Cream Biscuits

Break six eggs, separate the yolks and whites, beat the former with six ounces of powder-sugar, and the same of flour; whisk the whites, and then mix them together; add to it whipped cream, in proportion to the sugar and flour, stir it carefully, pour this into moulds or paper cases, and bake.

Cream Caramel

Put a pint of milk and half a pint of cream, with a bit of cinnamon, some coriander-seeds, and the peel of a young lemon, into a saucepan, and boil them for a quarter of an hour; then take it off the fire; and boil a quarter of a pound of sugar with half a glass of water, until it becomes of a nice dark color; take it off the fire, and mix with the cream; then put it on the fire again, until the sugar and cream are well mixed together; then place a saucepan, with some hot water in it, over hot ashes; take a dish, in which you intend serving, and pour into it your cream, then place it in the saucepan; put on the lid of the saucepan, with fire above, and let it boil till the cream is set. Serve hot.

Snow Cream

Put to a quart of cream the whites of three eggs well beaten, four spoonfuls of sweet wine, sugar to your taste, and a bit of lemon-peel; whip it to a froth; remove the peel, and serve in a dish.

Cream Of Any Preserved Fruit

Take half a pound of the pulp of any preserved fruit, put it in a large pan, put to it the whites of two or three eggs, beat together well for an hour; take it off with a spoon, and lay it heaped on a dish, or glass salver, with other creams, or put it in the middle of a basin. Raspberries will not do this way.

Cream Rhenish

Put over the fire a pint of Rhenish wine, a stick of cinnamon, and half a pound of sugar; while this is boiling, take seven yolks and whites of eggs, beat them well together with a whisk, till your wine is half driven in them, and your eggs to a sirup; strike it very fast with the whisk, till it comes to such thickness that you may lift it on the point of a knife, but be sure not to let it curdle; add to it the juice of a lemon, and orange-flower water; pour it into your dish; garnish it with citron, sugar, or biscuit, and serve.

Royal Ices Cream

Take any quantity of cream, add to it yolks of eggs in proportion (that is, four yolks of eggs to every pint of cream) put a little half pounded coriander, cinnamon, orange or lemon-peel; add some pounded lump sugar, and set it on the fire till it nearly boils; then pass it through a sieve, and put it to ice.

White Sherbet Cream

Put the yolks of six eggs, and a dessert spoonful of orange-flower water or crisped orange flowers in powder, into two quarts of cream, and boil it up once in a covered saucepan; then pass it through a sieve, add to it three-quarters of a pound of powder-sugar, and as soon as it is perfectly dissolved, pour the whole into a sorbetiere, which place in an ice pail, and proceed to cool it as directed. See Sherbet.

Cream Snow

Mix a quart of cream with the whites of six eggs, sweeten it with sugar and rose water, and strain them; then beat up the cream with a bundle of reeds tied together, or with a whisk; and as the snow rises take it up with a spoon in the cullender, that the liquid part may run out: when you have taken off as much of the snow as you please, boil the rest of the cream, with a stick of cinnamon, some cloves, and a little bruised ginger; boil it till it is thick; strain it, and when it is cold, put it into a dish, and lay your snow upon it.

Caramel Whipped Cream

Boil six ounces of sugar to caramel, and when it has acquired the proper reddish, yellow tinge, dissolve it in half a glass of boiling water, over hot ashes; after which, it must be reduced to a rather thick sirup. When cold, mix it with the whipped cream in the usual way. See Whipped Cream.