Baked Pears

Place in a stone jar first a layer of pears (without paring), then a layer of sugar, then pears, and so on until the jar is full. Then put in as much water as it will hold. Bake three hours.

Charlotte Russe

Beat the yolks of four eggs, and stir them into one pint of scalding milk. Boil like custard and set away to cool. Pour a large cup of warm water over a half box of gelatine, set it in the stove, but do not let it get hot; beat the whites of the eggs very light and add enough pulverized sugar to make stiff; then whip one pint of good cream and stir into the custard; then the whites flavored with vanilla; then the gelatine well dissolved. Mix thoroughly and set away to cool (about two hours). Line your dish with either sponge cake or lady fingers, and fill with the mixture. Let it stand five or six hours.

Tutti Frutti

One quart of rich cream, one and one-half ounces of sweet almonds, chopped fine; one-half pound of sugar; freeze, and, when sufficiently congealed, add one-half pound of preserved fruits, with a few white raisins chopped, and finely-sliced citron. Cut the fruit small, and mix well with the cream. Freeze like ice cream; kcep on ice until required.

Russian Cream

One and one-half quarts rich milk, one cup sugar, one-half box gelatine, four eggs, vanilla to taste. Dissolve the gelatine in the milk; add the yolks and sugar; let it come to a boil, then remove from the lire. When cool, add whites of the eggs, etc. Pour into mold. To be eaten with cream, if preferred.

Pink Cream

Three gills of strawberry or currant juice, mix with one-half pound of powdered sugar, one-half pint of thick cream; whisk until well mixed; serve in a glass dish.

Persian Cream

Dissolve gently one ounce of gelatine in a pint of new milk, and strain. Then put it in a clean saucepan with three ounces of sugar, and when it boils stir in one-half pint of good cream; add this liquid, at first by spoonfuls only, to eight ounces of jam or rich preserved fruit; mix them very smooth, and stir the whole until it is nearly cold, that the fruit may not sink to the bottom of the mold; when the liquid is put to the fruit and stirred until nearly cold, whisk them briskly together, and last of all throw in, by very small portions at a time, the strained juice of one lemon. Put into a mold and let it stand at least twelve hours in a cold place before serving.

Lemon Cream

Take one lemon and grate it up fine, one cup of sugar, three-fourths of a cup of water, one cup of butter, and three eggs. Take the lemon, sugar, butter, and water, and put them in a pan and let it come to a boil. Have the eggs well-beaten, and stir in while boiling; let it thicken, then take off and cool. Nice for traveling lunch and picnics.

Souflee De Russe

Three pints of milk, four eggs, one half box of gelatine, sweeten and flavor to taste. Boil as custard. As it is taken from the fire stir in the whites beaten to a stiff froth. Pour into molds, and when cold, eat with cream.

Spanish Charlotte

Place crumbs of stale cake or rolled crackers on the bottom of a pudding-dish, and put a layer of any kind of jelly or fruit over them. Continue them alternately until the dish is nearly full, making the crumbs form the tip. Pour a custard over it and bake. Serve with sauce.