* * * * *
ORANGE CREAM.
Is made in the same manner, but requires more juice to give a flavour.
* * * * *
RASPBERRY CREAM.
Stir as much raspberry marmalade into a quart of cream, as will be
sufficient to give a rich flavour of the fruit--strain it, and fill your
glasses, leaving out a part to whip into froth for the top.
* * * * *
TEA CREAM.
Put one ounce of the best tea in a pitcher, pour on it a table spoonful
of water, and let it stand an hour to soften the leaves; then put to it
a quart of boiling cream, cover it close, and in half an hour strain it;
add four tea-spoonsful of a strong infusion of rennet in water, stir it,
and set it on some hot ashes, and cover it; when you find by cooling a
little of it, that it will jelly, pour it into glasses, and garnish with
thin bits of preserved fruit.
* * * * *
SAGO CREAM.
Wash the sago clean, and put it on the fire with a stick of cinnamon,
and as much water as will boil it thick and soft; take out the cinnamon,
and add rich boiled custard till it is of a proper thickness; sweeten
it, and serve in glasses or cups, with grated nutmeg on the top.
* * * * *
BARLEY CREAM.
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