Italian Cream.
Boil 1½ pint of sweet cream with ½ pint of new milk, the rind of a lemon cut thin, and sugar to taste; then let it cool. Beat the yolks of 8 eggs, add them to the cream, set it over the fire, stir till it thickens, and put in about 1 oz. of melted isinglass, to stiffen it. Whisk well, and strain it through a fine sieve into a mould, to turn out. First try a little in a saucer to ascertain if more isinglass be wanted. It may be flavoured with curaçoa or noyeau.
Ginger Cream.
The same as chocolate cream; using only cream, no milk. Flavour it by boiling in the cream either preserved, or essence of ginger. Serve it in cups.—Or: after the cream has thickened over the fire, add isinglass, as directed for Italian cream, and strain it into a mould.
Lemon Cream.
Beat the whites of 9 eggs with one yolk, till as thin as water, but not frothed, add 9 table-spoonsful cold water, and the juice of 2 lemons, with sugar to taste: strain it through a fine sieve, put in a piece of lemon peel, and stir it over the fire, till as thick as cream. Do not let it stay long on the fire, to get too thick.—Or: steep the peel of 2 lemons, cut very thin, in a pint of water, all night, then sweeten and boil it; stir in the whites of 6 eggs beaten to a froth, and keep stirring over the fire till thick, then add the yolks. You may add ¼ oz. of isinglass, which makes it more like ice.—Or: boil up a pint of thick cream with the beaten yolks of 2 eggs, 4 oz. sugar, and the thin rind of a lemon; stir till nearly cold, and pour it upon the juice of a lemon, in a bowl; stir it till cold.—White lemon cream is made by using whites of eggs only.
Orange Cream.
Pare a large orange very thin, put the peel into a bason, and squeeze 4 oranges over it; pour in 1 pint of cream, and set it over the fire; before it quite boils take out the peel, or the cream may be too bitter. Let the cream become cold,
