CHAMPAGNE CREAM.
Although this is properly a jelly, when well made it eats so rich that it is usually called cream. It is chiefly used in cases of illness, when it is desirable to administer champagne in the form of jelly. Soak half-an-ounce of Nelson's Gelatine in a gill of cold water, dissolve it in a stewpan with one or two ounces of sugar, according as the jelly is required sweet or otherwise. When cool, add three gills of champagne and two tablespoonfuls of lemon juice, whip until it is beginning to set and is light and frothy; put into a mould, and it will be ready for use in two hours, if put in a cold place.