d be a smooth paste, and not too firm. Beat
the whites of the eggs to a very stiff froth, and mix the chocolate
with it, stirring both well together until the chocolate is well mixed
with the froth. It the cream is not found sweet enough, add a little
castor sugar. Serve in a glass dish. This is easily made, and very
dainty.

CHOCOLATE CREAM (WHIPPED).

2 oz. of Allinson chocolate to 1/4 pint of cream, white of 1 egg.
Dissolve the chocolate over the fire with 2 tablespoonfuls of water;
let it get quite cold, and then mix it with the cream previously
whipped stiff; this will not require any additional sugar.

EGG CREAM.

The yolks of 6 eggs, 1/2 pint of water, juice of 1 lemon, 2 oz. of
sifted sugar, a little cinnamon. Beat up all the ingredients, put the
mixture into a saucepan over a sharp fire, and whisk it till quite
frothy, taking care not to let it boil; fill into glasses and serve at
once.

LEMON CREAM.

The juice of 3 lemons and the rind of 1, 7 eggs, 6 oz. of sugar, 1
dessertspoonful of cornflour. Proceed exactly as in "Orange Cream."

MACAROON CREAM.

Pound 1-1/2 doz. macaroons, place in a bowl, add 1 or 2 spoonfuls of
milk, and mix all to a smooth paste. Take a 6d. jar of cream, whip to
a stiff froth. Lay a little of the macaroon paste roughly in the
bottom of a glass dish, then 1 or 2 spoonfuls of the cream, more paste
and cream, then cover with 1 spoonful of cream put on roughly.

ORANGE CREAM.

6 oranges, 1 lemon, 7 eggs, 4 to 6 oz. of sugar (according to taste),
1 dessertspoonful of cornflour, some water. Take the juice of the
oranges and the juice and grated rind of the lemon. Add enough water
to the fruit juice to make 1-1/2 pints of liquid; let this get hot,
adding the sugar to it; mix the cornflour smooth with a spoonful of
cold water, and thicken the fruit juice with it, letting it boil up
for a minute, set aside and let it cool a little; beat the eggs well,
and when the liquid has cooled mix them carefully in with it; return
the whole over a gentle fire, keep stirring continually until the
cream thickens, but take care not to let it boil, as this would curdle
it. When cold, serve in custard glasses, or in a glass dish poured
over macaroons.

RASPBERRY CREAM.

1 quart of raspberries, sugar to taste, 1/2 pint of cream. Proceed as
in "Blackberry Cream."

RUSSIAN CREAM.

Lay 6 sponge cakes on a glass dish, and soak them with any fruit
syrup; then add 1 pint of blancmang