Gâteau de Pomme.
Dissolve 1½ oz. isinglass in ½ pint water, and boil it with ½ lb. sugar, the juice and rind of a lemon and 1 lb. of apples, pared and cored; boil it three quarters of an hour, pour it into a mould; when quite cold, turn it into a glass dish, and pour a good custard round.
A Bird's Nest.
Make some clear jelly, of an amber colour, and fill a small round basin half full. Have some bird's eggs blown, fill them with blancmange; when the latter is quite cold, peel off the shells, and it will represent small eggs. Put some moss round a glass dish, turn the jelly out, into the middle, lay some lemon peel, cut in thin strips to represent straws, on the jelly, and the eggs on the top.
Strawberry Jelly.
Boil 2 oz. isinglass in ¼ pint of water till dissolved, skimming it all the time; then strain and let it cool. Mash a quart of fresh fruit in an earthen vessel, with a wooden spoon; add powdered sugar and a very little water. Pass it through a jelly bag, stir the melted isinglass into it, and fill your mould.—Raspberry and red currant jelly in the same way.
Lemon and Orange Sponge.
Dissolve ½ oz. isinglass in a pint of water, strain it, and the next day put to it the juice of 2 lemons, and the grated peel of 1; then rub some raspberry jam through a hair sieve into the mixture, and whisk it well, till it is like sponge; then put it into an earthen mould in a cool place. Any preserve may be used, or lemon only, or orange; or it may be flavoured with raspberry vinegar.—Or: dissolve ¾ oz. isinglass in a little water, add ¾ pint of cream, the same of new milk, and ½ pint of raspberry jelly, and the juice of a lemon: whisk well, one way, till it is thick, and looks like sponge; then pour it into the mould.—Or: pour a pint of boiling water on 2 oz. isinglass, when dissolved add the strained juice of 4 Seville and 4 sweet oranges or
