VELVET CREAM.
Soak three-quarters of an ounce of Nelson's Patent Gelatine in half-a-pint of sherry or raisin wine, then dissolve it over the fire, stirring all the time; rub the rinds of two lemons with six ounces of lump sugar, add this, with the juice, to the hot solution, which is then to be poured gently into a pint of cream; stir the whole until quite cold, and then put into moulds.
This can be made with a pint of boiling milk, in which an ounce of Nelson's Gelatine, previously soaked in half-a-pint of cold milk, has been dissolved, and flavoured and sweetened.