Bavarian Cream

Whip a pint of double cream until it presents the appearance of a snow-like froth; be careful not to over-whip it for it would then produce butter. To the whipped cream add a glass of any kind of liqueur (such as noyeau, curacoa, maraschino, kirsch, rum, vanilla, &c), six ounces of sifted sugar, and two ounces of clarified isinglass; mix lightly and thoroughly, and use this to fill a mould imbedded in ice, and when set firm, dip the mould in hot water, wipe it, and turn the cream out on its dish.