the shape of an oval, octagon, square, diamond,
or any other form, (and to be got of most tinmen,) observing to let the
first piece be as large as the bottom of the dish you intend sending it
to table on: the second piece a size smaller, and so on in proportion,
till the last is about the size of a shilling; lay them with paper on a
baking-plate, yelk of egg the top, and bake them of a light brown
colour: take them from the paper, and when cold put the largest size in
the dish, then a layer of apricot jam; then the next size, a layer of
raspberry jam, and so on, varying the jam between each layer of paste to
the top, on which place a bunch of dried fruit, and spin a caramel (No.
85) of sugar over it.

_Brunswick Tourte._--(No. 45.)

Make a crust as for vol au vent (No. 25); pare and core with a scoop
eight or ten golden pippins; put them into a stew-pan, with a gill of
sweet wine, and four ounces of sifted loaf sugar, a bit of lemon-peel, a
small stick of cinnamon, and a blade of mace; stew them over a slow fire
till the apples are tender; set them by: when cold, place them in the
paste, and pour round them some good custard (No. 53).

_Blancmange._--(No. 46.)

Boil for a few minutes a pint and a half of new milk, with an ounce of
picked isinglass (if in summer, one ounce and a quarter), the rind of
half a lemon, peeled very thin, a little cinnamon, and a blade of mace,
and two and a half ounces of lump sugar: blanch and pound eight or ten
bitter, and half an ounce of sweet almonds very fine, with a spoonful of
rose water, and mix them with the milk; strain it through a lawn sieve
or napkin into a basin, with half a pint of good cream. Let it stand
half an hour; pour it into another basin, leaving the sediment at the
bottom, and when nearly cold fill it into moulds: when wanted, put your
finger round the mould; pull out the blancmange; set it in the centre of
a dish, and garnish with slices of orange.

N.B. About half a gill of noyeau may be substituted for the almonds.

_Orange Jelly._--(No. 47.)

Boil in a pint of water one ounce and a quarter of picked isinglass, the
rind of an orange cut thin, a stick of cinnamon, a few corianders, and
three ounces of loaf-sugar, till the isinglass is dissolved; then
squeeze two Seville oranges or lemons, and enough China oranges to make
a pint of juice: mix all together, and strain it through a tamis or lawn
sieve into a basin; set it in a cold place for half an hour;