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CREAM (a la Parisienne)

Dissolve an ounce of isinglass in a pint and a half of hot cream; stir it well, add the juice of half a small lemon, two table-spoonfuls of sifted sugar, and half a pound of good jam--apricot is to be preferred--but none must be used which was not pressed through a sieve at the time it was made. The jam should be added gradually, and the cream stirred till it is nearly cold, or the jam will sink to the bottom. Time: an hour to prepare; twelve hours or more to stiffen. Probable cost, 3s. 10d. Sufficient for a quart mould.