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Swiss Cream

Crumble a quarter of a pound of macaroons and two or three penny spongecakes, or use a mixture of macaroons and ratafias. Lay the crumbs in a glass dish. Pour over them a glassful of sherry, and spread a spoonful or two of jam upon them. If a plain dish is required, the sherry or the jam, or both, may be omitted. Simmer the thin rind of half a lemon, or a little piece of vanilla, in half a cupful of milk till it is nicely flavoured. Add a pint of cream and as much sugar as will sweeten it pleasantly. Mix a table-spoonful of cornflour smoothly with a little cold milk, and add this gradually to the rest. Stir the mixture over a gentle fire till it boils; pour it out, and stir it again till it is almost cold. Add the juice of a lemon, and pour the cream over the cakes in the dish. Ornament the top with bright-coloured jelly or jam, or with strips of angelica. If liked, two table-spoonfuls of arrowroot may be substituted for the cornflour, or a table-spoonful of flour even may be used. The cream should stand in a cool place three or four hours before it is wanted.