A good rule for custard is five eggs to a quart of milk, and a tablespoonful of sugar to each egg. A small pinch of salt and two tablespoonfuls of cornstarch, dissolved in a little cold milk, and added to the custard, improves it very much. Creams and custards that are frozen, must have at least one-third more sugar than those which are not to undergo this process. In heating the milk for custards, do not let it quite boil before adding the yolks. Take the scalding milk from the fire, and instead of pouring the beaten eggs into it, put a teaspoonful of the milk to them, beating well all the while, adding more milk as you mix, till you get it all in. Return all to the fire, and scald until the mixture is of the right consistency. Fifteen minutes should thicken a quart. Stir constantly. Custards are much nicer and lighter if the yolks and whites are beaten separately, the latter stirred in at the last.

How To Whip Cream

First, let the bowl and the whisk be not only scrupulously clean, but let them be cold. If a whisk has been hanging in the hot atmosphere of a kitchen, it is not fit to whip cream with. The whisk as well as the bowl should be rinsed in cold water before they are used. The old fashioned osier whisk is preferable to a tinned one. Let the operation be carried on in the pantry, or in a room where there is no fire, and when the weather is hot, place the bowl on ice, or in a larger bowl containing cold water. As to the mode of whipping, the whisk should be held lightly in the hand, and we know no better expression to describe the way to work than that the whisk should be used in a playful manner.

Some cooks will put into the cream a small quantity of gelatine, dissolved in milk, or the white of an egg, or a, pinch of gum tragacanth, all of which will, no doubt, help the frothing.

Apple Snow

Pare and slice six good sized apples, steam until tender, then rub them through a colander, and set where they will get ice cold. When cold, add the grated rind and juice of one lemon, one cupful of sugar, and the whites of four eggs. Beat all to a froth, and serve immediately, in a deep glass dish. Dot with currant jelly, and eat with cream.

Apple Float

Fill a deep glass dish half full of soft custard, and then heap up with apple snow. Make the custard with yolks of eggs.

Whipped Syllabubs

One pint of rich, sweet cream, one-half cup of powdered sugar, one cupful of currant jelly, vanilla or other extract, one large teaspoonful. Sweeten the cream, and when the sugar is thoroughly dissolved, beat to a stiff froth; lastly, stir in the jelly and seasoning, carefully. Serve at once, heaped in glasses, and eat with cake.

Whipped Cream

Whites of four eggs, one cup and a half of cream; flavor with vanilla. Whip all together to a stiff froth, put it in a glass dish, dot it with currant jelly, and serve with cake.

Fruit Whips

Fill a glass dish one-third full of any kind of preserved berries, and fill up with whipped cream.