Stone Cream.
- Ingredients—1 pint of double cream.
- 2 wineglasses of sherry.
- Juice of a lemon.
- ¼ lb. of castor sugar.
- 1 gill of milk.
- 1 oz. of Nelson's or Swinbourne's opaque gelatine.
- A little almond flavouring.
Method.—Soak the gelatine in the milk with the sugar.
Beat the cream up stiffly.
Melt the gelatine; add to it the sherry, lemon juice, and flavouring.
Stir it quickly into the beaten cream.
Pour it into a wetted mould.
When set, dip it into very hot water for a second, and turn it carefully on to a glass dish.