Floating Island
For one common-sized floating island have a round thick jelly cake, lady cake, or almond sponge cake, that will weigh a pound and a half, or two pounds. Slice it downwards, almost to the bottom, but do not take the slices apart. Stand up the cake in the centre of a glass bowl or a deep dish. Have ready a pint and a half of rich cream, make it very sweet with sugar, and color it a fine green with a tea-cupful of the juice of pounded spinach, boiled five minutes by itself; strained, and made very sweet. Or for coloring pink you may use currant jelly, or the juice of preserved strawberries. Whip to a stiff froth another pint and a half of sweetened cream, and flavor it with a large glass of mixed wine and brandy. Pour round the cake, as it stands in the dish or bowl, the colored unfrothed cream, and pile the whipped white cream all over the cake, highest on the top.