Caledonia Cream

1/2 glassful raspberry jelly. 1/2 cupful white sugar.

1/2 glassful currant jelly. 2 whites of eggs.

Put all in a bowl and whip steadily with an egg-beater until it is perfectly light and foamy. Heap up in an ornamental glass dish. This is a very ornamental cream, and economical.

Burnt Cream

Boil 1 pint of cream with a stick of cinnamon, a little lemon peel, and 1 cupful of white sugar. Remove from the fire and pour slowly over the yolks of 4 eggs, stirring until half cold. Remove the spice. Pour in a dish. When cold strew granulated sugar thickly over the top and brown with a salamander, or a clean fire shovel heated red hot,, and held over the top until it is browned. Vanilla extract may be substituted for the above flavoring.

Burnt Cream (II)

Make a rich boiled custard flavoring to suit. When cold sift sugar thickly over the top and brown as above.

Velvet Cream

1 quart sweet cream. 1 package Cox's gelatine.

1 cupful granulated sugar.

Soak the gelatine in 1 cupful of cold water until partly dissolved, then set over the fire until thoroughly heated through, stirring until perfectly smooth. Strain through a sieve if wished very velvety. Whip the cream, adding the gelatine slowly. Flavor with almond or any preferred extract. Turn into a mold previously dipped in hot water. Very delicate and true to its name.

Rock Cream

Boil 1 cupful of rice in new milk until soft and nearly dry. Sweeten with powdered sugar and pile upon a dish. Lay over it lumps of jelly, or preserved fruit of any kind. Whip the whites of 3 eggs to a stiff froth with 1 tablespoonful of white sugar, and a few drops of any preferred flavor. Add to this, when beaten, 1 tablespoonful of thick sweet cream. Drop this over the rice, giving it the appearance of a drift of snow. Very ornamental and delicious.

1 cupful rice boiled soft but not to a paste.

2 cupfuls of, sweet milk. 1 cupful sugar. 1 cupful whipped cream.

4 eggs. Vanilla extract.

Beat the eggs; add sugar and vanilla. Scald the milk and pour over the eggs. Let cook until it thickens. Set in a kettle of boiling water in a basin,' and stir continually while cooking. "While still hot beat in the rice, and let it get nearly cold before adding the whipped cream. Set to form in a wet mold. Put in a very cold place. Turn out on a glass dish and serve with lady fingers, or other light cake, and rich pickled peaches. Whipped cream or whipped syllabub, or custard, may be turned around the mold of cream when served.

Italian Cream

1 1/2 pints milk. 1 cupful sugar.

1/2 box gelatine dissolved in 1/2 pint water. 1 wineglassful rose or orange water. Beat all together half an hour. Pour in a mold to form. Serve with some kind of preserves and light cake. Cheap and good.

Spanish Cream

1/2 box of gelatine, dissolved in 1 1/2 pints of milk; boil and stir in 3 yolks of eggs; add 3 tablespobnfuls of sugar; boil again. Beat the whites to a stiff froth and stir in, after removing the 24 cream from the fire. Flavor with orange or almond. Pour in a mold and cool slowly.