Lemon Cream
INGREDIENTS for 1½-pint mould.-1 pint of cream, the yolks of 2 eggs, lb. of white sugar, 1 large lemon, 1 oz. of isinglass or gelatine. AVERAGE CosT, 2s. 6d.
Put the cream into a lined saucepan with the sugar, lemon-peel and isinglass and simmer these over a gentle fire for about 10 minutes, stirring them all the time.
Strain the cream into a jug, add the yolks of eggs, which should be well beaten and put the jug into a saucepan of boiling water; stir the mixture one way until it thickens, but do not allow it to boil; take it off the fire and keep stirring it until nearly cold. Strain the lemon-juice into a basin, gradually pour on it the cream and stir it well until the juice is well mixed with it. Have ready a well-oiled mould, pour the cream into it and let it remain until perfectly set. When required for table, loosen the edges with a small blunt LEMON CREAMS. knife, put a dish on the top of the mould, turn it over quickly and the cream should easily slip away.
TIME.-10 minutes to boil the cream; about 10 minutes to stir it over the fire in the jug.
SEASONABLE at any time.