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Fruit Creams

Take half a pound of any kind of fruit. Stone fruit should be sliced and stoned; berries should be stalked. Boil with two ounces of sugar until quite tender, then rub through a sieve, and set aside to cool. Whip a quarter of a pint of thick cream to a stiff froth, and mix the fruit pulp with it. Pour the mixture into custard glasses, and serve. Probable cost, 1s.