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Maraschino Bavarois

Put into a saucepan one and one-half ounces of isinglass, the strained juice of two lemons, four tablespoonfuls of loaf-sugar, and one-half pint of water, and boil until the liquor is reduced to half its original quantity, then skim it carefully and pass it through a fine silk-sieve into a basin. When cold stir in well four wineglassfuls of Maraschino and two wineglassfuls of brandy, and leave until on the point of setting; then mix one pint of well-whipped cream with it, and pour the whole into a mould. Pack the mould in ice, and leave it until the cream has set. When ready to serve dip the mould in tepid water, wipe it and turn the bavarois onto a fancy dish.