CREAMS AND CUSTARDS

serve in a custard made as follows : Put one pint milk in a basin over boiling water, mix in a tea-cup two even teaspoons corn-starch in two of cold milk, beat in the four yolks of eggs, and two and a half tal)lespoons sugar. When the milk is hot pour part of it into the cup and stir well, i>our it back into the basin and stir until as thick as desired ; put on ice until chilled thoroughly. Blanc-mange may be colored l)rown with chocolate, green with spinach juice, or pink with the juice of strawberry, currant or cranberry, or a hand- some yellow with saflron or the grated peel of an orange or lemon, moistened with the juice and strained through a cloth. An easy and ornamental dish can then be made l)y i)Utting into the bottom of the mold a layer of the white blanc-mange, smoothing it nicely, then a layer of the colored, ^^ and finish with the white, or vice versa. Very pretty lialf-pint molds may be made as follows : Tilt mold in a pan of snow or pounded ice, color one-fourth the blanc-numge jjink, another fourth green; wet the molds and pour into them a little of the colored blanc-mange. putting only one color into each mold, and filling it so that when tilted the blanc-mange reaches nearly to the top and covers about two-thirds of the bot- tom ; Avhen cold set mold level and fill with the white blanc-mange, which has meantime been kept in so warm a place as not to hard- en. If the molds are made to imitate roses or fruit, the fruit may be green, and roses pink ; if corn, yellow; and various ways of com- bining colors and forms Avill suggest themselves to the ingenious housewife.

Chocolate Blaiic- Mange. — Half box gelatine, soaked till dis- solved in as much cold water as will cover it, four ounces sweet chocolate grated, one quart sweet milk, one cup sugar ; boil milk, sugar and chocolate five minutes, add gelatine and boil five minutes more, stirring constantly ; or to the grated chocolate add half the sugar, place in sauce pan with two table- spoons boiling water, stir over a hot fire a minute or two, add to milk in custard ket- tle with the rest of sugar, strain, flavor with vanilla, put in molds to cool, and eat with cream. If wanted for tea, make in the morning ; if for dinner, the night before. For a plain blanc-mange omit the choco- Puddi,,? m„m

late. To serve very handsomely with cream set to form in a mold with cylinder in center (any pudding or cake mold will do). On^ may be improvised by stitching together a roll of stift'])aper just the height of mold, butter.it well and hold in center of mold while filling, put- ting a light weight on it to keep in place ; or. better still, use a bottle filled with shot or damp salt. When blanc-mange is turned out slip

CREAMS AND CUSTARDS. 113

out this cylinder, fill the cavity with whipped cream, raising it to pyramidal forni, and heap same about the base ; or, form in melon mold and serve with whipped cream around it.

Farina Blanc- Mange. — Set a quart new milk over boiling water, reserving a few spoonfuls in which mix three ounces farina ; when the milk films add one-third cup sugar, the farina and a quar- ter teaspoon salt, and stir until cooked to thick luitter ; pour into wet mold, let stand three hours, and eat with sugar and cream, or any custard or sauce preferred.

Raspberry Blanc-Mange. — Stew nice fresh raspberries, strain off the juice and sweeten to taste; place over the fire and when it boils stir in corn starch wet in cold water, allowing two table- spoons corn starch for each pint juice; continue stirring until sufficiently cooked, pour into molds wet in cold water and set away to cool ; eat with cream and sugar ; other fruit can be used instead of raspberries.

Rice Blanc- Mange. — Five ounces rice flour and one quart milk ; mix flour with a little cold milk and stir till smooth, then add and stir in six ounces fine sugar, a teaspoon grated vellow rind of a lemon, or two teaspoons pure vanilla extract, or a drop or two essence of almonds; then add the rest of the milk, stir all well together, place on the fire and boil and stir constantly until it thickens, then imme- diately pour into mold ; let it remain till perfectly stiff and cold ; eat with sugar and cream or any sauce preferred.

Sago Blanc-Mange. — Boil a half pint pearl sago in one quart milk, or half milk and half water, until perfectly soft ; stir in two well-beaten eggs and pour into mold wet with cold water. Serve with the sweetened cream, or it mavbe eaten warm if preferred with " Fairy Butter."

Vanilla Blanc-Mange. — One ounce gelatine soaked in one quart milk one hour ; set over fire, add yolks of three eggs beaten with one cup sugar, beat to boiling, flavor with vanilla and turn into mold. Eat with sweetened cream.

Ap'ple Charlotte. — Soak one-third box gelatine an hour in third cup cold water, pour half cup boiling water over it, stir until thor- oughly dissolved and pour upon a scant pint of tart apples-steamed and rubbed through a puree sieve, add one cup sugar and juice of onelarge lemon ; place in a basin of pounded ice and beat until it begins to thicken add well-frothed wkites of three eggs, pour into two-quart mold that has been lined with sponge cake and set on ice to harden ; make a custard of the yolks, one pint milk and three ta- blespoons sugar, and Avhen the charlotte is turned out on a dish pour this around it.

114 CREAMS AND CUSTARDS.

Strainlerry Charlotte. — Dissolve half an ounce gelatine in a pint warm water, strain and when nearly set dip fresh strawberries into it and line bottom and sides of a plain round mould packed in ice ; fill with cream made after any cream or russe recipe preferred. Raspberries, blackberries and cherries may be used for same pur- pose. Serve when cold with whipped cream poured round it, dip- ping mold in warm water before turning out. A most beautiful and delicious dish.

Charlotte- Russe. — Split two dozen lady-fingers (slices of sponge or other cake may be used), lay them in a mold, put one- third 1)0X gelatine into half pint milk, place it where it will be warm enough to dissolve. Whip three pints cream to a froth and keep cool ; beat yolks of three eggs and mix with half pound powdered sugar, then' beat whites very stiff and add to it, strain the gelatine upon these, stirring quickly ; then add the cream, flavor with vanilla or lemon, pour over the cake, let stand upon ice two hours. Serve with Avliipoed cream. Some add a layer of jelly at bottom of mold.

Charlotte- BuHse. — One ounce gelatine dissolved in two gills boiling milk, Avell-frothed whites of four eggs, one and a half cups Avhite powdered sugar, one pint thick cream whipped to froth, and rose- water or vanilla for flavoring ; line a large mold „..____

with thick slices sponge cake, mix the gelatine, Large mom.

sugar, cream and flavoring together, add lightly the frothed whites, pour into mold, set aw^ay on ice till required ifor use. This is an easy and excellent mode of making this most delicate dessert.

Charlotte-Russe. — Cut stale sponge cake into slices about half an inch thick and line three molds with them, leaving a space of half an inch between each slice ; set molds where they will not be dis- turbed until filling is ready ; whip one and one-half pints cream to stiff froth, stir into it two-thirds cup powdered sugar, one teaspoon vanilla, and half a box gelatine soaked in cold water enough to cover it for one hour, and then dissolved in boiling water enough to dissolve it (about half a cup) ; stir from the bottom of the pan until it begins to grow stiff, fill the molds and set on ice one hour, or until they are sent to table. When ready to serve loosen lightly at the sides and turn out on a flat dish.

Charlotte-Russe. — Make a sponge cake and bake in a sheet, or better, buy a sheet at bakery, Avet bottom of paper with cold water and takeoff care- fully, or if cake has accidentally been baked too hard, let stand after dampening ;:.for f^teen minutes before taking off paper. _#Line an unbuttered mold by trimming off ^f edges of cake and just cutting a piece to fit the bottom, then the sides, putting light colored side of cake next to mold and fill with the following

CREAMS AND CUSTAEDS. 115

prepared whipped cream : One pint thick sweet cream, four heaping tablespoonvS sugar and teaspoon flavoring, third each of lemon, va- nilla and almond, or all of one kind ; place dish in a pan of ice and whip with egg beater or whip churn. After filling mold place in bed of ice till wanted, turn out on platter and serve.

Almond Bavarian Cream. — Whip one and one-half pints cream until only a half pint is left unwhipped, which put into a double boiler with a pint blanched sweet almonds pounded to paste, and add three eggs and a small cup sugar, first thoroughly beaten together; cook until it begins to thicken, then stir in one ounce gelatine soaked two hours in half cup milk ; remove from fire, strain and add one-fourth teaspoon essence of almond ; beat until it thickens and stir in the whipped cream, pour into molds, set away until cold, and serve with whipped cream. Use one pint pistachio nuts instead of almonds, omitting essence of almond, and you have Pistachio Bavarian Cream.

Chocolate Bavarian Cream. — Scrape one ounce Baker's choc- olate, add two tablespoons sugar, put over a hot fire with one table- spoon hot water and stir until smooth and glossy. Have a half cup ^a^ milk boiling, stir the chocolate into it

>;^- .^^hi. and add one ounce gelatine soaked two

>^''Vr:.:.;:f3K hours in a half cup milk. Strain into

^j^l^^-^^Js^i'^^* ^^^ basin, add two tablespoons sugar, MmTM\^ayrM\^ place in ice water and stir until it

^^^^^P^MiaHi^^fcs^ begins to thicken ; add a pint cream ^^zffljM''!""^ " 111^^^ whipped to a stiff froth, mixing well, "■-'^kiuJiSn.Ric, ^ .,,,^..,,..,...-^;^ and turn into mold to harden. Serve Ba>ah»mcrtuui. wlth whlppcd creaui. The crown molds

are best for Bavarian cream, as the opening in the center may be filled with the whipped cream served with it.

Orange Bavarian Cream. — "Whip one and one-half pints cream, and skim off until less than a half pint remains unwhipped : put this in a double boiler, add beaten yolks six eggs, stir until it begins to thicken, and add one ounce gelatine that has been soaked two hours in a half cup cold water, also grated rind of two oranges. When gelatine is dissolved take off and set in pan of powdered ice; stir till it begins to cool and add juice five oranges strained over one large cup sugar. Beat until it thickens like custard, add whipped cream, stiruntil thoroughly mixed, and pour into molds. The oranges may be omitted, and flavored with vanilla the above makes a delicious Vanilla Cream. Serve when cold heaped around with whipped cream. Make Lemon Cream in same manner, using juice four lemons, or, leave out the cream, taking instead a scant pint cold water mixed with the Avell-beaten yolks five eggs, stirred in with the sugar and juice, adding the whipped whites last instead of the cream, and you will have Orange or Lemon Sponge, as you prefer.

116 CREAMS AND CUSTARDS.

Pine-o2'>ple Bavarian Cream. — Chop one pint canned pine- apple, and simmer over fire -with small onp sugar twenty minutes and add one ounce gelatine previously soaked two hours in half cup cold water, strain through a sieve into bright tin basin, rubbing through as much of tlie pine-apple as possible. Beat until it begins to thicken, then stir in one pint cream, whipped, pour into mold and serve cold, with Avhipped cream around. _

Decorate with tuft of pine-apple leaves, or if want- Piuc-appic cre«n. ed more elaborate use pine-apple decoration described in charlotte- russe. Coffee Bavarian Cream is made the same, with one cup strong, boiling hot coffee instead of the cooked pine-apple ; or, take whites four eggs and a cup cold Avater, leaving out whipped cream, mixing the water with the sugar and IVuit before cooking, and add- ing the frothed whites of eggs instead of cream, and you will have a delicious Pine-ajiple Spo7ige.

Strawherrj/ Bavarian Cream. — Soak one ounce gelatine two hours in half cup cold water, mash one quart straM-l^erries with large cup sugar and let stand one hour; whip one pint cream to froth, strain mashed berries through cloth into bright tin basin, pour half cup boiling water over the soaked gelatine, and when dissolved strain it into the strawberry juice. Set basin in pan of pounded ice and beat the mixture until it begins to thicken ; when like soft custard stir in and mix thoroughly the whipped cream, turn into a two-quart mold, or two or more smaller ones, and set away to cool and harden. Serve cold with whipped cream. Easpher)^ and Blackberry Ba- varian Creams are made in exactly same manner, as are also Peach, Ajyricot, and Pear Creams, first putting these fruits (which may be either canned, partially cooked, or fresh) through a puree sieve, and then cookinggently with the sugar twenty minutes, ^yrTTsg!ij||^/vv.»_ stirring often ; leave out the hot water and stir the ;^^^^a^fc^^^ soaked gelatine into the hot fruit, which must ^^^^^^^^^^^ cool before beating and adding whipped cream.

Peach Cream. Picccs of frcsh frult uiay be served around it.

Or, for Sponges with any of the above fruits use a cup water and whites of four eggs instead of pint cream, boiling half the sugar and water together twenty minutes, then adding the gelatine, then the berries or fruit prepared as above, and stirring in the whipped whites of eggs when the mixture is partially cold and begins to thicken. Mold and serve same as creams.

Italian Cream. — Soak one-third box gelatine half an hour in cold milk, put a quart milk in custard kettle and when boiling stir in well-beaten yolks of eight eggs, add one and a half cups sugar and the gelatine ; when the custard begins to thicken take it off and pour into a deep dish in which the eight whites have been beaten to a stiff froth ; beat thoroughly together and flavor to taste ; put in

CREAMS AND CUSTARDS. 117

molds, and allow four hours to cool. This cream is much more easily made in winter than in summer.

Chocolate Cream. — Scald one quart milk and stir into it half package gelatine, previously dissolved in one cup milk, and add cup powdered sugar. Heat up once and when gelatine is quite dis- solved strain. Wet four tablespoons chocolate with cold water and add to the mixture, which must again be heated smoking hot, then add gradually beaten }- oiks two eggs, and boil for five minutes, not longer, as the eggs may curdle. Turn into a large shallow dish or pan to cool, and when it begins to coagulate chocolate cream. whip in gradually and thoroughly beaten whites two eggs. Lastly add pint cream, whipped, pour into wet mold, let stand until per- fectly cold and serve with sv.-eetencd cream. By taking half the chocolate and coloring only half the cream, using a buttered paste- board to separate the two in the mold, the effect is quite pleasing.

Raspberry Cream. — One quart good cream, one pint fresh raspberries ; mash and rub fruit through a fine sieve or strainer to extract the seeds, bring the cream to a boil (having reserved one pint for froth), and add it to the berries Avhile it remains hot, sweeten with powdered sugar to taste, let it become cold. Now raise cream, which has been reserved, to a froth with a beater, take off the froth and lay it on a sieve to drain ; fill dish, or glasses as in almond custard, with the cream and place froth on top. Very nice. Any kind of berries, jam or jelly is good, and can be used without straining.

Rock Cream. — Boil one cup rice in a custard-kettle in SAveet milk until soft, add two tablespoons loaf sugar, a salt-spoon salt ; pour into a dish and place on it flumps of jelly ; beat whites of five eggs and three tablespoons pulverized sugar to stiff froth, flavor to taste, add one tablespoon rich cream, and drop the mixture on the rice, giving it the form of a rough snowy rock ; or, flavor the rice with essence almonds, or any other preferred, put into cups and let stand till cold ; then turn out in a deep glass dish and pom- round them a soft custard made after any good recipe, placing on top of each ball a bit of bright colored jelly. Flavoring must be same in rice and custard.

Riiby Cream. — Soak half pint tapioca over night in half pint water ; simmer over slow fire in a pint cold water until clear, the soaked tapioca and a lemon rind cut in pieces ; skim out lemon paring and stir in four ounces sugar, half pint currant jelly, juice one lemon, two teaspoons scokeberry syrup ; let simmer a few min- utes and pour into one large or two small glass dishes, and when perfectly cold (just before serving) cover it with either of these snows : Whipped whites four eggs with three ounces powdered

118 CREAMS AXD CUSTARDS.

sugar added gradually, flavored with a little lemon, or one pint cream whipped with two and one-half ounces sugar. Very ornamen- tal, and called also " Ruby iinder the snowP

Tapioca Cream. — Soak over night two tablespoons tapioca in one-half cup milk (or enough to cover) ; bring one quart milk to boiling point ; beat well together yolks of three eggs, half cup sugar and one teaspoon lemon or vanilla for flavoring ; add the tapioca, and stir the whole into the boiling milk, let boil once, turn into the dish, and immediately spjread on the whites. Serve Avhen cold.

Tea Cream. — Dissolve one-half package gelatine in one cup milk, add one cup white sugar, and pour over it one large cup strong tea, boiling hot, strain through fine muslin and let cool; whip pint of rich cream and also two eggs ; when the gelatine is perfectly cold beat in the whites until it is a firm froth, then whip in the cream ; set away in a wet mold for eight or ten hours, and serve cold with sweetened cream. Coffee Cream is made in same manner, substi- tuting cup strong black coffee for the tea. Both made at a time, molded in cups or individual molds, and turned out in alternate rows upon a plate, they make a handsome dish, and give guests a choice. The stronger and blacker the coffee the greater the contrast.

Turret Cream. — One pint sweet, rich ci'eam, one quart milk, one package Cox's gelatine, one heaping cup white sugar, three eggs beaten light, whites and yolks separately, one-half pound crystal- lized fruit — cherries and peaches, or apricots — vanilla flavoring, juice one lemon. Soak gelatine four hours in one cup milk, scald re- mainder of milk and add the sugar, and when this is dissolved the soaked gelatine ; stir over the fire until almost boiling, and divide into two parts ; return one part to the fire, and when near boiling stir in the beaten yolks, cook two minutes, and turn into a bowl to cool. "When it cools whip the cretim very stiff and beat whites of eggs until they stand alone ; divide the latter into two heaps. As the yellow gelatine begins to " form " whip one-half the whites into it, a little at a time ; to the white gelatine add rest of whites in same manner alternately with whipped cream ; season yellow with vanilla and white with lemon juice beaten in last. Wet a tall fluted mold with water and place around bottom on inside a row crystalized cherries, then a layer white mixture, then a layer apricots or peach- es, sliced, layer yellow mixture, another border of cherries, and so on until all materials are used. When firm, which will be in a few hours (in summer set on ice), wrap a cloth wrung out of hot water on the mold, and invert upon a flat dish; serve with sweet cream. A very beautiful, ornamental and delicious dessert, and sure to be a success if above directions are followed. Bitter almond may be used instead of lemon if preferred. Made in the fluted mold with stem, filling in whipped cream in center, makes a still more elabo- rate dish.

CREAMS AXD CUSTARDS. 119

Whliyped Cream. — Prepared according to directions in preface whipped cream, sweetened and flavored is a choice dessert alone, but may be served in various ways. Baked apples, and fresh or preserved berries are delicious with it. Jelly served in glasses one- third full and filled up with cream makes a very wholesome and delicious dessert.

Whipped Cream. — One and one-half pints good rich cream sweetened and flavored to taste, three teapoons vanilla; whip to stiff froth. Dissolve three-fourths ounce best gelatine in a small cup hot water, and when cool pour into the cream ; stir thoroughly, pour in molds and set on ice, or in ver}' cool place.

Almond Custard. — Heat a quart milk (half cream is better) to boiling and add the beaten yolks of six eggs, wdiites of four and a half pounds almonds blanched and pound- ed to paste with four tablespoons rose water. Put over boiling water and stir constantly until it thickens. Then remove from fire and when nearly cold stir up thoroughly and cu.iardm oias^es.

pour into cups or glasses ; make a meringue w^ ith the whites of four eggs and a half cup powdered sugar, flavored with one teaspoon extract bitter almond, and heap on each cup.

Ap])le Ctistard. — One pint mashed stewed apples, one pint sweet milk, four eggs, one cup sugar, and a little nutmeg, or juice and grated rind of one lemon is a nice flavoring ; bake slowly in custard cups or^deep dish, and serve either hot or cold.

Boiled Custard. — One quart milk, two tablespoons corn-starch, two eggs, one-fourth teaspoon salt, butter size of hickory-nut ; wet starch in a little of the milk, heat the remainder to near boiling in a tin pail set in boiling water. The proper heat will be indicated by a froth or film rising to the top ; add the starch till it thickens, stirring constantly, then add the eggs well-beaten with four tablespoons sugar, let it cook, stirring briskly, take off and beat well. Flavor to taste, and served with grated cocoa-nut it is elegant.

Caramel Custard. — To make a baked custard, separate the whites and yolks of five eggs (or four), beat yolks well with a quar- ter pound (half tea-cup) sugar, add the well-beaten whites, and mix well with a quart milk. Flavor and then pour into buttered mold or cups. 8et immediately into a pan boiling hot water, in moder- ately hot oven. About half an hour will be required to set it firmly. When nicely browned and puffed up, touch the middle with a knife blade ; if it cuts as smooth as around the sides it is done ; take care not to overdo. This makes a plain custard. To make Caramel Custard, let stand until perfectly cool, turn out gently on a plate and dust thickly with sugar, place in upper part of hot oven ; the sugar soon melts and browns. Or, put half cup sugar in saucepan

120 CREAMS AXD CUfTARDS.

over the fire, stir constantly until dissolved, pour into unbuttered pudding dish, tipping the dish so it will run round the sides, fill ■with custard and bake ; or some butter the mold carefully, sjirinkle sugar over bottom and set on stove to brown, pour in custard and bake; when turned out the caramel will l>e on top. Use less sugar for the custard when caranndcd if not liked very suxct. (4rated almonds or coaeoa-nut may be mldcd. A thinner custartl nu\y be made with less eggs, but it cannot l)o carameled unless baked in individual cups. Less eggs may also be us(>d by substituting a ])ortion of corn starch, boiled rice, gehitine or somdhing else to give llrnmess, l)ut the final- ity of custard will Ije impaired, leaking too rapidly or too long injures custard, hence do not scald milk and eggs before setting in oven, as many reconnriend. ])y billing in l)oiling water the temper- ature is regular, and scorcliing prevented.

Boiled Caramel Cusinvfl. — One (piart milk, lialf cuj) sugar, six eggs, half teaspoon salt. Put the milk on to boil, reserving a cup- ful. Beat the eggs, and add the cold milk to them. Stir the sugar in a small frying-]>an until it becomes liquid and just begins to smoke. Stir it into the boiling milk, then add the beaten eggs and cold milk, and stir constantly until the mixture begins to thicken. Set away to cool. Serve in glasses.

Chocolate Custard. — Break two sections chocolate in a half dozen pieces, put in a pan over boiling water with milk enough to barely cover ; mash and stir perfectly smooth, then add the rest of the milk (one quart in all, reserving three tablespoons in which to dissolve corn-starch) one cup sugar, yolks of six eggs, heaping table- spoon corn-starch ; beat yolks, add sugar and corn-starch (dissolved in milk), stir all sloAvly in the boiling milk in which the chocolate is dissolved, add pinch salt and let cook a few minutes, stirring con- stantlv. Serve cold in glasses with a meringue of whites of eggs on top, or only half fill glasses with custard and finish with whipped cream as in almond cake. Or pour this custard in a deep glass dish lined with pulped apples, sift powdered sugar over top and glaze with salamander iron.

Coffee Custard. — Boil together a pint each fresh strong cofiee and cream and turn the mixture over eight eggs beaten up with one and one-half cups sugar, stirring rapidly, then set into boiling hot water and cook, stirring constantly until it thickens ; pour into cus- tard cups and serve cold with whipped cream or frothed whites of eggs on top.

Cor)} Ileal Custard. — To the well beaten yolks of three eggs add a quart milk and tablespoon each butter and sugar; then add gradually scant three-quarters tea-cup fine corn meal, well shipped whites and flavor with nutmeg ; pour in cups, boil or steam fifteen minutes and brown delicately in oven ; or reserve whites of two eggs,

CREAMS AND CUSTARDS. 121

add to them two tablespoons sugar, cover tops and broAvn as above and serve hot or cold.

Cup Custards. — One scant quart milk, four well-beaten eggs^

one cup sugar, flavor to taste; stir

thoroughly together until sugar is dis- ^i^^St^^^^^^^I^^^

solved ; pour into cups and set in pan ^^^^g

boiling hot water in oven to bake. -— bustard in cups. ~

They will be done in about thirty minutes. Serve cold in the cups.

Fruit Custards. — Stew any kind of fruit almost to a jelly, strain off the juice, cool, and SAveeten to taste. To one quart sweet- ened juice add eight well-beaten eggs stirred into three pints new milk. Set in boiling water until it thickens, or bake twenty to thirty minutes. Serve in cups or a deep dish as preferred either hot or cold. Whipped whites of eggs over the top improves its appearance.

Gelatine Custard. — To one-third package Cox's gelatine ndd a little less than one pint boiling water : stir until gelatine is dissolved, add juice one lemon, and one and a half cups sugar; strain through a jelly-strainer into dish for the table, and set in a cool place. For custard, to one and a half pints milk add yolks of four eggs (reserv- ing the whites), and four tablespoons sugar; cook and flavor when cool. When required for the table cut gelatine into small squares and pour the custard over them. Add four tablespoons powdered sugar to whites of four eggs well beaten, and when ready for the table place over the custard with a spoon.

Lemon Custard. — Put the thin yellow rind of two lemons, with juice of three, and sugar to taste, into one pint warm water. As lemons vary in size and juiciness the exact quantity of sugar can not be given. Ordinary lemons require three gills. It Avill be safe to begin with tbis quantity and more may be added if required. Beat the Avhites to stiff froth, then the yolks, then beat both together^ pour in gradually while beating the other ingredients ; put all in a pail, set in a pot boiling water, and stir until thick as boiled custard. Strain in a deep dish ; when cool place on ice. Serve in glasses.

Snow-hall Custard -Half package Cox's gelatine, three eggs, two cups sugar, juice one lemon ; soak gelatine one hour in cup cold water, add one pint boiling water, stir until thoroughly dissolved ; add two-thirds of the sugar and the lemon juice; beat whites of eggs to stiff froth, and when the gelatine is quite cold whip it into the whites a spoonful at a time, beating from half an hour to an hour. Whip steadily and evenly, and when all is stiff pour in a mold or in a dozen egg-glasses previously wet Avith cold Avater and set in a cold . place. In four or five hours place in a glass dish. Make a custard of one and one-half pints milk, yolks of eggs and remainder oi the sugar, flavor with vanilla and when the snow-balls are turned out of the mold pour this around the base.