s for sugar, as fruits
differ so much. Stir in six ounces, then if not sweet enough add more;
mould the jelly, and serve with cream.

This is also very nice put in a border mould, the centre filled with
whipped cream.

_Roman Punch Jellies._--These require stiff paper cases of any of the
ornamental kinds used for ice-cream, but they must not flare. Make some
maraschino or wine jelly. When it begins to set, pour the jelly into the
cases, which must be on ice, so that half the fluid jelly may set before
it has time to soak the case. When quite set, very carefully remove the
centre, leaving a shell of jelly half an inch thick. The last thing
before serving fill the centres with well-frozen Roman-punch ice.

_A Macedoine_ of fruits, if well managed and a good assortment of
fruits can be had, is a very ornamental way of serving fruit. A mould
should have half an inch of maraschino, punch, wine, or lemon jelly
poured into it; then some perfect strawberries, or, failing those, red
cherries, as many as the jelly will hold together without crowding, no
more; then more jelly, and a layer of fruit of another kind (white, if
possible), as pineapple cut into stars--a number of small stars can be
stamped out of a few thin slices--more jelly, and a ring of dark fruit.
Take care that all the finest fruits are used to form the outer rows.
When the mould is almost full, with a layer or two of each kind of
fruit, fill it up with jelly and set on ice.

Creams are a favorite sweet in Europe, and eaten ice cold are delicious.
Too often they are confounded here with blanc-mange, which may mean
anything from corn-starch and milk to gelatine and cream, but seldom is
improved by the confectioner's art into a really handsome and dainty
dish.

_Ginger Cream._--Make a custard of a gill of milk, an ounce of powdered
sugar, and the beaten yolks of three eggs. Stir in a double boiler until
thick. Let it cool. Then add one gill of the syrup from a jar of
preserved ginger, and cut up two ounces of the ginger; add three
quarters of an ounce of gelatine melted in as little water as possible.
Last of all, add half a pint of cream whipped solid. Mix gently and till
well blended; pour into a mould, and set on ice.

_Neapolitan Cream._--Make a custard of half a pint of milk, the yolks of
four eggs, and a tablespoonful and a half of powdered sugar. Let it
cool. Cut up three ounces of preserved ginger very small; cook it in a
gill of ginger syrup for thr