FIG CREAM.
Preserved green figs are used for this cream—those of Fernando Rodrigues are excellent. Place the figs in a plain mould, and pour in gently, when on the point of setting, a cream made with a pint of cream and half-an-ounce of Nelson's Gelatine, and lightly sweetened. When the cream is turned out of the mould, pour round it the syrup in which the figs were preserved.