Floating Island

Take a soup-dish, of a size proportionate to what is intended to be made; but a deep glass, set on a china dish, will answer the purpose better. Take a quart of the thickest cream, and make it pretty sweet with fine sugar. Pour in a gill of sack, grate in the yellow rind of a lemon, and mill the cream till it is of a thick froth. Then carefully pour the thin from the froth into a dish. Cut a French roll, or as many as are wanted, as thin as possible, and put a layer of it as light as possible on the cream, then a layer of currant jelly, then a very thin layer of roll, then hartshorn jelly, then French roll, and over that whip the froth saved of the cream, well milled up, and lay it on the top as high as possible. The rim of the dish may be ornamented with figures, fruit, or sweetmeats.

Chinese Temple Or Obelisk

Take an ounce of fine sugar, half an ounce of butter, and four ounces of fine flour ; boil the sugar and butter in a little water, and when cold, beat an egg, and put it to the water, supar, and butter : mix it with the flour, and make into a very stiff paste. Then roll it as thin as possible, have a set of tins the form of a temple, and put the paste upon them. Cut it in the form intended upon the separate parts of the tins, keeping them separate till baked ; but take care to have the paste exactly the size of the tins. When all the parts are cut, bake them in a slow oven, and when cold, take them out of the tins, and join the parts with strong isinglass and water with a camel's hair brush. Set them one upon the other, as the forms of the tin moulds will direct. If cut neatly, and the paste is rolled very thin, it will be a beautiful corner for a large table. Take care to make the pillars stronger than the top, that they may not be crushed by their weight.

Desert Island

Form a lump of paste into a rock three inches broad, at the top. Then colour it, and set it in the middle of a deep china dish. Set a cast figure on it with a crown on its head, and a knot of rock candy at its feet. Then make a roll of paste an inch thick, and stick it on the inner edge of the dish, two parts round. Cut eight pieces of eringo roots, about three inches long, and fix them upright to the roll of paste on the edge. Make gravel walks of shot comfits round the dish, and set small figures in them. Roll out some paste, and cut it open like Chinese rails. Bake it, and fix it on either side of the gravel walks with gum, and form an entrance where the Chinese rails are, with two pieces of eringo root for pillars.

Moonshine

Have a piece of tin in the shape of a half-moon, as deep as a half pint bason, and one in the shape of a large star, and two or three lesser ones : boil two calf's feet in a gallon of water till it comes to a quart, then strain it off, and when cold, skim off the fat. Take half the jelly, and sweeten it with sugar to the palate. Beat up the whites of four eggs, stir all together over a slow fire till it boils, and then run it through a flannel bag till clear. Put it in a clean saucepan, and take an ounce of sweet almonds blanched, and beat very fine in a marble mortar, with two spoonsful of rose-water, and two of orange-flower water. Then strain it through a coarse cloth, mix it with the jelly, stir in four spoonsful of thick cream, and stir it all together till it boils. Then have ready the dish intended for it, lay the tin in the shape of a half moon in the middle, and the stars round it. Lay little weights on the tins to keep them in their places; then pour in the above blanc mange into the dish : and when it is quite cold, take out the tins. Fill up the vacancies with clear calf's feet jelly. Or, colour the blane mange with cochineal and chocolate, to make it look like the sky, and the moon and stars will then shine the brighter. Put round it rock-candy sweetmeats for a garnish.