TWO PINEAPPLE CREAMS.

Eun a little clear jelly in the top of each mould ; when that is
set, run a layer, about half an inch thick, of whipped jelly, colored
red with cochineal.

ONE NOYEAU CREAM.

Eun in the top of the mould a layer of white whipped jelly.

ONE VANILLA CREAM.

Eun in the top of the mould a little clear jelly and a few
green grapes.

TWO LEMON CREAMS.

Eun in the top of each mould a little clear jelly ; in one put
some preserved cherries, in the other a little gold leaf; when set,
run in a layeof whipped jelly, colored red with cochineal.

HOW TO BOIL A HAM.

If the weight of the ham is about ten pounds it will require
three hours and a-half gentle boiling. Soak the ham for a few
hours, then scrape it clean, and saw off the knuckle, place it in
a stewpan, with a pinch of moist sugar, a blade of mace, a few
allspice, and a sprig of thyme, cover it with cold water and boil
as directed ; leave it in the liquor to get cold, then take off the
rind, wipe with a clean cloth, and cover it with rasped bread-
crumbs.

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