Vegetarian cookery

No. 435. — Chocolate Cream. Four ounces of chocolate, one quart of milk, four ounces of sugar, and five eggs. Finely scrape the chocolate, and add gradually the boiling milk, and the sugar ; let it boil until it thickens, stirring constantly the same way ; then stir in the yolks of five and the white of one egg, well beaten ; strain through a fine sieve, and pour it into custard-glasses. No. 436.— Dutch Cream. One pint of new milk, one pint of cream, three yolks of eggs, two drachms of vanilla, and five ounces of loaf sugar. Beat well the yolks of eggs ; add gradually the milk ; then the cream, sugar, and vanilla, cut small ; mix all together, and set it on a slow fire, stirring it with a wooden slice ; when the cream adheres to it, it is ready ; strain through a colander into a dish for the table, and serve cold. It may be ornamented with small pink ratafias. No. 437.— French Cream. One quart of cream, two lemons, one dessert-spoonful of flour, six ounces of sugar, and quarter of a pound of macaroons. Grate off the rind of the lemons ; put it, ndth the sugar, into the cream, reserving two or three spoonfuls of cream to mix, cold, with the flour; set the cream on the fire, and when it boils, pour it gradually on the mixed flour and cream, stirring it constantly a few minutes, aud then occasionally, till cold; then add the lemon-juice, stii-ring it till well mixed ; lay the macaroons, steeped in lemonade, in the dish intended for the table, and pour the cream upon them. No. 438.— Gooseberry Cream. One quart of green gooseberries, and the yolks of four eggs, or quarter of a pint of cream. Set the gooseberries on a moderate fire, in just as much water as will cover them; when soft, rub them through a hair sieve ; sweeten while warm; when nearly cold, add the yolks of eggs, well beaten, or the cream, and sei’ve in a glass or china dish. No. 439. — Irish Cream. One pint and a half of cream, the whites of three eggs, one ounce and a half of isinglass, * six ounces of white sugar, a very little saffron, and two table-spoonfuls of orange-flower water. Dissolve the isinglass in three quarters of a pint of water, adding the saffron, steeped in orange-flower water ; when strained, put it into a pan, with the cream, sugar, and the whites of three eggs, well beaten; let the whole boil together quarter of an hour, and then strain it through a lawn sieve into a mould, previously dipped in cold water. No. 440. — Lemon Cream. One pint of cream, two eggs, four ounces of white sugar, and one lemon. Beat well the yolks of the eggs ; put them to the cream and sugar, adding the rind of the lemon, pared very thin ; set it on a moderate fire, stirring constantly till it boils ; pour it into a basin, and stir till nearly cold; put the juice of the lemon in a .. bowl, and pour the cream upon it, stirring till quite cold, and serve in a glass dish. No. 441. — Orange Cream. Four oranges (one Seville), the yolks of four eggs, one pint of cream, five ounces of sugar, and two spoonfuls of orange-flower water. Pare the oranges very thin, and boil the peel till tender; then