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ITALIAN CREAM (another way)

Stir into a pint of thick cream some lumps of sugar which have been used to rub off the rinds of two lemons, and as much more pounded loaf sugar as will sweeten. Whisk up the cream with the juice of one lemon, strain an ounce or more of dissolved isinglass to it, and beat well together. Flavour with noyau or Curacoa, and fill a mould. Freeze, turn out, and garnish with any kind of sweetmeats or preserved fruits. Time, half an hour. Probable cost, 2s. 9d., exclusive of liqueurs. Sufficient for a pint and a half mould. (See also CREAM, ITALIAN.)