m: a pound of
almonds in the shells, will be sufficient for a quart of cream--sweeten
and freeze it. The kernels of the common black walnut, prepared in the
same way, make an excellent cream.

* * * * *

LEMON CREAM.

Pare the yellow rind very thin from four lemons--put them in a quart of
fresh cream, and boil it; squeeze and strain the juice of one lemon,
saturate it completely with powdered sugar; and when the cream is quite
cold, stir it in--take care that it does not curdle--if not sufficiently
sweet, add more sugar.

* * * * *

LEMONADE ICED.

Make a quart of rich lemonade, whip the whites of six fresh eggs to a
strong froth--mix them well with the lemonade, and freeze it. The juice
of morello cherries, or of currants mixed with water and sugar, and
prepared in the same way, make very delicate ices.

* * * * *

TO MAKE CUSTARD.

Make a quart of milk quite hot, that it may not whey when baked; let it
stand to get cold, and then mix six eggs with it; sweeten it with loaf
sugar, and fill the custard cups--put on the covers, and set them in a
Dutch oven with water, but not enough to risk its boiling into the cups;
do not put on the top of the oven. When the water has boiled ten or
fifteen minutes, take out a cup, and if the custard be the consistence
of jelly; it is sufficiently done; serve them in the cups with the
covers on, and a tea-spoon on the dish between each cup--grate nutmeg on
the tops when cold.

* * * * *

TO MAKE A TRIFLE.

Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish;
wet it with white wine, and fill the dish nearly to the top with rich
boiled custard; season half a pint of cream with white wine and sugar;
whip it to a froth--as it rises, take it lightly off, and lay it on the
custard; pile it up high and tastily--decorate it with preserves of any
kind, cut so thin as not to bear the froth down by its weight.

* * * * *

RICE BLANC MANGE.

Boil a tea-cup full of rice in a very small of water, till it is near
bursting--then add half a pint of milk, boil it to a mush, stirring all
the time; season it with sugar, wine, and nutmeg; dip the mould in
water, and fill it; when cold, turn it in a dish, and surround it with
boiled custard seasoned, or syllabub--garnish it with marmalade.

* * *