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Sack Cream

Beat the yolks of two eggs, and mix with them gradually half a pint of cream and half a pint of lukewarm milk. Add a little sugar, a flavouring of grated lemon-rind, and a glassful of sherry. Stir the cream over the fire till it begins to thicken, but be very careful that it does not curdle. Serve it in custard-glasses, with a little powdered cinnamon sprinkled over the top. Send ratafias or other sweet biscuits to table with the cream. Time, five or six minutes to heat the cream. Probable cost, exclusive of the sherry, 1s. 4d. Sufficient for five or six glasses.