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Maraschino Bavaroise

Put one ounce of isinglass, four ounces of sugar, the strained juice of two lemons, and a pint of water into an enamelled saucepan; bring to the boil, and let it simmer for ten minutes, then strain it into a basin; add three table-spoonfuls of maraschino and a dessert-spoonful of brandy, and set it aside to cool. When just becoming a light jelly, whip half a pint of cream to a stiff froth, and add the jelly spoonful by spoonful to it, beating all the time. Continue beating for about ten minutes, till it becomes very thick, then pour into a well-weted mould, and set aside in a cool place for some hours.