Cream For Fruit Pies

. Put one pint of milk into a stewpan with the rind of a lemon and a little cinnamon. Meanwhile take the yolks of two eggs and whisk them well with one tablespoonful of flour and two tablespoonfuls of cream and put them into a stewpan. Place the pan containing the milk on the fire and let it simmer, and just as it boils add it gradually to the eggs, putting the pan containing them over the fire and whisking until of the consistence of cream, then remove it from the fire as it gets a little cool, put in one tablespoonful of orange or rose-flower water. Let it become quite cold. Remove the crust from a fruit-pie and pour in the cream, replacing the crust. Some cooks cut it into quarters, though this is not necessary. Great care should always be taken not to let the cream boil, as it quickly curdles.

Ginger Cream

Put three-quarters of an ounce of gelatine in a teacupful of boiling milk and let it soak. Take an ounce and a half of preserved ginger and cut it up very small. Put a half-pint of double cream in a basin, whip it until it is stiff, add two ounces of powdered sugar, a little at a time, then a tablespoonful of syrup of ginger, and half a teaspoonful of essence of ginger. Mix thoroughly and then add the milk and gelatine, and lastly the preserved ginger. When cool, put it into a rock-shaped mould on the ice to set.

Gooseberry Cream

Take two pounds of green gooseberries, put them in a saucepan with three breakfast cupfuls of water and boil them until they will easily mash; strain the juice through a fine sieve and weigh it; add one pound of loaf-sugar to every pound of fruit, return to the pan and boil for twenty minutes longer. Put one ounce of isinglass into a saucepan with a breakfast cupful of cream, stir it over the fire until dissolved, but not allowing it to boil, and then let the cream cool, stirring constantly. Let the gooseberry syrup get nearly cold, add the cream and the juice of a lemon, turn it into a mould and set it on the ice. This cream should be made at least twenty hours before needed for use.

Cream Jelly With Fruit

Soak one ounce of gelatine in one-half pint of milk for four or five hours. Then scald one and a half pints of milk and pour over it, adding at the same time one-half pound of powdered white sugar. Stir over the fire until it is nearly boiling, then strain and divide into two equal parts. Put one-half in a saucepan over the fire and mix in with it the beaten yolks of three eggs; stir it until it begins to thicken, then pour it into a basin and let it cool. Whisk the whites of three eggs to a stiff froth and also beat up one pint of rich cream to a stiff froth. Divide the frothed white of egg into two separate parts, or heaps. As the white gelatine begins to set, whip into it gradually one-half of the white of egg froth in small quantities, alternating with all the whipped cream. Into the yellow gelatine, whip in gradually a little at the time, the other half of the frothed white of egg. Then stir into the yellow gelatine a flavoring of vanilla, and into the white gelatine the strained juice of a lemon.

Dampen the inside of a deep fluted mould with cold water, lay in the bottom of it a row of crystallized cherries, then pour in a layer of the white gelatine; allow it to set and then put over it a layer of slices of crystallized apricots or peaches, pour over them a layer of the yellow gelatine, and alternating in this way until the mould is full. Set the mould on ice, and when quite firm, dip a cloth in hot water, wring it out, wrap it round the mould for an instant and turn it out on a glass dish. Serve cream with it.