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Lemon Creams

Put the thin rind of two lemons, and a dozen sweet almonds, blanched and sliced, into a pint of cream, and let it stand two or three hours till the flavour is thoroughly extracted. If expedition is required, put the cream, etc., into a saucepan, and place it near the fire for half an hour. Put the cream into a jug, and let it cool, then pour it from a good height into another jug containing the strained juice of the lemons, half a tumblerful of sherry, and three ounces of pounded sugar, and continue pouring backwards and forwards until the cream is nicely frothed. Serve in glasses. Probable cost, 1s. 10d., exclusive of the sherry. Sufficient for a pint and a half of cream.