er 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.

* * * * *

OYSTER CREAM.

Make a rich soup, (see directions for oyster soup,) strain it from the
oysters, and freeze it.

* * * * *

ICED JELLY.

Make calf's foot jelly not very stiff, freeze it, and serve it in
glasses.

* * * * *

PEACH CREAM.

Get fine soft peaches perfectly ripe, peel them, take out the stones,
and put them in a China bowl: sprinkle some sugar on, and chop them very
small with a silver spoon--if the peaches be sufficiently ripe, they
will become a smooth pulp; add as much cream or rich milk as you have
peaches; put more sugar, and freeze it.

* * * * *

COFFEE CREAM.

Toast two gills of raw coffee till it is a light brown, and not a grain
burnt; put it hot from the toaster without grinding it, into a quart of
rich, and perfectly sweet milk; boil it, and add the yelks of eight
eggs; when done, strain it through a sieve, and sweeten it; if properly
done, it will not be discoloured. The coffee may be dried, and will
answer for making in the usual way to drink, allowing more for the
quantity of water, than if it had not gone through this process.

* * * * *

QUINCE CREAM.

Wash ripe quinces and boil them whole till quite tender--let them stand
to drain and cool--then rub them through a hair sieve; mix with the pulp
as much cochineal finely powdered, as will make it a pretty colour; then
add an equal quantity of cream, and sweeten it. Pears or apples may be
used, prepared in the same manner.

* * * * *

CITRON CREAM.

Cut the finest citron melons when perfectly ripe--take out the seeds,
and slice the nicest part into a China bowl in small pieces, that will
lie conveniently; cover them with powdered sugar, and let them stand
several hours--then drain off the syrup they have made, and add as much
cream as it will give a strong flavour to, and freeze it. Pine apples
may be used in the same way.

* * * * *

ALMOND CREAM.

Pour hot water on the almonds, and let them stand till the skins will
slip off, then pound them fine, and mix them with crea