New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

_Lemon Cream._ Take a pint of thick cream, and put to it the yelks of two eggs well beaten, four ounces of fine sugar, and the thin rind of a lemon: boil it up, then stir it till almost cold. Put the juice of a lemon in a dish or bowl, and pour the cream upon it, stirring it till quite cold. _An excellent Cream._ Whip up three quarters of a pint of very rich cream to a strong froth, with some finely scraped lemonpeel, 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, and next day put it on a dish, and ornament it with very light puff paste biscuit, made in tin shapes the length of a finger, and about two thick, over which sugar may be strewed, or a light glaze with isinglass. Or you may use macaroons. _Blancmange or Blamange._ Boil two ounces of isinglass in three half pints of water half an hour; strain it to a pint and half of cream; sweeten it, and add some peachwater, or a few bitter almonds; let it boil once up, and put it into what forms you please. If not to be very stiff, a little less isinglass will do. Observe to let the blamange settle before you turn it into the forms, or the blacks will remain at the bottom of them, and be on the top of the blamange when taken out of the moulds. _Dutch Flummery._ Boil two ounces of isinglass in three half pints of water very gently half an hour: add a pint of white wine, the juice of three and the thin rind of one lemon, and rub a few lumps of sugar on another lemon to obtain the essence; and with them add as much more sugar as shall make it sweet enough. Having beaten the yelks of seven eggs, give them and the above, when mixed, one scald; stir all the time, and pour it into a bason.