1207. Chocolate Whipped Cream

Dissolve a quarter of a pound of the best chocolate in a glass of boiling water over a moderate fire, then let it cool, add to it a quarter of a pound of powdered sugar, and mix it with whipped cream.

1208. Cherry Ice Cream

Pound half a pound of preserved cherries unstoned, put them into a basin with a pint of cream, the juice of a lemon, and a gill of syrup; pass it through a sieve, and freeze it in the usual way.

1209. Currant Ice Cream

Put into a basin a large spoonful and a half of currant jelly, with half a gill ofsyrup; squeeze in the juice of one lemon and a half, add a pint of cream and a little cochineal, pass it through a sieve, and freeze it in the usual way.

1210. Currant Cream

Take some currants thoroughly ripe, bruise them in boiled cream, add beaten cinnamon, and sweeten to your taste; then strain it through a fine sieve, and serve.

Strawberries and raspberries may be done in the same way. The fruit ought to be sweetened previous to putting in the cream, which should be used almost cold, else it is liable to curdle.

1211. Gooseberry Cream

Take a quart of gooseberries, boil them very quick in enough water to cover them; stir in half an ounce of good butter, when they become soft pulp them through a sieve, sweeten the pulp while, it is hot, and then beat it up with the yolks of four eggs. Serve in a dish, cups, or glasses.

1212. Lemon Ice Cream

Take the juice of four lemons and the peel of one grated, add two gills of syrup and one pint of cream, mix it all together, pass it through a sieve, and freeze it.

1213. Strawberry Cream

Pulp six ounces of strawberry jam with a pint of cream through a sieve, add to it the juice of a lemon, whisk it fast at the edge of a dish, lay the froth on a sieve, add a little more juice of lemon, and when no more froth will rise put the cream into a dish, or into glasses, and place the froth upon it, well drained.

1214. Strawberry Ice Cream

Pass a pint of picked strawberries through a sieve with a wooden spoon, add four ounces of powdered sugar, and a pint of cream, and freeze.

1215. Cream Hasty

Take a gallon of milk from the cow, set it on the fire, and when it begins to rise take it off the fire, skim off all the cream and put it on a plate, then set the skillet on the fire again and repeat the skimming till your plate is full of cream, put to it some orange flower and sugar, and serve it.

1216. Italian Cream

Boil two ounces of isinglass as usual for creams, whip up a pint of cream until it thickens, add the juice of two lemons, some sifted sugar, a little brandy, and a little white wine, whip all in by degrees, when a good thickness add in your cold isinglass, whip it until it begins to set, then fill your mould; if you like colour one half of it.

1217. How To Keep Cream

Cream already skimmed may be kept twenty-four hours if scalded without sugar, and by adding to it as much powdered lump sugar as will make it sweet, it will keep good two days in a cool place.