Flemish Cream

Three-quarters of a pint of thin cream, the yolks of six eggs, a small quantity of lemon-peel, a teaspoonful of arrowroot, one laurel-leaf, and as much loaf-sugar as will sweeten it to taste; set it over a slow fire in a saucepan, and keep stirring till it boils; strain through a sieve, and stir again till it is cold to prevent its getting lumpy; add to it a glass of madeira, then beat the whites of the six eggs very light, and stir them in. Put it in a mould, and set it in a cool place or on the ice till it is served.

Dutch Cream

Break ten yolks of eggs into a stew-pan, with four glasses of white wine, a little cinnamon and lemon-peel; stir it over a slow fire till it becomes thick; have ready melted half an ounce of isinglass and a pint of cream, well whipt. Mix the isinglass and eggs together, and stir them round till quite cold; then add the cream, and put the whole in a mould to set on the ice or in a cool place.

Italian Cream

Take a pint of thick fresh cream; whip it well; add half a handful of fine sugar, the juice of half a lemon, and three tablespoonfuls of madeira; dissolve half an ounce of isinglass in a little water, and strain it into the cream, then put it in your mould. A little less isinglass in winter will be sufficient.

Queen Mab's Pudding (Cold)

Take one pint of cream, one ounce of isinglass, one ounce of mixed citron and lemon-peel, two ounces of preserved cherries, and sugar to taste; add half a wineglassful of brandy; mix well, pour it into a mould, and ice.

Lemon-Cheese

Take a quart of cream just on the turn, rasp the rinds of two lemons, and squeeze their juice into the cream; whip with a whisk always the same way for about twenty minutes; take a sieve, on which lay a piece of fine muslin large enough to contain the whipped cream; pour the cream on to it, place the sieve on a hollow dish that the whey may run off, and let it stand twenty-four hours. You can sweeten it to taste while whipping.

Preserved Pine-Apple Cream

Take a teacupful of syrup of preserved pine-apple, and the juice of two lemons, two ounces of sugar, and four slices of pine-apple cut in small dice; mix with this an ounce of isinglass boiled for half an hour in half a pint of water; whisk all together till nearly cold, then add a quart of well-whisked cream; mix well, and put it into your mould, which set on the ice or in a cool place. Ginger cream of preserved ginger may be made in the same way.

Orange-Cream

Boil the rind of a Seville orange very tender; beat it fine in a mortar; add to it a spoonful of the best brandy, the juice of a Seville orange, four ounces of loaf-sugar, and the yolks of four eggs; beat all together for ten minutes; then by degrees pour in a pint of boiling cream; beat it till it is cold; put it into custard cups or glasses; set them in a deep dish or pan of boiling water to stand till cold. If preferred in a mould, half an ounce of isinglass dissolved in a very little water must be added with the cream. This is excellent!