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Neapolitan Cream

Ingredients.

Yolks of four Eggs.

Half a pint of Milk.

Half a pint of Double Cream.

One ounce of melted Gelatine.

Half a pint of Jelly.

One ounce of dried Cherries.

Three ounces of Preserved Ginger.

Make a custard with the eggs and milk, and let it cool; cut up the ginger very small, cook it for ten minutes in one gill of syrup, and let it also cool. Decorate a mould all over with the jelly and dried cherries. Stir the melted gelatine, the ginger, and the cream, whipped, into the custard; pour all into the decorated mould, and set.