Required: Half a pint of cream. Two tablespoonfuls of sugar. Vanilla, lemon-juice, or brandy to taste.

Whip the cream till thick enough to nearly hang on the whisk, but not quite, or it will be too stiff. Add the sugar lightly, and a few drops of vanilla, lemon-juice, or brandy, according to individual tastes.

Heap the cream roughly either in ice cases, glasses, or little fancy tubs. If liked, put a strawberry, a raspberry, or a little chopped pistachio nut on the top of each.

Cost, 1s. 2d.

Wafers, Savoy fingers, sponge cakes, or wine biscuits should be served with these creams. Preserved cream does excellently, provided it is carefully flavoured.