the tin in the shape of a half-moon in the middle, and the stars round it; lay little weights on the tin to keep them in the places you would have them lie, then pour in the above blanc-manger into the dish, and when it is quite cold take out the tin things, and mix the other half of the jelly with half a pint of good white-wine and the juice of two or three lemons, with loaf sugar enough to make it sweet, and the whites of eight eggs beat fine; stir it all together over a slow fire till it boils, then run it through a flannel bag till it is quite clear, in a china bason, and very carefully fill up the places where you took the tin out; let it stand till cold, and send it to table.
Note, You may for change fill the dish with a fine thick almond custard; and when it is cold, fill up the half-moon and stars with clear jelly.
The floating island, a pretty dish for the middle of a table at a second course, or for supper.
YOU may take a soop-dish, according to the size and quantity you would make, but a pretty deep glass is best, and set it on a china dish; first take a quart of the thickest cream you can get, make it pretty sweet with fine sugar, pour in a gill of sack, grate the yellow rind of a lemon in, and mill the cream till it is all of a thick froth, then as carefully as you can pour the thin from the froth, into a dish; take a French roll, or as many as you want, cut it as thin as you can, lay a layer of that as light as possible on the cream, then a layer of currant jelly, then a very thin layer of roll, and then hartshorn jelly, then French roll, and over that whip your froth which you save on the cream very well milled up, and lay at top as high as you can heap it; and as for the rim of the dish, set it round with fruit or sweetmeats, according to your fancy. This looks very pretty in the middle of the table with candles round it, and you may make it of as many different colours as you fancy, and according to what jellies and giams or sweetmests you have; or at the bottom of your dish you may put the thickest cream you can get: but that is as you fancy.
