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Strew them over the cake, then soak with sherry wine, and spread all over with strawberry or raspberry jam. Switch up till stiff and light one pint of good cream, with two ounces of ground sugar, two tablespoonfuls of lemon syrup, and one gla of sherry, lay tnis in spoonfuls on the trifle, heaping it up in the centre, sprinkle with pink sugar, and finish with a row of ratafia biscuits round the dish. Apricot Trifle.—Cut four penny sponge-cakes in slices, and lay them in a crystal dish. Take a tin of preserved apricots, put the truit and syrup in a pan with a little sugar, and simmer till the fruit is soft. Let it cool a little, then pour it over the Whip sponge-cakes, and let them soak for half an hour. half a pint of thick cream till stiff, and pile it high over the fruit. Decorate with finely chopped pistachio nuts. Apple Trifle.— Peel, cut into quarters, and take out the cores of four good apples. Put on in a bra pan four ounces of loaf sugar, with one pint of cold water and a few pieces of whole ginger, let it come to the noil, then put in the apples, and boil gently When till soft, but not broken, turning them constantly. ready take them out, put them aside to cool, and boil the syrup till reduced a little, then pour through a gravy strainer into a basin, and set aside to cool also. Beat up two eggs a little, put them on in a bra pan, with one gill and a half of milk, one ounce and a half of sugar, and a few drops of the e ence of lemon, stir over a slow fire till ft begins to thicken, without allowing it to boil, then pour out and set aside to cool. Switch up till stiff and light three gills of good cream, with two or three tablespoonfuls of lemon syrup, put the apples in the bottom of a gla dish, pour the syrup over them, then the custard, after it the switched cream roughly in spoonfuls, and sprinkle pink sugar on the top. Put a border of German wafers round the edge of the dish, with a little of the switched cream in each. Ba.va.rois of Apples.—Soak three-quarters of m an ounce of gelatine half a pint of cold water for two hours, then put it on in a bra pan with four apples peeled and sliced, two to four ounces of sugar, according to the quality of the apples, stew till soft, stirring constantly, and pa through a wire sieve on to a flat dish. Switch in a small bra pan the yolks of three eggs, with two ounces of ground sugar, then add one gill and a half of milk, stir with a switch over a slow fire till it begins to get thick, without boiling, and pour into a cola basin. Switch till light and spongy one gill of cream, mix the custard with the apples and elatine when cold, just before it begins to set, then dd the cream, mix together thoroughly but lightly, and pour into a mould. A bavarois of pine-apple, apricots, or peaches is made as the foregoing, the only difference being that the fruit should be stewed separately from the gelatine, and added at the last before pouring into the mould. The tinned varieties of the aforesaid fruits answer quite well when the fresh cannot be conveniently obtained, but they ought always to be stewed for a little in their own liquor, with a little sugar, then pa ed through a wire sieve and allowed to cool. French Sweet.— Pound in a mortar a dozen and a half macaroon biscuits, add a spoonful or two of cream, and pound again till all is a smooth moist paste. Lay this in the bottom of a crystal dish whip half a pint of thick cream till stiff; put three-quarters; of it over the macaroon paste colour the remainder a pretty pink, shade with one; or two drops of carmine, and Rice put it Cream.—Soak over the white in rocky lumps. three-quarters of an ounce of gelatine in one gill of cold water for an hour, then pour over it the same of boiling water, and stir occasionally till nearly cold. When the gelatine is preparing, put on in a sauce-pan three ounces of whole rice, with one pint and a half of milk, one ounce of sugar, and the rind of a lemon, let it simmer gently for about forty minutes, then take out the lemon rind, pour it into a basin, stir occasionally till nearly cold, and mix with the gelatine. Switch up one gill of thick cream till spongy and light, adding two tablespoonfuls of lemon syrup, and one ounce of finely ground sugar & mix this gently and thoroughly with the rice and i gelatine till It begins to set, then pour into a quart ft mould, previously wet witli cold water. When firm, turn out on a gla dish, and arrange any kind of prepared fruit around Cream.—Soak it. Tapioca. three ounces of the best tapioca in one pint and a half of milk for two hours, then put it on with one ounce of ground sugar and the rind of one lemon, let it simmer slowly for about twenty minutes, then remove the lemon rind, pour it into a basin, and mix with the same quantity of gelatine (prepared in the same way as for RICE CREAM), and stir both together occasionally till nearly cold. Add this to the cream (same in quantity and preparation as for RICE CREAM), and pour into a mould, using the same precaution in the mixing. Servo RZacaroon also in a similar Cream.—Cut manner. half an ounce of leaf gelatine in small pieces, and soak it in a gill of milk for half an hour, then stir it over tire fire till it melts, taking great care that it does not get too luJt, in case of curdling. Whip one pint of double cream, add the melted gelatine and milk, half a teaspoonful of vanilla, and one ounce of sugar. Colour it slightly with a few drops of carmine. Grate two ounces of macaroons, and pa them through a coarse wire sieve into the cream. Mix carefully, and pour into a mould that has been wet with cold water, and put it aside to Cream set. & Romaine.—Blanch, la peel, and chop two ounces of sweet almonds and half an ounce of bitter, brown them in the oven, then pound them In a mortar, and put them on in a sauce-pan, with half a pint of milk and two ounces of ground white sugar, let this boil, then take it off the fire, add the yolks of three eggs, stir till it thickens, but do not let it boil again pa through a fine wire sieve, and put aside to cool.; Soak three-quarters of an ounce of gelatine in one gill of cold water for an hour, then pour over it the same of boiling water, and stir occasionally till nearly cold. Switch up one gill and a half of good cream till light and spongy, adding one tablespoonful of lemon syrup and two ounces of icing sugar, then add the gelatine, after it the preparation of almonds, mixing carefully and gently, till it begins to set, then pour it into a mould previously dipped in cold water. Strawberry Cream.—Cut in small pieces half an ounce of leaf gelatine, let it soak in one gill of milk for half an hour, then stir it ov*t the fire till quite melted, taking care not to let it get very hot. Whip half a pint of cream till thick, and add a few drops of carmine and an ounce of sugar. Add the melted elatine to the cream, and let it stand till it is just eglnning to set. Pick over half a pound of ripe strawberries, wet a mould with cold water, and put one or two strawberries in the bottom of it, outlining the pattern of the mould. Pour the cream in, putting strawberries Italian here Cream.— and there Beat till the the mould yolks of is full. two eggs with two ounces of ground sugar, add one gill of milk and two ounces of ratafia, put all on together in a small bra pan, stir till it begins to thicken, then pa through a wire sieve set aside till cold, and add one gla of curagoa. Proceed; with the preparation of gelatine, and the switching of the cream, both in method and quantities exactly as in Cream & la Romaine. When the cream and custard have been mixed, add two ounces of preserved ginger, with the same of preserved cherries, both cut into small pieces mix well, and pour into a mould previously dipped in; cold water. Italian Cheese.—Switch one pint of cream with the iuice of three lemons, two gla es of sherry wine, and six ounces of ground sugar, until the cream curdles, which takes about half an hour, pour into a perforated mould made for the purpose, and put it on an ashet to let the whey drain from it. Let it stand till firm, turn on a crystal dish, and draw off the mould. This cream in turning out does not require the usual proce of dipping in water. Apple Cheese. —Soak three-quarters of an ounce of gelatine in half a pint of cold water for an hour. Peel, core, and slice one pound and a half of baking apples, put them on in a bra pan with the gelatine, half a pound of ground white sugar, and a few pieces of rough ginger. Stir, and let It boil till