CREAM à la VALOIS.
Ingredients.—4 sponge-cakes, jam, ¾ pint of cream, sugar to taste, the juice of ½ lemon, ¼ glass of sherry, 1¼ oz. of isinglass. Mode.—Cut the sponge-cakes into thin slices, place two together with preserve between them, and pour over them a small quantity of sherry mixed with a little brandy. Sweeten and flavour the cream with the lemon-juice and sherry; add the isinglass, which should be dissolved in a little water, and beat up the cream well. Place a little in an oiled mould; arrange the pieces of cake in the cream, then fill the mould with the remainder, let it cool, and turn it out on a dish. By oiling the mould the cream will have a much smoother appearance, and will turn out more easily than when merely dipped in cold water. Average cost, 3s. 6d. Sufficient to fill a 1½ pint mould. Seasonable at any time.