Almond Cream. (Delicious And A Beautiful Color)

One pint of sweet cream, two ounces of sweet almonds olanched and pounded fine with two dessert spoonfuls of sweet milk, eight ounces of white granulated sugar, six fresh eggs beaten separately, one ounce of red gelatine,(light weight,) two teaspoonfuls of rose extract. Cut the gelatine up fine with a pair of scissors and put it into a saucepan with one gill of cold water and set it into a pan of boiling water, let it stand in the warm water until it has to be used. Put the cream, almonds and sugar into a saucepan and set it into a pan over the fire of boiling water; beat the yolks with a spoonful of cold milk and stir them in, stir it until they thicken, but it must not boil, then take it off the fire and stir in the gelatine and rose extract, set the saucepan into a pan of cold water to cool, while the whites are beaten with one tablespoonful of white sugar to a stiff foam, then stir them in and put it into small molds that have been dipped in cold water.

Chocolate Cream. (Very Fine)

Two ounces of chocolate, one pint of sweet cream, eight ounces of white granulated sugar, six fresh eggs beaten separately, one ounce of gelatine, (light weight,) two teaspoonfuls of vanilla extract. Cut the gelatine up fine with a pair of scissors and put it into a small saucepan with one gill of cold sweet milk and set it into a pan of boil-ins: water. It will dissolve in ten or fifteen min-utes; let it stand in the warm water until you are ready to use it. Scrape the chocolate up fine and put it into a saucepan with four tablespoonfuls of cold water and then set it into a pan of boiling water and stir it until it is a smooth paste, then stir in the cream and sugar and beat the yolks light and stir them in, stir it until they thicken, but it must not boil, then take it off the fire and stir in the gelatine and vanilla; set the saucepan into a pan of cold water to cool while you beat the whites with one tablespoonful of white sugar to a stiff foam, then stir them in and put it into small molds that have been dipped in cold water.

Cincinnati Cream. (Very Fine)

One pint of sweet cream, eight ounces of white granulated sugar, five fresh eggs separated, half an ounce of gelatine, two teaspoonfuls of vanilla extract and one gill of sherry wine. Cut the gelatine up fine with a pair of scissors and put it into a small saucepan with one gill of cold sweet milk, then set it into another pan containing boiling water. It will be all dissolved in fifteen minutes; let it stand in the warm water until you are ready to use it. Take out one tablespoonful of the sugar to beat with the whites, then put the cream and the rest of the sugar into a porcelain saucepan and stir it into another one containing boiling water; beat the yolks very light and stir them in, stir it until they thicken, but it must not boil, then take it off the fire and stir in the gelatine and vanilla, set the saucepan into a pan half full of cold water and stir it until it is lukewarm, then beat the whites with the tablespoonful of sugar to a stiff foam and stir them in, then stir in one gill of sherry wine and put it into a porcelain mold and set it on ice. Before serving turn it out onto a china plate.