Put the cream into a lined saucepan with the sugar, 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 tablespoonfuls of brandy, the juice of one large lemon.
Strain the lemon juice over the sugar and add the brandy, then stir in the cream, put the mixture into a pitcher and continue pouring from one pitcher to another, until it is quite thick; or it may be whisked until the desired consistency is obtained. It should be served in jelly glasses.