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The careful housekeeper of modern times has been accustomed to class
creams among the luxuries which can only be given on special occasions,
both because they take so much time and trouble to make, and because the
materials are expensive. It is, nevertheless, possible to have excellent
creams made on a simple plan and at a moderate cost. Cream of a superior
kind is now everywhere to be had in jars, condensed milk answers well,
and by the use of Nelson's Gelatine, and any flavouring or syrup,
excellent creams can be made. Our readers will find that the method of
the following recipes is simple, the cost moderate, and the result
satisfactory. A hint which, if acted on, will save time and trouble, may
be given to inexperienced persons intending to make creams similar to
Lemon Cream, which is light and frothy. Do not add the lemon-juice until
the mixture of cream and lemon-juice is nearly cold, and do not commence
whipping until it is on the point of setting.
Delicious and inexpensive creams can be made by dissolving any of
Nelson's Tablet Jellies in half the quantity of water given in the
directions for making the jelly, and adding cream, either plain or
whipped, in the same way as directed for Orange Cream and Cherry
Cream.