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Bohemian Ice Cream

The smaller varieties of ripe red fruit are used to make this cream; they are pulped through a fine sieve, and to a pint of the juice thus procured is added an ounce and a half of the best isinglass, dissolved in half a pint of water. Sweeten to taste, and squeeze in lemon-juice if liked. Mix to this quantity a pint of sweetened whipped cream, and mould for freezing. These creams, where raspberries only are used, may be put into glasses, and made without isinglass--in the proportions of a pint of fruit juice to a pint of whipped cream. Time to freeze, about thirty minutes.