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Palace Cream

Mix well together the yolks of four eggs, half a pint of cream, a gill of brandy, and three ounces of castor sugar. Pour the mixture into a jug and stand it in a saucepan of boiling water. Stir it till it thickens, then add a few drops of essence of Vanilla, and half an ounce of soaked gelatine. Stir well for a few minutes longer, and turn into a wet mould. When cold, turn out of the mould, and decorate with candied fruit or angelica. Probable cost, 2s. 6d.