The table

inches long, two inches wide, and one and a half inches high, and fill equally with the above preparation. Have ready a square biscuit-glace box, ten inches high by six inches square, and having inside a loose, twotier frame. Place this box in an ice-cream tub, filling it with broken ice mixed with rock-salt. Wipe the cover neatly, and after lifting it up, remove the frame and place three biscuits on each tier; return the frame to the box, put the cover on, and let freeze for one and a half hours. Have a cold dessert-dish covered with a folded napkin; uncover the box, lift up the frame, and dress the biscuits nicely on the dish, sending them to the table at once. 1287. Biscuits Tortoili. — Prepare and proceed exactly the same as forBbiscuits glacés (No. 1286), only placing the preparation into six round, fancy paper cases, instead of square ones. When filled, sift evenly over the surfaces two ounces of finely powdered macaroons (No. 1210); lay them on the tiers of the frame, and freeze them, serving them precisely as the biscuits glacés. 1288. Iced Pudding a la Diplomate. — Have a biscuit-glac£ preparation exactly the same as for No. 1286; cut ten biscuits a la cuillere (No. 1231) into dice-shaped pieces, and add them to the preparation. Then, with a wooden spoon, mix lightly for two minutes. With this fill a threepint, melon-shaped form, and place the cover on. Have a pail, with broken ice in the bottom; lay the form on it, and fill the pail with more broken ice and rock-salt, and let it freeze thoroughly for two hours. Have ready a vessel with warm water; take out the mold from the pail, plunge it into the warm water, to wash away the ice and salt; then remove it immediately, unmold it onto a dessert-dish with a fancy paper, and serve. 1289. Plum Pudding Glacé a la Gladstone. — Have ready three ounces of Malaga raisins, prepared as for No. 1081; place them in a stone jar with half a pint of good old sherry, adding three ounces of candied cherries cut into quarters, one ounce of finely chopped candied citron, and two ounces of candied apricots, also cut into small pieces; then with the spatula mix gently together for one and a half minutes. Cover the jar, and let infuse for fully twelve hours. Prepare a chocolate ice-cream, as for No. 1272, and just before removing it from the freezer add the above fruit preparation, mixing well with the spatula for fully two minutes. Put on the cover, and let freeze again for five minutes longer. Take a threepint melon-form, and with a spoon fill it with the pudding preparation; cover it well, and put it in a pail containing broken ice and rock-salt at the bottom; then fill up the pail with more ice and salt, allowing it to freeze for fully two hours. In the meanwhile prepare the following sauce: put in a saucepan two egg yolks with one ounce of powdered sugar; place it on a slow stove, and with a pastry-whip stir briskly, adding gradually one gill of old English brandy. Heat it well, but it must not boil. Then take from the fire, set the pan on a table, and continue stirring for twelve minutes. Add a pint of well-whipped creme a la vanille (No. 1254), mixing the whole well together with the whip for two minutes, and pour the sauce into a china bowl, placing it in the ice-box. Have a vessel