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Orange Cream

Dissolve an ounce of isinglass in a pint of water. Add the strained juice of six sweet oranges and one lemon, and four ounces of loaf sugar, which has been well rubbed upon the rinds of the fruit. Stir all gently over the fire, until the sugar is dissolved, turn it out, and when nearly cold add half a pint of thick cream. Pour the mixture into a damp mould, and place it in a cool airy situation until it is stiff and firm. Serve the cream in a glass dish. Time, ten minutes to boil the juice and sugar with the isinglass. Probable cost, 2s. 10d. Sufficient for a quart mould.

ORANGE CREAM (another way). (See CREAM, ORANGE.)