arters 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.

COFFEE CREAM.

Dissolve an ounce of Nelson's Gelatine, previously soaked in
half-a-pint of cold milk, in a pint-and-a-half of boiling milk with two
ounces of sugar; stir in sufficient strong Essence of Coffee to flavour
it, and when on the point of setting put it into a mould.

CHOCOLATE CREAM.

Boil a quarter of a pound of loaf sugar in a pint of milk. Dissolve in
it an ounce of Nelson's Gelatine, previously soaked in half-a-pint of
cold milk, and stir into it three teaspoonfuls of Schweitzer's
Cocoatina, dissolved in half-a-pint of boiling milk. Beat until on the
point of setting, and put the cream into a mould. A few drops of