Italian Cream Recipe

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.

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