yolks of 6 eggs.

[Illustration: CREAM-MOULD.]

_Mode_.--Beat the yolks of the eggs well; put them into a basin with the
grated chocolate, the sugar, and 1 pint of the cream; stir these
ingredients well together, pour them into a jug, and set this jug in a
saucepan of boiling water; stir it one way until the mixture thickens,
but _do not allow it to boil_, or it will curdle. Strain the cream
through a sieve into a basin; stir in the isinglass and the other 1/2
pint of cream, which should be well whipped; mix all well together, and
pour it into a mould which has been previously oiled with the purest
salad-oil, and, if at hand, set it in ice until wanted for table.

_Time_.--About 10 minutes to stir the mixture over the fire.

_Average cost_, 4s. 6d, with cream at 1s. per pint.

_Sufficient_ to fill a quart mould. _Seasonable_ at any time.

GENEVA WAFERS.

1431. INGREDIENTS.--2 eggs, 3 oz. of butter, 3 oz. of flour, 3 oz. of
pounded sugar.

_Mode_.--Well whisk the eggs; put them into a basin, and stir to them
the butter, which should be beaten to a cream; add the flour and sifted
sugar gradually, and then mix all well together. Butter a baking-sheet,
and drop on it a teaspoonful of the mixture at a time, leaving a space
between each. Bake in a cool oven; watch the pieces of paste, and, when
half done, roll them up like wafers, and put in a small wedge of bread
or piece of wood, to keep them in shape. Return them to the oven until
crisp. Before serving, remove the bread, put a spoonful of preserve in
the widest end, and fill up with whipped cream. This is a very pretty
and ornamental dish for the supper-table, and is very nice and very
easily made.

_Time_.--Altogether 20 to 25 minutes.

_Average cost_, exclusive of the preserve and cream, 7d.

_Sufficient_ for a nice-sized dish. _Seasonable_ at any time.

GINGER CREAM.

1432. INGREDIENTS.--The yolks of 4 eggs, 1 pint of cream, 3 oz. of
preserved ginger, 2 dessertspoonfuls of syrup, sifted sugar to taste, 1
oz. of isinglass.

_Mode_.--Slice the ginger finely; put it into a basin with the syrup,
the well-beaten yolks of eggs, and the cream; mix these ingredients well
together, and stir them over the fire for about 10 minutes, or until the
mixture thickens; then take it off the fire, whisk till nearly cold,
sweeten to taste, add the isinglass, which should be melted and
strained, and serve the cream in a glass dish. It may be garnished with
slices of pr