Soak an ounce of Nelson's Gelatine in half-a-pint of milk, dissolve it in a pint of boiling milk with a quarter of a pound of lump sugar. When nearly cold, add a gill of lemon-juice and whisk the cream until it is light and sponge-like. Then stir in a gill of whipped cream, put into a mould, and let it stand for two or three hours.
Or, dissolve a pint tablet of Nelson's Lemon Tablet Jelly in half-a-pint of hot water. When cool, add to it half-a-pint of cream, and whisk together until on the point of setting, when mould it.
STRAWBERRY CREAM.
Dissolve an ounce of Nelson's Gelatine, previously soaked in a gill of cold water, in a pint of hot milk. When it is so nearly cold as to be on the point of setting, add half-a-pint of strawberry syrup, and sufficient rose colouring to make it a delicate pink; whisk the cream until it is light and frothy, stir in lightly a gill of whipped cream, then mould it.
A good syrup can be made for this cream by putting half-a-pound of strawberry and half-a-pound of raspberry jam into half-a-pint of boiling water, and, after having well stirred it, rubbing it through a fine sieve. The syrup should not be too sweet, and the addition of the juice of one or two lemons, or a little citric acid, will be an advantage.
Creams, which have cochineal colouring in them, should not be put into tin moulds, as this metal turns them of a mauve shade. Breton's Rose Colouring is recommended, because it is prepared from vegetables, and is free from acid.
ORANGE CREAM.
Dissolve a pint tablet of Nelson's Orange Tablet Jelly in half-a-pint of hot water. When cool, mix with it half-a-pint of cream or milk, and whip together until the cream is on the point of setting.
IMITATION LEMON CREAM.
This will be found useful when cream is not to be had. Put the thin peel of two lemons into half-a-pint of boiling water, and when it has stood a little, dissolve half-a-pound of loaf sugar in it. When nearly cold, add three eggs, the yolks and whites well beaten together, and the juice of the lemons. Strain this into a stewpan, and stir until it is well thickened. After taking from the fire, stir occasionally until cold, then mix into it a quarter of an ounce of Nelson's Gelatine soaked and dissolved in half a gill of water, also nearly cold.