them

into a bra pan, cover with cold water, put them on the fire, and let them boil lor a minute take them off, and dram through a sieve, then open; up and extract the stones, which break, take out the kernels, and blanch m boiling water lor a minute, and take off the brown skins. Di olve half an ounce of gelatine in half a pint of cold water, then put it on in a bra pan along with the stoned prunes, two ounces of sugar, a few drops of ratafia, and one gla of port wine. Let it boil for five minutes, after which drain the prunes in a gravy strainer, and set the liquid aside in a basin to cool, but not to jelly. Place the prunes in rows, with a blanched kernel on the outside of each, round a ca erole mould colour the half-cooled jelly with a few drops of cochineal,; put four tablespoonfuls of into the mould, allow it to set, then another four spoonfuls, and repeat till the mould is filled up. When set, turn out into a gla dish, and fill the centre of the shape with switched cream, on the top of which strew a little pink sugar. — ounce of gelatine in hah a pint of cold water, add four ounces of sugar and a few pieces of whole ginger, put it in a bra pan, and let it boil for five minutes, taking care not to let it burn. Have three-quarters of a pound of apples, pare, and cut each in four, put them in the syrup, and boil till soft, but not broken, then take them out and place them in a ca erole mould, strain, and colour the syrup, when cold, with hay saffron, and pour over them by degrees, as with the prunes in the foregoing recipe. 'When set, turn out into a gla dish, fill the centre with switched cream, and on the top strew a little pink sugar. ounce of gelatine in half a pint of cold water, put it on in a bra pan with six ounces of sugar, and let it boil five minutes, taking care not to let it burn. Have four