Oak Park Cream

Put 1 pint water on 1/2 box gelatine. Add juice of 2 small lemons and 1 cup sugar. Strain when cool. Then slice 6 oranges thin, removing the seeds, and place on jelly, putting sugar over them as you slice them. Then whip 1/2 pint of cream, sweeten a little and flavor. Pour on top when cold.

Orange Cream

Take 6 oranges, grate the peel into 3 cups of hot water, and beat the juice and pulp with 4 eggs; sweeten the liquid, pass it through a strainer, then simmer all together until it becomes of the consistence of cream, and pour it into glasses.

Orange Cream

Yolks 3 eggs, 1 pint cream, 1/2 pound powdered sugar, 1 orange, juice and grated rind. Mix thoroughly, heat, and stir till cold.

Oriental Cream

Half a box of gelatine, dissolved in 1 pint water. Add the juice of 1 lemon and 1 cup sugar. When dissolved thoroughly, pour into a mold or large glass dish. Make a boiled custard of 1 quart milk, yolks of 4 eggs, and flavor with lemon. Let get cold and pour over the jelly. Beat the whites to a stiff froth; spread over all. Heat a shovel and hold over to brown slightly. To be eaten cold.

Peach Cream

Take 2 quarts peaches, pare, cut in two, and sprinkle lightly with sugar. Set a quart of milk over hot water, after it has stood for 2 hours with 1 large spoon tapioca soaking in it. When it comes to a boil, add the yolks of 2 eggs, 2 spoons sugar, pinch of salt. Stir well, and when cooked pour over the peaches. Beat the 2 whites of eggs to a stiff froth with 2 tablespoons sugar. Spread over the top. Serve cold.

Princess Cream

Mrs. Azuba Mcllvain, Maysville, Ky.

Half package gelatine in 1 cup cold water, half an hour. Add 2 cups sugar and 3 cups boiling water. Let dissolve perfectly and set on ice to cool. When nearly congealed, put it in a preserve dish by spoonsful and peel and slice 3 large oranges and put in layers with the gelatine. It should be cold enough to hold the slices in place. This will serve eight persons.

Pine-Apple Cream

Chop 1 can pine-apple; add cup sugar; cook till clear. Put in a dish I ounce gelatine that has been dissolved in 1/2 cup warm water; add 1 quart milk, let come to a boil, sweeten to taste, flavor with lemon; strain slowly over the pine-apple. Serve very cold.

Rice Cream

Half cup rice, 3 cups milk. Stew until soft. Then add 2 cups milk, yolks 3 eggs beaten with 4 tablespoons sugar.

Let boil up and put in custard-dish. Make frosting of whites "Cad add 4 tablespoons sugar; flavor and brown delicately.

Spanish Cream

Put 1/2 box gelatine in 1 cup milk to soak. Put another cup of milk on the stove, and when hot stir in 5 tablespoons Sugar, the soaked gelatine and the beaten yolks of 2 eggs. As soon as it becomes thick, take off and stir in the whites of the eggs beaten to a stiff froth and a teaspoon of vanilla. Put into a mold. Eat with cream and sugar.

Strawberry Cream

One pint sweet cream, 1 pint ripe strawberries, hulled, § cup sugar, whites of 2 eggs. Mash the berries, put them through a sieve, add the sugar. Put the cream in whip-churn, if you have one, or into a pitcher holding a quart or more. Set the cream and the other ingredients in the refrigerator, or in a very cold place until they are thoroughly cold. Then set the pitcher into a basin of ice-cold water, and whip with an egg-beater until the froth begins to rise. Add the juice and continue whipping. Have the whites of eggs beaten to a stiff froth in a cold room. Add this, and whip until the froth ceases to rise. Serve immediately.

Strawberry Cream

Mash the fruit gently; drain it on a sieve; when well drained (without being pressed) add sugar and cream to the juice, and if too thick, a little milk; whisk it in a bowl, and as the froth rises lay it on a sieve; when no more will rise, put the cream in a dish and lay the froth upon it.

Tapioca Cream

Soak 1 cup tapioca in two cups milk over night. In the morning add beaten yolks of 3 eggs and boil in 1 quart milk; add a little salt. When at boiling heat, sweeten and flavor. Then stir in the beaten whites of the eggs lightly.

Eaten cold.

Vanilla Cream

Half box gelatine soaked in 1 quart milk 1 hour. Set on the fire, add the yolks of 3 eggs, beaten with 1 cup sugar.

Heat to boiling, flavor with 1 teaspoon vanilla and turn into a mold.

Velvet Cream

One pint sweet cream, 1 ounce gelatine, 3 tablespoons sugar. Dissolve the gelatine in warm water. Whip the cream to a stiff froth. Pour the gelatine in, while whipping.

Sugar and flavoring should be with the cream. Pour into a mold.

Whipped Cream

Take a pint of cream, 2 tablespoons sugar, flavor with 1/2 teaspoon lemon extract, and whip with an egg-whip. Stop for a minute, and remove the froth with a spoon to a sieve.

Repeat, and stop again, to remove the froth, until all has set that can be raised. Set the sieve in a cool place until the whipped cream is wanted. Use it for Charlotte Russe, or Vienna coffee.


Put 1 pint cream in a custard-kettle. Stir it one way gently until it thickens, and add, while stirring, 4 tablespoons powdered sugar, juice of 2 lemons, grated rind of 1 lemon, and the stiffly-beaten whites of 2 eggs. Serve in glasses, and leave some of the syllabub to whisk into froth for tops of glasses.