Velvet Cream

Two tablespoonfuls of strawberry jelly, two tablespoonfuls of currant jelly, two tablespoonfuls of pulverized sugar, whites of two eggs beaten stiff, then whip the cream, fill a wine glass one-half full of the whipped cream, and fill the glass with the above mixture beaten to a cream.

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 fire. When cool, add whites of 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.