1545. - Charlotte Russe. (Furnished For This Work By Mr. Taylor, Proprietor Of Taylor's Splendid Establishment, Broadway, New York.)

Dissolve one ounce of isinglass in half a pint of milk, and add to it when dissolved the yolks of six eggs, and half a pound of white powdered sugar.

Whip up a quart of sweet cream in one vessel, and the whites of six eggs in another.

When the isinglass, etc, is nearly cold, stir it gradually into the cream. Then add the whites and stir up the whole together. Pour it in a mould, and set it on the ice for an hour.

1546. - Charlotte Russe. (Furnished By A Lady Of New York.)

Make a custard of four eggs, one pint of milk, and five table-spoonfuls of sugar; boil a vanilla bean with the milk. Dissolve half an ounce of isinglass in a tea-cupful of water, put a pint of cream in a tin pan, stand it over ice, and when the isinglass is cold, mix it with the cream and beat it to a thick froth; pour the cooled custard in and beat it all well. Place lady-fingers or spongecake inside the form, pour in the mixture, and leave it on the ice to thicken.

1547. - Steawberry Charlotte

Line a plain round mould with ripe strawberries by burying the mould in ice to the rim, and dipping the strawberries in calfs-foot jelly, first covering the bottom with them cut in halves, the outside downwards, afterwards building them up the sides, the jelly (which must be cold, but not set) causing them to adhere; when finished fill it with the cream as directed for the charlotte russe, and when ready to serve dip the mould in warm water, and turn it out upon your dish. The cream must be very nearly set when you pour it in, or it would run between the strawberries, and produce a bad effect.

Slip

Warm two quarts or more of new milk, then put in it a piece of rennet that has been kept in wine, or sufficient of the liquor to curdle it. "When a firm curd is formed, set it in a cool place. Serve with grated nutmeg over it, and with cream.

1548. - Easy And Excellent Receipt for Jelly

(By a Lady of New York.)

Seven bars isinglass dissolved in two quarts water. When cold, add the juice and rind of six lemons - the whites and shells of six eggs, a pint and a half of wine, one and a quarter pounds sugar; stir all well, boil it five minutes, and strain through a jelly-cloth.

1549. - A German Trifle

Put a pint of strawberries or any other fresh fruit in the bottom of a glass dish. Sugar the fruit, put over it a layer of macaroons; and pour over it a custard, made with a quart of fresh milk and the yolks of eight eggs beaten, sweetened to taste, and scalding hot. When cold, place on the top the whites of the eggs beaten to a froth with a little sugar, or cream whipped to a froth. The egg may be made ornamental by beating currant jelly with part of it, and putting it in alternate hills of white and pink.

1550. - Gooseberry Or Apple Trifle

Scald a sufficient quantity of fruit, and pulp it through a sieve, add sugar agreeable to your taste, make a thick layer of this at the bottom of your dish; mix a pint of milk, a pint of cream, and the yolks of two eggs, scald it over the fire, observing to stir it; add a small quantity of sugar, and let it get cold. Then lay it over the apples or gooseberries with a spoon, and put on the whole a whip made the day before.

If you use apples, add the rind of a lemon grated.