To an ounce of Nelson's Gelatine add half-a-pint of new milk, let it

soak for twenty minutes, boil two or three laurel leaves in a pint of

cream and half-a-pint of milk; when boiling pour over the soaked

gelatine, stir it till it dissolves, add four or five ounces of lump

sugar and a little brandy if approved; strain it through muslin, stir

occasionally till it thickens, and then put it into moulds.