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Contents.
| To make | a Cream Curd | 166 |
| Lemon or Orange Cream | ibid | |
ibid | ||
| clear Lemon Cream | 167 | |
| yellow Lemon Cream | ibid | |
| Orange Cream | ibid | |
| Spanish Cream | 168 | |
ibid | ||
| Loaf Sugar Cream | ibid | |
| Imperial Cream | 169 | |
| Steeple Cream | ibid | |
170 | ||
| Almond Cream | 171 | |
ibid | ||
ibid | ||
| Pistachio Cream | 172 | |
ibid | ||
ibid | ||
| Rhenish Cream | 173 | |
ibid | ||
| cold Cream | ibid | |
| Codling Cream | 174 | |
| Sweetmeat Cream | ibid | |
| Stone Cream | ibid | |
| Clouted Cream | ibid | |
| Blanched Cream | 175 | |
| a rich Almond or Steeple Cream | ibid | |
| Chocolate Cream | 176 | |
| Raspberry Cream | ibid | |
ibid | ||
| Coffee Cream | 177 | |
| Barley Cream | ibid | |
To
