Take a quart of rich cream, and divide it in half. Sweeten one
pint of it with loaf-sugar, and stir into it sufficient currant
jelly to colour it of a fine pink. Put it into a glass bowl, and
place in the centre a pile of sliced almond-sponge cake, or of
lady cake; every slice spread thickly with raspberry jam or
marmalade, and laid evenly one on another. Have ready the other
pint of cream, flavoured with a few drops of oil of lemon, and
beaten with rods to a stiff froth. Heap it all over the pile of
cake, so as entirely to cover it.