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Three Yolks of Eggs (Half a pint of Whipped Cream)

Half a pint of Whipped Cream.

Three quarters of an ounce of Gelatine.

One tablespoonful of Rum.

Half a teaspoonful of Vanilla Essence.

Coat a wet mould with sweet jelly and decorate it prettily with the pistachio nuts and almonds.

Dissolve the gelatine in the jelly, add the cream and rum, and colour a pale pink with the carmine.

Pour this "lining" mixture into the mould, and see that it covers it all over inside. Dissolve the chocolate in the milk, add the lemon rind, sugar and cinnamon, and allow it to simmer for a few minutes. Pour this on to the yolks of eggs, return it to the stew-pan, add the gelatine, and stir all until the eggs thicken and the gelatine becomes dissolved. When this has cooled add the cream and flavouring and pour it into the mould. When set, turn out the sweet and decorate it with fancifully-cut pieces of jelly.