Make a custard of three eggs and a pint-and-a-half of milk sweetened,
when it is ready dissolve in it an ounce of Nelson's Gelatine,
previously soaked in half-a-pint of milk. When made, the quantity of
custard should be fully a pint-and-a-half, otherwise the cream may be
too stiff. When the cream is cool, put a little into a mould, previously
ornamented with glace cherries and little pieces of angelica to
represent leaves. The fruit is all the better if soaked in a little
brandy, as are the cakes, but milk can be used for these last. Put a
portion of two ounces of sponge-cakes and one ounce of ratafias on the
first layer of cream, keeping it well in the centre, and then fill up
the mould with alternate layers of cakes and cream. When turned out, a
little liqueur or any kind of syrup can be poured round the cream.