RUSSIAN CREAM.

Lay 6 sponge cakes on a glass dish, and soak them with any fruit syrup; then add 1 pint of blancmange.  When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries.

STRAWBERRY CREAM.

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

SWISS CREAM.

1/2 pint of cream, 1/2 pint of milk, 1 tablespoonful of Allinson cornflour, 1/4 lb. of macaroons, 2 oz. of ratafias, vanilla, and sugar to taste.  Put the cream and milk over the fire, adding a piece of vanilla 2 inches long, and sugar to taste; smooth the cornflour with a tablespoonful of cold milk, mix it with the milk and cream when nearly boiling, stir the mixture over the fire until it has thickened and let it simmer 2 minutes longer, always stirring; remove the vanilla, arrange the macaroons and ratafias on a shallow glass dish, let the cream cool a little, then pour it over the biscuits and serve cold.  This makes a delicious dish.

WHIPPED CREAMS.

Quantity of good thick cream according to requirement.  The white of 1 egg to 1/4 pint.  Whip it well with a whisk or fork until it gets quite thick; in hot weather it should be kept on ice or standing in another basin with cold water, as the cream might curdle.  Add sugar to taste and whatever flavouring might be desired, this latter giving the cream its name.  When whipped cream is used to pour over sweets, &c., flavour it with stick vanilla; a piece 1 inch long is sufficient for 1/2 pint of cream; it must be split and as much as possible of the little grains in it rubbed into the cream.

CUSTARDS

ALMOND CUSTARD.

1 quart of milk, 6 eggs, 1 dessertspoonful of Allinson cornflour, 1 wineglassful of rosewater, sugar to taste, 1/2 lb. ground almonds.  Boil the milk with the sugar and almonds; smooth the cornflour with the rosewater and stir it into the boiling milk, let it boil up for a minute.  Beat up the eggs, leaving out 3 of the whites of the eggs, which are to be beaten to a stiff froth.  Let the milk cool a little, then stir in the eggs very gradually, taking care not to curdle them; stir over the fire until the custard is nearly boiling, then let it cool, stirring occasionally; pour it into a glass dish, and pile the whipped whites of the eggs on the top of the custard just before serving.

BAKED APPLE CUSTARD.

8 large apples, moist sugar to taste, half a teacupful of water and the juice of half a lemon, 1 pint of custard made with Allinson custard powder.  Peel, cut and core the apples and put into a lined saucepan with the water, sugar, and lemon juice, stew till tender and rub through a sieve; when cold put the fruit at the bottom of a pie-dish and pour the custard over, grate a little nutmeg over the top, bake lightly, and serve cold.