With Chocolate

Put in a stewpan and on a moderate fire six ounces of chocolate, three tablespoonfuls of water, three ounces of white sugar, stir now and then with a wooden spoon till melted; then pour in it, little by little, a quart of good fresh milk; boil ten minutes, take from the fire, and mix in it one egg well beaten with the yolks of five others; strain through a fine sieve, put in creampots or cups, place them in a hot hut not boiling bain-marie, take off as soon as it thickens, dust with fine white sugar, let cool, place on ice for about fifteen minutes, and use.

With Orange

Use orange-rind, and proceed as for lemon-cream in every other particular.

With Tea

Proceed with strong tea as for cream au cafe in every other particular.

With Essence

Make cream au cafe, with the exception that, instead of using coffee to flavor, you use a few drops of vanilla, rose-water, orange-flower water, violet, cinnamon, etc. - any kind of essence, to taste.

With Cinnamon

Beat well together in a bowl about an ounce of potato-starch, a teaspoonful of cinnamon, four eggs, four ounces of sugar, and milk enough to make a rather liquid batter. Turn the mixture into a mould, which put into a pan of boiling water for fifteen minutes, then place in the oven till cooked. Serve cold.

Cuite

Put two ounces of sugar in a tin pan with two eggs, and mix well; then add an ounce of flour, little by little, mixing the while; then, in the same way, add also about a pint of boiled milk; set on the fire, stir continually till it turns rather thick; take off, flavor with essence to taste, let cool, and serve or use for filling.

Frangipane

Set one pint of milk on the fire. Mix well together in another pan three tablespoonfals of sugar, two of flour, three eggs, three macaroons crumbled, and as soon as the milk rises, turn the mixture into it, little by little, stirring and mixing the while; keep stirring about three minutes; take off, add a few drops of essence to flavor; turn into a bowl, let cool, and it is ready for use. It may be made without the macaroons.

With Almonds

Make as the above, with the exception that you use sweet almonds, chopped fine, instead of macaroons.

With Hazel-Nuts

Proceed as above, using hazel-nuts instead of almonds.

Legere

Mix well together in a tin saucepan five yolks of eggs and five ounces of sugar; add four tablespoonfuls of milk, and mix again. Set the pan on the fire, and stir continually till it turns rather thick; take off, and add a few drops of essence; turn into a plate or dish and let cool. When cold, beat five whites of eggs to a stiff froth; have somebody to pour in the whites, and, while you are still beating, about two tablespoonfuls of the cold mixture, and stop beating. Then turn the rest of the mixture into the whites, and mix the whole together gently; do not stir too much, but move round and round with a wooden spoon, and it is done. If it is stirred too much, it may become too liquid. It makes an excellent and light cream.