Whip together for nearly an hour a quart of very thick scalded cream, a quart of raw cream, the grated rind of four lemons and the strained juice, with ten ounces of white powdered sugar; then add half a pint of sweet wine, and continue to whisk it until it becomes quite solid. Lay a piece of muslin in a sieve, and lay the cream upon it with a spoon. In twenty hours turn it carefully out, but mind that it does not break. Garnish it with fruit-jelly or with flowers.

Another

Whip up three-quarters of a pint of very rich cream to a strong froth, with some finely scraped lemon-peel, a squeze of the juice, half a glass of sweet wine, and sugar to make it pleasant, but not too sweet; lay it on a sieve or in a form, and next day put it on a dish, and ornament it with very light puff-paste biscuits, made in tin shapes the length of a finger, and about two thick, over which sugar may be strewed, or a little glazed with isinglass. Or you may use macaroons to line the edges of the dish.

* Some finely powdered cinnamon should be dusted pretty thickly over it. This delicious dish Is always served up cold. The receipt was obtained from the nuns of Santa Clara convent at Palmas, in the island of Grand Canary.