f 4 oranges, the thin
peel of 1, 3/4 cup sugar, 1/2 bottle wine (white is best), 2 whole eggs
and the yolks of 6 in a saucepan over the fire; beat this with an
egg beater till nearly boiling; remove it from the fire and take out
the peel, press out the gelatine, add it to the cream and continue
the beating till cold; fill it into a cream form and place for 2
hours on ice.

130. +Sabayon of Lemon.+-- Soak 12 sheets of gelatine in cold water;
put in a saucepan 2 whole eggs and the yolks of 10; add 1 cup sugar,
the juice of 3 lemons, the thin peel of 1 and 1/2 bottle Rhine wine;
beat this with an egg beater till nearly boiling; remove at once,
press out the gelatine, add it to the cream and continue beating
till cold and beginning to thicken; fill it into a cream form and
set on ice till wanted.

131. +Whipped Cream.+-- Put 1 quart of rich, sweet cream into a deep
vessel or stone jar and let it stand on ice for an hour; then beat
it with an egg beater until stiff; then add sufficient powdered
sugar to sweeten and any kind of flavor that may be liked.

132. +Whipped Cream (with Strawberries).+-- Put 1 quart ripe
strawberries in a colander and rinse with cold water; when well
drained put the berries into a glass dish, sprinkle over them 1 cup
powdered sugar and set for 1/2 hour on ice; whip 1 pint sweet cream to
a froth, sweeten with powdered sugar and set on ice until wanted;
when ready for use pour the cream over berries and serve at once, or
send each in a separate dish to the table.

133. +Cream (with Pineapple).+-- Prepare the cream in the same manner
as the foregoing; pare a ripe sugar-loaf pineapple and break it from
the stalk into pieces with a silver fork; put the fruit into a glass
dish and sprinkle 1 cup sugar over it; set the dish on ice for 1
hour; when ready to serve pour the cream over pineapple and send to
table at once.

134. +Whipped Cream (with Chocolate).+-- Boil 1/4 pound grated
chocolate in 1/2 cup water with 1/2 cup sugar and a little vanilla; when
cold mix it with 1 pint whipped cream and set on ice till wanted.

135. +Whipped Cream (with Oranges).+-- Pare 6 large oranges, cut them
into pieces, remove the pits, put the fruit into a glass dish and
sprinkle over it 1/2 cup powdered sugar; have 1 pint cream, beaten to
a stiff froth, mixed with 3 or 4 tablespoonfuls powdered sugar and
set fruit and cream on ice till wanted; when ready to serve pour
cream over the oranges and send to table at once,