1 pint of cream, whipped light.
½ oz. gelatine, dissolved in 1 gill of hot milk.
Whites of 2 eggs, beaten to a stiff froth.
1 small teacup of powdered sugar.
Flavor with bitter almond and vanilla.
Mix the cream, eggs, and sugar; flavor, and beat in the gelatine and
milk last. It should be quite cold before it is added.
Line a mould with slices of sponge-cake, or with lady’s fingers, and
fill with the mixture.
Set upon the ice to cool.