RUSSIAN CREAM
- 8 ounces sugar,
- 4 eggs,
- 10 leaves of gelatine,
- ½ pint whipped cream,
- 2 tablespoonfuls lemon juice,
- ½ gill orange juice,
- ½ pint white wine,
- ½ gill rum.
Beat the sugar, orange juice, eggs, wine and rum well together. Stir in a saucepan till it thickens, then add the dissolved gelatine. Remove from the fire, whisk briskly and stir in the whites of eggs beaten to a snow. Pour into a mould rinsed with cold water, and, when set, turn out.