Cream Flavored With Cinnamon

Put one breakfast cupful of cream into a saucepan with two ounces of caster-sugar and add half an ounce of cinnamon broken in pieces; place the pan on the fire and boil for fifteen minutes. Meanwhile beat up the whites of four eggs to a stiff froth and while the cream is boiling pour them in; boil gently for a minute or two longer, strain it onto a dish, sprinkle a little sugar over and add a little orange-flower water; bake it about two minutes to give a light-brown color, and serve.

Cream Flavored With Coffee

Separate the whites and yolks of four eggs, put the yolks in a basin with four ounces of caster sugar, whip them well and mix in sufficient strong, freshly-made coffee to flavor. Pour one pint of milk into a saucepan and place over the fire until it is on the point of boiling, then stir it in gradually with the beaten eggs. Strain the mixture through a fine wire-sieve and pour it into cream cups. Put them in a stewpan with boiling water to three-fourths their height, boil gently until the cream is firm with the exception of a little spot in the middle. When cold turn the cream out of the cups onto a glass or fancy dish, and serve.

Cream Flavored With Lemon

Put the thinly-pared rind of a small lemon and one pint of milk into a saucepan, place it over a slow fire and boil for five minutes. Put five tablespoonfuls of caster-sugar into a basin with the yolks of four eggs and beat them well, then stir in gradually the boiling milk, taking out the lemon peel. Pour the cream into small cups, stand them in a stewpan with boiling water to half their height and let them simmer gently at the side ot the fire for fifteen minutes. If the hot water comes above half of the cups it is apt to enter them and spoil the cream. Leave the cream until cold, then turn it out of the cups onto a dish, and serve.

Cream Flawn

Put four eggs into a basin with four tablespoonfuls of flour and the same quantity of sugar, mix well and stir in one pint of milk. Strain this through a sieve into a saucepan, adding a lump of butter, a pinch of salt and two tablespoonfuls of finely-chopped almonds. Place it over the fire and stir until it becomes thick. Let it boil for a few minutes, then remove from the fire and add one tablespoonful of lemon sugar and three ounces of butter. Butter well a flawn-mould, line it with a little short paste and pour in the cream mixture, which must be cool; mask it first with orange marmalade and then with some sugar icing; or it may be masked with a meringue, when the surface should be decorated and the meringue dusted over with powdered caster-sugar; put in the oven to color slightly.

Floating Islands Of Cream

Put one teacupful of jelly or jam into a basin with the whites of two eggs and beat them well. Whip one pint of cream and when well frothed turn it into an oval or round-shaped dish. With a tablespoon drop the jelly about on the cream. It is then ready to be served.