poonfuls of fine flour and the yolks of four eggs; grate in
the rind of one lemon; beat them well with the flour, and add a pint of
cream. Mix these very well together; sweeten to your taste, and add a
bit of cinnamon. Put the whole in a stewpan over a slow fire; continue
to stir it until it is quite hot; but it must not boil. Take out the
cinnamon; beat two eggs very well, and put them into the cream; butter a
pewter dish; pour the cream in it; put it into a warm oven to set, but
not to colour it. When cold, cut it into pieces, and have ready a
stewpan or frying-pan, with a good deal of lard; dredge the cream with
flour; fry the pieces of a light brown, grate sugar over them, glaze
with a salamander, and serve them very hot.

_Artificial Cream and Curd._

A pint of good new milk, nine whites of eggs beat up, and well stirred
and mixed with the milk; put it on a slow fire to turn; then take it
off, and drain it through a fine sieve, and set it into a basin or
mould. To make the cream for it, take a pint of milk and the yolks of
four eggs well beat, boil it with a bit of cinnamon over a slow fire;
keep it constantly stirring; when it is as thick as rich cream, take it
off, and stir it a little while afterwards.

_Cream of Rice._

Wash and well clean some very good rice; put it into a stewpan, with
water, and boil it gently till quite soft, with a little cinnamon, if
agreeable to the taste. When the rice is boiled quite soft, take out the
cinnamon. Then take a large dish, and set it on a table: have a clean
tamis--a new one would be better--a tamis is only the piece of flannel
commonly used in kitchens for passing sauces through--and give one end
of the tamis to a person on the opposite side of the table to hold,
while you hold the other end with your left hand. Having a large wooden
spoon in your right, you put two or three spoonfuls of boiled rice into
this tamis, which is held over the large dish, and rub the rice upon it
with the spoon till it passes through into the dish. Whatever sticks to
the tamis take off with a silver spoon and put into the dish. When you
have passed the quantity you want, put it in a basin. It should be made
fresh every day. Warm it for use in a small silver or tin saucepan,
adding a little sugar and Madeira, according to your taste.

_Almond Cream._

Make this in the manner directed for pistachio cream, adding half a
dozen bitter almonds to the sweet.

_Barley Cream._

Take h