Citron Cream.
To a quarter of a pound of citron pounded put three gills of cream: mill it up with a chocolate-stick till the citron is mixed; put it in sugar if needful.
Clotted Cream.
Set the milk in the usual way; when it has stood twelve hours, it is, without being skimmed, to be placed in a stove and scalded, of course not suffered to boil, and then left to stand again for twelve hours; then take off the cream which floats at the top in lumps, for which reason it is called clotted cream; it may be churned into butter; the skim milk makes cheese.
Coffee Cream.
Take two ounces of whole coffee, one quart of cream, about four ounces of fine sugar, a small piece of the yellow rind of a lemon, with rather less than half an ounce of the best picked isinglass. Boil these ingredients, stirring them now and then, till the cream is highly flavoured with the coffee. It might, perhaps, be better to flavour the cream first, and then dissolve the isinglass and put it to it. Take it off the fire; have ready the yolks of six eggs beaten, which add to the cream, and continue to beat it till it is about lukewarm, lest the eggs should turn the cream. Strain the whole through a fine sieve into the dish in which you mean to serve it, which must be first fixed into a stewpan of boiling water, that will hold it so commodiously, that the bottom only will touch the water, and not a drop of the water come to the cream. Cover the cream with the lid of a stewpan, and in that lid put two or three bits of lighted charcoal, moving them from one part to another, that it may all set alike; it should only simmer. When it has done in this manner for a short time, take off the cover of the stewpan; if not done enough, cover it again, and put fresh charcoal; it should be done so as to form a weak jelly. Take it off, and keep it in a cool place till you serve it. If you wish to turn it out in a mould, boil more isinglass in it. Tea cream is made in the same manner.
Eringo Cream.
Take a quarter of a pound of eringoes, and break them into short pieces; put to them a pint of milk; let it boil till the eringoes are very tender; then pour the milk from them; put in a pint of cream to the eringoes; let them boil; put in an egg, beaten well, to thicken, and dish it up.
Fruit Cream.
Scald your fruit; when done, pulp it through a sieve; let it stand till almost cold; then sweeten it to your taste; put it into your cream, and make it of whatever thickness you please.