Is made in the same manner—­the strawberries must be very ripe, and the stems picked out.  If rich cream can be procured, it will be infinitely better—­the custard is intended as a substitute, when cream cannot be had.

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Cocoa nut cream.

Take the nut from its shell, pare it, and grate it very fine; mix it with a quart of cream, sweeten, and freeze it.  If the nut be a small one, it will require one and a half to flavour a quart of cream.

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Chocolate cream.

Scrape a quarter 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.

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Oyster cream.

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

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Iced jelly.

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

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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.

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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.

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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.

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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.