ITALIAN CREAM

Take one quart of cream, one pint of milk sweetened very sweet, and highly seasoned with sherry wine and vanilla; beat it with a whip dasher, and remove the froth as it rises, until it is all converted into froth. Have ready one box of Cox's sparkling gelatin dissolved in a little warm water; set your frothed cream into a tub of ice, pour the gelatin into it, and stir constantly until it thickens, then pour into molds, and set in a cool place.