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VELVET CREAM (another way) (Prepare the velvet cream)

Prepare the velvet cream as in the last recipe. Cut four or five spongecakes into slices, and lay these in a glass dish. If preferred, substitute three ounces of macaroons and one ounce of ratafias for the spongecakes. Place round them a little apricot or greengage jam. A glassful of sherry may be poured over them or not. Take the cream when it is quite cold, and before it begins to stiffen, and pour it over the sweetmeat. Serve when cold and stiff. Probable cost, 3s. 6d. Sufficient for six persons.