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Cream, Velvet

Cut three or four sponge biscuits into thin slices, and spread on each a little apricot or greengage jam. Pour over them a glass of sherry, and the juice of a lemon, and let them stand to soak. Dissolve half an ounce of isinglass in a cupful of water, put it with a pint of cream, and two table-spoonfuls of sugar into a saucepan, and let it simmer gently for ten minutes, strain it into a jug, and, when nearly cold, pour it from a good height upon the fruit and spongecake. When stiff, it is ready to serve. Probable cost, 2s. 8d. Sufficient for a good-sized dish.