Chateaubriand Cream

Place a jelly-mould on the ice, and pour some liquid jelly around it, turning it about sideways in order to allow it to set; stick some shredded almonds round the sides and top until the mould is covered, then put a little more of the jelly around, and, when set, give it another coating. When this has been done, fill in the cavity with noyau cream.

Chestnut Cream

Remove the dark skins from about twenty chestnuts, parboil them, and rub the light skins off, then pound them in a mortar, and pass them through a sieve. Dilute one and a half ounces of gelatine in half a pint of milk, blanch and bruise six sweet almonds, and add with the thin rind of half a lemon and a small quantity of sugar; put these into a stewpan, and, when the milk is boiling, move to one side until it cools, then strain it, and stir in with the chestnut mixture. When it is worked smooth add one wineglassful of dry curacoa and one-half pint of whipped cream; pour it into a mould and place it on ice. Whip some more cream and sugar to a froth, and when the chestnut cream is set, turn it out, and pour the whipped cream around.

Coffee Cream

Boil together one pint of milk and cream and add a small lump of sugar and a pinch of salt. Roast four ounces of green coffee-berries in a fryingpan and put the beans while hot in with the cream, place the cover on the stewpan and let them steep until quite cold. Beat in with the cream the yolks of four eggs, strain it through a cloth twice, fill some breakfastcups with it and place these in a large stewpan containing enough water to reach to half their height; place the lid on and a few live coals on top of that and let the water simmer. When the cream is set, allow it to get cold and then turn it out of the cups.

Confectioners' Cream

Into a saucepan pour one pint of cold milk and set it on the stove. In another vessel mix two ounces of powdered sugar with one ounce of wheat flour and one-half ounce of corn flour; break in two whole eggs and whisk well for two minutes. When the milk is boiling add it to the preparation, and after stirring it for one minute longer put it into a saucepan and set it on the stove. Beat thoroughly until it comes to a boil, then remove from the fire and add immediately one teaspoonful of essence of vanilla. Stir well again for another minute, then pour it into a bowl and let it get cold. This mixture is used for many confectioners' purposes.

Diplomatic Cream

Soak one ounce of gelatine in one teacupful of cold water. Pour one pint of cream into a saucepan and place it over the fire for a few minutes to warm slightly, then whip it and remove the froth; add enough milk to the cream that is left to make one pint in all, put in six ounces of sugar and boil up. When it boils add the gelatine, stirring rapidly until the latter dissolves. Strain it through a sieve into a basin in which the whites of four or five eggs have previously been whipped and add one teaspoonful of essence of vanilla and one tablespoonful of light wine. Stir well and when it begins to thicken add the whipped cream and, when thick enough to drop, one breakfast cupful of mixed candied fruit. Place in a mould, set it on the ice, and when well set turn it out and garnish with angelica leaves, wine jelly or fruit. A pint of blanched almonds finely chopped may be used instead of, or as well as, the candied fruit.