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Maraschino Cheese

Melt a little isinglass in hot water; whip one and one-half pints of thick cream to a stiff froth, and mix with it the dissolved isinglass, the strained juice of one lemon, and three wineglassfuls of maraschino. Stir the above over ice until well mixed and on the point of freezing, then turn it into a mould and pack it in ice till quite firm. When ready to serve, dip the mould in tepid water, wipe, and turn the cheese onto a glass or fancy dish.