ITALIAN CREAM

Put one ounce of soaked isinglass, six ounces of loaf-sugar, half a stick of vanilla, and one pint of milk into a saucepan; boil slowly; and stir all the time until the isinglass is dissolved; strain the mixture, and when a little cool mix it with a pint of thick cream. Beat thoroughly until it thickens. Pour into a large or individual molds, and put in ice-box until wanted.