ar, lemon peel and
isinglass, and simmer these over a gentle fire for about ten minutes,
stirring them all the time. Strain the cream into a basin, add the
yolks of eggs, which should be well beaten, and put the basin into a
saucepan of boiling water; stir the mixture one way until it thickens,
_but do not allow it to boil_; take it off the fire and keep stirring
it until nearly cold. Strain the lemon juice into a basin, gradually
pour on it the cream, and _stir it well_ until the juice is well mixed
with it. Have ready a well-oiled mold, pour the cream into it, and let
it remain until perfectly set. When required for table, loosen the
edges with a small blunt knife, put a dish on the top of the mold,
turn it over quickly, and the cream should easily slip away.

LEMON CREAM. No. 2.

Pare into one quart of boiling water the peels of four large lemons,
the yellow outside only; let it stand for four hours; then take them
out and add to the water the juice of the four lemons and one cupful
of fine white sugar. Beat the yolks of ten eggs and mix all together;
strain it through a piece of lawn or lace into a porcelain lined
stewpan; set it over a slow fire; stir it one way until it is as thick
as good cream, _but do not let it boil_; then take it from the fire,
and, when cool, serve in custard cups.

LEMON CREAM. No. 3.

Peel three lemons and squeeze out the juice into one quart of milk.
Add the peel; cut in pieces and cover the mixture for a few hours;
then add six eggs, well beaten, and one pint of water, well sweetened.
Strain and simmer over a gentle fire till it thickens; _do not let it
boil._ Serve very cold.

ORANGE CREAM.

Whip a pint of cream so long that there will be but one-half the
quantity left when skimmed off. Soak in half a cupful of cold water a
half package of gelatine and then grate over it the rind of two
oranges. Strain the juice of six oranges and add to it a cupful of
sugar; now put the half pint of unwhipped cream into a double boiler,
pour into it the well-beaten yolks of six eggs, stirring until it
begins to thicken, then add the gelatine. Remove from the fire, let it
stand for two minutes and add the orange juice and sugar; beat all
together until about the consistency of soft custard and add the
whipped cream. Mix well and turn into molds to harden. To be served
with sweetened cream. Fine.

SOLID CREAM.

Four tablespoonfuls of pounded sugar, one quart of cream, two
tablespoonfu