Creams may be divided into two classes–whipped cream, flavoured
in a variety of ways, and the solid moulds of cream, which when turned out
look extremely elegant, but which when tasted are somewhat disappointing.
These latter moulds owe their firmness and consistency to the addition of
isinglass, and, as this substance is not allowed in vegetarian cookery, we
shall be able to dispense with cream served in this form, nor are we losers
by so doing.
