its dish pour round it the
syrup of apricots.

PINEAPPLE CREAM.

Drain the syrup from a tin of pineapple, boil it down to half. Cut the
best part of the pineapple into neat little squares, pound the
remainder, which press through a strainer. Make a custard with
half-a-pint of milk and three yolks of eggs. Measure the quantity of
syrup and fruit juice, and dissolve Nelson's Gelatine in the proportion
of half-an-ounce to a pint of it and custard together. Mix the gelatine
with the custard, then put in the pieces of pineapple, and when it is
cold the syrup, the juice, and two tablespoonfuls of whipped cream. Have
ready a little of Nelson's Bottled Cherry or Port Wine Jelly melted in a
fancy mould, which turn round so that it adheres to the sides, and when
the first quantity is set, put in a little more. As the cream is on the
point of setting, put it into the mould and allow it to stand until
firm. When turned out, ornament the cream with the remainder of the
bottled jelly lightly chopped.

PALACE CREAM.

Make a custard of three eggs and a pint-and-a-half of milk sweetened,
when it is ready dissolve in it an ounce of Nelson's Gelatine,
previously soaked in half-a-pint of milk. When made, the quantity of
custard should be fully a pint-and-a-half, otherwise the cream may be
too stiff. When the cream is cool, put a little into a mould, previously
ornamented with glace cherries and little pieces of angelica to
represent leaves. The fruit is all the better if soaked in a little
brandy, as are the cakes, but milk can be used for these last. Put a
portion of two ounces of sponge-cakes and one ounce of ratafias on the
first layer of cream, keeping it well in the centre, and then fill up
the mould with alternate layers of cakes and cream. When turned out, a
little liqueur or any kind of syrup can be poured round the cream.

FRUIT CREAM.

Strain the juice from a bottle of raspberries and currants on to
three-quarters of a pound of loaf sugar, boil up, then simmer for
half-an-hour. Mix the fruit and a large tablespoonful of raspberry jam
with the syrup, and rub it through a hair sieve. Dissolve Nelson's
Gelatine, in the proportion of half-an-ounce to a pint of the fruit, in
a little water, stir well together. When cold put it into a border
mould, and as soon as it is firm turn out and fill the centre with a
cream, which make with half-an-ounce of Nelson's Gelatine and three
gills of milk, sweetened and flavoured with N