Required: Three yolks of eggs. One gill of milk.

One and a half ounces of castor sugar. Two and a half ounces of preserved ginger. Half a gill of ginger syrup. Three-quarters of an ounce of sweet gelatine. Three tablespoonfuls of hot water. Half a pint of thick cream. Cocoanut or pistachio nuts.

Whisk the yolks of eggs, and add to them the gill of hot, but not boiling, milk. Strain these into a jug, place it in a saucepan of boiling water, and stir over a slow heat till the custard thickens; but do not allow it to boil. When done, let it get cold, and then add to it the sugar, syrup, and ginger cut into small dice.

Melt the gelatine in a saucepan with the hot water. Should it seem to require more water, you can add a larger amount. Carefully whip the cream and stir it into the custard. When the gelatine has slightly cooled, strain it into the other ingredients and carefully mix.

Dresden Creams. When served in small cases creams are dainty and pretty

When it is just beginning to set - so that there is no danger of the ginger sinking - pour it into a mould that has been rinsed out with cold water, and decorated with strips of ginger and cocoanut or pistachio nuts.

When it is quite cold and set, dip the mould into tepid water, and turn the cream out on a pretty dish.

Cost, Is. 7d.