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Almond cream.

Pour hot water on the almonds, and let them stand till the skins will slip off, then pound them fine, and mix them with cream:  a pound of almonds in the shells, will be sufficient for a quart of cream—­sweeten and freeze it.  The kernels of the common black walnut, prepared in the same way, make an excellent cream.

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Lemon cream.

Pare the yellow rind very thin from four lemons—­put them in a quart of fresh cream, and boil it; squeeze and strain the juice of one lemon, saturate it completely with powdered sugar; and when the cream is quite cold, stir it in—­take care that it does not curdle—­if not sufficiently sweet, add more sugar.

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Lemonade iced.

Make a quart of rich lemonade, whip the whites of six fresh eggs to a strong froth—­mix them well with the lemonade, and freeze it.  The juice of morello cherries, or of currants mixed with water and sugar, and prepared in the same way, make very delicate ices.

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To make custard.

Make a quart of milk quite hot, that it may not whey when baked; let it stand to get cold, and then mix six eggs with it; sweeten it with loaf sugar, and fill the custard cups—­put on the covers, and set them in a Dutch oven with water, but not enough to risk its boiling into the cups; do not put on the top of the oven.  When the water has boiled ten or fifteen minutes, take out a cup, and if the custard be the consistence of jelly; it is sufficiently done; serve them in the cups with the covers on, and a tea-spoon on the dish between each cup—­grate nutmeg on the tops when cold.

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To make A trifle.

Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish; wet it with white wine, and fill the dish nearly to the top with rich boiled custard; season half a pint of cream with white wine and sugar; whip it to a froth—­as it rises, take it lightly off, and lay it on the custard; pile it up high and tastily—­decorate it with preserves of any kind, cut so thin as not to bear the froth down by its weight.

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Rice blanc mange.

Boil a tea-cup full of rice in a very small of water, till it is near bursting—­then add half a pint of milk, boil it to a mush, stirring all the time; season it with sugar, wine, and nutmeg; dip the mould in water, and fill it; when cold, turn it in a dish, and surround it with boiled custard seasoned, or syllabub—­garnish it with marmalade.

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Floating island.

Have the bowl nearly full of syllabub, made with milk, white wine, and sugar; beat the whites of six new laid eggs to a strong froth—­then mix with it raspberry or strawberry marmalade enough to flavour and colour it; lay the froth lightly on the syllabub, first putting in some slices of cake; raise it in little mounds, and garnish with something light.