Blanc Mange

1 quart of milk 1/2 cup of sugar

8 even tablespoonfuls of corn-starch

1/4 teaspoonful of salt

Put the milk on to boil in a farina boiler. Moisten the corn-starch with a little cold milk, then add it to the boiling milk, and stir until it thickens; add the sugar and salt, take from the fire, pour into custard cups, and set away to harden. Serve with Cream Sauce. This will serve five or six persons.

Fruit Blanc Mange

One quart of stewed or one can of fruit, (cherries, raspberries, and strawberries are best). Strain off all the juice, sweeten it to taste, and put it on to boil. Moisten three even tablespoonfuls of corn-starch with a little cold water, and stir it into the boiling juice. Boil and continue stirring five minutes, then add the fruit, pour it into a mould that has been wet with ice-water, and stand away to cool. Serve cold, with sugar and cream. This will fill a one-quart mould.

Cream Cake Pie

Make a plain cup cake, and bake it in an oval tin basin. When done and cold, split it into three layers. Put one quart of milk on to boil in a farina boiler. Beat the yolks of six eggs and a half-cup of sugar together until light, then add the well-beaten whites, and stir them into the boiling milk; stir over the fire for about one minute, then take from the fire, add one teaspoonful of vanilla, and stand away to cool. When cold, and ready to serve, put a layer of this sauce between the layers of cake, pour the remaining sauce around in the bottom of the dish, and serve immediately.

Orange Cakes With Vanilla Sauce

Take small, stale sponge cakes (lady fingers), dip them in orange juice, place them in a glass dish, and pour over them Vanilla Sauce. Serve at once.

If you use wine, you may dip them in sherry.

Strawberry Shortcake

1 quart of flour

1 teaspoonful of salt

2 quart-boxes of strawberries

Sugar and milk

2 ounces of butter 1 quart of cream 2 teaspoonfuls of baking-powder

Stem the berries, sweeten to taste, and slightly mash them with a wooden spoon. Rub the butter into the flour, then add the salt, baking-powder, and sufficient milk to make a soft dough; mix quickly, roll out about one and one-half inches in thickness, put into a greased, large, square baking-pan, and bake in a very quick oven for twenty minutes.

When done, take from the oven, split in halves and spread each half lightly with butter. Place the lower half in a large meat plate; put half the berries on this, then cover with the other half of the shortcake; cover this with the remaining half of the berries, pour the cream around, and serve immediately.

This will serve eight persons.

Apple Charlotte

6 large apples 1/2 box of gelatine

1 pint of cream Sugar to taste

Pare and steam the apples until tender, then press them through a colander and add the sugar. Cover the gelatine with cold water and soak a half-hour, then add it to the hot apples; stir until dissolved. Now pour this into a tin basin, stand the basin in a pan of ice-water, and stir continually until the mixture begins to thicken; then add quickly and carefully the cream, whipped. Turn in a fancy pudding-mould, and stand in a cold place to harden. This will serve eight persons.

Charlotte Russe

1 quart of good cream

3/4 cup of powdered sugar

1 teaspoonful of vanilla

1/2 pound of lady fingers

1/2 box of gelatine

1/2 gill sherry (if you use wine)

Cover the gelatine with cold water, and let it soak for a half-hour. Whip the cream and lay it on a sieve to drain. Line two plain two-quart moulds with the lady fingers. Now turn the cream into a large basin and place it in a pan of cracked ice; add to the soaked gelatine just enough boiling water to dissolve it. Now add the sugar carefully to the cream, then the vanilla and wine, and last, strain in the gelatine. Commence to stir immediately; stir from the sides and bottom of the basin until it begins to thicken, then pour into the moulds and set away on the ice to harden.

Parisian Charlotte

1/4 box of gelatine 1 cup of grated cocoanut 1/4 pound of macaroons

1 quart of cream 1/4 pound of stale lady fingers 4 eggs

2 tablespoonfuls of sugar

Cover the gelatine with cold water and let it soak a half-hour. Whip one-half the cream, and stand it away until wanted. Put the remaining half to boil in a farina boiler. Beat the eggs and sugar together until light (do not separate the eggs), stir into the boiling milk, and stir one minute until it thickens; add the gelatine, take from the fire, add a teaspoonful of vanilla and the lady fingers, macaroons and cocoanut, and turn into a basin. Now place the basin in a pan of cracked ice, and stir continually until it just begins to thicken; then add the whipped cream, and stir very carefully until thoroughly mixed. Wet a fancy mould with cold water, turn in the mixture and stand on the ice to harden.

Or, cut the centre out of a one-pound, stale sponge cake, leaving a bottom and sides about a half-inch thick, and pour the mixture into this instead of the mould. Serve with Montrose Sauce.