A Dish Of Snow

Grate a cocoa-nut, leaving out the brown part. Heap it up in the center of a handsome dish, and ornament it with fine green leaves, such as peach or honeysuckle. Serve it up with snow cream, made in this way: Beat the whites of five eggs to a stiff froth, add two large spoonfuls of fine white sugar, a large spoonful rose water or pineapple. Beat the whole well together, and add a pint of thick cream. Put several spoonfuls over each dish of cocoa-nut.

Lemon Butter

For tarts: One pound pulverized sugar; whites of six eggs, and yolks of two; three lemons, including grated rind and juice; cook for twenty minutes over a slow fire, stirring all the while.

Orange Dessert

Pare five or six oranges; cut into thin slices; pour over them a coffee-cup of sugar. Boil one pint of milk; add, while boiling, the yolks of three eggs, one tablespoon corn starch (made smooth with a little cold milk); stir all the time; as soon as thickened, pour over the fruit. Beat the whites of the eggs to a froth; add two tablespoonfuls of powdered sugar; pour over the custard, and brown in the oven. Serve cold.

Frozen Peaches And Cream

Choose nice ripe peaches, but perfectly sound; peel and slice them; mix them with sugar and cream to taste. Freeze.

Ambrosia

A layer of oranges, sliced, then sugar, then a layer of cocoa-nut, grated; then another of oranges, and so on until the dish is full.

Frozen Peaches

Take two quarts of rich milk, and two teacupfuls of sugar, mix well together, and put into a freezer with ice and salt packed around it. Have ready one quart of peaches, mashed and sweetened. When the milk is very cold, stir them in and freeze all together. Strawberries can be used in the same way, but will require more sugar.

Frozen Strawberries

Take nice ripe strawberries, put them into a bowl and mash them. Make them rather sweeter than for the table. Let them stand until juice is drawn out then freeze. Serve with cream or ice cream.

Chartreuse D'Oranges

Make a very clear orange jelly, with one and a half pints of water, six oranges, sugar to taste, one and one-half ounces of gelatine; divide three or four oranges into quarters, and with a sharp knife, remove every vestige of skin of any sort - also the seeds; have two plain molds, one about one and a fourth inches more in diameter than the other, pour a very little of the jelly at the bottom of the large mold, place in this a layer of orange quarters (if too thick, split in two lengthways), cover with more jelly, but only just enough to get a smooth surface; set on ice to set; when it is quite firm, put in the small mold inside of the larger one, taking care to place exactly in the middle, so that the vacant place between the two molds be exactly of the same width; in the vacant place, put more orange quarters, filling up with the jelly, until the whole space is filled up; place the mold on ice, and proceed to whip one pint of cream with one-half ounce of dissolved gelatine and some sweetened orange juice, which must be added to it a very little at a time, else the cream will not rise in a froth; when the cream is ready, and the jelly set, remove the inner mold by pouring warm water into it, and fill up the space of the chartreuse with the whipped cream. Set on ice for an hour, turn out, and serve.

Baked Pears

Place in a stone jar first a layer of pears (without paring) then a layer of sugar, then pears, and so on until the jar is full. Then put in as much water as it will hold. Bake three hours.

Tutti Frutti

One quart of rich cream, one and one-half ounces of sweet almonds, chopped fine; one-half pound sugar; freeze, and, when sufficiently congealed, add one-half pound of preserved fruits, with a few white raisins chopped, and finely-sliced citron. Cut the fruit small, and mix well with the cream. Freeze like ice cream; keep on ice until required.