Ambrosia

Delicious.

Pare and cut in small pieces twelve oranges, pare and slice from two to six bananas, grate two cocoanuts; place first your oranges in a glass dish; sugar to taste; then put on the bananas and sugar, then the grated cocoanut and another sprinkle of sugar, and you have a delicious, as well as ornamental dessert. Your own taste will dictate the amount of sugar needed. Some leave out the bananas entirely.

Chocolate Bavarian Cream

One pint of cream, one cupful of milk, one-half cup of sugar, one ounce of chocolate, half a package of gelatine; soak the gelatine in half of the milk, and whip the cream to stiff froth; scrape the chocolate and add two tablespoonfuls of sugar to it; put over the fire with one tablespoonful of hot water, stir until smooth and gla sy; have the remaining half cup of milk boiling, stir the chocolate into it and add the gelatine; strain into a tin basin and add sugar; set in a pan of ice-water, and beat the mixture until it begins to thicken, then add the whipped cream, and when well mixed turn into a mold. Serve when hard with whipped cream.

Charlotte Russe

One quart cream, whites of eight eggs; place the cream on ice for two or three hours; beat it well; beat eggs to a stiff froth; mi> together, sweeten to taste, and flavor with vanilla.

Take one-half box Cox's gelatine, pour on a little cold water, and let it stand an hour; then pour on boiling water enough to dissolve and stir it into the cream. When about half set pour into the mold which must be lined with sponge cake.

Sherbet

Rub rind of three lemons into eight ounces of sugar, one pint o cold water, the juice of three lemons and of two sweet oranges; two or three times this quantity may be used, and freeze the same as icecream .

Isinglass Blanc Mange

Two ounces of isinglass, three pints of milk, half a pound of sugar, lemon; boil five minutes.

Spanish Cream

Soak one-half box of gelatine in enough cold water to cover, one hour; one pint of milk, let it come to a scald; yolks of four eggs, one small cup of sugar. Turn the gelatine into the milk and stir just enough to dissolve; pour some of the hot milk into eggs and sugar; then put all together and stir rapidly until it begins to thicken like custard; add whites well beaten, after removing from the fire; flavor and pour gently into mold. Serve with whipped cream or custard.

Tapioca Cream

One quart milk, three tablespoons tapioca, three eggs, one-half cup sugar, flavoring. Soak the tapioca over night in cold water; in the morning heat the milk and stir in the tapioca; when boiling, add yolks of eggs and sugar; when as thick as cream remove from the fire; when cool, flavor and spread with the whites of eggs whipped and sweetened.

Pink Cream

Whip one pint of thick sweet cream with one cupfull of currant jelly, sweeten and serve in jelly glasses. Currant, raspberry, or strawberry juice may be used in place of jelly.