290 The Art of Cooke?% 
lay the tin In the fhape of a half-moon in the middle, and the 
flars round it; lay little weights on the tin to keep them in the 
places you would have them lie, then pour in the above bianc- 
manger into the difh, 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 fugar enough to make it fweet, and the whites of eight 
eggs beat fine * ftir it all together over a flow fire till it boils, 
then run it through a flannel bag till it is quite clear, in a china 
bafon, and very carefully fill up the places where you took the 
tin out; let it ftand till cold, and fend it to table. 
Note, You may for change fill the difh with a fine thick al¬ 
mond cuftard ; and when it is cold, fill up the half moon and 
ftars with a clear jelly. 
The floating ijland, a pretty difh for the middle of a table 
at a fecond courfe , or for Jupper. 
YOU may take a foop difh, according to the fize and quan¬ 
tity you would make, but a pretty deep glafs is beff, and 
fet it on a china difli ; firft take a quart of the thickeft cream 
you can get, make it pietty fweet with fine fugar, pour in a gill 
of fack, 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 difh; 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 pofiible on the cream, then a layer of currant jelly, 
then a very thin layer of roll, and then hartfhorn jelly, then 
French roll, and over that whip your froth which you faved off 
the cream very well milled up, and lay at top as high as you can 
heap it; and as for the rim of the difh, fet it round with fruit 
or fweetmeats, according to your fancy. This looks very pretty 
in the middle of a 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 fweetmeats you have; or at the 
bottom of your difli you may .put the thickeft cream you casi 
get: but that is as you fancy. 
CHAP. 
