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Velvet Cream Made with Gelatine

Soak three-quarters of an ounce of gelatine in a quarter of a pint of water for half an hour. Pour upon it a quarter of a pint of sherry or raisin wine, and stir it over the fire till dissolved. If it is preferred, the gelatine may be dissolved in half a pint of wine only, instead of wine and water. Add six ounces of loaf sugar which has been rubbed upon the rind of two fresh lemons to draw out the flavour, together with a table-spoonful of lemon-juice, and stir the mixture over the fire till the sugar is dissolved. Pour the liquor into a bowl, and when it is cool mix with it gradually but thoroughly a pint of thick cream. Pour it into a mould which has been laid in cold water for some time. Serve upon a glass dish. Probable cost, 2s. 2d. Sufficient for six or seven persons.