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Greengage Mould

Take a pint and a half of greengages, fully ripe; skin, and stone them, and put them into a preserving-pan, with ten ounces of loaf sugar and a quarter of the kernels, blanched and sliced; boil until reduced to pulp. Dissolve a quarter of an ounce of isinglass, or gelatine, in a little boiling water; add it to the marmalade, and pour into an oiled mould. Let the fruit remain until firm. When wanted for use, turn it out on a glass dish. Serve whipped cream or custard round it. Time, an hour and a half to boil the fruit. Sufficient for four or five persons. Probable cost, 10d. for the mould.