(40). Almond Cream (Creme D'Amandes)

Pound one pound of almonds with one pound of loaf sugar, slowly adding four small eggs and some orange flower water. When the almonds have become a fine paste, take them from the mortar and transfer to a vessel, incorporating in six eggs, one at the time and one pound of fresh butter softened and divided in small pats.

(41). English Cream With Coffee (Creme Anglaise Au Cafe)

Boil a quart of milk, add to it four ounces of freshly roasted coffee beans, cover the saucepan and leave to infuse for half an hour. Beat eight egg-yolks with half a pound of sugar, dilute with the boiling coffee milk strained through a fine colander; stand the saucepan on a slow fire, stir the cream until it becomes quite thick, without allowing it to boil, then take it off. strain through a sieve and pour it into a vessel, stir frequently till cold.

(42). English Cream With Vanilla, Lemon Or Orange Zest (Creme Anglaise A La Vanille Ou Aux Zestes De Citron Ou D'Orauge)

Beat in a saucepan half a pound of sugar with ten raw egg-yolks; mingle both well together and dilute with a quart of boiling milk, having had half a vanilla stick broken in pieces infused therein, Cook the cream on a moderate fire, stirring with a spoon or whisk and thicken without boiling; strain this through a fine sieve into a vessel and let cool, stirring it occasionally uutil this occurs. This cream can be flavored with lemon or orange peel instead of vanilla.

(45). Mocha Cream (Creme Moka)

Put into a tinned basin sixteen egg-yolks and one pound of sugar; beat and dilute with a pint of very strong coffee and a pint of boiling milk. Set the basin on the fire, stir with a small whip, pressing it against the bottom, bring the liquid to a boil, without allowing it actually to boil, then remove from off the fire, let stand till cold. Put sixteen ounces of butter in a vessel, heat it lightly and work it well to a cream, then pour it into the preparation and stir the whole vigorously with a whip.

(46). Pastry Cream With Vanilla (Creme Patissiere A La Vanille)

Place ten egg-yolks in a tinned basin, adding half a pound of sugar and an ounce of fecula or corn starch; mix the ingredients well together and dilute with a quart of boiling milk, having had half a vanilla stick infused therein. Stand it on the fire and stir continually until it thickens and is ready to boil, then pour into a vessel to use when needed.

(47). Pistachio Or Hazel-Nut Cream (Creme Aux Pistaches Ou Aux Noisettes)

Place eight egg-yolks in a bowl with one pound of sugar, beat well together and dilute with a pint of boiling milk; thicken this cream on the fire without allowing it to boil and as soon as it is cooked, take it off and add half a pound of pistachios pounded with orange flower water, vegetal green and kirsch, or else half a pound of roasted hazel-nuts pounded with a little water and maraschino. Incorporate some cream into either of these when nearly cold; also a pound of very good, fresh, unsalted butter; allow to cool.

(48). Quillet Cream (Creme A La Quillet)

Pour one pint of thirty-two degrees hot syrup into a small tin basin, adding sixteen egg-yolks, one vanilla bean and two gills of orgeat syrup; set the basin on the fire and stir continuously until the preparation almost comes to a boil, then take it off and when it has lost its greatest heat, incorporate in with a whip one pound of unsalted butter of the very finest quality procurable, dividing it into small pats.

(49). St. Honore Cream (Crime St Honore)

Into a saucepan put ten egg-yolks and half a pound of sugar, one ounce of common flour and one ounce of rice flour; dilute with a pint of boiling milk into which half a vanilla stick has been infused. Put the saucepan on the fire and stir incessantly till the ingredients become consistent and are about to boil, then suppress the vanilla. Have twelve egg-whites already beaten to a stiff froth, incorporate them into the cream, beating it briskly with a spoon.

(50). Whipped Cream Or Chantilly Cream (Crime Fouettee Ou Creme A La Chantilly)

To obtain the very best result the cream must be the finest procurable and exceedingly thick. Pour it into a tinned basin, beat it with a tinned wire whip and if the cream be good it will rise in a few moments to a thick froth; should it be needed for meringue, after whipping it thoroughly add half a pound of powdered sugar for each quart of the unwhipped cream. For mousselines, after the cream is firmly whipped and not .sweetened lay it on a hair sieve and leave it drain for one hour before using. After the cream is whipped it can be flavored by adding a tablespoonful of essence of coffee or one ounce of grated and sifted chocolate for every quart of cream. To flavor with vanilla add to the sugar one tablespoonful of vanilla sugar.