LEMON CREAM

_Ingredients._—1 pint of cream, the yolks of two eggs, ¼ lb. of white sugar, 1 large lemon, 1 oz. of isinglass. _Mode._—Put the cream into a _lined_ saucepan with the sugar, lemon-peel, and isinglass, and simmer these over a gentle fire for about 10 minutes, stirring them all the time. Strain the cream into a jug, add the yolks of eggs, which should be well beaten, and put the jug into a saucepan of boiling water; stir the mixture one way until it thickens, _but do not allow it to boil_; take it off the fire, and keep stirring it until nearly cold. Strain the lemon-juice into a basin, gradually pour on it the cream, and _stir it well_ until the juice is well mixed with it. Have ready a well-oiled mould, pour the cream into it, and let it remain until perfectly set. When required for table, loosen the edges with a small blunt knife, put a dish on the top of the mould, turn it over quickly, and the cream should easily slip away. _Time._—10 minutes to boil the cream; about 10 minutes to stir it over the fire in the jug. _Average cost_, with cream at 1_s._ per pint, and the best isinglass, 3_s._ 6_d._ _Sufficient_ to fill 1½ pint mould. _Seasonable_ at any time.

LEMON CREAM, Economical.

_Ingredients._—1 quart of milk, 8 bitter almonds, 2 oz. of gelatine, 2 large lemons, ¾ lb. of lump sugar, the yolks of 6 eggs. _Mode._—Put the milk into a lined saucepan with the almonds, which should be well pounded in a mortar, the gelatine, lemon-rind, and lump sugar, and boil these ingredients for about 5 minutes. Beat up the yolks of the eggs, strain the milk into a jug, add the eggs, and pour the mixture backwards and forwards a few times, until nearly cold; then stir briskly to it the lemon-juice, which should be strained, and keep stirring until the cream is almost cold; put it into an oiled mould, and let it remain until perfectly set. The lemon-juice must not be added to the cream when it is warm, and should be well stirred after it is put in. _Time._—5 minutes to boil the milk. _Average cost_, 2_s._ 5_d._ _Sufficient_ to fill two 1½ pint moulds. _Seasonable_ at any time.

LEMON CREAMS, Very Good.

_Ingredients._—1 pint of cream, 2 dozen sweet almonds, 3 glasses of sherry, the rind and juice of 2 lemons, sugar to taste. _Mode._—Blanch and chop the almonds, and put them into a jug with the cream; in another jug put the sherry, lemon-rind, strained juice, and sufficient pounded sugar to sweeten the whole nicely. Pour rapidly from one jug to the other till the mixture is well frothed; then pour it into jelly-glasses, omitting the lemon-rind. This is a very cool and delicious sweet for summer, and may be made less rich by omitting the almonds and substituting orange or raisin wine for the sherry. _Time._—Altogether, ½ hour. _Average cost_, with cream at 1_s._ per pint, 3_s._ _Sufficient_ to fill 12 glasses. _Seasonable_ at any time.

LEMON CREAMS, or Custards.

_Ingredients._—5 oz. of loaf sugar, 2 pints of boiling water, the rind of 1 lemon and the juice of 3, the yolks of 8 eggs. _Mode._—Make a quart of lemonade in the following manner:—Dissolve the sugar in the boiling water, having previously, with part of the sugar, rubbed off the lemon-rind, and add the strained juice. Strain the lemonade into a saucepan, and add the yolks of the eggs, which should be well beaten; stir this _one way_ over the fire until the mixture thickens, but do not allow it to boil, and serve in custard glasses, or on a glass dish. After the boiling water is poured on the sugar and lemon, it should stand covered for about ½ hour before the eggs are added to it, that the flavour of the rind may be extracted. _Time._—½ hour to make the lemonade; about 10 minutes to stir the custard over the fire. _Average cost_, 1_s._ _Sufficient_ to fill 12 to 14 custard glasses. _Seasonable_ at any time.