Cream (with Pineapple)

Prepare the cream in the same manner as the foregoing; pare a ripe sugar-loaf pineapple and break it from the stalk into pieces with a silver fork; put the fruit into a glass dish and sprinkle 1 cup sugar over it; set the dish on ice for 1 hour; when ready to serve pour the cream over pineapple and send to table at once.

Whipped Cream (with Strawberries)

Put 1 quart ripe strawberries in a colander and rinse with cold water; when well drained put the berries into a glass dish, sprinkle over them 1 cup powdered sugar and set for ½ hour on ice; whip 1 pint sweet cream to a froth, sweeten with powdered sugar and set on ice until wanted; when ready for use pour the cream over berries and serve at once, or send each in a separate dish to the table.

Whipped Cream

Put 1 quart of rich, sweet cream into a deep vessel or stone jar and let it stand on
ice for an hour; then beat it with an egg beater until stiff; then add sufficient powdered sugar to sweeten and any kind of flavor that may be liked.

Sabayon of Lemon

Soak 12 sheets of gelatine in cold water; put in a saucepan 2 whole eggs and the
yolks of 10; add 1 cup sugar, the juice of 3 lemons, the thin peel of 1 and ½ bottle Rhine wine; beat this with an egg beater till nearly boiling; remove at once, press out the gelatine, add it to the cream and continue beating till cold and beginning to thicken; fill it into a cream form and set on ice till wanted.

Sabayon of Oranges

Soak 12 sheets of gelatine in cold water for 10 minutes; in the meantime put the juice of 4 oranges, the thin peel of 1, ¾ cup sugar, ½ bottle wine (white is best), 2 whole eggs and the yolks of 6 in a saucepan over the fire; beat this with an egg beater till nearly boiling; remove it from the fire and take out the peel, press out the gelatine, add it to the cream and continue the beating till cold; fill it into a cream form and place for 2 hours on ice.

Russian Cream

Stir the yolks of 9 eggs with 9 tablespoonfuls sugar for ½ hour; add the juice and
grated rind of 1 lemon and ½ pint best rum; lay 5 sheets of gelatine for 5 minutes in cold water, press out and put it in ½ cup boiling water; stir until dissolved; then mix it by degrees, stirring constantly, with the above mixture; when it begins to thicken add the whites, beaten to a stiff froth, rinse out a mould with cold water, sprinkle with sugar, fill in the cream and set in a cool place till firm.

Milk Cream

Soak 1 ounce gelatine in 1 cup of milk; place a saucepan with 3 cups milk, ¾ cup
sugar, 1½ teaspoonfuls vanilla and the yolks of 6 eggs in a vessel of boiling water and stir with an egg beater till nearly boiling; remove from the fire, add the gelatine and stir till it becomes cold and begins to thicken; then add the whites, beaten to a stiff froth, turn the cream into a form and set on ice till firm; serve with cold pineapple or strawberry sauce; the form should be rinsed with cold water and sprinkled with sugar before the cream is put in.