Creams Or Cremes Au Citron (With Lemon)

Put one pint of milk in a tin saucepan with the rind of a lemon; set on the fire, and as soon as it rises place an iron spoon in it and boil gently five minutes; take from the fire. Mix well in a bowl four ounces of sugar with four yolks of eggs, then turn the milk into the bowl, little by little, stirring and mixing at the same time. Strain the mixture and put it in small cups; put the cups in a pan of boiling water, boil gently for about ten minutes, and put in the oven as it is, that is, leaving the cups in the water. The cups must not be more than half covered with water, else the water will fly into it. It takes from ten to fifteen minutes to finish the cooking in the oven, according to the size of the cups. Take them from the oven when the creme is rather firm, except a little spot in the middle, and which you ascertain by moving the cups.

Any one with an ordinary amount of intelligence can make creams as well as the best cooks, after having tried only two or three times. When you know how to make one, you can make fifty, just by using different flavorings.

Au Cafe (With Coffee)

The stronger the coffee the better the cream. The most economical way of making strong coffee is: when you intend to have cream with coffee for dinner, put the first drops that fall, when you make the coffee for breakfast, into a glass; put it immediately in cold water, and as soon as cool cover it with paper, which you tie around it with twine, and use when you make the cream.

Always use good fresh milk and fresh eggs. As soon as the whites of the eggs are separated from the yolks, put them, together with the shells, on ice, and use the next day to clarify your jellies, or to make icing, etc. A little care is a great saving in the kitchen.

Put one quart of milk in a milk-pan on the fire and take off as soon as it rises. While the milk is on the fire, mix well together in a bowl eight yolks of eggs with half a pound of sugar, and coffee to flavor; then turn the milk into the mixture, little by little, stirring the while; when the whole is thoroughly mixed, strain it. Put the mixture in cream-cups, place the cups in a pan of boiling water-enough water to half cover them; boil slowly for about ten minutes, put the pan and cups in a moderately-heated oven, and take off when done. It takes from ten to fifteen minutes to finish the cooking, according to the size of the cups. It is done when the whole is solidified except a little spot in the centre, which, by moving the cups, will shake somewhat. Serve cold.

With Burnt Sugar

Put two ounces of sugar in a small tin pan, with a tablespoonful of water, set on the fire, and boil till burnt and of a light-brown color; take off, and put it in a stewpan with a pint of milk, four ounces of white sugar, a few drops of rose or orange-flower water; boil ten minutes, stirring occasionally; take from the fire, beat the yolks of two eggs, and one entire, put in the pan and mix the whole well, then strain, after which you put the mixture in small cream-pots for that purpose; place them in a hot but not boiling bain-marie, and as soon as it thickens take them out, dust them with fine white sugar, let cool; place them on ice for about fifteen minutes, and then it is ready to be served.