spoonful of liqueur of any kind, or 4 tablespoonfuls of wine, would
nicely flavour the above proportion of cream. For arranging the biscuits
in the mould, cut them to the shape required, so that they fit in
nicely, and level them with the mould at the top, that, when turned out,
there may be something firm to rest upon. Great care and attention is
required in the turning out of this dish, that the cream does not burst
the case; and the edges of the biscuits must have the smallest quantity
of egg brushed over them, or it would stick to the mould, and so prevent
the charlotte from coming away properly.

_Time_.--5 minutes in the oven.

_Average cost_, with cream at 1s. per pint, 2s.

_Sufficient_ for 1 charlotte. _Seasonable_ at any time.

CREAM A LA VALOIS.

1422. INGREDIENTS.--4 sponge-cakes, jam, 3/4 pint of cream, sugar to
taste, the juice of 1/2 lemon, 1/4 glass of sherry, 1-1/4 oz. of
isinglass.

_Mode_.--Cut the sponge-cakes into thin slices; place two together, with
preserve between them, and pour over them a small quantity of sherry
mixed with a little brandy. Sweeten and flavour the cream with the
lemon-juice and sherry; add the isinglass, which should be dissolved in
a little water, and beat up the cream well. Place a little in an oiled
mould; arrange the pieces of cake in the cream; then fill the mould with
the remainder; let it cool, and turn it out on a dish. By oiling the
mould, the cream will have a much smoother appearance, and will turn out
more easily than when merely dipped in cold water.

_Average cost_, 3s. 6d.

_Sufficient_ to fill a 1-1/2 pint mould. _Seasonable_ at any time.

BOILED CUSTARDS.

1423. INGREDIENTS.--1 pint of milk, 5 eggs, 3 oz. of loaf sugar, 3
laurel-leaves, or the rind of 4 lemon, or a few drops of essence of
vanilla, 1 tablespoonful of brandy.

[Illustration: CUSTARDS IN GLASSES.]

_Mode_.--Put the milk into a lined saucepan, with the sugar, and
whichever of the above flavourings may be preferred (the lemon-rind
flavours custards most deliciously), and let the milk steep by the side
of the fire until it is well flavoured. Bring it to the point of
boiling, then strain it into a basin; whisk the eggs well, and, when the
milk has cooled a little, stir in the eggs, and _strain_ this mixture
into a jug. Place this jug in a saucepan of boiling water over the fire;
keep stirring the custard _one way_ until it thickens; but on no account
allow it to reach the boiling-p