then stir in the yolks and whites of 4 eggs, and sugar to taste. Set it over the fire again, and just scald it. Pour into cups.—Or: squeeze and strain the juice of 11 oranges, sweeten well with pounded loaf sugar, and stir over a slow fire till the sugar be melted, taking off the scum as it rises; when cold mix it with the beaten yolks of 12 eggs, mixed with a pint of cream, stir it over the fire again to thicken, and serve in a glass dish or cups.—Or: boil ¾ oz. of isinglass in ½ pint of water, till half reduced, and when nearly cold stir in the juice of 4 oranges and 1 lemon well sweetened, and a pint of cream previously beaten to a froth, stir it over a slow fire till it begins to thicken, and then pour it into a mould.—N.B. the juice of any fruit may he used in the same way, always adding the juice of a lemon.
Lemon or Orange Cream frothed.
Squeeze the juice of a large lemon, or orange, into a glass or china dish. Sweeten a pint of cream, and let it just boil; pour it out to get cold, put it into a tea-pot, hold it up as high as possible, and pour it upon the juice.
Alamode Cream.
Grate 2 lemons into a bason, squeeze in the juice, add ¼ lb. sifted sugar; melt ½ oz. isinglass in a tea-cupful of hot water, strain it on the lemon, stirring all the time, then pour in a pint of cold cream, but stir all the while, or it may be lumpy. Pour it in a glass dish, and keep it in a cool place. Garnish with almonds and apple paste.
Velvet Cream.
Put into a deep glass or china dish, 3 table-spoonsful of lemon juice, a little grated peel, and preserved apricot cut small, 3 table-spoonsful of white wine or brandy, and powdered sugar. Scald a pint of cream, put in ¼ oz. of melted isinglass, stir it over the fire a few minutes, and continue to stir till no warmer than new milk; then strain, and pour it into the dish. Made the day before it is wanted.
Vanilla Cream.
Boil ½ a stick of vanilla in a tea-cupful of milk till the
