Velvet Cream

One coffee-cupful of wine, two-thirds of a cup of Cox's gelatine dissolved in one pint of water, one coffee-cupful of sugar. Set the mixture over the fire, and let it come to a boil, 9 then strain it through a flannel bag. When it is nearly cold add one pint of good rich cream. Beat all well together, and put it into a mould.

Apple Float

One pint stewed apples: when cold sweeten and flavor to taste. When ready to send to table, add the beaten whites of four eggs lightly stirred into it. To be eaten cream.

Apple Meringue

Pare, core and stew ten apples in as little water as possible; season as you would sauce, putting in a very little butter. Put it into a pudding dish in a cool oven. Add the whites of four eggs well beaten, spreading them over the tops as you would icing. Sprinkle sugar on the top, and let it brown. To be eaten cold with cream.

Apple Soufflee

Stew the apples as if for sauce, adding a little lemon peel and juice. Lay them pretty high around the inside of a baking dish. Make a custard of the yolks of two eggs with one pint of milk. Add a little cinnamon and sugar. Let it cool, and then pour it, into a dish; beat the whites, and spread them over the top, Drowning a little in the oven. If you sprinkle a little sugar over it, it will brown sooner. The apples should be about half an inch thick at the bottom and sides of the dish. This is very nice.

Floating Island

Two spoonsful of currant jelly, two of berry jam strained through a sieve, and the whites of four eggs. Beat the eggs well, then put in the sweetmeats, and continue beating until it is a fine froth. Lay thin slices of sponge cake or Naples biscuit in the bottom of your dessert-dish, cover them with sweetmeats and cream, or rich milk, and heap the froth high at the middle.

Trifle

In the bottom of a deep glass bowl place bits of sponge cake, it matters not how stale, cut into squares or strips. A small piece of preserved citron, also cut into very thin slices and interspersed with the cake. Soak these in a gill of any kind of pleasant sweet wine. Then fill the bowl up to within an inch of the top with boiled custard, rich and cold. Lastly, heap the bowl up high with whipped syllabub.

Irish Moss Blanc Mange

Take a handful of the moss, wash it carefully, put it in in three pints of new milk; let it simmer on the fire until the moss dissolves, then strain it through a fine sieve; sweeten to taste. Season with vanilla, then pour in moulds, as soon as cool.

Put on ice in Summer. To be eaten with whipped cream, seasoned with Sherry wine or vanilla. Very good for invalids and children.

Tapioca Jelly

Soak a cupful of tapioca in four cupsful of water. Sweeten it, and set it in a pan of boiling water; let it cook an hour, or until it is thoroughly done and quite clear, stirring frequently.

When nearly cooked stir in the juice and grated rind of one lemon, and when done pour it into moulds. Serve with cream sweetened and flavored.