Required: One pint of clear wine jelly. Pistachio nuts (about a dozen). One pint of milk. One gill of cream.

Three whole eggs and one extra yolk. Five bananas.

One and a half ounces of castor sugar. Half an ounce of leaf gelatine. Half a lemon.

Put the milk on to boil. Beat the eggs in a basin, and when the milk is hot, but not boiling, strain in the eggs, stirring the mixture all the time. Then either cook the custard carefully in a jug placed in a pan of boiling water or in a pan over a very gentle fire. It must thicken, but not approach boiling point. Next add the sugar, and put the custard aside to cool. Peel the bananas, rub them through a fine wire sieve, and stir the custard into this pulp smoothly.

While this is cooling a little prepare the tin. Rinse a plain round mould in cold water and coat it all over with some melted jelly. Set some pistachio shreds prettily in the top with jelly to the depth of half an inch. When this is set stand a tumbler in the mould. It must be small enough to leave the space of half an inch all round the sides. Pour in melted jelly to fill up this space round the tumbler and leave it till the jelly is set. Then pour a little tepid water into the tumbler and leave it in till the glass can be gently loosened and pulled out of the jelly. This cavity is for the cream. Melt the gelatine in a few spoonfuls of hot water and whip the cream. Strain the gelatine and a few drops of lemon-juice into the custard, and add the cream lightly. Pour this mixture into the middle of the mould that is set with jelly. Smooth it evenly and leave it till cold.

Dip the mould into tepid water and turn out the cream on a dish. Cost, 2s. 6d.