Moscovite à l'Alice.— Stone twenty-four good ripe
greengages, cracking the stones, and pounding the
kernels; mix these with the fruit and half a pound of
caster sugar, pour on to it a quart of boiling water,
with an ounce of dissolved gelatine, cover the basin,
and let it all stand till nearly cold. Now rub it all
through a tammy with a wineglassful of maraschino
or noyau, and mould in a fancy border mould.
A drop or two of green colouring may be added to
bring it all to a delicate pale green tint. When
quite cold and set, turn out and serve with the
centre filled with stiffly whipped cream into which
you have stirred the blanched and chopped kernels
of twenty to thirty walnuts. Of course, if convenient
this cream may be frozen.