Simmer an ounce or little more of fine isinglass in a pint and a half of new milk; add the rind of half a lemon, shred very fine a blade or two of mace, a stick of cinnamon, and sweeten with two ounces and a half of loaf sugar. Blanch and pound, with a spoonful of rose water, half an ounce of sweet almonds, and eight or ten bitter; put to the milk, and mix. When the isinglass is quite dissolved, strain through a linen flannel, to half a pint of rich cream, and stir together well. When it has stood an hour, pour it off into another bason, leaving the sediments at the bottom, and when nearly cold, pour it into moulds, jelly glasses, or custard cups. Two table-spoonfuls of noyeau will answer the purpose of the almonds. And the isinglass may be dissolved in a pint of water and half a pint of milk.
Put two tea-cups full of arrowroot to a quart of milk. Flavour it with an ounce of sweet almonds, and fifteen or sixteen bitter, blanched and pounded; or with noyeau. Moisten the arrow-root with a little cold milk, and pour to it the boiling milk, stirring all the time. Then put it in the saucepan, and boil it a minute or two, still stirring. Dip the moulds in cold water. Turn it out when cold.
Rub on a lump of sugar the rind of a lemon, and scrape it off with a knife into a deep dish or china bowl; add two ounces and a half of sifted sugar, a gill of brandy, the juice of a lemon, and a pint of double cream; then beat it up well with a whisk; boil an ounce of isinglass in a gill of water till quite dissolved; strain it to the other ingredients; beat some time, and fill the mould; and when cold and set well, turn it out on a dish. The above may be flavoured with any kind of liquor; strawberry, raspberry, or any kind of fruit; coloured with prepared cochineal, and named to correspond with the flavour given.
The milk which is put into the pan one morning stands till the next; then set the pan on a hot hearth, half full of water; put this over a stove from ten to twenty minutes, according to the quantity of the milk; it will be done enough when bladders rise on its surface; this denotes that it is nearly boiling, which it must by no means do, but must be instantly removed from the fire, and placed in a cool place till the next morning, when the cream is thrown up, and is ready for the table, or for butter, into which it may be converted by stirring it with the hand, but not very readily. This is sometimes called Devonshire cream, and it is imagined by those who do not know better, to be much richer than the common cream. The artificial process employed in raising this cream causes the milk to yield a greater quantity, but the quality and flavour are inferior to cream raised naturally, and so is the butter made from it.
Mix half a spoonful of flour with a pint of new milk; let it simmer five minutes to take off the rawness of the flour; then beat up the yolk of one egg, stir it into the milk while boiling, and run it through a fine sieve. A tea-spoonful of arrow-root would do better than flour.