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Ginger Cream

Put three-quarters of an ounce of gelatine in a teacupful of boiling milk and let it soak. Take an ounce and a half of preserved ginger and cut it up very small. Put a half-pint of double cream in a basin, whip it until it is stiff, add two ounces of powdered sugar, a little at a time, then a tablespoonful of syrup of ginger, and half a teaspoonful of essence of ginger. Mix thoroughly and then add the milk and gelatine, and lastly the preserved ginger. When cool, put it into a rock-shaped mould on the ice to set.