Make a pint of cream very sweet, and add the paring of one lemon; let it just boil; put the juice of one large lemon into a glass or china dish, and, when the cream is nearly cold, pour it out of a tea-pot upon the juice, holding it as high as possible. Serve it up.
Orange Cream.
Squeeze the juice of four oranges to the rind of one; pat it over the fire with about a pint of cream, and take out the peel before the cream becomes bitter. Boil the cream, and, when cold, put to it the yolks of four eggs and the whites of three, beaten and strained, and sugar to your taste. Scald this, but keep stirring all the time, until of a proper thickness.
Orange Cream frothed.
Proceed in the same way as with the lemon, but put no peel in the cream; merely steep a bit a short time in the juice.
Imperial Orange Cream.
Take a pint of thick sweet cream, and boil it with a little orange-peel. When it just boils, take it off the fire, and stir it till it is no hotter than milk from the cow. Have ready the juice of four Seville oranges and four lemons; strain the juice through a jelly-bag, and sweeten it well with fine sugar, and a small spoonful of orange-flower water. Set your dish on the ground, and, your juice being in it, pour the cream from as great a height as you can, that it may bubble up on the top of the cream; then set it by for five or six hours before you use it, if the weather is hot, but in winter it may stand a whole night.
Pistachio Cream.
Take a quarter of a pound of pistachio-nuts and blanch them; then beat them fine with rose-water; put them into a pint of cream; sweeten it, let it just boil, and put it into glasses.