Bavarian. Duchess. Oriental. Princess. Spanish. Syllabub.

Angel Cream

One pint milk, 1/2 cup sugar, little salt, 3 even tablespoons corn starch. Cook the above over hot water, and, at the last, stir in the beaten whites of 2 eggs. Use the yolks for a boiled custard with not quite a pint of milk. Flavor.

Set on ice.

Apple Cream

Stew apples, leaving quarters whole. Skim them into a glass dish, and whip with egg-beater 1 cup cream and 1 cup sugar; pour over the apples. When cold, it makes a delicious dessert in warm weather.

Bavarian Cream

One quart milk or cream, 6 eggs, 1/2 box gelatine, 1 coffee-cup sugar, 3 teaspoons vanilla. Make syrup of the sugar by boiling it in water enough to dissolve it. Dissolve the gelatine in water just to cover it. Boil the milk. Stir in the gelatine while on the stove. Take it off. Stir in the beaten yolks of eggs, the syrup, flavoring, and the whites beaten to a froth. Turn into a mold. Eat cold.

Chocolate Cream

Six cups milk, boiled with 2 tablespoons grated chocolate and 3 tablespoons white sugar. Add this slowly to the well-beaten yolks of 3 eggs flavored with 1 teaspoon vanilla. Mix well, put into cups - about 8 - and place in a steamer to steam, or in a baking-pan of water in the oven, covering with another pan. They will cook in an hour. Eat cold.

Coffee Cream

Six eggs, 2 cups sugar, 1 coffee-cup strong coffee. Beat the yolks of the eggs and the sugar together; add a little cold milk. Then add 1 quart boiling milk and the coffee, stirring the same way till it begins to thicken, but don't let it boil. Pour into a large glass dish, and add the whites of the eggs, beaten stiff, for a frosting.

Cream Charlotte

Make a sponge cake in 3 layers from any plain recipe. Pour on each layer a boiled custard made of 1 quart milk, 3 eggs, 3 tablespoons sugar. Take 1/2 pint good cream, whip to a froth, sweeten and flavor and spread smoothly over the whole. Set on ice.

Duchess Cream

Miss Lutie Owens, North Fork, Ky.

One pint tapioca covered with water overnight. Drain off in the morning and cover with hot water. Let simmer until it becomes clear, stirring all the time. Add juice of 2 lemons, 1/2 can chopped pine-apple, 2 cups sugar, and the beaten whites of 2 eggs. Let get cold and serve with cream.

Fruit Cream

Take 1/2 ounce of isinglass, dissolved in a little water, then add 1 pint good cream, sweetened to the taste; boil it; when nearly cold, lay some apricot or raspberry jam on the bottom of a glass dish and pour it over.

Gooseberry Cream

A pint of gooseberries put into a jar, cover and set in a vessel of boiling water. When tender, put through a sieve. Add a cup of white sugar and a pint of cream. Whisk quickly until it thickens. If you have no cream, use milk and 1 egg. Make it a couple of hours before it is wanted, and keep it in a cool place. Serve in a glass dish.