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Ginger Cream

1 tablespoon granulated gelatine 14 cup cold water 1 cup milk Yolks 2 eggs 1/4 cup sugar Few grains salt 1 tablespoon wine 1/2 tablespoon brandy 2 tablespoons ginger syrup 14 cup Canton ginger, cut in pieces Whip from 2½ cups cream Soak gelatine, and add to custard made of milk, eggs, sugar, and salt. Strain, chill in pan of ice-water, add fiavorings, and when it begins to thicken fold in whip from cream.