1434. Coffee Cream

Roast eight ounces of Mocha coffee-berries in a small preserving-pan over a stove-fire, stirring it the whole time with a wooden spoon, until it assumes a light-brown color; then blow away the small burnt particles, and throw the roasted coffee into a stew-pan containing a pint of boiling milk or cream, put the lid on the stewpan, and set it aside to allow the infusion to draw out the flavor of the coffee. Next strain this through a napkin into a stewpan containing eight yolks of eggs and twelve ounces of sugar, add a very small pinch of salt, stir the cream over the stove-fire until it begins to thicken, then quicken the motions of the spoon, and when the yolks of eggs are sufficiently set, strain the cream through a tammy or sieve into a large basin. Mix half a pint of whipped cream and one ounce and a half of clarified isinglass in with this, pour the whole into a mould ready set in rough ice for the purpose, and when the cream has become firm, dip the mould in warm water, and turn the cream out on its dish.

1435. Chocolate Cream

Grate eight ounces of vanilla chocolate, put this into a stewpan with eight ounces of sugar, eight yolks of eggs, and a pint of cream; stir the whole over a stove-fire until the preparation begins to thicken ; and the yolks of eggs are sufficiently set without allowing them to curdle, strain them through a tammy, with pressure, into a basin ; add half a pint of whipped cream, and one ounce and a half of clarified isinglass, mix the whole well together, and pour it into a mould previously imbedded in rough ice, to receive it.

1436. Burnt Cream

Put two ounces of pounded sugar into a stewpan, with the grated rind of two lemons; stir these with a wooden spoon over a slow fire, until the sugar begins to assume a rather light-brown color ; then pour in a pint of cream, add to this eight ounces of sugar, eight yolks of eggs, and a little salt, and stir the whole over a stove-fire until the eggs are set; then strain the cream through a tammy into a large basin, and mix in with it half a pint of whipped cream, and one ounce and a half of clarified isinglass. Pour the cream into a mould imbedded in rough ice.

1437. Orange-Flower Cream

Put two ounces of candied orange-flowers into a stewpan, with two ounces of pounded sugar; stir these over a slow fire until the sugar is merely melted, and pour in a pint of cream, adding eight ounces of sugar, eight yolks of eggs, a table-spoonful of orange-flower water, and a very little salt; stir this preparation over the fire to set the yolks of eggs, and then strain the cream through a tammy into a basin ; add half a pint of whipped cream and one ounce and a half of clarified isinglass to it, mix well together, and then pour the cream into a mould imbedded in rough ice.

Note. - The flavoring of this kind of cream may be varied according to taste, by substituting lemon, orange, vanilla, cinnamon and lemon, or any other kind of essence or liqueur, for the foregoing.