Italian Cream. *

Soak half a box of English gelatine in a pint and a half of milk for an hour. Set it over the fire; stir till it boils; then sweeten, and add the beaten yolks of four eggs. Flavor with vanilla. When cold, put it into the freezer for six hours with plenty of ice and salt, adding more occasionally, but do not stir.

Frozen Pudding.*

Place in the pail of a freezer layers of cake and raspberry or strawberry jam, till there is about a pint and a half. Then pour over a pint of boiled custard. When the cake has become soft, and the mixture is cold, set the pail in the freezer, and freeze according to the directions for Italian cream. When ready to serve, remove the pail, dip quickly into boiling water, and turn out upon a dish.

Lemon Ice.*

To one quart of rich lemonade made very sweet, add the beaten whites of six eggs, and freeze till it is thick.

* Received by the publishers too late for their appropriate sections.

Frosted Tapioca Pudding.*

Take a small cup of tapioca, and soak it in cold water over night. Put it into a kettle with a quart of milk. Let it boil a few minutes, stirring to prevent burning. Then add the beaten yolks of three eggs, and a small cup of sugar. Pour into a dish, and cover with the whites of the eggs beaten stiff with half a cup of sugar. Put it into the oven to brown the top, and eat cold. Salt and flavor to taste.

Longwood Omelets*

Beat the yolks of three eggs. Add a teaspoonful of butter, melted, two-thirds of a tablespoonful of flour, two-thirds of a cup of milk, and a little salt and pepper. Beat the whites very stiff, and pour the mixture over. Do not stir, but only break up the froth slightly. Butter a heated spider; put into it three spoonfuls of the mixture, dipping through from the top to the bottom. As it browns on the under side, roll over and over, and place one roll after another upon a hot dish. Serve quickly as possible. If you use cream, omit the butter.

Steamed Turkey.*

Fill the turkey with oysters, and cook it in a steamer placed over a kettle of boiling water until it is tender to the fork. Serve with oyster-sauce, pouring some over the turkey. Chickens may be cooked in the same way.

Spiced Currants (to eat with meats).*

To five pounds of ripe currants, put four of brown sugar, one pint of vinegar, two tablespoonfuls of cloves pounded fine, and two of ground cinnamon. Boil gently two or three hours until it thickens. Stir frequently. Some persons prefer to stew the currants soft first, then rub them through a sieve before adding the sugar and spice.

Genesee Pickle.*

Take as many ripe cucumbers as can be covered by one quart of vinegar. Pare them, remove the seeds, and cut in slips about the length of a finger. Soak them in vinegar for twenty-four hours; then drain it off, and prepare a syrup of one quart of vinegar, one pound of white sugar, cloves and cinnamon to your taste. Boil the cucumbers in this syrup for half an hour; then skim them out; boil the syrup twenty minutes longer, and pour over the cucumbers. Add one red pepper to one quart of vinegar if you like. The pickle will be ready for use in three or four days.