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Velvet Cream

Dissolve half an ounce of isinglass in a quarter of a pint of water. Add a large wine-glassful of sherry, a table-spoonful of lemon-juice, and six ounces of lump sugar which have been well rubbed upon the rind of a large fresh lemon. Stir the mixture over the fire until the sugar is entirely dissolved. Let the preparation get cold, and before it begins to stiffen mix with it a pint of cream. Pour it into a mould which has been soaked in cold water. Let it stand all night in a cool place, and turn it out upon a glass dish. Probable cost, 2s. 6d. Sufficient for a pint and a half of cream.