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Classic
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page 231
crushed, then boil them in 1/2 gallon well water, using a pan made of brass if
possible. After a little while, having stirred all the time, force it through a
sieve and then let it settle. Put the clear part back into the kettle and add
the yellow peeling of a lemon, a little cinnamon and sugar or syrup. Boil again.
Soak a few spoonfuls corn starch in water and stir it. Add this to the boiling
cream and stir well so that the starch does not become lumpy. Ready to serve
with beaten cream.
Chocolate cream.
For half a gallon of sweet cream take 1/4 pound chocolate and sugar to suit.
Then take 8 eggs from which separate 5 whites. Put it all in a pan or kettle and
place it on the stove with a brisk fire to boil some minutes, while you stir it.
Now lift it off, but do not cease to stir it before it has cooled. This cream is
to bo garnished with preserves.
Apple cream.
Boil some apples with sugar in a covered kettle. When
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