Cox’s gelatine, and a half cup of sugar.

Step 1. cutting up the apples; cook them quickly in one cup of water and

Step 2. the sugar; when they are cooked, press them through a very fine strainer. In the meantime, put six little individual double moulds

Step 3. in the form of a chicken on ice; glaze them with some aspic; deco¬

Step 4. rate them as follows: take a quarter of a cup of apple sauce; color.it

Step 5. with the orange color and add to it one and a half tablespoons of

Step 6. dissolved Cox’s gelatine. Fill the wings of the forms, make an eye

Step 7. from lemon peel and pressed-out currant, also cut a triangle from

Step 8. the currant for the bill; glaze again; line the breast part of the form

Step 9. and the head with the whipped cream. To a half cup of whipped cream add one spoon of the gelatine; fill with the apple almond

Step 10. chartreuse; put the rest of the apple sauce in a saucepan on ice; add the chopped almond paste, four spoons of gelatine, sweeten

Step 11. to taste, beat it until it gets white and frothy, then add the rest

Step 12. of the cream. Close the moulds, leave on ice until ready to serve; dip in warm water and raise the birds on a foundation of a

Step 13. Five-minute Cake that has been split and spread with strawberry or

Step 14. raspberry jam. With a small cutter puncture out little pieces

Step 15. from the cake to give the bird the space to rest in. Decorate with chopped aspic in between each bird; cut the center out of the cake

Step 16. and fill it with sweetened flavored frozen whipped cream; garnish

Step 17. with a wreath of spun sugar around and a rosette of it in the center.

Step 18. This is a beautiful dessert for either lunch or dinner. Peaches may be used in place of apples.