_Ingredients._—1½ oz. of isinglass, the juice of 2 lemons, noyeau
and pounded sugar to taste, 1½ pint of cream. _Mode._—Dissolve the
isinglass in a little boiling water, add the lemon-juice, and strain
this to the cream, putting in sufficient noyeau and sugar to flavour
and sweeten the mixture nicely; whisk the cream well, put it into an
oiled mould, and set the mould in ice or in a cool place; turn it out,
and garnish the dish to taste. _Time._—Altogether, ½ hour. _Average
cost_, with cream at 1_s._ per pint and the best isinglass, 4_s._
_Sufficient_ to fill a quart mould. _Seasonable_ at any time.
NOYEAU, Home-made.
_Ingredients._—2 oz. of bitter almonds, 1 oz. of sweet ditto, 1 lb. of
loaf sugar, the rinds of 3 lemons, 1 quart of Irish whiskey or gin, 1
tablespoonful of clarified honey, ½ pint of new milk. _Mode._—Blanch
and pound the almonds, and mix with them the sugar, which should also
be pounded. Boil the milk; let it stand till quite cold; then mix all
the ingredients together, and let them remain for 10 days, shaking
them every day. Filter the mixture through blotting-paper, bottle off
for use in small bottles, and seal the corks down. This will be found
useful for flavouring many sweet dishes. A tablespoonful of the above
noyeau, added to a pint of boiled custard instead of brandy as given
in our recipe for custard, makes an exceedingly agreeable and delicate
flavour. _Average cost_, 2_s._ 9_d._ _Sufficient_ to make about 2½
pints of noyeau. _Seasonable._—May be made at any time.