Apple Cream

Stew half a dozen tender apples, mash them to a pulp; whisk the whites of six eggs till they are very light, and as soon as the apples are cold, add them to the eggs with five ounces of pulverized loaf sugar. Whisk the whole till it will stand up when placed on a dish. Serve it with sweetened cream flavored with lemon, vanilla, or wine.

Orange Cream

Take the juice of four Seville oranges, paring the rind of one of them exceedingly fine. Put them into a pan with one pint of water and eight ounces of sugar; beat the whites of five eggs, set it over the fire, and stir it one way till it grows thick and white; strain it through a gauze sieve, stir it till it is cold; then beat the yolks of five eggs, exceedingly well, put it in your pan with the cream, stir it over a slow fire till it is ready to boil; put it in a dish to cool, and stir it till it is quite cold; then empty it into jelly glasses.

Frothed Orange Cream

Make a pint of cream very sweet; place it on the fire and let it boil. Put the juice of a large orange into a small deep glass, having previously steeped a bit of orange peel in it for a short time. When the cream is almost cold, pour it out of a teapot on the orange juice, holding the teapot as high up as possible.

Orange Cream For Pudding

Boil two ounces of loaf sugar and two inches of the peel of a Seville orange in half a gill of water, for ten minutes; add the strained juice of a sweet orange, and a tablespoonful of rum. Boil fast for three minutes, then beat it into a gill of thick cream. It must be very smooth, and beaten till nearly cold.

Lemon Cream

To one pint of water, add the juice of two lemons, or three if small; the peel of only two. Sweeten to taste. Add to this, when over the fire, the whites of six eggs well beaten, and when this thickens a little, pour in the yolks, also well beaten, and keep stirring the cream until sufficiently thickened to prevent curdling. It is best to use an earthen pan. Fill your glasses with this cream, and your dessert will be delicious as well as plentiful.

Chocolate Cream

Scrape fine a quarter of a pound of the best chocolate, put to it as much water as will dissolve it, put it in a marble mortar, and beat it half an hour. Put in as much fine sugar as will sweeten it, and a pint and a half of cream; mill it, and as the froth rises lay it on a sieve. Put the remainder of your cream in glasses, and lay the frothed cream upon them.

Mock Cream

Pour half a pint of boiling milk on a teaspoonful of arrowroot well mixed with a small quantity of the milk. Stir the mixture well; have the white of an egg well beaten, and when about half cold add it, and place the whole over a slow fire until it nearly boils - then strain for use.

Another Way To Make Mock Cream

Whisk the whites of three eggs with the yolk of one; stir them in a pint of milk; set it on the fire, and stir it until it begins to boil. Take it off, and stir it till it is only milk warm; strain it, and stand in a cold place.

Whipped Cream

Sweeten with powdered sugar a quart of cream, and add to it a lump of sugar which has been rubbed upon the peels of two lemons - or, flavor it with orange-flower water, or any other agreeable essence. Whisk the cream thoroughly in a large pan, and as the froth rises take it off, lay it upon a sieve placed over another pan, and return the cream which drains from the froth, till all is whisked - then heap it upon a dish, or put it into glasses. Garnish with thinly-pared citron, cut into any fanciful shape, and serve.

Milanese Cream

A pint of new milk and five ounces of loaf sugar, boiled; three quarters of an ounce of isinglass, dissolved in a gill of water; the yolks of eight fresh eggs, well beaten. Add the milk to the eggs while hot, but not boiling. Stir over a gentle fire till at boiling heat; strain into a basin; stir in the isinglass and a gill of thick cream. Flavor with twenty-five drops of any kind of essence, or with three table-spoonfuls of Maraschino, Curacao, or rum. Pour the mixture into a mould slightly rubbed with the oil of sweet almonds, and let it stand in a cool place till firmly set.

Floating Island

One quart of milk, and the whites of three eggs. Sweeten the milk to your taste, and to it add wine if you prefer it. Then whisk the whites of the eggs to a dry froth, and to every egg add one teaspoonful of currant, quince, or any kind of jelly you choose; add also one teaspoonful of white sugar to each white. Pile the froth upon the milk, and serve it soon, as the whites will fall.

Cream Trifle

Put into a shallow dish half a pint of white wine, the peel of a lemon rubbed in sugar and scraped, a pint and a half of cream, and a quarter of a pound of powdered loaf sugar. Whisk the whole together in a dish, and take off the froth as it rises. Have ready a glass dish, in which are six sponge biscuits, twelve ratafias, and six macaroons steeped in wine. Pour a boiled custard over the biscuits, then cover the whole with the whisked cream.