Cassell's dictionary of cookery

Cream, Lemon. — Rub the thin rind of a lemon on a quarter of a pound of loaf sugar, and squeeze over it the juice of two lemons, and add two glasses of sherry. Let it stand for nearly an hour. Strain the syrup, and pour over it one pint and a half of cream which has been boiled and slightly cooled. Pour it rapidly from one jug to another, till it is thoroughly mixed, and a little curdled. Serve in custard glasses. Probable cost, with cream, 2s. 8d., exclusive of the sherry. Sufficient for ten or twelve glasses. Cream, Lemon (Another way). — Put one pint of cream into a scrupulously clean saucepan, with four table-spoonfuls of sifted sugar, the thin rind of a lemon, and one ounce of best isinglass. Simmer gently until the isinglass "is dissolved, let it cool a little, then add the yolks of two eggs well beaten. Strain the liquid into a jug; put the jug into a saucepan of cold water, place this over a slow fire, and stir it constantly until it thickens; it must not boil. When nearly cold, add the juice of the lemon. Pour the cream backwards and forwards for a few minutes until the juice is well mixed. Put it into a well-oiled mould, and keep in a cool place until set. Turn it out before serving. Good cream may be made of Swiss milk ; if this is used, the sugar must be omitted. Time, half an hour. Probable cost, 2s. lOd. with cream, Is. 8d. with Swiss milk. Sufficient for one pint and a half mould. Cream, Lemon (another way).— Peel three lemons, and put the thin rind with a quart of new milk into a saucepan. Add six or eight blanched almonds, half a pound of sugar, and two ounces of gelatine which has been soaked in half a pint of water. Let all boil gently for a few minutes, cool the milk a little, and mix it gradually with the yolks of six eggs. Pour it from one jug to another till nearly cold, then add the juice of the lemon, pour it again backwards and forwards, put it in a well-oiled mould, and let it stand in a cool place until ready to turn out. Probable cost, 2s. 3d. Sufficient for a largo mould. Cream, Lemon (another way).— Peel three lemons, and squeeze out the juice into a quart of good milk ; add the peel cut in pieces, and cover the vessel for a few hours. Then add the yolks of six eggs well beaten, and a pint of water sweetened ^\-ith a quarter of a pound of sugar. Strain the milk, and simmer it oveia gentle fire until it becomes of the consistency of cream, and pour it into jelly-glasses. Time, ten minutes to simmer the cream. Probable cost. Is. 2d. Sufficient for one dozen and a half glasses. Cream of Rice Soup. — This is made by thickening some good stock with ground rice. The rice should be mixed smoothly with a little cold water, and added to the boiling stock. Cream, Omelet.— Mix very smoothly three dessert-spoonfuls of ground rice with half a pint of cream, a little at a time, and put it into a saucepan with a small pinch of salt, the thin rind of a lemon, two table-spoonfuls of sugar, and a piece of fresh butter the size of a walnut. Stir it over the fire until it thickens, and, when cold, add three eggs thoroughly whisked. Pour the mixture into a well-oiled mould, and bake it in a good oven. Turn it out with great care, and serve. Time, threequarters of an hour to bake. Probable cost, Is. 6d. Sufficient for thi-ee or four persons.