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Ratafia, Iced

Soak an ounce of gelatine in a little water for half an hour. Beat the yolks of three eggs with half a pint of milk; add the grated rind of a lemon or of a Seville orange, four ounces of ratafias, two table-spoonfuls of sugar, and a glassful of brandy. Stir the mixture over the fire till it thickens, rub it through a fine sieve, and mix with it the gelatine dissolved in milk, and two or three ounces of candied fruit cut into thin slices. Add a quarter of a pint of thick cream, and beat the mixture thoroughly. Put it in a damp mould, set it on ice, and when set turn it out carefully. Time to thicken the custard, ten to fifteen minutes. Sufficient for rather less than a quart. Probable cost, 2s.