liqueurs cannot be got, then simmer lemon or Seville orange peel, cinnamon, with a little nutmeg, brandy, or ratafia, if it can be had.

These custards are very delicious, but may be improved by the addition of a few drops of noyeau.

Orange Custard.-Boil very tender the rind of a Seville orange; beat it in a mortar to a paste; put to it a spoonful of the best brandy, the juice of a Seville orange, 4 oz. of lumpsugar, and the yolks of 4 eggs. Beat all together 10 minutes, and pour in by degrees a pint of boiling cream. Keep beating until the mixture is cold; then put into custardcups, and set them in a soup-dish of boiling water; let them stand until thick, then put preserved orange-peel, in slices, upon the custard. Serve either hot or cold.

Or:-Take the juice of 12 oranges, strain it and sweeten it well with pounded loaf-sugar, stir it over a slow fire till the sugar is dissolved, taking off the scum as it rises: when nearly cold add the yolks of 12 eggs well beaten, and a pint of cream; stir it again over the fire till it thickens. Serve it in

a glass dish or in custard-cups.

Lemon Custard may be made in the same manner, or as follows:-Strain 3 wineglassfuls of lemon-juice through a sieve; beat 9 eggs, yolks and whites, strain them also, and add them to the lemon-juice, with lb. of powdered loaf-sugar, a glass of white wine, and a wineglass of water, with a little grated lemon-peel. Mix all together, and put the ingredients into a saucepan on the fire, stirring it until it becomes thick and of a proper consistence.

Or:-Boil the rind of 2 lemons grated and the juice of 1 in a pint of water; add the yolks of 14 eggs beaten to a cream and sweetened; stir it one way till it thickens. When taken off the fire add 2 spoonfuls of brandy.

CREAMS.

In the common acceptation of the word, cream only means the skimmings of raw milk, or, when warmed, is called "clouted;" but the term is here applied to dishes in which cream is the chief ingredient, and which are usually called by the name of the flavouring materials.

CHAMPAGNE CREAM

659.-Is made by beating up the yolks of 6 eggs with as much powdered sugar as will make it quite stiff—so much so as nearly to make the spoon stand in it. Then pour on it very gradually stirring it all the time—a bottle of sparkling champagne grate on it a little nutmeg, and serve it to the ladies, who seldom refuse a second glass.

A bottle of good cider or perry will be a tolerable substi

tute.

Leché Créma.-Beat up 3 eggs, leaving out 2 of the whites, and add to them gradually 14 pint of milk; then mix very carefully 4 tablespoonfuls of fine wheat-flour and 2 oz. of finely powdered loaf-sugar, with grated lemon-peel to give a flavour. Boil these ingredients over a slow fire, stirring constantly to prevent burning, until the flour is quite dissolved. Prepare a shallow dish with some ratafia cakes at the bottom, and when the "créma" is sufficiently boiled, pour it through a sieve upon the cakes.

A VERY FINE ITALIAN CREAM.

660. Whip together for nearly an hour a quart of very thick scalded cream, a quart of raw cream, the grated rind of 4 lemons and the strained juice, with 10 oz. of white powdered sugar; then add pint of sweet wine, and continue to whisk it until it becomes quite solid. Lay a piece of muslin in a sieve, and lade the cream upon it with a spoon. In 20 hours turn it carefully out, but mind that it does not break. Garnish it with fruit-jelly or with flowers.

Another. Whip up pint of very rich cream to a strong froth, with some finely scraped lemon-peel, a squeeze of the juice, a glass of sweet wine, and sugar to make it pleasant, but not too sweet; lay it on a sieve or in a form, and next day put it on a dish, and ornament it with very light puff-paste biscuits, made in tin shapes the length of a finger, and about 2 thick, over which sugar may be strewed, or a little glazed with isinglass. Or you may use macaroons to line the edges of the dish.

Some finely powdered cinnamon should be dusted pretty thickly over it. This delicious dish is always served up cold. The receipt was obtained from the nuns of Santa Clara convent at Palmas, in the island of Grand Canary.

CRÊME À LA VANILLE.

661.—Boil 1 oz. of isinglass in a pint of milk for 10 minutes, taking care it does not stick to the bottom of the stewpan. Put into it a stick of vanilla; cover it down, and let it stand till nearly cold. Beat up the yolks of 5 eggs, mix into them 6 oz. of pounded sugar, put these into a stewpan; take the vanilla out of the milk, which add to the eggs, mix them well, and stir the custard over the fire till it thickens, but do not let it boil. Strain it into a bowl; when nearly cold add a glass of noyeau or maraschino; keep stirring it, and when on the point of setting add pint of cream well whipped; mix it well, and pour it into a mould; set it upon ice till wanted, when dip it for a moment into warm water, wipe it dry, and turn over upon a dish.

This is a very fine cream for a Charlotte Russe; but there should be a little more isinglass added, and a glass of brandy instead of the noyeau.

Or :-Boila stick of vanilla in pint of new milk until it has a very high flavour; have ready a jelly of 1 oz. of isinglass topint of water, which mix with the milk, and 1 pint of fine cream; sweeten with fine sugar, and whip until quite thick; then pour into the mould and set it in a cool place. Or :-Pound thoroughly with loaf-sugar stick of vanilla, sift it, taking care that the vanilla is passed through the sieve : whip a pint of cream; add the vanilla, sugar, and dissolved isinglass; pour into a mould.

CHARLOTTE RUSSE.

oz. of

662.-Line the bottom of a plain round mould with Savoy biscuits, placing them close together in a star or some device; line the sides, placing the biscuits edgeways, to make them form a compact wall; put the mould upon ice; have ready a Crême au Marasquin, adding a glass of brandy. Fill the mould as it stands on the ice, and leave it till the time of serving, when turn it over upon the dish and take off the mould.

Crême au Marasquin.-Prepare a cream as the Crême à la Vanille, adding oz. more isinglass, and substituting maraschino for vanilla.

BOHEMIAN CREAM.

663.-Rub a pint of fresh-gathered strawberries through

a sieve. Add 6 oz. of pounded sugar and the juice of a lemon; dissolve 1 oz. of isinglass inpint of water, or calf's-feet jelly sufficient to answer the same purpose; mix all well together, and set the vessel upon ice, still stirring it until it begins to set. Whip nearly a pint of cream to a light froth, and stir it into the strawberries; fill the mould, and let it remain upon the ice until wanted to serve, when plunge it into warm water for an instant, wipe it dry, and turn out the cream on the dish.

CRÊME AU CARAMEL.

664.-Melt lb. of pounded sugar over a slow fire till it begins to tint, stirring it all the time; boil an oz. of isinglass in a pint of milk, pour it upon the caramel, stirring it until it is quite dissolved. Beat up the yolks of 5 eggs, put them into a stewpan, pour the caramel and isinglass upon them; stir over the fire till it thickens; pass through a tammy; pour it into a mould, and set it on ice till wanted.

BURNT CREAM.

665.-Boil a pint of cream with a stick of cinnamon and some lemon-peel; take it off the fire, and pour it very slowly into the yolks of 4 eggs, stirring till half cold; sweeten and take out the spice, &c.; pour it into the dish; when cold, strew white pounded sugar over, and brown it with a salamander.

Or:-Make a rich custard without sugar, boiling lemonpeel in it. When cold, sift a good deal of sugar over the whole, and brown the top with a salamander.

Snow Cream.-Put to a quart of cream the whites of 3 eggs well beaten, 4 spoonfuls of sweet wine, sugar to your taste, and a bit of lemon-peel; whip it to a froth, remove the peel, and serve it in a dish.

ALMOND CREAM.

666.-Pound 4 oz. of sweet almonds, and a few bitter, both having been blanched with a teaspoonful of water to prevent oiling. Put the paste to a quart of cream, and add the juice of 3 lemons sweetened: beat it up with a whisk to a froth, which take off on the shallow part of a sieve; fill glasses with some of the liquor and the froth.

Or :-Blanch and pound 1 oz. of sweet almonds with 1 oz. each of candied citron and lemon peel; rub 2 tablespoonfuls of flour into a quart of new milk; add the yolks of 5 eggs well beaten; sweeten to taste with pounded loaf-sugar. Add to these the almonds and peel; mix them well, then rub the whole through a sieve 2 or 3 times, and let it almost boil; pour it into the dish in which it is to be served; glaze it with whites of eggs and sugar, put it into the oven to dry the glazing. It may be eaten either hot or cold.

VELVET CREAM.

667.-Dissolve 1 oz. of isinglass in a breakfast-cupful of wine; add the juice of a large lemon, rub some lumps of sugar over the lemon-peel, and thus sweeten it to the taste. Then add a pint of cream, strain the isinglass and wine, stir the whole well together, and put it into the moulds. It requires no boiling after the cream is added, the isinglass, wine, and sugar having been previously boiled together. Be careful not to mix the wine and cream together until quite cold. Half the above materials ought to fill a mould.

Chocolate Cream.-Scrape into 1 quart of thick cream 1 oz. of the best chocolate and lb. of sugar; boil and mill when quite smooth take it off, and leave it to be cold; then add the whites of 9 eggs. Whisk, and take up the froth on sieves, and serve the froth in glasses, to rise above the cream.

it;

Spinach Cream.-Beat the yolks of 8 eggs with a wooden spoon or a whisk; sweeten them a good deal, and put to them a stick of cinnamon, a pint of rich cream, pint of new milk ; stir it well; then add pint of spinach-juice; set it over a gentle stove, and stir it one way constantly till it is as thick as a hasty-pudding. Put into a custard-dish some Naples biscuits, or preserved orange, in long slices, and pour the mixture over them. It is to be eaten cold, and is a dish either for supper or for a second course.

Pistachio Cream.-Blanch 4 oz. of pistachio-nuts; beat them fine with a little rose-water, and add the paste to a pint of cream; sweeten, let it just boil, and put it into glasses.

Imperial Cream.-Boil a quart of cream with the thin rind of a lemon, then stir till nearly cold; have ready, in a dish or bowl that you are to serve in, the juice of 3 lemons, strained, with as much sugar as will sweeten the cream;