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Twelve Sponge Finger-biscuits

Half an ounce of Gelatine.

One gill of Milk. water Half a pint of Double Cream.

One dessertspoonful of Castor Sugar.

Thirty drops of Essence of Vanilla.

Take a pint soufflé-tin and line it carefully with the biscuits, fitting them close to each other; cut off the tops of the biscuits that stand above the tin. Put the gelatine and milk in a stewpan water on the fire to melt. Whip the cream to a stiff froth; add the sugar and vanilla to it. Strain the melted gelatine into the cream, mix it well, and pour it carefully into the mould, not to disarrange the biscuits. When set, turn out and serve. milk liable to curdle with gelatine-