The household (of the Detroit free press)

Place the morning milk in shallow tin pans ; set this by for the cream to rise until next milking time. Then place them over the fire, on iron pots filled with scalding water. When the scum rises it is done, for it must not boil, only scald. Put the pans of milk back in the milk-house until the next morning, then remove the cream. Butter will come much quicker from this cream. It is very good spread on bread like butter; eaten on fruit, or pie, it is delicious. In London it is sold in tin cans, air tight. ROYAL SPANISH CREAM. Two tablespoonfuls of ground rice, the peel of a large lemon, grated, the yolks of two eggs, one pint of milk, two tablespoonfuls of sugar, one ounce of sweet almonds, one ounce of preserved orange or citron. Mode — Beat the eggs well first and, after mixing all the ingredients except the almonds and preserved orange or citron, put them into a stew pan and set on a very slow fire, stirring the mixture one way until it becomes thicker than custard, then pour it into a glass dish, and ornament it with the almonds and citron cut into strips and slices ; the almonds must of course, be blanched before they are placed on the cream. ; SNOW CREAM. Beat the whites of four eggs to a stiff froth ; add two tablespoonfuls of powdered sugar, a tablespoonful of lemon flavoring and rose water ; beat the whole together; then add a pint of thick cream. This is very nice for plain boiled rice. TAPIOCA CREAM. Put two tablespoonfuls of tapioca to soak in cold water ; set it on the stove, and, when thoroughly dissolved, pour in a quart of milk. When this begins to boil, stir in the yolks of two eggs well beaten, with a cup of sugar. When this boils, stir in the whites, beaten to a stiff froth, and take it immediately from the fire. Flavor to taste. LEMON CREAM. Take a pint of thick sweet cream, and put to it the yolks of two eggs well beaten, four ounces of fine sugar, and thin rind of one 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. TO WHIP CREAM. Sweeten a bowl of cream with loaf sugar, and flavor to taste ; set another bowl near the above with a sieve over it ; then whip the cream with a whisk, and as it rises in a froth take it off with a skimmer and put it into the sieve to drain ; whip also the cream which drains off and when done ornament with lemon raspings. APPLE CREAM. One cup thick cream, one cup of sugar ; beat till very smooth ; beat the whites of two eggs and add ; stew apples in water till soft ; take them from the water with a fork. Pour the cream over the apples when cold. ROYAL CREAM. One quart of milk, one-third of a box of gelatine, four tablespoonfuls of sugar, three eggs, vanilla ; put the gelatine into the milk, and let it stand half an hour ; beat the yolks well with the sugar, and stir into the milk ; set the kettle into a pan of hot water, and stir until it begins to thicken like soft custard. AMBER CREAM. To one pint of boiled milk add the yolks of three eggs well beaten, with two tablespoonfuls of white sugar ; let the milk stand a few minutes before putting in the eggs. BOILED CUSTARD.