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Cream for Fruit Pies

Put one pint of milk into a stewpan with the rind of a lemon and a little cinnamon. Meanwhile take the yolks of two eggs and whisk them well with one tablespoonful of flour and two tablespoonfuls of cream and put them into a stewpan. Place the pan containing the milk on the fire and let it simmer, and just as it boils add it gradually to the eggs, putting the pan containing them over the fire and whisking until of the consistence of cream, then remove it from the fire as it gets a little cool, put in one tablespoonful of orange or rose-flower water. Let it become quite cold. Remove the crust from a fruit-pie and pour in the cream, replacing the crust. Some cooks cut it into quarters, though this is not necessary. Great care should always be taken not to let the cream boil, as it quickly curdles.