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Lemon Cream, Economical

LEMON-CREAM MOULD.
LEMON-CREAM MOULD.

INGREDIENTS for two 1½-pint moulds.-1 quart of milk, 8 bitter almonds, 2 oz. of gelatine, 2 large lemons, 3/4 lb. of lump sugar, the yolks of 6 eggs. AVERAGE COST, 2s.

Put the milk into a lined saucepan with the almonds, which should be well pounded in a mortar, the gelatine, lemon-rind and lump sugar and boil these ingredients for about 5 minutes. Beat up the yolks of the eggs, strain the milk into a jug, add the eggs and pour the mixture backwards and forwards a few times, until nearly cold; LEMON-CREAM MOULD. then stir briskly to it the lemon-juice, which should be strained, keep stirring until the cream is almost cold; put it into an oiled mould and let it remain until perfectly set.

The lemon-juice must not be added to the cream when it is warm and should be well stirred after it is put in.

TIME.-5 minutes to boil the milk.

SEASONABLE at any time.

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