1255 | Crême en Mousse au Rhum.
—With a pint of fresh, sweet cream proceed as for No. 1254, adding a gill of rum, and beating well together for five minutes. Transfer it into a china bowl, and place in the ice-box until ready to use. When serving, have a cold dessert-dish, and with a wooden spoon drop the cream carefully into the centre of the dish, keeping it piled high as possible so to give it a pretty dome form, and send to the table immediately.