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Stone Cream

Put a little apricot, plum, or cherry jam into a glass dish. Grate upon it the rind of a lemon, and add the strained juice. Pour over it as much liquid blancmange nearly cold as will cover it. Serve the cream when stiff and cold, and ornament the surface with a little pink sugar, knobs of red currant jelly, or strips of preserved fruit, or blanched almonds. The blancmange may be made with isinglass, gelatine, or fine arrowroot.