Two Pineapple Creams

Run a little clear jelly in the top of each mould; when that is set, run a layer, about half an inch thick, of whipped jelly, colored red with cochineal.

One Noyeau Cream

Run in the top of the mould a layer of white whipped jelly.

One Vanilla Cream

Run in the top of the mould a little clear jelly and a few green grapes.

Banana Cream

Procure five ripe bananas, take off the skins and pound the fruit in a mortar with five ounces white sugar to a pulp. Beat up half a pint of good cream to a stiff froth, add the pounded bananas and half a glass of brandy and the juice of one lemon; mix well together, then add one-half ounce isinglass dissolved, a little boiling-water, gently whisk in and fill the mould, set in a cool place until wanted. When required, dip the mould in warm water for a few seconds, wipe with a cloth, and turn out into a glass or silver dish.

Two Lemon Creams

Run in the top of each mould a little clear jelly; in one put some preserved cherries, in the other a little gold leaf; when set, run in a layer of whipped jelly, colored red with cochineal.

Egyptian Cream

Ingredients: Half a pint of cream, one lemon, half a glass of noyeau, one ounce isinglass, a little cochineal, half a pint of clear jelly, the same as the foregoing recipe. Pour the clear jelly into a plain mould and let it set; when set, turn it out on to adish, and keep very cold. Whisk up half a pint of cream very stiff, then divide it in to two parts, (one flavor lemon, the other noyeau,) colored with cochineal; dissolve one ounce isinglass in a little hot water, and add half of it to the lemon cream; well whisk in with a little finely-powdered sugar, and pour in the mould the jelly was turned out of; when set, turn it out on to a dish, then sweeten the noyeau cream, add the dissolved isinglass, and set in the mould the lemon was turned out of; then cut each layer into six pieces, and work them alternately back into the mould; pour in a little liquid jelly and let set; turn out the same as before described.

Apple Cream

Make a good custard pretty thick, put it in a glass dish; take three or four baked apples, rub the pulp through a sieve; add four ounces of sugar sifted to the pulp, the whites of two new-laid eggs, the juice of half a lemon whipped for a full hour; then put it in spoonfuls on the apple as lightly as you can.

Lemon Cream

Boil the rind of a lemon pared very thin in half a pint of water till yellow, then strain it off and let it stand till cold; add the juice of two lemons, the yolks of two eggs and the whites of three; sugar to your taste: stir all together on a slow fire till as thick as cream; pour it into jelly glasses when cold.

Scotch Cream

Put skim milk over night in a tub which has a plug at the bottom, and put this tub into another filled with hot water. In the morning take out the small tub and draw off the thin part of the milk, until the thick sour cream begins to come. This process requires practice as to the heat of the water; when it succeeds, skimmed milk yields nearly half of this cream, which is eaten with sugar as a delicacy. It is only distinguishable from cream by its taste.

Strawberry Cream

Well whisk up half a pint of good cream, add to it three ounces powdered white sugar and the juice of half a lemon, mix three tablespoonfuls of strawberry jam in a little cold water, and strain it through a fine hair sieve.

Cream Custard For Dessert Ices

Take a quart of fresh cream, and whisk four eggs; put them with the cream, with eight ounces powdered loaf sugar, place the whole upon a stove, and stir the mixture with a whisk constantly, taking care it does not "boil," or it will turn to curds. When the custard becomes of a thick consistence, immediately take it from the fire, and strain it through a hair sieve. This can now be flavored with vanilla, etc.