Banana Cream

Remove skins from 5 large bananas, and rub them smooth with 5 tablespoonfuls of white sugar. Beat 1/2 pint of cream to a stiff froth, add the pounded fruit, and a little lemon juice. Mix well and add 1/2 ounce of- Cox's gelatine previously dissolved in enough rich milk to cover it. Whisk all together gently and mold. Cream and sugar may be served with this.

Corn-Starch Lemon Cream

1 quart water. 1 cupful sugar.

4 large tablespoonfuls corn-starch. Juice of 8 large lemons.

Dissolve the starch and sugar in the lemon juice. Pour in the boiling water. Let cook several minutes, stirring constantly. Mold this before serving. The white of 1 egg, whipped stiffly with 1 tablespoonful of sugar, may be spread over the top if desired. Serve cold with cream and some preserves, or jelly, or else perfectly plain.

Peach Cream

1 can peaches. 4 eggs.

1 quart of milk.

1 cupful powdered sugar.

1/2 package gelatine soaked two hours in 1/2 cupful cold water.

Beat the yolks of the eggs with the sugar. Boil the milk. Stir in the yolks and remove from the fire. Dissolve the soaked gelatine in a little boiling water, and stir gradually and thoroughly into this custard.

Take the juice from the peaches, add half as much water and 1 cupful of sugar. Cook gently until it thickens, first dropping in the peaches. Dip a mold in cold water. When the cream is partly cold pour 1 cupful into the mold, then a layer of the peaches cooled and cut in quarters, then more cream, alternating in this fashion until the mold is full. Stand several hours in a very cold place; turn out on an ornamental, glass dish and pour around it the boiled syrup, and a stiff meringue made of the whites of the eggs beaten with a little sugar; or simply arrange the peaches in the bottom of a glass dish and pour the cream over them, serving the syrup as a sauce, and making use of the whites of the eggs in making some delicate cake to be sent to the table with the cream.

Oriental Cream

1 quart new milk.

1 lemon, juice and grated rind. 4 eggs.

2 ounces gelatine.

1 1/2 cupfuls sugar.

1 pint cold water. 1 glass of rose-water.

Scald the milk in a pail set in a kettle of boiling water, adding to it the grated yellow rind of the lemon, the eggs well beaten and 1/2 cupful sugar. Stir rapidly four or five minutes until the custard thickens smoothly. Then set the pail in a vessel of cold water, stirring a few moments. Have the gelatine soaking in the pint of cold water for an hour. Set over the fire and cook, stirring until it is dissolved. Add to this the juice of the lemon and the 1 cupful of sugar. Set it upon ice to cool, and beat with an egg beater to a froth. Add the custard a little at a time, and when it is all beaten in, pour over it the rose-water and beat a few minutes more.. Fill 2 molds that have been wet with cold water and set away to cool for next day. Serve it with whipped cream, preserved strawberries or peaches.