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Ginger Cream

Cut four ounces of preserved ginger into thin slices. Put the yolks of three fresh eggs into a saucepan, with a pint of milk and two table-spoonfuls of the syrup. Let it boil gently, stirring all the time, till the cream is thick and smooth. Strain it into a basin, add one gill of cream and three-quarters of an ounce of gelatine dissolved in a little milk. Whisk it until it thickens, pour it into a damped mould, and put in a cool place until set. Time, four hours or more to set the cream. Probable cost, 3s. 2d., with cream at 1s. 6d. per pint. Sufficient for two pints and a half of cream.