STRAWBERRY CREAM
Is made in the same manner—the strawberries must be very ripe, and the stems picked out. If rich cream can be procured, it will be infinitely better—the custard is intended as a substitute, when cream cannot be had.
COCOA NUT CREAM.
Take the nut from its shell, pare it, and grate it very fine; mix it with a quart of cream, sweeten, and freeze it. If the nut be a small one, it will require one and a half to flavour a quart of cream.
CHOCOLATE CREAM.
Scrape a quarter of a pound of chocolate very fine, put it in a quart of milk, boil it till the chocolate is dissolved, stirring it continually—thicken with six eggs. A Vanilla bean boiled with the milk, will improve the flavour greatly.
OYSTER CREAM.
Make a rich soup, (see directions for oyster soup,) strain it from the oysters, and freeze it.
ICED JELLY.
Make calf’s foot jelly not very stiff, freeze it, and serve it in glasses.
PEACH CREAM.
Get fine soft peaches perfectly ripe, peel them, take out the stones, and put them in a China bowl;
