"I always thought cold victual nice; My choice would be vanilla ice."

- Holmes.

Charlotte Russe

Take one pint of cream, four tablespoons of white sugar and two teaspoons of vanilla. Set on ice until cold, then take one-half ounce of gelatine, cover it with water, and let it come to a boil. Whip the cream well and add the gelatine slowly. Pour in molds lined with sponge cake. Serve cold.

Chocolate Bavarian Cream

One pint of milk, one-half box of gelatine, two ounces of chocolate, one pint of cream, one-half cup of sugar, one teaspoon of vanilla and one-half cup of water. Cover the gelatine with hot water and let soak one-half hour. Whip the cream, grate the chocolate, boil the milk. Add the chocolate and gelatine and stir until dissolved. Take from the fire, add sugar and vanilla, then turn into a dish to cool. Stir continually until it begins to thicken, then add the whipped cream. Stir carefully until thoroughly mixed, then turn into a mold to harden. Serve with whipped cream around the base.

East Indian Ginger Cream

Mince three ounces of preserved ginger very fine and add three tablespoons of the syrup. Add a pint of cream and the well beaten yolks of four eggs. Cook slowly in a double boiler, stirring until it thickens. Take from the fire and whip with a wire egg beater until nearly cold. Add two tablespoons of pulverized sugar and a half ounce of gelatine that has been soaked in cold water to cover and then thoroughly dissolved in as little hot water as will melt it. Strain this as added. Beat well and chill. Place in a cold box.

Fairy Cream

One quart of whipped cream, three teaspoons of sugar, one-half pound of blanched almonds chopped fine. One-half pound of candied cherries, one-half pound marshmallows, and one-half teaspoon of extract of bitter almond. Whip the cream solid; add the sugar, flavoring, almonds, and half the cherries. This may be prepared several hours before using if desired and fifteen minutes before serving add the marshmallows cut in halves. Mix all together. Serve in sherbet cups, decorating with remaining cherries.

Queen Mab's Cream

One-half box of gelatine, one pint of cream, one pint of milk, four eggs, two-thirds cup of sugar and one teaspoon of vanilla. Melt the gelatine by adding a little hot water; heat the milk, beat yolks of eggs and sugar together, and pour the hot milk over them. Add the gelatine to this. When cooled a little add the beaten whites of eggs and cream. Pour all into a mold and chill. Stand in a cold box until needed.

Russian Cream

Dissolve one-half box of gelatine for fifteen minutes in one cup of cold water to cover it Take one quart of milk, one cup of sugar, and two eggs. Beat sugar and yolks of eggs together and have milk scalding and pour over them. Add gelatine while warm. Flavor with orange. Beat whites of eggs and when mixture is cold, stir them in. Serve cold.

Fruit Frappe

One pint of crushed fruit, one pint of sugar, three eggs. Put sugar on to boil, adding a little water to moisten it. Pour this syrup on the yolks of eggs, beating all the while. Add this to the pint of fruit. After this is cool, add the well beaten whites of eggs. Chill on ice for cold box.