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LEMON CREAMS (another way)

Soak one ounce of isinglass for five minutes in half a pint of sherry or Madeira. Dissolve it over the fire, stirring gently all the time. Rub six ounces of loaf sugar on the rind of two large, fresh lemons, and add it, with the strained juice of the lemons, to the hot isinglass. Pour the whole gently into a bowl containing a pint of cream or new milk, stir all together for a short time, then put the liquid into a damp mould. Time, about an hour to prepare. Probable cost, exclusive of the wine, 3s. Sufficient for a quart mould.