or serve each in a
separate dish.

136. +Creme Fouettee a la Cobby.+-- Mix with whipped cream some fruit
marmalade and put it in layers in a glass dish with some preserved
cherries and macaroons between each layer; arrange the cream high up
in the dish and garnish with lady fingers or fancy cake.

137. +Whipped Cream (with Peaches).+-- Pare and cut 6 large, ripe
peaches into quarters; put the fruit into a glass dish, sprinkle
over it 1/2 cup powdered sugar and set the dish on ice for 1 hour;
also have 1 pint of whipped and sweetened cream standing on ice; in
serving cover the peaches with cream; break some lady fingers apart,
stand them around the dish and serve at once. Or serve cream and
fruit in separate dishes. Instead of fresh fruit preserved fruit may
be used.

138. +Whipped Cream (with Cherries).+-- Remove the pits from 1 pound
of large cherries; put the fruit in a glass dish with 1/2 cup sugar;
set the dish for an hour or two on ice; also have 1 pint of whipped
cream on ice; when ready to serve spread the cream over the
cherries, or serve each in a separate dish, and send sponge or fancy
cake to the table with it. Canned cherries, apricots or peaches may
be substituted for fresh fruit.

BOILED CREAMS.

139. +Vanilla Cream.+-- Place a saucepan with 1 pint cream or milk
over the fire, add 2 tablespoonfuls flour, the yolks of 4 eggs, 1
tablespoonful butter, 3 tablespoonfuls sugar, 1 teaspoonful vanilla
extract and a sprinkle of salt; stir this until it comes to a boil;
when cold mix cream with the yolk of 1 egg and a little sweet cream.

140. +Chocolate Cream.+-- Mix 2 tablespoonfuls flour with 1 pint of
milk or cream; add 1/2 teaspoonful vanilla extract, 1/4 pound grated
chocolate, 3 or 4 tablespoonfuls sugar, 1/2 tablespoonful butter,
a sprinkle of salt and the yolks of 4 eggs; place this in a saucepan
over the fire and stir till it boils; then remove and set aside to
cool.

141. +Orange Cream.+-- Mix 2 tablespoonfuls flour with 1 pint milk or
cream, add 1/2 tablespoonful butter, 3-1/2 tablespoonfuls sugar, the
yolks of 3 or 4 eggs and the grated rind of 1/2 an orange and stir the
cream over the fire till it boils; then set aside to cool.

142. +Almond Cream.+-- Pound 6 ounces of blanched almonds with a
little cream to a paste; mix them with 1 pint of sweet cream or
milk, add 2 tablespoonfuls flour, 3-1/2 tablespoonfuls sugar, the yolks
of 4 eggs, a little salt, 1/2 teaspoonful vanilla extract