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CREAM, LEMON (another way) (Put one pint of cream into)

Put one pint of cream into a scrupulously clean saucepan, with four table-spoonfuls of sifted sugar, and the thin rind of a lemon, and simmer till pleasantly flavoured. Dissolve an ounce of isinglass, and add this to the cream when cool, together with the yolks of two eggs well beaten. Strain the liquid into a jug; put the jug into a saucepan of cold water, place this over a slow fire, and stir the liquid constantly until it thickens; it must not boil. When nearly cold, add the juice of the lemon. Pour the cream backwards and forwards for a few minutes until the juice is well mixed. Put it into a well-oiled mould, and keep in a cool place until set. Turn it out before serving. Good cream may be made of Swiss milk; if this is used, the sugar must be omitted. Time, half an hour. Probable cost, 2s. 10d. with cream, 1s. 8d. with Swiss milk. Sufficient for one pint and a half mould.