139. Vanilla Cream. Place a saucepan with 1 pint cream or milk over the fire, add 2 tablespoonfuls flour, the yolks of 4 eggs, 1 tablespoonful butter, 3 tablespoonfuls sugar, 1 teaspoonful vanilla extract and a sprinkle of salt; stir this until it comes to a boil; when cold mix cream with the yolk of 1 egg and a little sweet cream.

140. Chocolate Cream. Mix 2 tablespoonfuls flour with 1 pint of milk or cream; add 1/2 teaspoonful vanilla extract, 1/4 pound grated chocolate, 3 or 4 tablespoonfuls sugar, 1/2 tablespoonful butter, a sprinkle of salt and the yolks of 4 eggs; place this in a saucepan over the fire and stir till it boils; then remove and set aside to cool.

141. Orange Cream. Mix 2 tablespoonfuls flour with 1 pint milk or cream, add 1/2 tablespoonful butter, 3-1/2 tablespoonfuls sugar, the yolks of 3 or 4 eggs and the grated rind of 1/2 an orange and stir the cream over the fire till it boils; then set aside to cool.

142. Almond Cream. Pound 6 ounces of blanched almonds with a little cream to a paste; mix them with 1 pint of sweet cream or milk, add 2 tablespoonfuls flour, 3-1/2 tablespoonfuls sugar, the yolks of 4 eggs, a little salt, 1/2 teaspoonful vanilla extract and 1/2 tablespoonful butter; stir this over the fire till it boils; then remove and set the cream aside to cool.

143. Coffee Cream. Put 3 ounces fresh roasted Mocha coffee into 1 pint boiling cream; let it stand 15 minutes; then strain, add to the coffee cream 2 tablespoonfuls flour, 1/2 tablespoonful butter, 4 tablespoonfuls sugar, a sprinkle of salt and the yolks of 6 eggs; stir this over the fire till it boils; remove it and set the cream aside to cool.

144. Creme Frangipane a la Vanille. Mix 1/2 cup flour with 2 cups cream, add 5 well beaten eggs, a sprinkle of salt, 4 tablespoonfuls sugar, 1 tablespoonful butter and 1 teaspoonful vanilla; stir this over the fire till it boils; remove it, add 8 well pounded macaroons and set aside to cool. Instead of vanilla a little orange or lemon peel may be substituted. Blanched almonds, raisins, currants, finely cut citron or any kind of fruit such as pineapples, strawberries or peaches may also be used.