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Apricot Marmalade (One pound of Small Red)

One pound of Small Red Strawberries.

Angelica. Brandy. One pint of Cream.

Pick out about a dozen of the best strawberries for decoration. Cut up the remainder, mix with the ratafias (chopped), sugar, lemon-juice, and brandy, and let them soak for about one hour Take a round of Genoese pastry, spread the edge with apricot marmalade. Place it on the dish it is to be served on, and stand the wafer biscuits round the edge, pressing them into the apricot marmalade. Pipe them with royal icing, just one rose inside each biscuit, to secure it to the pastry, then up the joining of the biscuits, round the top and bottom. Tie a band of ribbon round the centre of the biscuits and let the case stand for some time to set the icing. Whisk the cream, strain the brandy from the fruit, mix the fruit with the cream, fill up the biscuit case, decorate to taste with strawberries and angelica, and serve.