Squeeze the juice of a large lemon upon three or four table-spoonfuls of pounded loaf sugar, add two table-spoonfuls of brandy, and one pint of cream; pour it from one cup into another, till it be sufficiently thick.
Boil, in half a pint of water, half an ounce of isinglass, till dissolved; strain, and mix it with a quart of cream or good milk; if cream, not so much isinglass; stir it over the fire till it come to aboil; when a little cooled, add gradually the beaten yolks of six eggs, and a glass of white wine. Pour it into a deep dish, sweeten with pounded loaf sugar, stir it till cold, and then put it into a shape.
Put three table-spoonfuls of lemon-juice, and the grated peel of one, some preserved apricots, or any other sweetmeat, into a glass or China dish. Boil a quarter of an ounce of isinglass in a little water, till dissolved; add it to a pint of cream, sweetened well with pounded loaf sugar; boil it, and stir it all the time; pour it into a jug, stir it now and then till milk-warm, then pour it over the sweetmeat round and round. It may be made the day before being served.
Sweeten, with pounded loaf sugar, a quart of cream, and add to it a lump of sugar which has been rubbed upon the peel of two fine lemons or bitter oranges; or flavor it with orange-flower water, a little sssence of roses, the juice of ripe strawberries, or of any other fruit. Whisk the cream well in a large pan, and as the froth rises, take it oft', and lay it upon a sieve placed over another pan, and return the cream which drains from the froth, till all is whisked, then heap it upon a dish, or put it into glasses. Garnish with thinly-pared citron, or cedrat cut into small leaves, or into any fanciful shape. To color the rose cream, or to heighten that of straw berry, a little carmine or lake may be mixed with the cream, which may be iced when made.
Mix up whatever ingredient of which the cream is to be made, with eggs and sugar; for the proportions, see the respective articles; strain them through a fine sieve, and pour the preparation into a mould lightly buttered within side. Put this mould into a large saucepan, with a sufficient quantity of boiling water to reach within an inch of the mould; place the saucepan on hot ashes, cover it, and place hot coals on the lid; renew the fire underneath occasionally, so as to keep the water at the same temperature, that is, nearly, but never quite, boiling for an hour and a half; then, if the cream is properly set, which may be known by touching it with your finger, and observing whether it may be easily detached from the mould, take it from the bain-marie and let it stand; when no more than lukewarm, turn it out on your dish.
It sometimes happens, unavoidably, that bubbles arise on the surface of the cream; in such a case, boil a glass of cream, and add to it, by degrees, three yolks of eggs; stir it constantly with a wooden spoon; mix three ounces of fine sugar with it, and continue stirring it over the fire, till of a proper consistence, and on the point of boiling, then take it off and strain it. When the cream is ready for fable, cover it complete-lv with the last made cream, which will bide its defects.