ream. Cover the cream with the lid of a stewpan, and in that lid
put two or three bits of lighted charcoal, moving them from one part to
another, that it may all set alike; it should only simmer. When it has
done in this manner for a short time, take off the cover of the stewpan;
if not done enough, cover it again, and put fresh charcoal; it should be
done so as to form a weak jelly. Take it off, and keep it in a cool
place till you serve it. If you wish to turn it out in a mould, boil
more isinglass in it. Tea cream is made in the same manner.

_Eringo Cream._

Take a quarter of a pound of eringoes, and break them into short pieces;
put to them a pint of milk; let it boil till the eringoes are very
tender; then pour the milk from them; put in a pint of cream to the
eringoes; let them boil; put in an egg, beaten well, to thicken, and
dish it up.

_Fruit Cream._

Scald your fruit; when done, pulp it through a sieve; let it stand till
almost cold; then sweeten it to your taste; put it into your cream, and
make it of whatever thickness you please.

_Preserved Fruit Creams._

Put half a pound of the pulp of any preserved fruit in a large pan: add
to it the whites of three eggs, well beaten; beat these well together
for an hour. Take it off with a spoon, and lay it up high on the dish or
glasses. Raspberries will not do this way.

_Italian Cream._

Boil a pint of cream with half a pint of new milk; when it boils throw
in the peel of an orange and a lemon, with a quarter of a pound of
sugar, and a small pinch of salt. When the cream is impregnated with the
flavour of the fruit, mix and beat it with the yolks of eight eggs; set
it on the fire to be made equally thick; as soon as it is thick enough
for the eggs to be done, put into it an ounce of dissolved isinglass;
drain it well through a sieve: put some of the cream into a small mould,
to see if it is thick enough: if not, add more isinglass. Lay this
preparation in a mould in some salt or ice; when it is quite stiff, and
you wish to send it up, dip a napkin in hot water, and put it round the
mould, which turn upside down in the dish.

_Another._

Put two table-spoonfuls of sifted sugar, half of a gill of white wine,
with a little brandy, a table-spoonful of lemon-juice, and the rind of a
lemon, in a basin, with a pint of cream well whipped together; put thin
muslin in the shape or mould, and set it in a cold place, or on ice,
till wanted.

_Lemon