The Blue Grass Cook Book

page 196

      VELVET CREAM
E. D. P.

  1 cup of wine,

  1/2 box of gelatine,

  1 lemon,

  1 1/2 pints of milk,

  1 cup of sugar.

Dissolve gelatine in the wine over the fire. Add peel and juice of lemon, and
when gelatine has dissolved, add sugar. Let it simmer, then strain. Add the milk
and stir till cold. Mould and let congeal. Serve with whipped cream.

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