lt an ounce of
gelatine in two tablespoonfuls of water, strain it to the custard, and
mix well; whip half a pint of cream to a stiff froth, and stir it
gently to the custard and gelatine; flavor with vanilla. After the
vanilla is added, make a couple of spoonfuls of the custard pink with
cochineal or strawberry juice; let this cool in a thin sheet; stamp from
it small clover leaves or lozenges, not over an inch long and three
quarters broad; decorate the bottom of a mould with them, using a little
gelatine and water to fasten them; set the mould in chopped ice, and
about half-way up put four or five of the pink pieces; take great care
there is no inequality as to height or distance (slovenly decoration is
worse than none). When the lozenges are quite secure in their places,
pour in the cream. It is needless to repeat this form of decoration of
creams, they can be varied so infinitely by individual taste, but as a
rule they should be decorated only with small forms cut out of
bright-colored jelly, or of cream colored pink, orange, pistache green,
or brown. Candied fruits are not effective, although sometimes used,
unless the cream itself has fruit in it.

_Pistache Cream._--Half an ounce of gelatine, two ounces of powdered
sugar; melt the gelatine in a gill of water, then add the sugar, a glass
of sherry, and a glass of kirsch. Whip half a pint of thick cream solid,
and when the gelatine is cold and beginning to thicken stir the cream to
it very lightly, and at the same time two ounces of pistachio-nuts,
blanched and chopped fine, with enough vegetable green coloring to make
the cream a shade or two lighter in color than the nuts. This cream must
be stirred lightly on ice after the nuts are added, till thick enough
for them not to sink.

_Almond Cream._--Half an ounce of gelatine melted in a gill of water
with two ounces of sugar and a glass of sherry; grate four ounces of
almond paste into it, and stir in a double boiler or bowl set in boiling
water until dissolved, or at least until there are no lumps. Let this
get cool. Whip a pint and a gill of cream solid, and stir to the
mixture. Decorate a mould with any red jelly, pour the mixture in, and
set on ice. In consequence of the variation in the strength of gelatine,
in making any of these creams try a little on ice in a saucer before
pouring into a mould, then add more cream or gelatine as required.

_Cold Puddings and Frozen Puddings._--Some of these "puddings" migh