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Italian Cream

Put a pint of cream and milk, in equal parts, into a saucepan, with loaf sugar according to taste, and the rind of a lemon, reserving the juice. Keep it boiling slowly until the lemon has imparted sufficient flavour, then strain it into a bowl, in order to mix freely with it the yolks of four eggs well beaten. Pour this mixture into a jug, and set the jug in boiling water. Take care that the contents do not boil; stir them till they become thick, then remove the cream from the fire, and when cool stir into it the lemon-juice and an ounce of dissolved isinglass. The cream must now be well whipped, and, if it is to be served in glasses, drained on a sieve, but if for a mould, fill the vessel with the cream when whipped, and set it in a cold place (on ice if possible) to set. Turn the cream out on a glass dish, and ornament with crystallised or preserved fruits. Time, from five to eight minutes to stir in the jug. Probable cost, 2s. 6d. Sufficient for a pint and a half.