Raspberry Cream. (Very Fine)

Put three pints of ripe red raspberries and one pint of ripe red currants into a porcelain kettle and mash them a little to keep them from sticking, stir them with a wooden spoon and boil them two minutes, then strain through a linen cloth and measure, to one pint of juice, ten ounces of white granulated sugar, one tablespoonful of corn starch and six fresh eggs separated, the yolks from the whites. Put the juice and the sugar into a porcelain saucepan over the fire and mix the corn starch with a little of the cold juice; when the juice is hot, but not boiling, stir in the corn starch, stir it fast and let it boil two minutes, then take it off the fire to cool a little; beat the yolks with a little of the cold raspberry juice and stir them in, set it over the fire and stir it fast until the yolks are set, but it must not boil after they are in, then take it off the fire and stir it five minutes to cool; beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in, a little at a time, beat it well together and put it into a glass dessert dish that has a cover to it, or it can be put into a mold and frozen.

Strawberry Cream

Hull the strawberries, put them into a porcelain kettle, mash them with a wooden beetle and boil them two minutes, then strain through a linen cloth and measure. To one pint of juice allow nine ounces of white granulated sugar, one table- ' spoonful of corn starch and six fresh eggs separated. Put the juice and sugar into a porcelain saucepan and set it into another one over the fire, containing boiling water. Mix the corn starch with a little cold juice or water and stir it in; stir it until it boils two minutes. Beat the yolks with a little cold juice and stir them in; stir it until it thickens, but it must not boil after they are in. Then take it off the fire to cool five minutes before the whites are put in. Beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in, a little at a time. Mix it well together, set it in a cold place and when cool enough set it on ice.

Vanilla Cream

One pint of sweet cream, two tablespoonfuls of corn starch, four tablespoonfuls of white granulated sugar, two fresh eggs and three teaspoonfuls of vanilla extract. Put the cream into a small saucepan and set it into another containing boiling water. Mix the corn starch with a little cold milk and stir it in until it boils two minutes. Then put in the sugar and then beat the yolks and stir them in. Stir it until they thicken, but it must not boil; then take it off the fire and beat the whites with one teaspoonful of white sugar to a stiff foam and stir them in; then add the vanilla.

Wine Cream. (Very Fine)

Half a pint of sherry wine, one gill of water, three tablespoonfuls of white granulated sugar, one gill of sweet cream, one teaspoonful of corn starch four fresh eggs beaten separately, one tea-spoonful of lemon extract. Put the wine, water and sugar into a saucepan and let it get warm enough to dissolve the sugar; put the cream into a small saucepan and set it into a pan of boiling water over the fire, mix the corn starch with a little cold milk and stir it into the cream, stir it until it boils two minutes, then take it off the fire and let it stand in the hot water until needed; beat the whites with two teaspoonfuls of sugar to a stiff foam, beat the yolks and stir them into the whites and then stir them into the wine, set it quickly over a hot fire and stir it fast, and as soon as it begins to rise (it must not boil) take it off the fire; now stir a little of the wine in with the cream and mix it well together, then stir the cream into the wine and add the lemon. Put it into glasses or custard cups and serve with white or sponge cake.