In making blanc-mange, custards, ice-creams, etc, do not boil the milk in a sauce-pan, but set it, in a tin pail, into a kettle of boiling water. The milk does not rise, when boiled thus, as it does in a sauce-pan, but when the top is covered with foam, it boils enough.

In making ice cream, it is an improvement to stir the cream until it becomes frothy, before adding the other ingredients.

Apple Island

Stew apple enough to make a quart, strain it through a sieve, sweeten it with fine white sugar, and flavor it with lemon or rose. Beat the whites of six eggs to a hard froth, and stir into the apple slowly; but do not do this till just before it is to be served. The apples should be stewed with as little water as possible. Put it into a glass dish. Serve a nice boiled custard, made of the yolks of the eggs, to eat with it.

Apple Snow

Put twelve large apples, without paring, into cold water enough to stew them. Boil them slowly; when they are very soft strain them through a sieve; beat the whites of twelve eggs to a stiff froth, then add to them half a pound of fine white sugar, and when these are well mixed, add the apple, and beat all together, until white as snow. Then lay it in the centre of a deep dish, heap it high as you can, and pour around it a nice boiled custard made of a quart of milk, and eight of the yolks of the eggs.

Floating Island

Put the juice of two lemons, the whites of two eggs, three spoonfuls of currant jelly, and a gill and a half of fine sugar together and beat to a stiff froth; then put it into the middle of the dish, dress it with sweetmeats, and just before it is served, pour into the dish, cream enough to float it.

Lemon Jelly

Take three sheets of American isinglass, break it up small, and soak half an hour in a pint of cold water. Dissolve in the water one cup of white sugar, and add the juice and rind of a good-sized lemon. Boil a pint of water with two or three cloves for a few minutes; stir into it the water containing the isinglass, and strain into a mould. Let it stand till next day.

Charlotte Russe

Make a boiled custard of a pint of milk and four eggs; season it with vanilla, or any essence you prefer; make it very sweet, and set it away to cool. Put a half an ounce of isinglass or English gelatine into a gill of milk where it will become warm. When the gelatine is dissolved, pour it into a pint of rich cream, and whip it to complete froth. When the custard is cold, stir it gently into the whip. Line a mould that holds a quart with thin slices of sponge cake, or with sponge fingers, pour the mixture into it, and set it in a cold place.