Cheese Creams, Iced.—Mix lightly and quickly together three tablespoonfuls of freshly grated Par- mesan cheese, two of grated Gruyère, a dash of Ham Creams, Iced.—Into half a pint of stiffly whipped cream stir a gill of just liquid aspic, with 4oz. to 6oz. of freshly grated ham, colour it to a delicate pink with a drop or two of carmine, whisk it all well together till light, fill some Monaco bombs with the mixture, and set them in the ice cave till thoroughly frozen, then turn out and serve with a plover's or a pigeon's egg on each.