Vanilla Cream

Place a saucepan with 1 pint cream or milk over the fire, add 2 tablespoonfuls flour,
the yolks of 4 eggs, 1 tablespoonful butter, 3 tablespoonfuls sugar, 1 teaspoonful vanilla extract and a sprinkle of salt; stir this until it comes to a boil; when cold mix cream with the yolk of 1 egg and a little sweet cream.

Whipped Cream (with Cherries)

Remove the pits from 1 pound of large cherries; put the fruit in a glass dish with ½ cup sugar; set the dish for an hour or two on ice; also have 1 pint of whipped cream on ice; when ready to serve spread the cream over the cherries, or serve each in a separate dish, and send sponge or fancy cake to the table with it. Canned cherries, apricots or peaches may be substituted for fresh fruit.

Whipped Cream (with Peaches)

Pare and cut 6 large, ripe peaches into quarters; put the fruit into a glass dish, sprinkle over it ½ cup powdered sugar and set the dish on ice for 1 hour; also have 1 pint of whipped and sweetened cream standing on ice; in serving cover the peaches with cream; break some lady fingers apart, stand them around the dish and serve at once. Or serve cream and fruit in separate dishes. Instead of fresh fruit preserved fruit may be used.

Whipped Cream (with Oranges)

Pare 6 large oranges, cut them into pieces, remove the pits, put the fruit into a glass dish and sprinkle over it ½ cup powdered sugar; have 1 pint cream, beaten to a stiff froth, mixed with 3 or 4 tablespoonfuls powdered sugar and set fruit and cream on ice till wanted; when ready to serve pour cream over the oranges and send to table at once, or serve each in a separate dish.

Whipped Cream (with Chocolate)

Boil ¼ pound grated chocolate in ½ cup water with ½ cup sugar and a little vanilla; when cold mix it with 1 pint whipped cream and set on ice till wanted.

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.