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Spanish Cream

Boil half an ounce of isinglass in a quarter of a pint of milk till dissolved. When nearly cold, strain the liquid through muslin, and mix with it a custard made of a quarter of a pint of milk, half a pint of double cream, the well-beaten yolks of three eggs, any flavouring that may be preferred, and an ounce of white sugar. Stir it until nearly cold, pour it into a damp mould, and put it in a cool place till set. When wanted for use, dip the mould into hot water for half a minute, shake it well to loosen the edges, place the dish upon the mould, and turn the cream out quickly. Care must be taken that the custard does not curdle. Sufficient for a pint and a half of cream. Probable cost, if made with cream, 2s.