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Bohemian Cream

Take four ounces of any kind of fruit, stone it, and sweeten. Pass it through a sieve, adding one ounce and a half of melted or dissolved isinglass to each half pint of fruit. Mix well, then whip a pint of rich cream, and add the isinglass and fruit gradually to it. Pour all into a mould, set it on ice or where it is very cool, and when set, dip the mould a moment into water, and then turn it out ready for the table.