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CREAM (a la Valois)

Cut three or four spongecakes into thin slices. Arrange them on a dish with a little jam spread on each, and pour over them a wine-glassful of sherry. Dissolve an ounce and a half of isinglass in one pint of boiling milk or cream. Sweeten it, and add a table-spoonful of brandy and the same of lemon-juice. Stir it well, then pour a little into an oiled mould, and let it set; then place the sponge slices on it. Fill the mould with the remainder of the cream, and when it is firm turn it on to a glass dish. Time, an hour to prepare. Probable cost, 2s. 6d., exclusive of the sherry and brandy. Sufficient for a quart mould.