Put the jelly and white of egg into a pan, and beat it together
with a whisk, till it becomes a stiff froth and stands alone.

Have ready the cream, in a broad shallow dish. Just before you
send it to table, pile up the froth in the centre of the cream.


ICE CREAM.

A quart of rich cream.
Half a pound of powdered loaf sugar.
The juice of two large lemons, or a pint of strawberries or
raspberries.

Put the cream into a broad pan. Then stir in the sugar by degrees,
and when all is well mixed, strain it through a sieve.

Put it into a tin that has a close cover, and set it in a tub.
Fill the tub with ice broken into very small pieces, and strew
among the ice a large quantity of salt, taking care that none of
the salt gets into the cream. Scrape the cream down with a spoon
as it freezes round the edges of the tin. While the cream is
freezing, stir in gradually the lemon-juice, or the juice of a
pint of mashed strawberries or raspberries. When it is all frozen,
dip the tin in lukewarm water; take out the cream, and fill your
glasses; but not till a few minutes before you want to use it, as
it will very soon melt.

You may heighten the colour of the red fruit, by a little