Lemon Cream

Beat well the yolks of two eggs, add to them one pint of thick cream, one-fourth pound of powdered sugar, and the thin rind of a lemon; turn all into a suacepan, boil up once, remove from the fire, and stir until cold. Squeeze the juice of a lemon onto a dish, pour over the cream, and serve.

Neapolitan Cream

Stir together in a basin one tablespoonful each of flour and custard powder with one teacupful of milk; when smooth turn it into a saucepan with one pint of fresh fruit juice, stir the whole over the fire with a wooden spoon, and boil until thickened, sweetening to the taste with caster-sugar. Move the cream to the side of the fire and stir in quickly the beaten yolks of two eggs; whisk the whites of two eggs and stir them lightly in. Pour the cream into a china bowl, and serve.

Noyau Cream

Blanch about one-fourth pound of Jordan, and one ounce of bitter almonds, throw them into cold water; rinse them well and pound in a mortar with two ounces of sugar and one gill of cream. Mix well together and rub through a hair-sieve into a basin, add one pint of whipped cream flavored with noyau, and one ounce of dissolved isinglass, sweeten to taste, mix well together and pour into a mould. When set it is ready for use.

Cream Paste Flavored With Coffee

Roast six ounces of coffee, when it becomes oily put it into a saucepan with three breakfast cupfuls of boiling milk, cover over the pan, let it stand until nearly cold, and strain through a cloth. A small quantity of this should now be mixed with the yolks of six eggs and two tablespoonfuls of flour with a little salt in it, the whole put into a saucepan, and boiled slowly until it is such a consistence that it adheres to the spoon while being cooked. Add three ounces of butter slightly colored in a saucepan, also a quarter of a pound of loaf-sugar and the same quantity of powdered macaroons, stirring the whole until smooth and compact.

Cream Paste Flavored With Lemon

Prepare a paste in a saucepan with the yolks of six or seven eggs and two tablespoonfuls of flour, mix in gradually three breakfast cupfuls of boiling cream and a little salt, stirring well with a wooden spoon over a slow fire until the mixture sticks to the spoon, take it from the fire and work it for three minutes, or until it is perfectly smooth, then stir over the fire for ten or twelve minutes longer. Place two ounces of butter in a saucepan, melt it and let it color slightly, and mix this in with the cream. Rub four ounces of sugar on half a rind of lemon, scrape it into the saucepan containing the cream, and work in four ounces of powdered sweet macaroons with a few bitter ones, and stir thoroughly until the cream is stiff. Should it be too thick add a little more cream, and if the reverse, add the yolks of one or two more eggs.