Orange Ice.

Two tablespoons of gelatine, I quart of cold water, 12 oranges, 2 cups of sugar, 1 cup of boiling water. Dissolve gelatine in hot water. Boil sugar and water to a syrup and add the gelatine. When cold add the orange juice. Freeze and fill the centre with whipped cream, seasoned and flavored with Sauer's vanilla extract.

Gelatine Ice.

Let 1 ounce of gelatine stand 1 hour in 1 pint of cold water. Add 3 pints of boiling water, 1 1/2 pounds of sugar, 1 1/2 pints of wine, juice of 3 lemons and rind of 1. Mix well and freeze before it begins to congeal.

Ambrosia.

Peel and take the seed from 12 oranges; cut them in dice and sprinkle with sugar. Slice 6 bananas and fill a bowl with layers of orange, bananas and cocoanut, sprinkling each layer with sugar. Serve cold.

Blanc-Mange.

One ounce of gelatine and 3 pints of milk. Soak the gelatine in half of the milk, and put the rest on to boil; add 1/2 cup of sugar and pour over the gelatine. Return to the fire and let heat through ; strain and pour in moulds, wet with water. Season with Sauer's vanilla or bitter almond extract.

Custard Blanc-Mange.

Make a custard of 1 quart of milk, 1 teacup of sugar and 4 eggs. Stir in while boiling 1/2 box of gelatine that has been soaked in 1 teacup of milk. Season with Sauer's vanilla, and add 1/2 pound of shredded almonds. Pour in moulds and serve with whipped cream.

German Blanc-Mange.

Five eggs, 1/4 pound of sugar, juice of 1 1/2 lemons and rind of one, 1/2 ounce of gelatine soaked in 1 cup of water. Stir the yelks in the sugar for 1/2 an hour, add the lemon juice and the well-dissolved gelatine, lastly the beaten whites, and pour at once into a pudding mould that has been wet. The mould must first be oiled with a little almond oil, and turned over to allow all the oil to run out, then wet and fill with the pudding. When stiff turn out and use with whipped cream or custard.

Snow Flake.

One cocoanut, grated and soaked in just enough cream to cover it; soak for an hour. Sweeten and flavor 1 pint of cream and whip to a stiff froth. Beat the whites of 3 eggs and mix with the cocoanut and cream. It must be used at once, as it falls from standing.

Apple Snow.

Pare and core 12 large apples, put them in cold water and stew until soft enough to mash through a sieve, sweeten to taste, and flavor with Salter's vanilla. Beat the whites of 6 eggs to a heavy froth, and add 1/4 pound of powdered sugar. Beat the two together until light, and cover the top with whipped cream.

Jelly.

One box of Chalmer's gelatine, 1 pint of cold water. Put together and let soak for an hour. Pour on this 3 pints of boiling water, and stir until all has dissolved. Add 1 1/2 pints of cooking wine and 1 1/4 pounds of sugar. Squeeze into it the juice of 2 lemons and 1/2 an orange. Strain and set away to harden.

Tutti Frutti Jelly.

Add to the above, before it congeals, 1/2 pound of red conserved cherries, I pound of broken English walnuts, 1/2 pound of blanched almonds, 3 or 4 pieces of candied orange peel. When this hardens, and you are ready to serve, put in the dish with a layer of split white grapes (seeded) and sliced bananas. Surround with whipped cream and serve very cold. Use 4 bananas and 3 dozen grapes to this amount of jelly.

Charlotte Russe.

One quart of cream, 1 tablespoon of Sauer's vanilla, whites of 4 eggs,1 cup of pulverized sugar, 1/2 box of pulverized gelatine, 1 gill of cold milk, 1 gill of hot milk. Whip cream until it is stiff, and add the seasoning; beat the eggs and add the sugar; soak the gelatine in the cold milk and dissolve with hot milk. Beat all together, and fill a dish that has been lined with sponge cake or macaroons.

Custard Charlotte Russe.

Put 1 pint of milk on to boil with 1/2 box of gelatine. Beat the yelks of 2 eggs and 1/2 cup of pulverized sugar, and then beat in the whites; pour the hot milk over them. Beat 1 quart of cream and season with Sauer's vanilla or wine. Divide in half, and beat half in with eggs. Fill a glass dish with this mixture, and pile the rest of the cream on top. Place cake in the bottom of the dish before filling with the charlotte.

Marshmallow Souffle.

Whites of 6 eggs, 3 tablespoons of powdered sugar, 1 tablespoon of gelatine, 1 teacup of water, 18 marshmallows, 2 tablespoons of Sauer's vanilla extract. Dissolve the gelatine in the water and melt 1/2 of the marshmallows in it. Whip the eggs

CREAM, JELLIES, ETC. 113 and sugar, and pour the warm mixture over them, and add the seasoning. Beat until it begins to congeal, pour in a round dish, and cover the top with marshmallows. Use only the best marshmallows.

Apple and Cocoanut.

Core 12 Winesap apples and place in a dish; strew thickly with brown sugar, filling in all the holes between the apples with it. Stuff the centres of the apples with freshly-grated cocoanut, and cover them with water. Bake in a slow oven, and when nearly done cover the top with cocoanut, and let it brown slightly. Serve with custard.