Italian Cream

One pint of cream, one pint of milk, or, use one quart of milk if cream cannot be had, eight eggs, one-half box of gelatine, soaked in a little cold water; flavor with vanilla. Put the cream and milk in a custard kettle, set it on the stove, and when the cream comes to a boil, stir in the gelatine, the well beaten yolks of eggs, with one cupful of sugar; stir all the time till it thickens like custard, set it off and stir in lightly the whites of the eggs. Put it in a glass dish, and set in a cool place.

Lemon Sponge

To one-half box of gelatine, take one and one-half pints of cold water; dissolve over the fire, then add one pound of white sugar, rind of two and juice of three lemons. Boil all together for a few minutes. When nearly cold, add the whites of three eggs, beaten to a froth. Beat all well together, then set it in a cool place. When it begins to thicken, stir thoroughly; let stand again and beat as before. The oftener this is repeated the whiter it will become. Pour into moulds; serve with cream. One-half this recipe is enough for six persons.

French Ice Cream

One quart of sweet cream, yolks of four eggs, one-half ounce of gelatine, one small cupful of sugar, two teaspoonfuls of vanilla, or bitter almond extract. Soak the gelatine in just water enough to cover it, for an hour. Strain, and stir into a pint of the cream made boiling hot. Beat the yolks with the sugar, and add the boiling mixture, beaten in a little at a time. Heat until it begins to thicken, but do not actually boil; remove it from the fire, flavor, and while it is still hot stir in the other pint of cream, whipped to a stiff froth. Beat this whip, a spoonful at a time, into the custard until it is the consistency of sponge cake batter. Dip a mould in cold water, pour in the mixture, and set on the ice to form.

Italian Cream

One-half box of gelatine, one quart of sweet milk, three eggs, one-half cup of sugar. Boil the milk and stir in the dissolved gelatine, the sugar beaten up with the yolks of eggs; boil until as thick as soft custard, remove from the fire and stir in the whites of the eggs, beaten to a stiff froth. Flavor to taste. Set in a cold place to harden. Serve on a platter with whipped cream around it.

Orange Jelly

Soak one package of gelatine in one-half pint of cold water for one hour, add the juice of three lemons, two pounds of sugar, one quart of boiling water; when all are dissolved, add one pint of orange juice. Strain carefully, and set on ice till ready for use. Eight large oranges usually make it.

Lemon Jelly

Two ounces of gelatine, three coffeecupfuls of sugar, the juice of five lemons, some orange peel, stick cinnamon, or other flavoring, and soak together for one hour in a pint of cold water. Add to this after the gelatine is thoroughly soaked, three pints of boiling water, and stir until the gelatine and sugar are all dissolved, and then strain through a jelly bag. Pour into moulds and set aside to cool. The moulds should be first wet with a little white of egg and water, to prevent the jelly from sticking to them when being turned out. Be sure that the gelatine is perfectly soaked before pouring on the boiling water, even though it should take a longer time then above stated. It is better to make the jelly the day before they are to be used, in order that they shall have plenty of time to harden. In warm weather, use a little more gelatine, or less water. A beautiful color can be given to the jelly by adding a small quantity of burnt sugar.

Strawberry Cream

After picking two pounds and one-half of strawberries, squeeze them through a colander; add six ounces of sugar to the juice; when the sugar is dissolved, add half a box of gelatine, soaked as before described. Place it on the ice, stir it smooth when it begins to set, then stir in a pint of cream, whipped. Put it in a mould and serve with fresh strawberries around it.

Peach Cream

Cut eighteen fine peaches into small pieces, and boil them with half a pound of sugar. "When they are reduced to a marmalade, squeeze them through a sieve or colander. Then add half of a package of gelatine and a glassfull of good cream. Stir it well, to make it smooth, when it is about to set, then add the pint of cream, whipped, then mould it. It makes a still prettier dish to serve halves or quarters of fresh peaches, half frozen, around the cream.