Floating Island.
TAKE a soup-dish of a size proportioned to what you
intend to make: but a deep glass set on a china dish will
answer the purpose better. Take a quart of the thickest
cream you can get, and make it pretty sweet with fine
sugar. Pour in a gill of sack, grate in the yellow rind of
a lemon, and mill the cream till it is of a thick froth:
then carefully pour the thin from the froth into a dish.
Cut a French roll, or as many as you want, as thin as
you can, and put a layer of it as light as possible on the
cream, then a layer of currant jelly, then a very thin
layer of roll, then hartshorn jelly, then French roll, and
over that whip your froth which you saved off the cream,
well milled up, and lay it on the top as high as you can
heap it. Ornament the rim of your dish with figures,
fruits, or sweetmeats, as you please. This looks very
pretty on the middle of a table, with candles round it;
and you may make it of as many different colours as you
fancy, according to what jellies, jams, or sweet-meats
you have.