Put one pint of cream and one pint of milk into a stewpan, place it on the fire, stirring constantly with a wooden spoon, and after it has boiled up put in two ounces of sugar, the peel of a lemon and a little salt, and let it remain until the peel is infused in the cream. Add the yolks of eight or nine eggs and beat up, keeping the pan over the fire. When the cream is of a good consistence pass it through a fine sieve, rubbing it with a wooden spoon into a basin, where it may be kept until required for use. If the cream is liked very thick, more eggs may be added.

Peach Cream

Peel twelve ripe peaches and remove the stones. Put the peaches in a preserving-pan with eight ounces of crushed loaf sugar and one-half pint of cold water. Boil the fruit gently over a slow fire until it is dissolved, then pass it through a fine hair-sieve. Mix with the pulp one pint of whipped cream and one ounce of dissolved gelatine, color it with a few drops of cochineal and mix it well. Wet a fancy mould with cold water, pour in the preparation, and leave it till firm. When ready to serve, turn it out onto a glass dish.

Pineapple Cream

Place in a stewpan with a small quantity of water one ounce of gelatine, and put over the fire until it is quite dissolved. Rub through a fine hair-sieve half a teacupful of pineapple jam, and stir it in with the gelatine, adding four heaped teaspoonfuls of caster-sugar; stir over the fire with a wooden spoon until boiling, and then skim it well and turn it into a basin. A pint of thick cream should now be whisked to stiff snow, and when the pineapple mixture has become nearly cold, stir the two together, beating them well. Rinse a mould out with cold water, and pour the mixture into it, setting it on the ice; when cold and firm, remove from the mould, and place on a glass dish, and serve.

Pistachio Cream

Put half a pound of well blanched pistachio nuts into a mortar and pound them to a paste, adding a few drops of orange-flower water to prevent their oiling. When a smooth paste is formed, place it in a lined saucepan with one quart of cream and half an ounce of gelatine, sweetening to taste with caster-sugar. Stir this over a fire until the gelatine has become dissolved, then remove. Serve cold in jelly-glasses.

Cream Plombiere With Bananas

Peel some ripe bananas, and rub them through a fine hair-sieve into a basin. Mix with the fruit puree about one and one-half pints of thick vanilla cream, then pass the whole once more through the fine hair-sieve. Turn the cream into a freezer and leave it until thickened, whisk one pint of cream with sugar to taste, mix it with the frozen cream and add one wineglassful of Madeira. Arrange the cream, rock-shape, on a folded napkin, and serve.

Raspberry Cream

Pass one quart of raspberries through a fine sieve to remove the seeds; mix in well one breakfast cupful of cream and sufficient sugar to sweeten. Put all into a stone or earthenware bowl, whisk well, and as the froth rises skim it off with a spoon and put it on a hair-sieve. Put the cream that may be left in the bowl into a deep glass dish, pile the whipped cream on the top, mounting it up as high as possible, decorate with a flower in the center, and serve.

Roman Cream

Put five ounces of sugar into a saucepan with one pint of milk, a small piece of cinnamon, and one ounce of gelatine, and place it on the side of the fire; allow the gelatine to dissolve, and then whisk it well. Beat the yolks of six eggs up till they are light, as for custard, and put them into the saucepan, though do not let the mixture boil. Strain through a fine sieve into a freezer, and when nearly cold whip to a froth, and add one teacupful of curacoa or one wineglassful of wine. Turn the cream out into glasses, and keep them on the ice until they are wanted.

Royal Cream

Put one quart ot milk into a basin with one-half an ounce of gelatine and let it stand for half an hour; then add the yolks of three eggs beaten up with four tablespoonfuls of sugar and stir well; also a little flavoring of vanilla. Put the basin into a pan of hot water on the fire and stir constantly until the mixture thickens. Beat the whites of three eggs to a stiff froth and add to the basin immediately after it is removed from the hot water; stir well once more, pour the mixture into moulds and place them one side to harden. Turn them out and serve with or without sauce.

Strawberry Cream

Remove the stems from about a pound and a half of ripe strawberries, pass them through a fine hair-sieve into a basin, mix in one heaping tablespoonful of powdered sugar and stir constantly until the sugar has dissolved. Mix two tablespoonfuls of arrowroot with a small quantity of cold milk, then pour on it gradually one quart of boiling cream; turn the cream into a saucepan and boil it for a minute or two, stirring it all the time. Put the puree of strawberries into a dish and when slightly cooled pour the cream over them. Place the dish in a cold spot until the cream has set. Whisk the whites of half a dozen eggs to a stiff froth; put half of the beaten egg over the strawberries, color the remainder with a little prepared cochineal and fleck it about on the top It is then ready for serving. Spinach greening may be used in place of the cochineal if desired.