Cream Whips. (Miss Ward.)

1 pint rich cream.

1 cup pale sherry wine.

1 lemon (grated rind and juice).

cup sugar.

Whites of 2 eggs, beaten light.

Mix in the order given. Add more sugar if desired. Stir till the sugar is dissolved, then whip it and take off the froth as it rises, and put it on a hair sieve. Fill jelly glasses with the cream left in the bowl, and put the froth on the top.

Newport Whips. (Mrs. Upham.) - One pint of cream, sweet or sour, one gill of sweet milk, half a lemon sliced, sugar and wine to taste. Whip, and serve the whip only, in jelly glasses. If prepared in a covered bowl or tureen, the unwhipped cream may be kept for several days, adding more cream, sugar, and wine to taste, and whipping as required for use.

Charlotte Russe (Cream)

1 pint rich cream. 1 teagpoonful vanilla.

cup sugar. Sponge cake.

Mix the cream, vanilla, and sugar. Place the bowl in ice water, and when chilled whip to a stiff froth, and skim off the froth into a sieve. Drain, and whip again that which has drained through. When nearly all whipped, line a glass dish with lady fingers or sponge cake, fill with the cream, put cubes of wine jelly or any bright jelly on the cream, and keep on ice till ready to serve.

Charlotte Russe, No. 2 (Cream And Eggs)

1 pint rich cream. 1 teaspoonful vanilla. 1 tablespoonful wine.

Whites of 2 eggs.

1 cup powdered sugar.

Sponge Cake

Flavor the cream with vanilla and wine, and whip to a stiff froth. Beat the whites of the eggs stiff, add the powdered sugar, and mix it lightly with the whipped cream. Keep it on ice till it stiffens. Line small cups or paper moulds with sponge cake, and fill with the cream. Or fill fancy paper cases with cream, and ornament each with thin triangles of sponge cake and a cube of wine jelly.

A small part of the cream may be colored with melted chocolate or cochineal, and used for decoration.

Charlotte Russe, No. 3 (With Gelatine). (Miss Parloa,)

box gelatine.1 cup cold water. 1 pint cream. 1 dozen lady fingers.

1/3 cup powdered sugar. 1 teaspoonful vanilla 1 tablespoonful wine. cup boiling water.

Soak the gelatine in the cold water till softened. Chill the cream. Line a three-pint mould with lady fingers or narrow slices of sponge cake, crust side out; leave a little space between the slices, and have the cake even at the top. Whip the cream, and skim off into a granite pan set in ice water. Sift the powdered sugar over the whipped cream, and add the vanilla and wine. Dissolve the gelatine in the boiling water, and strain through a fine strainer over the whipped cream. Then stir (not beat) rapidly with the bowl of the spoon resting on the bottom of the pan. Turn the pan with the left hand while stirring with the right. If it feel lumpy, lift the pan from the ice and place it in warm water to melt the gelatine. Stir till the gelatine is well mixed with the cream, and when nearly stiff enough to drop, turn it into the mould. Keep on ice, and when ready to serve, turn out and garnish the top with jelly.

1 If granulated gelatine, use 1 tablespoons.

This filling may be used in paper cases as directed in No. 1.

Norfolk Cream

Line a mould with one pound of candied plums, having first removed the stones, and spread the plums out as thin as possible. Make the plain Bavarian cream, and when thick enough to drop, take out one third of it and color with cochineal; add half a cup of candied cherries cut in halves. Put a layer of the white cream next to the plums, and fill the centre with the pink. When ready to serve, loosen the edges with a knife and invert carefully. Garnish with whipped cream.

Mock Canteloupe

Mould the yellow Bavarian cream in a melon mould lined with lady fingers, and when ready to serve, turn out on a dish and sprinkle the top of the cream thickly with chopped pistachio nuts, or any green fruit, plums, or angelica. Garnish with whipped cream and candied fruit.

Prune Pudding. (Mrs. A. A. Lincoln.)

Make a small mould of lemon jelly. Boil large selected prunes slowly until very tender, taking care to keep the skins unbroken. Drain and place in a glass dish. Break up the jelly all about them, so that it will have the appearance of being made together. Pile whipped cream, prepared as for Charlotte Russe, No. 1, over the prunes and jelly.

Creme Diplomate. (Miss M. L. Clarke.)

box gelatine.1 cup cold water. 1 pint cream. cup sugar.

4 eggs (whites) 1 teaspoonful vanilla. 1 tablespoonful wine. 1 cup French fruit.

Soak the gelatine in the cold water. Chill and whip the cream. Boil the cream left in the bowl with milk enough to make a pint in all. Add the sugar, and when boiling add the soaked gelatine. Stir until dissolved, and strain it into the well-beaten whites of the eggs. Add the vanilla, and the wine, if you approve. Stir well, and when slightly thickened add the whipped cream. When stiff enough to drop, add the French fruit. Mould it, and garnish with wine jelly, fruit, and green leaves. Or add one pint of blanched almonds or pistachio nuts, chopped fine, instead of the fruit.