minutes to boil the cream; about 10 minutes to stir it over
the fire in the jug.

_Average cost_, with cream at 1s. per pint, and the best isinglass, 2s.
6d.

_Sufficient_ to fill 1-1/2-pint mould. _Seasonable_ at any time.

ECONOMICAL LEMON CREAM.

1444. INGREDIENTS.--1 quart of milk, 8 bitter almonds, 2 oz. of
gelatine, 2 large lemons, 3/4 lb. of lump sugar, the yolks of 6 eggs.

_Mode_.--Put the milk into a lined saucepan with the almonds, which
should be well pounded in a mortar, the gelatine, lemon-rind, and lump
sugar, and boil these ingredients for about 5 minutes. Beat up the yolks
of the eggs, strain the milk into a jug, add the eggs, and pour the
mixture backwards and forwards a few times, until nearly cold; then stir
briskly to it the lemon-juice, which should be strained, and keep
stirring until the cream is almost cold: put it into an oiled mould, and
let it remain until perfectly set. The lemon-juice must not be added to
the cream when it is warm, and should be well stirred after it is put
in.

_Time_.--5 minutes to boil the milk. _Average cost_, 2s. 5d.

_Sufficient_ to fill two 1-1/2-pint moulds. _Seasonable_ at any time.

LEMON CREAMS.

(_Very good_.)

1445. INGREDIENTS.--1 pint of cream, 2 dozen sweet almonds, 3 glasses of
sherry, the rind and juice of 2 lemons, sugar to taste.

_Mode_.--Blanch and chop the almonds, and put them into a jug with the
cream; in another jug put the sherry, lemon-rind, strained juice, and
sufficient pounded sugar to sweeten the whole nicely. Pour rapidly from
one jug to the other till the mixture is well frothed; then, pour it
into jelly-glasses, omitting the lemon-rind. This is a very cool and
delicious sweet for summer, and may be made less rich by omitting the
almonds and substituting orange or raisin wine for the sherry.

_Time_.--Altogether, 1/2 hour.

_Average cost_, with cream at 1s. per pint, 3s.

_Sufficient_ to fill 12 glasses. _Seasonable_ at any time.

LEMON CREAMS OF CUSTARDS.

1446. INGREDIENTS.--5 oz. of loaf sugar, 2 pints of boiling water, the
rind of 1 lemon and the juice of 3, the yolks of 8 eggs.

_Mode_.--Make a quart of lemonade in the following manner:--Dissolve the
sugar in the boiling water, having previously, with part of the sugar,
rubbed off the lemon-rind, and add the strained juice. Strain the
lemonade into a saucepan, and add the yolks of the eggs, which should be
well beaten; stir this _one way_ over the fire until