e. When nearly cold cover the top
with ratafia biscuits and decorate with angelica and cherries.

STRAWBERRY CREAM.

1 quart of strawberries, sugar to taste, 1/2 pint of cream. Proceed as
in "Blackberry Cream."

SWISS CREAM.

1/2 pint of cream, 1/2 pint of milk, 1 tablespoonful of Allinson
cornflour, 1/4 lb. of macaroons, 2 oz. of ratafias, vanilla, and sugar
to taste. Put the cream and milk over the fire, adding a piece of
vanilla 2 inches long, and sugar to taste; smooth the cornflour with a
tablespoonful of cold milk, mix it with the milk and cream when nearly
boiling, stir the mixture over the fire until it has thickened and let
it simmer 2 minutes longer, always stirring; remove the vanilla,
arrange the macaroons and ratafias on a shallow glass dish, let the
cream cool a little, then pour it over the biscuits and serve cold.
This makes a delicious dish.

WHIPPED CREAMS.

Quantity of good thick cream according to requirement. The white of 1
egg to 1/4 pint. Whip it well with a whisk or fork until it gets quite
thick; in hot weather it should be kept on ice or standing in another
basin with cold water, as the cream might curdle. Add sugar to taste
and whatever flavouring might be desired, this latter giving the cream
its name. When whipped cream is used to pour over sweets, &c., flavour
it with stick vanilla; a piece 1 inch long is sufficient for 1/2 pint
of cream; it must be split and as much as possible of the little
grains in it rubbed into the cream.

CUSTARDS

ALMOND CUSTARD.

1 quart of milk, 6 eggs, 1 dessertspoonful of Allinson cornflour, 1
wineglassful of rosewater, sugar to taste, 1/2 lb. ground almonds.
Boil the milk with the sugar and almonds; smooth the cornflour with
the rosewater and stir it into the boiling milk, let it boil up for a
minute. Beat up the eggs, leaving out 3 of the whites of the eggs,
which are to be beaten to a stiff froth. Let the milk cool a little,
then stir in the eggs very gradually, taking care not to curdle them;
stir over the fire until the custard is nearly boiling, then let it
cool, stirring occasionally; pour it into a glass dish, and pile the
whipped whites of the eggs on the top of the custard just before
serving.

BAKED APPLE CUSTARD.

8 large apples, moist sugar to taste, half a teacupful of water and
the juice of half a lemon, 1 pint of custard made with Allinson
custard powder. Peel, cut and core the apples and put into a lined
saucepan