Almond Cream

Blanch a quarter of a pound of sweet almonds, dry and pound them well. Put them into a stewpan with six ounces of loaf-sugar and the yolks of four eggs, and mix well with a fork. In another stewpan have one pint of milk into which have been placed one ounce of isinglass; boil slowly down to three-quarters of a pint, pass through a tammy, and pour over the preparation in the other stewpan. Stir over the fire until it all thickens, when it may be poured into the bowl prepared for it. Let it remain until cool, stirring occasionally to keep it smooth, and shortly afterward add two wineglassful of noyeau, maraschino, or curacoa.

Apple Cream

Pare, core and mince fine some good cooking-apples, put them into a stewpan with a piece of butter, a little powdered white sugar and mix in a little water, adding a small quantity of beaten egg. Add to this a few drops of lemon or orange essence to flavor. Stir smartly over a quick fire for about ten minutes. This makes a nice relish for tea, or a good sauce for a batter-pudding.

Bavarian Cream

This cream is served cold, or it is sometimes used to fill a charlotte russe. To one pint of thick cream add sufficient sugar to sweeten it and flavor with vanilla or lemon. Whisk the cream to a froth, which should be removed as rapidly as it appears, and put in a glass dish. Take one and one-half tablespoonfuls of gelatine, and after it has thoroughly dissolved add it to.the froth, and mix for fifteen minutes. Place it on ice, or in a very cool place for a few hours, when it will be ready for use.

Brandy Cream

Blanch and pound a couple of dozen of sweet and bitter almonds, place in a saucepan with a little milk and boil; let the mixture become cool, then add the yolks of five eggs beaten up with a little cream, a little sifted sugar, and pour in a couple of wineglassful of brandy. Mix well in a quart of cream, stirring well by the side of the fire until it is well thickened, then pour into small glasses or cups and serve.

Caramel Cream

Put a breakfast cupful of moist sugar into a sugar-boiling pan, hold it over a slow fire, stir it gently, and when it is a dark-brown, pour it onto the bottom of a charlotte-mould and let it cool. Beat six or eight eggs in a basin with three or more yolks, add one quart of milk, and beat again. Then add one pound of caster-sugar and a little lemon-peel. Ten minutes later, pass the liquid through a sieve into the mould with the caramel, having previously buttered the mould round the sides. Place the mould in a stewpan on a trivet, pour round some hot water so that it will reach to half the height of the mould, let the water boil up, and then draw the stewpan back, or if heated on a gas-stove (which is best) turn low, so that the liquid will preserve the same degree of heat without boiling. Cover the stewpan, place hot ashes on its lid, and let the preparation poach for at least an hour, allowing the cream to cool in the water. When time to serve, turn it out onto a dish, and garnish round with sweet biscuits and crystallized fruits, angelica, or what fancy may suggest.