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Gooseberry Cream

Pick the stalks and tops from about two pounds of green gooseberries. Wash, drain, and boil them until soft and broken, in a pint and a half of water. Press them through a sieve, and to every pint of juice add a pound of loaf sugar and the rind and juice of half a lemon. Let these boil all together for fifteen or twenty minutes, and, when cold, mix with them half a pint of milk, in which an ounce of isinglass or gelatine has been dissolved. Pour into a mould, and put it in a cool place until firm. This cream should be made the day before it is wanted. Sufficient for two quarts of cream. Probable cost, 2s. 6d., with best isinglass.