"Custards for supper and an endless host of other such lady-like luxuries." - Shelley.

Orange Float

One quart of water, the juice and pulp of two lemons, one coffee cup of sugar. When boiling add four tablespoons of cornstarch; let it boil fifteen minutes stirring all the time, when cold pour over the top of four or five peeled and sliced oranges. Over this spread beaten whites of three eggs. Sweeten and add a few drops of vanilla.

Velvet Cream

A large teacupful of white wine, the juice of a nice lemon, one half ounce of isinglass, sugar to taste, let boil together, till nearly all the isinglass is dissolved, then strain and add one pint of cream. Let it stand until nearly cold and then put it into the mould. It requires to be made some hours before it is turned out.

Prune Jelly

Put about three dozen prunes into one quart of boiling water and let them boil for one hour, take out the prunes and stone them making use of half the kernels as a flavoring. Put the prunes back into the water, with the blanched kernels, adding one cup of sugar and let boil half an hour more. Dissolve half a box of Cox's gelatine in water and add to the above and boil ten minutes longer. Put into a mould and serve cold with whipped cream.

Frozen Pudding

Make a custard with three eggs and about one pint of milk, flavor with vanilla and a small cup of white sugar. Put four tablespoons of brown sugar in a frying pan and brown it well. Take from the stove and stir till off the boil, then stir into the custard. Put all in a dipper or deep dish; take a large dish full of snow and coarse salt, put the dipper into this and stir the custard until it is quite thick. Put into a mould and leave in a cool place. Serve with whipped cream.

Arrowroot Wine Jelly

Wet two heaping teaspoons of arrowroot with a little cold water, stir it into a cup of boiling water in which has been dissolved 2 teaspoons of white sugar. Stir while it boils ten minutes. Add one tablespoon of brandy, or three of sherry. Put into a mould and serve cold with custard as a sauce. This is very nice for invalids, omitting the sauce.

Rice Blanc Mange

One half pound ground rice, one quart of milk, three ounces of sugar, the rind of half a lemon, one half teaspoonful of vanilla. Boil the rice in the milk for twenty minutes with the sugar and rind of lemon, then remove the rind and add the vanilla. Put it into a wet mould.

Lemon Jelly

Dissolve one package or twelve sheets of gelatine in a little warm water. Then add three and one half pints of boiling water, one pound of sugar and the juice of four lemons. Cool in a mould.

Coffee Jelly

Two tablespoons of coffee, one package of gelatine, one glass of sherry boiled down to one pint.

Iced Apples With Cream

Pare and core six apples; cook them in a syrup made of one cup of sugar, and two of water; drop the apples into the boiling syrup; when they are tender put them on a platter, when cool cover with a thin layer of meringue and brown. Let the syrup boil until reduced to one half cupful, when cold, will form a jelly, cut into squares and place over and around the apples. Serve cold with sugar and cream.

Fruit Jelly

To one large box of gelatine add one half pint cold water. When dissolved add juice of three lemons, two cups sugar, one pint of boiling water. Arrange in layers in a mould. Four bananas and two or more oranges (sliced) six castane nuts chopped fine, six figs, one quarter lb. dates cut into small pieces. Strain jelly over this and cool. Serve with whipped cream. A lining of ladies fingers is an improvement.

Compote Of Apples

Take five apples, wipe, but do not peel them, take the cores out of four of them and put them in a deep dish. Slice the fifth apple and put the slices and a small lemon sliced with the four apples. One quarter lb. brown sugar to be sprinkled over apples. One half pint of water. Bake until perfectly soft but do not let them lose their shape. Put them in a dish, press and strain the cut up pieces over the cooked apples. To be eaten cold.

Pommes A La Vesuve

Pile some apple marmalade high in a dish; get ready some macaroni boiled in water well drained, and afterwards sweetened with white sugar, and flavored with brandy; cut it into short lengths, lay it as a bordering round the mountains of marmalade; dust the whole over with powdered sugar, and on the apex form a crater with half a dozen nubs of sugar; pour a gill of brandy over the top, and just before serving set fire to it and place it on the table flaming.

Lemon Sponge

One half box gelatine, juice of three lemons, one pint of cold water, one half pint of hot water, two teacups of sugar, whites of three eggs. Soak one-half box of gelatine in the pint of cold water ten minutes; then dissolve on the fire adding the juice of the lemons with the hot water and sugar. Boil all together two or three minutes; pour into a dish, and let it remain until nearly cold and beginning to set; then add the whites of eggs well beaten and whisk ten minutes. When it becomes the consistency of sponge, wet the inside of cups with the white of eggs, pour in the sponge and set in a cold place. Serve with thin custard, made with the yolks of four eggs, one tablespoonful of cornstarch, one-half teacup of sugar, one pint of milk, teaspoonful of vanilla. Boil until sufficiently thick and serve cold over the sponge. The sponge should be allowed to stand twenty-four hours.

Orange Souffle

Pare and slice six oranges, boil one cup sugar, one pint of milk, the yolks of three eggs, one tablespoon of cornstarch. As soon as thick, pour over the oranges; beat the whites of eggs to a stiff froth; sweeten: put on top and brown in oven. Serve cold. Bananas may be used instead of oranges and are far more wholesome from contact with the heat.

Gelatine, With Fruit

Take one ounce box of gelatine; put to soak in a pint of cold water for an hour. Take the juice of three lemons and one orange, with three cups of sugar; add this to the gelatine, and pour over all three pints of boiling water: let this boil up once, stirring all the time. Take two moulds of the same size, and pour half your jelly into each. Stir into one mould half a cup of candied cherries, and into the other one pound of blanched almonds. The almonds will rise to the top. Let these moulds stand on ice, or in a cool place until thoroughly set, twenty-four hours is best. When ready to serve loosen the sides, and place the almond jelly on top the other, on a fruit platter. Slice down and serve with whipped cream.