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Persian Cream

Dissolve one ounce of Cox' gelatine in a pint of sweet milk, then strain, place in a saucepan with three ounces of sugar. When it comes to a boil stir into it one-half pint of fresh sweet cream; then add this mixture, at first very slowly in a small quantity to eight ounces of jam or preserved fruit; mix until smooth, and stir until cold, in order that the fruit may not sink to the bottom of mould; when the liquid is added to the fruit and stirred until quite cold, beat briskly together, lastly add the strained juice of a lemon. Put in a mould and let it remain twelve or fourteen hours in a cool place before serving.