There are many ways of preparing cream. For fruit pies, simmer a pint of new milk, rind of Seville orange or lemon, cinnamon, either, or all, as you may choose. Whisk up the yolks of three eggs, with half a spoonful of flour, and one or two of cream; gradually add the boiling milk, set it over the fire, and whisk till it is of the consistence of a thick cream. When it is removed from the fire, and rather cool, add a table-spoonful of rose or orange water, or a tea-spoonful of syrup of clove gilly flowers. When quite cold, take off the top of the pie and pour in the cream; return the cover, either whole or cut in quarters. If eggs are dear, one whole egg will whisk up with a spoonful of rice flour or arrowroot, and will answer for thickening. Richer cream may be prepared with an equal quantity of cream and milk, flavoured with almond, lemon, sack, ratafia, or brandy, and called by the name of the article by which it is flavoured principally. Be careful not to let your creams boil, or they will curdle. Creams may be prepared with fresh or preserved fruits. Luscious fruits are improved by the addition of lemon juice.