Chocolate cream (French) (1).

Use the whites of 3 eggs to 2 large bars of chocolate; vanilla to taste.  Break the chocolate in pieces, and melt it in a little enamelled saucepan with very little water; stir it quite smooth, and flavour with Allinson vanilla essence.  Set the chocolate aside until quite cold, when it should be a smooth paste, and not too firm.  Beat the whites of the eggs to a very stiff froth, and mix the chocolate with it, stirring both well together until the chocolate is well mixed with the froth.  It the cream is not found sweet enough, add a little castor sugar.  Serve in a glass dish.  This is easily made, and very dainty.

CHOCOLATE CREAM (WHIPPED).

2 oz. of Allinson chocolate to 1/4 pint of cream, white of 1 egg.  Dissolve the chocolate over the fire with 2 tablespoonfuls of water; let it get quite cold, and then mix it with the cream previously whipped stiff; this will not require any additional sugar.

EGG CREAM.

The yolks of 6 eggs, 1/2 pint of water, juice of 1 lemon, 2 oz. of sifted sugar, a little cinnamon.  Beat up all the ingredients, put the mixture into a saucepan over a sharp fire, and whisk it till quite frothy, taking care not to let it boil; fill into glasses and serve at once.

LEMON CREAM.

The juice of 3 lemons and the rind of 1, 7 eggs, 6 oz. of sugar, 1 dessertspoonful of cornflour.  Proceed exactly as in “Orange Cream.”

MACAROON CREAM.

Pound 1-1/2 doz. macaroons, place in a bowl, add 1 or 2 spoonfuls of milk, and mix all to a smooth paste.  Take a 6d. jar of cream, whip to a stiff froth.  Lay a little of the macaroon paste roughly in the bottom of a glass dish, then 1 or 2 spoonfuls of the cream, more paste and cream, then cover with 1 spoonful of cream put on roughly.

ORANGE CREAM.

6 oranges, 1 lemon, 7 eggs, 4 to 6 oz. of sugar (according to taste), 1 dessertspoonful of cornflour, some water.  Take the juice of the oranges and the juice and grated rind of the lemon.  Add enough water to the fruit juice to make 1-1/2 pints of liquid; let this get hot, adding the sugar to it; mix the cornflour smooth with a spoonful of cold water, and thicken the fruit juice with it, letting it boil up for a minute, set aside and let it cool a little; beat the eggs well, and when the liquid has cooled mix them carefully in with it; return the whole over a gentle fire, keep stirring continually until the cream thickens, but take care not to let it boil, as this would curdle it.  When cold, serve in custard glasses, or in a glass dish poured over macaroons.

RASPBERRY CREAM.

1 quart of raspberries, sugar to taste, 1/2 pint of cream.  Proceed as in “Blackberry Cream.”