Irene Spanish Cream

Take half box gelatine to a quart of milk, let it dissolve in the milk while heating, which is best stirred all the time to prevent burning. Beat the yolks of four eggs with five tablespoons-ful of sugar. As soon as the milk boils, pour it on the beaten yolks, and return to the fire, stirring all the time. As soon as it comes to the consistency of custard, have ready the well-beaten whites, and when the custard has been two or three minutes off the fire, stir the whites in thoroughly. Flavor to taste. Pour into moulds, which have been dipped in cold water.

Jelly (Without Boiling)

To one package of "Cox's Sparkling Gelatine," add one pint of cold water, the juice of three lemons, and the rinds pared very thin. Let it stand one hour, then add three pints of boiling water, half pint wine, and one and a half pounds white sugar. When the sugar is dissolved, strain the lemon rinds out, and set it away to cool.

Lemon Meringue

Two large lemons (rind and juice), two teacups sugar, one teacup milk, two tablespoons corn-starch dissolved in the milk, yolks of six eggs. Beat the yolks light, add the sugar and lemon, and milk with corn-starch. Place in a paste, and bake it. Beat the whites of the eggs to a stiff froth with eight tablespoons of sugar, put it on the pie, and replace in the oven until it is a light brown.

Orange Jelly

One half package of gelatine, half pint cold water, half pint boiling water, two cups of sugar, juice of five oranges, and two lemons. Strain into moulds.

Peach Ice Cream

Pare a half peck of peaches, and wash them; sweeten them with a pound and a half of sugar, and stir in two quarts of milk; then freeze.

Plombiere

One pint of scalded milk, one pint of cream, one teaspoonful isinglass, one handful seedless raisins, one ounce of citron, shreds of preserved pineapple, ginger, or cherries, four tablespoons-ful of wine; sugar to your taste, a little extract of almonds, the whites of four eggs beaten stiff. Freeze as ice cream.

Puff Paste

One pound and a quarter of sifted flour, one pound of butter cut in quarters; take a pound of flour, and with a knife cut fine one of the quarters of butter into the flour, wet it with half a pint of ice-water, then roll it out and lay in the other quarter of butter in small pieces, and dredge a part of the remaining flour over the butter, and roll again, so continuing until the butter is all used.

Pice Coquettes

One teacup of rice, boiled in a pint of milk and the same of water, until quite tender and very dry; while hot add a piece of butter the size of an egg, two tablespoonsful of white sugar, two eggs, juice and grated peel of one lemon, or essence of lemon; stir well and dry on the stove. Have ready the yolks of two eggs beaten on a plate, some fine cracker crumbs on another, make up the rice into rolls, dip first in the egg, then the cracker, and fry in hot lard to a light brown; sprinkle powdered sugar over them.

Riz-Au-Lait

Soak two tablespoons of rice in a quart of milk. When soaked, add one saltspoon of salt, a small stick of cinnamon, half cup sugar. Place in a well-heated oven. Cook slowly two hours.

Superior Mince-Meat

One pound of chopped meat, one pound and a half of chopped suet, two pounds of raisins, two pounds of currants, half pound of citron, half teaspoonful ground cloves, two orange rinds dried and pounded, one tablespoonful ground ginger, one of cinnamon and allspice (mixed), one teaspoonful of mace, one dozen pippin apples chopped fine, three pounds of sugar, one pint of wine, one pint of cider, one pint of brandy, and a little salt.

Tapioca And Apples

Soak two tablespoons of tapioca in one pint of water three hours, then sweeten it with one cup of sugar. Pare and core twelve pippin apples, fill with sugar, pour the tapioca over them, and bake. When done, grate nutmeg over the top.

Vanilla Sauce

To three pints of milk stir in one tablespoon-ful of flour or arrowroot, the yolks of six eggs well beaten. Stir until it boils. Sweeten to taste, and flavor strongly with vanilla. Use when cold.