ner a fold down. The paste should always be thickest round the rim or edge.
All tarts are best the day they are baked; but they should never be sent to table warm.
A VERY FINE CHARLOTTE RUSSE.—Boil a vanilla bean and a few blades of mace in half a pint of rich milk till it is highly flavoured. Then take out the bean; wipe it; and put it away for another time, and remove the mace also. Mix the flavoured milk with a large half-pint of cream. Beat four or five eggs till very light and thick; strain them, and add them gradually to the cream, (when it is entirely cold,) to make a rich custard. Set this custard over the fire, (stirring it all the time,) and before it comes to a hard boil, take it off, and set it on ice. Have ready, in another sauce-pan, an ounce of the best Russia isinglass boiled to a thick jelly in a half pint of water. When the custard and isinglass are both cold, (but not hard,) mix them well together, and add four table-spoonfuls of powdered loaf-sugar. Then take half a pound of loaf-sugar in lumps, and rub on them the yellow rind of two lemons. Mix together the strained juice of the lemons, and two glasses of sherry or madeira, and a glass of brandy; pour it upon the sugar; and when the sugar is entirely dissolved, mix it with a quart of rich cream, and whip it with rods or a whisk to a stiff froth. Take off the froth as it stiffens, and add it gradually to the custard, stirring it very hard, at the time; and also after the whole is mixed. Then set it on ice.
Cover the bottom of a handsome china dish or a glass bowl, with sliced almond sponge-cake cut to fit. Then place round the sides slices of the cake all of the same shape and size, making them wrap a little over each other. Pour in the mixture. Cover the top with a layer of cake cut very thin. Have ready an icing made in the
