ee minutes. Let it cool also. Decorate the
mould with one ounce of dried cherries and leaves, etc., of jelly. Cut
the cherries in half, glue them with a little melted jelly to the side
and bottom of the mould; cut some jelly in thin slices, or melt it and
let it run into thin sheets, which allow to chill, and stamp from them
leaves, or whatever shapes you please. Glue these also to the side of
the mould in the most effective way your taste can devise. Stir one
ounce of gelatine melted in very little water, and half a pint of cream
whipped solid, to the custard with which you have already mixed the
ginger and syrup. Pour all into the decorated mould, put on ice, and
when it is to be turned out wrap a cloth dipped in hot water round the
mould; give it a smart slap on both sides, and it will turn out without
difficulty.

XXV.

COLD SWEETS.--CREAMS.

_Coffee Cream._--Make half a pint of custard with two eggs and half a
pint of milk; dissolve an ounce of gelatine and three ounces of sugar in
half a gill of strong coffee; add the custard, and strain; whip half a
pint of cream quite firm; stir lightly into the custard; when it is
cool, pour into a mould, and set on ice. The excellence of this cream
depends on the coffee, which must be filtered, not boiled, freshly made,
and very strong--three tablespoonfuls of coffee to the half-pint.

_Curacoa Cream._--Make a custard with the yolks of four eggs and half a
pint of milk; dissolve half an ounce of gelatine in as little liquid as
possible; mix it with two ounces of powdered sugar; add to the custard;
then stir in a generous glass of curacoa, and let the mixture cool,
after which add half a pint of cream whipped solid. Stir very lightly
together until well blended; then mould and set on ice.

_Strawberry Cream._--Hull a pint of quite ripe strawberries; put them on
a fine sieve, and sprinkle an ounce of sugar over them; put half an
ounce of gelatine into a stewpan with two tablespoonfuls of cold water,
two ounces and a half of powdered sugar, and the juice of a lemon, and
let it dissolve by gentle heat. Pass the strawberries through the sieve;
strain the gelatine, etc., to the strawberry juice, and put to get cold;
then add half a pint of cream whipped solid. Stir very lightly to the
strawberry juice, etc., when the latter is beginning to set.

_Vanilla Cream._--Make a custard with three yolks and one white of egg,
and half a pint of milk and three ounces of sugar; me