The plates from 1 to 4, inclusive, show the manner of making the Gatian for the custard, which is thus described: First, procure a mold for sponge-cake or jelly, about one quart or three pints size, with a fancy fruit or flower top (see plate No. 1). Bake in this a cake or sponge mixture (or plain pound mixture, if you prefer it), and when baked and cold - it is all the better if kept for a day or two - cut off the top (see figures 2 and 3), and ice it with thin, white icing. When thoroughly dry, lightly color the different fruits or flowers with their natural colors. Do not lay on the colors too heavily, or they will spoil the effect

Chantilly Custard.

Chantilly Custard.

Next cut out the center of the cake (see figure 4), and fill the cavity thus made with a boiled custard, adding chopped almonds to the custard according to taste. When the custard is set and cold replace the top (as in figure 3), and pipe the outside of the cake in any way you may choose, following the design here given, or selecting from the design for dessert cake, or from page of diagrams.

The light and dark balls at the bottom of the present design are intended to represent pink and yellow pastilles placed alternately (see figure 6). But a much easier, cheaper, handier, and more effective mode of adding these balls, which is simply to stick on gum-<irops of the alternate colors. If you can procure a good, clear white gumdrop, then use the three colors alternately - red, yellow, white - and the effect is capital.

The beauty of such a piece of work, amply repays any lady who has the time and taste, for the trouble of mastering the accomplishment, and for the small cost of material. The cost of the latter, when compared with the prices which would be charged by a professional caterer for a similar piece of work, is very small.