Holland Cream

Make the same as Charlotte Russe, omitting the cake and vanilla. Flavor with half a wineglass of Holland gin. Shape in blauc-mange moulds.

Lemon Cream

The grated rind of one and the juice of two lemons, a pint of water, one pint of sugar, six eggs. Beat the whites of the eggs and the lemon together, then add the water; let this stand one hour; then stir in the pint of sugar and the yolks of the six eggs, and place over a gentle fire, until it thickens. Stir continually. When it is thick, set one side until it is cool enough to turn into glasses; then fill the glasses, and set where they will get very cold

Velvet Cream

Make the same as Charlotte Russe, omitting the cake and vaniha, and flavoring with half a wineglass of wine. Shape in blanc-mange moulds.

Italian Cream

Make the same as Charlotte Russe, omitting the cake, and adding five well beaten eggs. Shape in blanc-mange moulds.

Chocolate Cream

Soak one box of gelatine in cold water enough to cover it one hour. Put one quart of rich milk into a tin pail, and set in a kettle with hot water to boil. Scrape two ounces of French chocolate, and mix with eight spoonfuls of sugar; wet this with two spoonfuls of the boiling milk, and rub with the bowl of the spoon until a smooth paste, then stir into the boiling milk; now stir in the gelatine, and then stir in the yolks of ten well beaten eggs; stir three minutes, take off and strain; set in a pan of ice water; stir for ten minutes, then add two spoonfuls of vanilla, and put into blancmange moulds; set away on the ice for three hours. Serve with sugar and cream.

Wine Jelly

Soak one box of gelatine in half a pint of cold water two hours; then pour on a pint and a half of boiling water, and stir until the gelatine is all dissolved, but do not set near the fire; now add the juice of two lemons, and sweeten to your taste. Wring a piece of thin muslin out of hot water, and lay in a fine s rainer; strain the jelly through this (after adding one pint of wine to it). Make the day before using.

Lemon Jelly

Make the same as wine jelly, using the juice of eight lemons, and one pint more water instead of the wine. This is very handsome when you make half of each kind, and cut it up in small squares, and fill wineglasses with it. Put half of each kind on a plate. Wine jelly may be colored a bright pink by using cochineal; yellow, by using tincture of saffron, and green, by using the juice of spinage; but I would not recommond the use of any coloring

Floating Island

Make the same as snowball custard, and serve in a deep glass dish, with the whites of the eggs heaped in the centre.

Apple Snow

Pare, slice, and quarter ten good-sized tart apples; 6team them until tender, and then run them through the cullender, and set where they will get ice cold. Then cold, add the grated rind and the juice of two lemons, one cup of sugar, and the whites of six eggs. Beat all to a froth, and serve immediately in a deep glass dish.

Tipsy Parson

Stick a large square of sponge cake full of blanched almonds, and then lay it in a deep glass dish; pour over it a tumbler of sherry, and when the wine has all soaked into the cake, fill the dish half full of soft custard.

Apple Float

Fill a deep glass dish half full of soft custard, and then heap up with apple snow. (Make the custard with the yolks of the eggs )

Trifle

Cut stale cake into slices, and spread preserves be tween them; lay in a deep glass dish, and heap the dish full of whipped cream.

Wine Whips

Into a pint of cream, stir half a cup of sugar, half a glass of wine, and a lump of ice; whip to a froth, and fill the glasses.

Fruit Whips

Fill the glasses one third full of any kind of preserved berries or jelly, and then fill up with whipped cream.

Mock Sherbet

Fill a six quart pan with new-fallen snow; grate the rind and squeeze the juice of six lemons into it, and then stir in four cups of sugar. Serve immediately. This can also be made with currant jelly.

Cream Cakes

One pint of boiling water, one cup of butter, one quart of flour, and the yolks of eight and the whites of ten eggs. Put the water and butter in a flat sauce-pan, and when it boils up, stir in all the flour at once; keep over the fire, and beat well for five minutes; then when cold break the eggs into a bowl, but do not beat; turn about three at a time on the paste and beat all together half an hour. When light, drop on tin sheets. Have half a spoonful in a cake, and drop about two inches apart. Bake forty minutes in a rather quick oven. When baked, cut open at the sides with a small sharp pointed knife, and fill with a cream made as for cream pies These are very nice glazed with chocolate and filled with raspberry or strawberry preserves.

Sponge Drops

Beat to a froth three eggs and one teacup of sugar; stir into this one heaping coffee cup of flour, in which one teaspoonful of cream of tartar and half of saleratus are thoroughly mixed. Flavor with lemon. Butter tin sheets with washed butter (Lord or salt butter will make them taste bad), and drop in teaspoonfuls about three inches apart. Bake instantly in a very quick oven. Watch very closely, as they will burn easily Serve with ice cream.

Kisses

Beat to a stiff froth the whites of two eggs, and beat into them, very gradually, two teacups of powdered sugar and two tablcspoonfuls of corn starch. Flavor with lemon. Butter tin sheets with washed butter, and then cover with letter paper; drop on this the mixture in teaspoonfuls, and about two inches apart. Bake fifteen minutes in a warm oven, but be sure that it is not warm enough to brown them. After they are taken out let them stand until cold before removing them from the paper.

Cocoanut Drops

Beat to a froth the whites of two eggs, and add gradually one small cup of sugar, and one cup of prepared cocoanut, and one spoonful of flour. Prepare the tin sheets as for kisses, and bake five minutes in a quick oven.

Cheese Cakes

Roll puff paste about a quarter of an inch thick, and cut into two equal parts; on one part grate cheese about half an inch thick; sprinkle with water, and lay the other part over it; roll the pin lightly over this and cut into strips about two inches wide and four long; lay on tin sheets, and bake in a quick oven fifteen or twenty minutes.

Tarts

Roll puff' paste about an inch and a half thick; cut with a large cutter, and then with a smaller cutter; cut out the centre, leaving the rim about an inch wide. When you have cut out all you want, take the pieces which you cut from the centre, and roll about one quarter of an inch thick; cut this out with a large cutter, and wet with cold water; lay the rims on these, and bake in a quick oven about twenty five minutes When cold, fill with any kind of jam or jelly