Spanish Cream

Soak 1/2 box gelatine in enough water to cover. Scald 1 quart milk. Stir in gelatine until dissolved. Beat together yolks of eggs and 1 small cup sugar. Turn hot mixture on eggs and sugar. Return to stove and stir rapidly until it thickens. Remove from stove and add beaten whites of 4 eggs. Turn into moulds to harden. Serve with whipped cream.

Duchesse Cream

One cup tapioca covered with water over night. Drain and cover with hot water. Simmer until it becomes clear, stirring all the time. Add juice of

2 lemons, 1 can chopped pineapple, 2 cups sugar, and beaten whites of 2 eggs. Serve with cream.

Tapioca Or Lemon Cream

Two tablespoons pearl tapioca soaked over night; drain. Cook with 1 1/2 pints milk, yolks of 2 eggs,

3 tablespoons sugar, 1 teaspoon extract lemon. When cooked beat in whites of eggs.

Bavarian Cream

Boil 1 pint rich milk, 4 tablespoons sugar. Add 1/2 box gelatine, While this is cooling whip 1 pint cream very stiff. When mixture is nearly cold stir in the whipped cream. Pour into moulds. Flavor to taste.

Tapioca Cream

Three tablespoons tapioca soaked in 1 cup water over night. Boil 1 quart milk and stir in tapioca until it thickens. While on the stove stir in the well-beaten yolks of 3 eggs, 1 cup sugar, 2 teaspoons vanilla or lemon and pinch of salt. Beat whites of eggs for frosting. When thoroughly beaten pour boiling water over them. Drain off water and drop frosting in spoonfuls over the tapioca after it has become cold. A nice dish for invalids.

Napoleon Cream

Bring 1 quart milk to boiling point Add 6 well-beaten eggs creamed with 4 tablespoons sugar, pinch of salt, butter size of a walnut and 1 teaspoon vanilla. Stir constantly until it thickens. Pour into a dish and set aside to cool. Before serving beat the whites of 4 eggs very light. When frosting will stand alone beat into it, gradually, 1/2 glass currant jelly and 5 drops extract of rose. Drop in spoonfuls over pudding after it is cold.

Lemon Cream

Two eggs, juice of 1 lemon, little of grated rind, 1/2 cup sugar, 1/4 cup cold water. Beat eggs very light; add lemon juice and rind, sugar and water. Cook in double boiler until like thick cream. Beat with egg beater while cooking. May be flavored vanilla. Serve cold.

Pineapple Cream

Select a well-shaped, ripe pineapple. Cut off the upper end and remove all the flesh from the center, keeping the shell in good shape. Set the rind on ice to become chilled and shred the pineapple removing the core. To each pint of fruit allow 3 cups water and a pint of sugar. Boil all for 15 minutes, then add 1 teaspoon of gelatine dissolved in cold water and press the whole through cheese cloth. When cold add juice of 2 lemons, and freeze to the consitency of mush. Then add 1 cup of cream whipped stiff. Pour into the pineapple shell, heaping it lightly on top. Set the shell in the can of the freezer, or any pail of sufficient size which is tightly covered. Bury in ice and salt for 1 hour. This can be colored with coloring paste to please the eye.

Hamburg Cream

Two large lemons, juice and rind; 1 cup sugar, 8 eggs. Stir together the juice, rind and sugar; add the well-beaten yolks. Put all in a tin pail and set in a pot of boiling water (if you have not a double boiler) ; stir for 3 minutes, take from the fire; add the well-beaten whites of the eggs. Serve when cold.