let the
water boil; then put the cream on ice for about an hour, and before
serving turn it out on a dish and pour some cream flavoured with stick
vanilla round it.

No. 213. Crema Montata alle Fragole (Strawberry Cream)

Ingredients: Cream, castor sugar, Maraschino, strawberries or strawberry
jam.

Put a pint of cream on ice, and after two hours whip it up. Pass
three tablespoonsful of strawberry jam through a sieve and add two
tablespoonsful of Maraschino; mix this with the cream and build it up
into a pyramid. Garnish with meringue biscuits and serve quickly. You
may use fresh strawberries when in season, but then add castor sugar to
taste.

No. 214. Croccante di Mandorle (Cream Nougat)

Ingredients: Almonds, sugar, lemon juice, butter, castor sugar,
pistachios, preserved fruits.

Blanch half a pound of almonds, cut them into shreds and dry them in a
slow oven until they are a light brown colour; then put a quarter pound
of lump sugar into a saucepan and caramel it lightly; stir well with a
wooden spoon. When the sugar is dissolved, throw the hot almonds into
it and also a little lemon juice. Take the saucepan off the fire and mix
the almonds with the sugar, pour it into a buttered mould and press
it against the sides of the mould with a lemon, but remember that the
casing of sugar must be very thin. (You may, if you like, spread out the
mixture on a flat dish and line the mould with your hands, but the sugar
must be kept hot.) Then take it out of the mould and decorate it with
castor sugar, pistacchio nuts, and preserved fruits. Fill this case with
whipped cream and preserved fruits or fresh strawberries.

No. 215. Crema tartara alla Caramella (Caramel Cream)

Ingredients: Cream, eggs, caramel sugar, vanilla or lemon flavouring.

Boil a pint of cream and give it any flavour you like. When cold, add
the yolks of eight eggs and two tablespoonsful of castor sugar, mix well
and pass it through a sieve; then burn some sugar to a caramel, line a
smooth mould with it and pour the cream into it. Boil in a bain-marie
for an hour and serve hot or cold.

No. 216. Cremona Cake

Ingredients: Ground rice, ground maize, sugar, one orange, eggs, salt,
cream, Maraschino, almonds, preserved cherries.

Weigh three eggs, and take equal quantities of castor sugar, butter,
ground rice and maize (the last two together); make a light paste with
them, but only use one whole egg and the yolks of the two