Almond Cream.
Make this in the manner directed for pistachio cream, adding half a dozen bitter almonds to the sweet.
Barley Cream.
Take half a pint of pearl barley, and two quarts of water. Boil it half away, and then strain it out. Put in some juice of lemons; sweeten it to your taste. Steep two ounces of sweet almonds in rose-water; and blanch, stamp, and strain them through into the barley, till it is as white as milk.