Chocolate Cream

Scrape three ounces of Walter Baker's chocolate, and dissolve in boiling water. Boil one quart of new milk, one pint cream, flavor with vanilla. Then pour in the dissolved chocolate, and boil it twenty minutes while stirring. Beat the yolks of three eggs with half a pound of sugar, then put the whole in a kettle and let it boil fifteen minutes longer, stirring all the time to prevent its burning.

Almond Custard

One pint of cream. Blanch one and a quarter pounds of almonds with two spoonsful of rose water. Sweeten to your taste. Beat the yolks of four eggs very light. Stir it over the fire all the time till it is thick.

Almond Snowballs

One quart of milk made quite sweet, six tablespoonsful of rice ground in a mill. Sprinkle it in the milk while boiling, stirring it all the time till it is like small hominy, and drops from the spoon as clear as starch. When nearly cool stir in a teaspoonful of bitter almonds and one of vanilla. When cool wash the moulds with cold water, fill them, and set them on ice. Turn them out in dishes and dress with whipped cream seasoned with wine.

Lemon Cream

To the whites of eight eggs beaten very light put twenty-four spoonsful of water, the juice of two lemons. Sweeten to taste. Add one yolk of egg to color it. Stir it gently on the fire till it is very hot, but do not let it boil. Strain it through a thin napkin and serve it in glasses.

Lemon Cream

Five eggs, leaving out the whites of two. Four large lemons peeled, the juice of two. Half a pound sugar, one pint cold water. Mix all well together. Put it on the fire and stir until thick, but do not let it boil. When cool serve in jelly glasses.

Boiled Custard

One quart milk, eight eggs, one teacup sugar. Season with vanilla. Custard should be put into a custard boiler, or a tin pail. This should be placed in a kettle of boiling water, stirring the mixture constantly till it is a little thickened. If it is well stirred the custard will be a smooth cream, but if allowed to remain too long in the boiling water after it has begun to thicken it will curdle, and be spoiled. If any other flavor than vanilla is used, it should not be put in until the custard is cooked. It is best to boil the milk before adding the other ingredients, then it will not curdle.

Swiss Cream

Put two pints of cream into two bowls. With one bowl mix six ounces loaf sugar, the juice of two large lemons,' two glasses white wine; then add the other pint of cream and stir the whole very hard. Boil two ounces isinglass in four small cupsful of water till it is reduced to half, stir the isinglass when lukewarm to the other ingredients, and put the whole into moulds.

Velvet Cream

One ounce gelatine, one quart cream, one teacupful wine. It must be scalded, but not allowed to boil. Sweeten to taste. Vanilla can be used as a flavoring. This is very nice.

Spanish Cream

To one quart milk add half a box gelatine. Let it dissolve in the milk while it is heating before it comes to a boil, stir all the time. Beat the yolks of four eggs well, into five table-spoonsful of white sugar. Flavor with vanilla or lemon. As soon as the milk boils pour it on the yolks, and return it to the fire, stirring all the time. As soon as it comes to the consistency of custard pour it into a pan. Have ready the whites of eggs beaten to a stiff froth. Mix them well into the custard, and pour off into moulds.