Chocolate Cream

Break up 2 ounces of sweetened chocolate in a tin basin set over boiling water, and to it add gradually 1 pint of milk. Stir until perfectly smooth, and scalding hot, then add 3 eggs, well beaten, stirring until creamy. Flavor with vanilla. Toast slices of any light, common cake and pour the hot cream over them. Serve cold. Or, omit the cakes, simply allowing the cream to become cold, and serve alone. This rule may be varied and made larger by adding 1 pint of milk; then pour the cream into cups and bake. Set the cups in a dripping-pan nearly full of hot water. Serve cold.

Chocolate Cream (II)

1/2 cupful vanilla chocolate, grated. 4 egg yolks; or 2 whole eggs. 1/2 cupful sugar.

1 pint cream (rich milk may be used). Stir all together in a tin basin; set over boiling water; when smooth and thickened add 1 ounce of isinglass, previously dissolved in warm water to cover it. Remove from the fire; stir in 1/2 cupful whipped cream and pour into a mold. Set in a very cold place, and serve cold as possible.

Lemon Cream

1 lemon, grated rind and inner pulp cut fine.

1 cupful sugar. 1/2 cupful butter.

1 cupful water. 3 eggs.

Let the other ingredients come to a boil, stirring frequently, before adding the well-beaten eggs. When it thickens take from the fire and let cool before serving. It is delicious. If eggs are not plenty, use 2 eggs and a tablespoonful of common flour mixed with a little water. Serve in glasses.

Orange cream may be made in the same manner.

Orange Cream

1 orange, juice and grated rind.

1 cupful white sugar.

1 pint of sweet cream (rich milk may be used).

1 yolks of eggs.

Stir thoroughly; heat the cream to boiling and pour in, stirring until perfectly cold. Flavor with orange water. A pretty addition to this is to pour the cream in small glasses. Whip the whites of the eggs to a stiff froth with a tablespoonful of sugar, flavoring with a few drops of orange water and spread over the top.

Almond Cream

Scald 1 pint of cream in a tin basin set over boiling water, breaking in it 1 stick of cinnamon and a blade of mace; 2 ounces of blanched almonds. Remove the spice, sweeten the cream to taste, and pour over the almonds, stirring slowly until smooth; then stir over boiling water as before until it thickens. Do not let it boil. Pour in glasses and let cool. 1 egg beaten thoroughly and added to this will render the cream of more consistency.

Snow Cream

Beat the whites of 4 eggs to a stiff froth; stir in 1 tablespoonful of rose-water, beat together, then 1 pint of thick sweet cream. This is delicious served for dessert, with mac-caroons or other sweetmeats.

Winter Snow Cream

Sweeten 1 pint of cream very sweet; flavor with lemon or vanilla. Let stand till very cold. When ready for dessert beat new fallen snow into the cream until it is stiff enough to stand alone. Serve immediately. Very rich milk may be used as a substitute, but is not as nice.