ater, and stir the custard over the fire until it thickens, but it must
not boil; remove from the fire; stir in a tablespoonful of brandy and a
little vanilla. Line a plain mould with half a pint of wine jelly; this
is done by pouring a little in at a time when it is half fluid, rolling
the mould about on ice, and as soon as one coat adheres, pour in more,
until the mould is evenly coated; decorate it with half an ounce of
candied cherries and half an ounce of angelica--the cherries split and
the angelica cut. Melt an ounce of gelatine and two ounces of sugar in a
gill of water; stir it into the custard with a gill of thick cream; stir
till cool; then add an ounce more cherries, half an ounce of angelica,
and half an ounce of citron, all chopped small. Pour this gently into
the mould you have decorated, set on ice, turn out and serve.

_Cold Cabinet Pudding._--Ornament the bottom of a pint mould with
candied cherries and angelica; split half a dozen lady-fingers; line the
sides of the mould very evenly with them, arranging them alternately
back and front against the mould; put in two ounces of ratafias (these
are tiny macaroons about the size of a five-cent piece, of high flavor,
and to be obtained at the pastry-cooks' who make foreign specialties;
some grocers also import them); put four yolks of eggs into a bowl; stir
them; then add half a pint of milk; pour this custard into a double
boiler, and stir until it thickens, taking care that it does not curdle.
Melt half an ounce of gelatine in a very little water; strain it to the
custard. When the latter cools, add half a gill of thick, fresh cream,
two ounces of sugar, and a teaspoonful of vanilla; mix all well, and
pour carefully into the mould without disturbing the lining of cake. Put
the mould on ice, and, when set, turn out and serve.

XXVI.

CREAMS AND FROZEN PUDDINGS.

Nut creams, with the exception of almond, are not very well known, but
are so delicious that they ought to be. One reason perhaps is that it is
not generally known that kernels of nuts, such as hazel-nuts, walnuts,
hickory-nuts, etc., can be bought by the pound at confectioners' supply
stores. This, of course, saves the tedious work of cracking and
shelling. To use with creams or for frozen puddings the nuts must be
pounded very well, with very little white of egg--just enough to moisten
and render the process easy.

_Cocoanut Cream._--Grate a fresh, sweet cocoanut (having first peeled,