Stone Cream of Tous Les Mois

Ingredients

• 1/2 lb preserve
• 1 pint milk
• 2 oz lump sugar
• 1 heaped tablespoonful of tous les mois
• 3 drops of essence of cloves
• 3 drops of almond-flavouring

Instructions

1. Place the preserve at the bottom of a glass dish;
2. put the milk into a lined saucepan, with the sugar, and make it boil.
3. Mix to a smooth batter the tous les mois, with a very little cold milk;
4. stir it briskly into the boiling milk, add the flavouring, and simmer for 2 minutes.
5. When rather cool, but before turning solid, pour the cream over the jam, and ornament it with strips of red-currant jelly or preserved fruit.