The confectioner's and pastry-cook's guide, or, Confectionery made easy ...

Jelly of any other fruit, may be made similar to these, by infusing the fruit in clarified syrup, and adding sufficient isinglass dissolved in water, when it is nearly cold, to make it a jelly. Wine and licquer jellies the same; as a general rule, take one ounce of isinglass, twelve ounces of sugar made into a syrup and clarified, and a pound of fruit or two glasses of licquer or wine. BLANCMANGER, OR ALMOND JELLY. In rather less than a quarter of a pint of water, dissolve an ounce of isinglass over a slow fire, stirring it now and then. Pound eight bitter and eighteen sweet almonds fine in a mortar, and add them to the isinglass, with three quarters of a pint of milk, and the same quantity of cream, a tea-spoonful of orangeflower water, and enough clarified sugar to sweeten it. When it has just come to a boil, strain it through a fine lawn or tamis sieve. Let it stand till almost cold, when there will be a skin on the top, which you must take off: pour the blancmanger into a basin, taking care to leave the sediment behind. Put in half a glass of pale brandy, mix it a little, and pour it into your mould. Por the sake of variety, when you have an ornament at the top of your mould, fill the ornament wuth Calves' Foot Jelly, let it get cold, and pour in your blancmanger. In turning it out, you must dip the mould into warm water. TRIFLE. Make a pint of boiled custard, (see Boiled Custard), and whip some cream as hereafter directed. Take three ounces of savoy biscuits, three ounces of ratifias, and cut the wafer paper from the bottom of three ounces of macaroons, put them into a trifle-dish; with three quarters of a pint of sherry or other white wine , and one - third of a pint of brandy, and let them soak. Lover it with four ounces of raspberry jam, and put the custard on the top of the jam; and the whipped cream on the custard as high as you can. Ornament the top with candied orange or lemon peel cut very thin, or green citron cut into festoons, according to fancy, and with nonpariels or coloured dust, this is the old method and looks well when done tastefully, but sugai work has entirely superseded it, and they are now ornamented by placing a vessel, fountain, or swan m the whip, or with a temple or pagoda, &c. over it, by fixing them to the edge of the dish on a few latafias. WHIP FOR A TRIFLE. One pint of cream, one quart of water. If the cream is thin, use half the quantity of water, a quarter of a pound of powdered loaf sugar, and the juice of four lemons. AVhisk it to a strong froth; take the fioth off, as it rises, with a skimmer, and lay it on a sieve to drain: continue doing so as long as you can obtain any; it should be made and kept in a cool place for tour or five hours before it is wanted. WHIP FOR A TRIFLE. (No. 2.) Put into a pan, the white of one egg, a pint of cream, one ounce of loaf sugar, on which has been pieiiously rubbed the yellow rind of a lemon : sweeten with powdered loaf sugar. And proceed as before directed. A glass of white wine, and the same of brandy, with the juice of an orange, may also be added. If this whip rises too solid, add a little milk or water, which will make it lighter. SPANISH FLUMMERY. Make a custard as follows: pound twenty-four sweet Gt