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 a little rose water; mix it a little at a time, and beat it till it is light; heap it on a rich cold custard, or on jelly.

Take the whites of two eggs, and mix them up with two ounces of chocolate scraped; pile it on a thin custard or jelly.

Form a lump of paste into a rock three inches broad at the top, colour it, and set it in the middle of a deep china dish; set a cast figure on it, with a crown on its head, and a knot of rock candy at its feet; then make a roll of paste an inch thick, and stick it on the inner edge of the dish, two parts round; cut eight pieces of eringo roots, about three inches long, and fix them upright to the roll of paste on the edge; make gravel walks of shot comfits round the dish, and set small figures in them; roll out some paste, and cut it open like Chinese rails; bake it, and fix it one either side of the gravel walks with gum, and form an entrance where the Chinese rails are, with two pieces of eringo root for pillars.

First take care, at a proper time of the year, to save the stalks of the fruit with the stones to them; then get some neat tins made in the shape of the fruit you intend to make, leaving a hole at the top to put in the stone and stalk, so contrived as to open in the middle to take out the fruit; you must also have a frame of wood to fix them in: in making the tins care must be