STRAWBERRY CREAM
Is made in the same manner--the strawberries must be very ripe, and the stems picked out. If rich cream can be procured, it will be infinitely better--the custard is intended as a substitute, when cream cannot be had.
COCOA NUT CREAM.
Take the nut from its shell, pare it, and grate it very fine; mix it with a quart of cream, sweeten, and freeze it. If the nut be a small one, it will require one and a half to flavour a quart of cream.
CHOCOLATE CREAM.
Scrape a quarter of a pound of chocolate very fine, put it in a quart of milk, boil it till the chocolate is dissolved, stirring it continually--thicken with six eggs. A Vanilla bean boiled with the milk, will improve the flavour greatly.