flavour is as strong as you like, and mix it with a jelly made of calf's feet, or made with 1 oz. of isinglass in a pint of water and a pint of cream, sweeten to taste, stir it till nearly cold, then pour it into a mould which has stood in cold water. The day before it is wanted.
Burnt Cream.
Boil a stick of cinnamon with a large piece of lemon peel, in a pint of cream; when nearly cold, stir in gently the yolks of 6 eggs; sweeten it, take out the spice and peel, strew pounded sugar over, and brown it with a salamander.
Snow Cream.
Pare, core, and stew, 10 or 12 apples and pulp them; beat the pulp nearly cold, stir in enough finely powdered sugar to sweeten, a little lemon peel, and the whites of 12 eggs, already beaten, whisk, till it becomes stiff, and lay it in heaps in a glass dish.
Currant and Raspberry Cream.
Mash the fruit and strain ¼ pint of juice through a fine sieve, add rather more than ½ pint of cream, sugar to taste, and a little brandy; whisk it the same as a trifle.—Or: put a very little sifted sugar into 1½ pint of cream, a tea-cupful of raspberry jelly, the grated rind of 1 and the juice of ½ a lemon, whisk well, for half an hour, till it be thick and solid, then pour it into a glass dish or cups.
Strawberry Cream.
The same as the last.—Or: sweeten some cream, and make a strong whip. Beat up what remains of the cream with yolk of egg (3 to ½ a pint), and scald it; let it cool, mix the fruit with it, pour it into glasses or a dish, and lay the fruit on the top. The pulp of apples, apricots, and plums may be mixed with cream, in this way.—Or: it may be formed in a mould by adding melted isinglass to the cream, just scalding, then straining it: when nearly cold, add the fruit and put it into a shape.
