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Flummery

Melt two ounces of gelatine in a pint and a half of water; add a wine-glassful of sherry and half a glass of brandy, with the juice of three lemons, and sugar enough to sweeten. Stir into the liquid when cold a pint of double cream which has been whisked until it began to thicken. If mixed while warm the lemon-juice will curdle it. Moulds should be dipped in water or oiled, and the flummery should be allowed to set a day before turning out. Blanched almonds, slit lengthwise, stuck round the flummery, or preserved cherries, look well. Probable cost, 3s. for this quantity. Sufficient for two moulds.