Dissolve a pint tablet of Nelson's Cherry 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.
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.
ITALIAN CREAM.
Take three-quarters of an ounce of Nelson's Patent Gelatine and steep it in half-a-pint of cold water; boil the rind of a lemon, pared thinly, in a pint of cream; add the juice of the lemon and three tablespoonfuls of raspberry or strawberry syrup to the soaked Gelatine; then pour the hot cream upon the above ingredients, gently stirring the while. Sweeten to taste, and add a drop or two of prepared cochineal. Whisk till the mixture is thick, then pour into moulds.
CHEESE AND MACARONI CREAM.
Boil two ounces of macaroni, in water slightly salted, until tender, when drain; cut it into tiny rings, and put it into a stewpan with half-a-pint of milk or cream, keeping it hot on the stove without boiling for half-an-hour. Soak and dissolve half-an-ounce of Nelson's Gelatine in half-a-pint of milk, and when this and the macaroni are cold, stir together, add two ounces of grated Parmesan cheese, with salt and cayenne pepper to taste. Stir occasionally until the cream is on the point of setting, when mould it. Should the cream be absorbed by the macaroni, more must be added to bring the whole quantity of liquid to one pint. If preferred, rice well boiled or baked in milk, or vermicelli paste, can be substituted for the macaroni.