Take 1 qt. of thin cream, sweeten and flavor, whip the cream until all is a froth; then take half a box of gelatine, put in as little cold water as possible to soak, and set on the stove to melt; let the gelatine cool before putting into the cream. Have a dish ready lined with cake or lady-fingers, pour the cream into it. and set on ice until ready for use Bread, Etc.

In the composition of good bread there are three important requisites, - good flour, good yeast, and strength to knead it well. Flour should be white and dry, crumbling easily again after it is pressed in the hand.

A very good method of ascertaining the quality of yeast will be to add a little flour to a very small quantity, setting it in a warm place. If in the course of 10 or 15 minutes it rises, it will do to use.

When you make bread, first set the sponge with warm milk or water, keeping it in a warm place until quite light. Then mold this sponge by adding flour into one large loaf, kneading it well. Set this to rise again, and when sufficiently light mold it into smaller loaves, let it rise again, then bake. Care should be taken not to get the dough too stiff with flour; it should be as soft as it can be to knead well. To make bread or biscuits a nice color, wet the dough over the top with water just before putting into the oven. The flour should always be sifted.