Easy Ice Cream

One pint of cream, half a pint of milk, teacupful of sugar, two eggs beaten separately, the whites being added last, a teaspoonful of vanilla extract. Stir thoroughly but do not cook, it is quite as nice without. This will be sufficient for six persons. Dissolve half a pound of macaroons in the above mixture before it is frozen and a delicious ice cream may be had.

Trifle

One pint of cream well beaten, sugar and flavoring to taste. One quarter of a pound of macaroons which have soaked in sherry for a few minutes. Put in a deep dish alternate layers of macaroons and cream. Preserved cherries and almonds (whole) are a great improvement.

Caramel Cream

Boil two coffee cups of dark brown sugar, butter the size of an egg and two thirds of a cup of thin sweet cream. Twelve minutes after it commences to boil dissolve half a cup of gelatine in a little cold water, add this to the boiling mixture and nearly a pint of sweet cream all but the two thirds of a cup used in the beginning. Strain and flavor with a tablespoonful of vanilla; pour into a pudding mould and let it stand over night on the ice. Serve with whipped cream.

Claret Jelly

One ounce of gelatine, one cup of sugar, the rind and juice of two lemons, two or three pieces of cinnamon, one and one half pints of water, one half pint of claret, one glass of brandy. If Cox's gelatine or Lady Charlotte, is used it will have to be soaked first in a little of the cold water, if the leaf gelatine, boiling water can be poured on it. Put all together into a saucepan with whites of three eggs, put on the fire until it boils and then strain through a flannel bag.

Cup Custard

Five eggs, six ounces of sugar, one quart of milk, extract to flavor, spread cups or moulds with unsalted butter, fill up with the custard, and place in pan filled with one inch water in good oven.

Spanish Cream

Yolks of two eggs, two tablespoons sugar, two tablespoons ground rice, one pint of milk. Beat the eggs a little. Put all together on the fire and stir constantly until it thickens. Pour into glass dish and garnish with blanched almonds and strips of citron.

Spanish Cream

Soak one half package of gelatine in one pint of milk for half an hour; while this is soaking take two eggs (separate them) beating the yolks with one half a cup of white sugar, till light, and whip the whites to a stiff froth: when the gelatine is soaked, put the sauce pan on the fire and let gelatine and milk come to the boil: then add the yolks and remove from fire, add the whites and one teaspoon of vanilla. Put in a wet mould and cool.

Charlotte Russe

To make the jelly for bottom of mould one half a package of gelatine soaked in a little over a tumbler of water, sugar to taste, one half a small cup of cooking wine and enough cochineal to color. Let this stand until stiff. One pint of sweet cream, one half a box of gelatine dissolved, wine to taste, one teaspoon of vanilla, a little over half a cup of sugar: whip cream stiff, then add sugar, wine, vanilla and lastly the gelatine. Beat well together and pour into your mould lined with ladies fingers and jelly.

Wine Cream

Two cups of cream, half a cup of sugar, one box of gelatine dissolved in half a cup of sherry over a steamer, when dissolved, strain into cream, and put in a mould and in a cool place.

Pineapple Water Ice

Two large juicy pineapples, one and one half pounds of sugar, one quart of water, juice of two lemons. Pare the pineapples, grate them and add the juice of the lemons. Boil the sugar and water together for five minutes. When cold add the pineapple and strain through a sieve. Turn into freezer and freeze.

Lemon Water Ice

Four large juicy lemons, one quart of water, one orange, one and one quarter pounds of sugar. Put the sugar and water over to boil. Chip the yellow rind from three lemons and the orange, add to the syrup, boil five minutes and stand away to cool. Square the juice from the orange and lemon add it to the cold syrup, strain it through a cloth and freeze.

Rolled Jelly

Two eggs, yolks and whites beaten separately. Take the yolks and beat to a cream with one cup of sugar, three tablespoonfuls of milk, then add one cup of flour, one heaping teaspoon of baking powder and the well beaten whites last, also extract as fancied. When baked place on a wet cloth and trim outside edges, cover with preserves, roll in the cloth and let it stand for ten minutes, eat with whipped cream.

Junket

Slightly warm one quart milk, add junket tablet dissolved, and two or three tablespoonfuls sugar. Keep in a warm place near fire till solid. Then remove to a cool place till served. Serve with cream and maple sugar or preserves.

Cakes

"With weights and measures just and true,
Oven of even heat,
Well buttered tins and quiet nerves,
Success will be complete."

"In making cake, the ingredients should be of the first quality - the flour super-fine, and always sifted; the butter fresh and sweet and not too much salted. Coffee A, or granulated sugar is best for cakes. Much care should be taken in breaking and separating the eggs, and equal care taken as regards their freshness. Break each egg separately in a teacup; then into the vessels in which they are to be beaten. Never use an egg when the white is the least discolored. Before beating the whites remove every particle of yolk. If any is allowed to remain, it will prevent them becoming as stiff and dry as required. Deep earthen bowls are best for mixing cake, and a wooden spoon or paddle is best for beating batter. Before commencing to make your cake, see that all the ingredients required are at hand. By so doing the work may be done in much less time.

"The lightness of a cake depends not only upon the making, but the baking also. It is highly important to exercise judgment respecting the heat of the oven, which must be regulated according to the cake you bake, and the stove you use. Solid cake requires sufficient heat to cause it to rise and brown nicely without scorching. If it should brown too fast cover with thick brown paper. All light cakes require quick heat and are not good if baked in a cool oven. Those having molasses as an ingredient scorch more quickly, consequently should be baked in a moderate oven. Every cook should use her own judgment, and by frequent baking she will in a very short time be able to tell by the appearance of either bread or cake whether it is sufficiently done."