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Simple Creams Cooking Recipe

Below is the quick and easy cooking recipe for Creams.

To make an excellent cream, boil half a pint of cream and half a pint of milk with two bay leaves, a bit of lemon peel, a few almonds beaten to paste, with a drop of water, a little sugar, orange flower water, and a tea-spoonful of flour rubbed down with a little cold milk. When the cream is cold, add a little lemon juice, and serve the Creams it up in cups or lemonade glasses.—For a superior9 article, whip up three quarters of a pint of very rich cream to a strong froth, with some finely-scraped lemon peel, a squeeze of the juice, half a glass of sweet wine, and sugar to make it pleasant, but not too sweet. Lay it on a sieve or in a form, next day put it on a dish, and ornament it with very light puff paste biscuits, made in tin shapes the length of a finger, and about two thick. Fine sugar may be sifted over, or it may be glazed with a little isinglass. Macaroons may be used to line the edges of the dish.


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