1 lb. of lady’s-fingers.
1 quart of rich sweet cream.
¾ cup powdered sugar.
2 teaspoonfuls vanilla or other extract.
Split and trim the cakes, and fit neatly in the bottom and sides of two
quart moulds. Whip the cream to a stiff froth in a syllabub-churn when
you have sweetened and flavored it; fill the moulds, lay cakes closely
together on the top, and set upon the ice until needed.
_Or,_
You may use for this purpose a loaf of sponge-cake, cutting strips from
it for the sides and leaving the crust for the bottom and top, each in
one piece.