dish; garnish the rim of your dish with different sorts of sweetmeats, jellies, and ratafia cakes; this looks very ornamental in the middle of the table.
To make a Hedge Hog.
Blanch two pounds of almonds, beat them well in a mortar, with a little canary and orange flower water, to keep them from oiling; make them into stiff paste, and beat in the yolks of twelve eggs, leave out five of the whites, put to it a pint of cream, sweetened with sugar; put in half a pound of sweet butter melted, set it on a furnace or slow fire, and keep it constantly stirring till it is stiff enough to be made into the form of an hedge-hog; put it int a dish; add a pint of cream, and the yolks of four eggs beat up; sweeten with sugar to your palate; stir them together over a slow fire till it is quite hot; then pour it round the hedge-hog in a dish, and let it stand till it is cold, and serve it up; or a rich calves-foot jelly made clear and good, poured into the dish, round the hedge-hog: when it is cold, it looks pretty, and makes a neat dish: or it looks handsome in the middle of a table for supper.
To make a floating Island of Apples.
Bake or scald eight or nine large apples; when cold, pare them, and pulp them through a sieve; beat this up with fine sugar; put to it the whites of four or five eggs that have been beaten, with
