Mandarin Cream Recipe

Dissolve half-an-ounce of Nelson's Gelatine, previously soaked in

half-a-pint of cold milk, in half-a-pint of sweetened boiling milk or

cream. Dissolve a pint bottle of Cherry Jelly as directed. When the last

is on the point of setting put a layer into a mould, then a layer of the

cream, each of these about an inch deep, and fill up the mould in this

way. This quantity of material will make two handsome moulds, suitable

for a supper party.

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