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Venetian Cream

Simmer a pint of milk with four table-spoonfuls of sugar till the latter is dissolved. Pour it when boiling on the well-beaten yolks of six eggs, and stir constantly over a gentle fire till it begins to thicken, but it must not boil. Stir into it three-quarters of a pint of isinglass which has been dissolved in a gill of water and cooled, and add a quarter of a pint of thick cream. Mix with the cream half a pound of jam or candied fruit of any kind cut small, and stir the preparation until it begins to thicken. If this is not done, the sweetmeats will sink to the bottom Time, three-quarters of an hour to make the cream. Probable cost, 2s. 10d. Sufficient for five or six persons.